|
|
|
Item No.:
39
|
|
Site:
Buffet-Lido Forward Beverage Station
|
|
Violation:
One flying insect was on the deckhead above the ice/water dispenser.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Lido Forward Cold Station - E102
|
|
Violation:
The top of the marine edge where the metal of the cold well met the counter was separated in several areas exposing open seams. These seams were difficult to clean and old food and general debris was observed in the open seams.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Lido Forward Cold Station - E102
|
|
Violation:
Old food and general debris was in open seams at the cold well and counter juncture.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Lido Forward Starboard Buffet Station
|
|
Violation:
One large fly was flying through this area during active breakfast service.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Aft Starboard Beverage Station
|
|
Violation:
On the back bulkhead of the technical compartment, there was an open gap around the potable water line penetration for the new handwash station.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido - Port and Starboard Ice Cream Stations
|
|
Violation:
There was no deck coving along the back and side areas where the ice cream machines were set-up for passenger self-service.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Starboard Ice Cream Station
|
|
Violation:
Old food soil and general debris was observed inside the deck/bulkhead juncture in back of the ice cream machine. Additionally, dust build-up was observed along the side seam to the bulkhead access panel located in back of the machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido Port Ice Cream Station
|
|
Violation:
Light intensity to the left of the ice cream machine was less than the required 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
12
|
|
Site:
Buffet-Omelet Station
|
|
Violation:
A crew member was observed using his gloved hand to pour previously pooled fresh eggs from a bowl into a frying pan for a passenger's order. When pouring the eggs from the bowl, his thumb came into contact with the raw egg in the bowl. The crew member subsequently touched multiple working surfaces with this hand and thumb such as refrigerator door handles, cooking utensils, and the food contact side of a passenger's plate while plating without washing his hands and changing his gloves.
|
|
Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (8) After engaging in other activities that contaminate the hands.
|
|
|
Item No.:
13
|
|
Site:
Buffet-Omelet Station
|
|
Violation:
A crew member was observed using his gloved hand to pour previously pooled fresh eggs from a bowl into a frying pan for a passenger's order. When pouring the eggs from the bowl, his thumb came into contact with the raw egg in the bowl. The crew member subsequently touched multiple working surfaces with this hand and thumb such as refrigerator door handles, cooking utensils, and the food contact side of a passenger's plate while plating without washing his hands and changing his gloves. This observation was discussed with senior crew members who immediately took corrective actions.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (4) Food employees are effectively cleaning their hands; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Lido Aft Port Cold Station
|
|
Violation:
The top of the marine edge where the metal of the cold well met the counter was separated in several areas exposing open seams. These seams were difficult to clean and old food and general debris was observed in the open seams. Management began remediation immediately.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Lido Aft Port Cold Station
|
|
Violation:
Old food and general debris was in open seams at the cold well and counter juncture.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
36
|
|
Site:
Galley-Aft Mini Lido Galley
|
|
Violation:
Light intensity in back of the deck-mounted oven adjacent to reach-in refrigerator E-110 was less than the required 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
33
|
|
Site:
Galley-Aft Mini Lido Galley
|
|
Violation:
The metal flange for the deckhead fire suppression sprinkler head near reach-in refrigerator E-110 was not properly attached, exposing a large open gap in the deckhead.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Aft Mini Lido Galley - Preparation Area
|
|
Violation:
Previously used round metal deck stands had old food soil and standing water at the base of the stands.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Ice Machine
|
|
Violation:
A consistent flow of water was leaking from the bottom of the left side technical panel to the ice machine identified as 'Main Galley #1' and pooled on the deck below.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Galley-Potwash
|
|
Violation:
Light intensity to the right of the potwash machine was less than the required 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Ice Machine Station
|
|
Violation:
Light intensity in back of the ice machine identified as 'Main Galley #2' was less than the required 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
33
|
|
Site:
Galley-Ice Machine Station
|
|
Violation:
The deck in back and below the ice machine identified as 'Main Galley #2' was soiled with apparent black/brown mold growth.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Food Lifts
|
|
Violation:
The deck tracks inside the food lifts were soiled with a heavy build-up of food and general debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
26
|
|
Site:
Galley-Garde Manger
|
|
Violation:
An accumulation of old food residue was located in hard to access grooves in the mixing head to the previously cleaned and sanitized deck mounted mixer.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
36
|
|
Site:
Galley-Hot Galley - Soup Station
|
|
Violation:
Light intensity behind the blast chiller was less than the required 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley - Service Station
|
|
Violation:
Door magnets to the undercounter refrigerators were separated from the refrigerator's front metal facing exposing open gaps and seams filled with pitted and rusting metal.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Standing brown liquid was observed on the interior bottom surface of the previously cleaned portable Smoker #1.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Galley-Potwash
|
|
Violation:
The metal blade to a No. 1 size can opener staged at the soiled landing was heavily soiled with old food residue of more than a day's accumulation. According to staff, this can opener was previously used at the garde manger.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The internal sides of the square can opener housing attached to a small preparation table was soiled with old food residue of more than a day's accumulation.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Galley-Pastry
|
|
Violation:
An accumulation of old food residue was located on the underside surfaces and hard to access grooves to the mixing head of the previously cleaned deck-mounted mixer. These areas were in the food splash areas.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
36
|
|
Site:
Galley-Coffee Station
|
|
Violation:
Light intensity could not be raised to the required 220 lux of light at the service areas of the beverage dispensing equipment.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
27
|
|
Site:
Galley-Coffee Station - Water Fill
|
|
Violation:
A black mold-like substance was on the countertop along the base of the metal dispensing water filling pipe.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Galley-Coffee Station - Juice Dispenser
|
|
Violation:
The underside plastic facing immediately above and in between the juice dispensing nozzles was soiled with more than a day's accumulation of juice residue and a brown/black mold-like substance.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Galley-Undercounter Refrigerator H-400
|
|
Violation:
Door magnets to the undercounter refrigerators were separated from the refrigerator's front metal facing exposing open gaps and seams filled with pitted and rusting metal.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Crew Mess - Ice/Water Machine
|
|
Violation:
The underside paneling immediately above the ice and water nozzles was soiled with dried pink syrup residue of more than a day's accumulation.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Galley-Officer Mess Service Line
|
|
Violation:
Soft silicone was used to seal the bottom of the microwave and coffee machine to preparation counters. The silicone was peeling in several areas.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dairy Store Room #3
|
|
Violation:
A clear liquid steadily dripped from a deckhead light fixture onto the deck below. No food was impacted.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Dairy Store Room #2
|
|
Violation:
A clear liquid steadily dripped from the corner of a deckhead hatch and landed on top of a box of frozen bread. The liquid did not saturate through the cardboard box. The water on the surface of the box was immediately dried and the box was relocated.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Lido - Port & Starboard Oatmeal Stations
|
|
Violation:
Oatmeal was offered for passenger self-service in large warming kettles that did not have self-closing lids, nor was there a sneeze panel to protect the food from possible contamination,
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
Deck tiles, deck grouting, deck coving, and concrete decks throughout the food service outlets were in poor repair, missing, or recessed. These locations included: Lido waiter stations, Lido Bread Station, Lido Salad Station, Lido Galley, Main Galley (Hot Galley), Crew Galley, Crew Dishwash, and Crew Potwash.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Medical-Pantry Hand Washing Station
|
|
Violation:
The light intensity at the handwash sink in the pantry was insufficient. Light intensity was measured at 8.5 lux. Remediation began immediately.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
33
|
|
Site:
Medical-Pantry Hand Washing Station
|
|
Violation:
The deck area under the stainless steel counter was soiled with greater than a day?s accumulation of dust and a piece of glass. Cleaning began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Medical-Pantry Area
|
|
Violation:
The deck drain in the pantry was missing a cover and a piece of wood was wedged in the drain pipe preventing water from draining properly. Remediation began immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Other-Garbage Room
|
|
Violation:
The backflow prevention device for the sorting table hose sprayer was dripping water continuously from the relief vents indicating possible malfunction. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
*
|
|
Site:
Other-Garbage Room / Cold Room Storage
|
|
Violation:
The stainless steel deckhead above the garbage storage area had a seam running the length of the storage area that was approximately 2-inches wide exposing the plenum making this area difficult to clean. Remediation began immediately.
|
|
Recommendation:
Repair deckhead so it is easy to clean.
|
|
|
Item No.:
*
|
|
Site:
Other-Garbage Room
|
|
Violation:
The deckhead above the shredder machine had a tile missing exposing the plenum and allowing possible pest migration. Remediation began immediately.
|
|
Recommendation:
Repair deckhead so it is easy to clean.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Backflow Cross-Connection Control Log
|
|
Violation:
The backflow cross-connection control log did not properly list the locations of the medical facility's backflow prevention devices. Remediation began immediately
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Shore Connections
|
|
Violation:
No reduced pressure backflow prevention devices were installed on three international shore connections. This was noted on the June 2018 construction inspection, the February 2019 operations inspection, and again on the July 2019 operations inspection. Staff stated they have ordered the devices, however, they have yet to arrive.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (20) international fire and fire sprinkler water connections (install a reduced pressure assembly);
|
|
|
Item No.:
09
|
|
Site:
Potable Water-Aft Whirlpool Portside
|
|
Violation:
The pH levels in the whirlpool were measured at 8.13, 8.04, 8.17, and 8.23 in the tub with the inspector's test kit. No passengers were in the area at the time of the inspection. Remediation began immediately.
|
|
Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Housekeeping Decks 7 and 14
|
|
Violation:
The ice machines located on deck 7 and deck 14 did not have backflow prevention devices attached on the potable water supply line. Remediation began immediately.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment;
|
|
|
Item No.:
20
|
|
Site:
Galley-Potwash
|
|
Violation:
A gouge was present along the knife edge to the No. 1 size can opener blade staged at the soiled landing. According to staff, this can opener was previously used at the garde manger.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Lido Forward Beverage Station
|
|
Violation:
One flying insect was on the deckhead above the ice/water dispenser.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Lido Forward Cold Station - E102
|
|
Violation:
The top of the marine edge where the metal of the cold well met the counter was separated in several areas exposing open seams. These seams were difficult to clean and old food and general debris was observed in the open seams.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Lido Forward Cold Station - E102
|
|
Violation:
Old food and general debris was in open seams at the cold well and counter juncture.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Lido Forward Starboard Buffet Station
|
|
Violation:
One large fly was flying through this area during active breakfast service.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Aft Starboard Beverage Station
|
|
Violation:
On the back bulkhead of the technical compartment, there was an open gap around the potable water line penetration for the new handwash station.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido - Port and Starboard Ice Cream Stations
|
|
Violation:
There was no deck coving along the back and side areas where the ice cream machines were set-up for passenger self-service.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Starboard Ice Cream Station
|
|
Violation:
Old food soil and general debris was observed inside the deck/bulkhead juncture in back of the ice cream machine. Additionally, dust build-up was observed along the side seam to the bulkhead access panel located in back of the machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido Port Ice Cream Station
|
|
Violation:
Light intensity to the left of the ice cream machine was less than the required 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
12
|
|
Site:
Buffet-Omelet Station
|
|
Violation:
A crew member was observed using his gloved hand to pour previously pooled fresh eggs from a bowl into a frying pan for a passenger's order. When pouring the eggs from the bowl, his thumb came into contact with the raw egg in the bowl. The crew member subsequently touched multiple working surfaces with this hand and thumb such as refrigerator door handles, cooking utensils, and the food contact side of a passenger's plate while plating without washing his hands and changing his gloves.
|
|
Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (8) After engaging in other activities that contaminate the hands.
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Item No.:
13
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Site:
Buffet-Omelet Station
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Violation:
A crew member was observed using his gloved hand to pour previously pooled fresh eggs from a bowl into a frying pan for a passenger's order. When pouring the eggs from the bowl, his thumb came into contact with the raw egg in the bowl. The crew member subsequently touched multiple working surfaces with this hand and thumb such as refrigerator door handles, cooking utensils, and the food contact side of a passenger's plate while plating without washing his hands and changing his gloves. This observation was discussed with senior crew members who immediately took corrective actions.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (4) Food employees are effectively cleaning their hands; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
21
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Site:
Buffet-Lido Aft Port Cold Station
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Violation:
The top of the marine edge where the metal of the cold well met the counter was separated in several areas exposing open seams. These seams were difficult to clean and old food and general debris was observed in the open seams. Management began remediation immediately.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Buffet-Lido Aft Port Cold Station
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Violation:
Old food and general debris was in open seams at the cold well and counter juncture.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
36
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Site:
Galley-Aft Mini Lido Galley
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Violation:
Light intensity in back of the deck-mounted oven adjacent to reach-in refrigerator E-110 was less than the required 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
33
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Site:
Galley-Aft Mini Lido Galley
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Violation:
The metal flange for the deckhead fire suppression sprinkler head near reach-in refrigerator E-110 was not properly attached, exposing a large open gap in the deckhead.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Aft Mini Lido Galley - Preparation Area
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Violation:
Previously used round metal deck stands had old food soil and standing water at the base of the stands.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Ice Machine
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Violation:
A consistent flow of water was leaking from the bottom of the left side technical panel to the ice machine identified as 'Main Galley #1' and pooled on the deck below.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Galley-Potwash
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Violation:
Light intensity to the right of the potwash machine was less than the required 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Ice Machine Station
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Violation:
Light intensity in back of the ice machine identified as 'Main Galley #2' was less than the required 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
33
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Site:
Galley-Ice Machine Station
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Violation:
The deck in back and below the ice machine identified as 'Main Galley #2' was soiled with apparent black/brown mold growth.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Food Lifts
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Violation:
The deck tracks inside the food lifts were soiled with a heavy build-up of food and general debris.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
26
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Site:
Galley-Garde Manger
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Violation:
An accumulation of old food residue was located in hard to access grooves in the mixing head to the previously cleaned and sanitized deck mounted mixer.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
36
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Site:
Galley-Hot Galley - Soup Station
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Violation:
Light intensity behind the blast chiller was less than the required 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
21
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Site:
Galley-Hot Galley - Service Station
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Violation:
Door magnets to the undercounter refrigerators were separated from the refrigerator's front metal facing exposing open gaps and seams filled with pitted and rusting metal.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Galley-Hot Galley
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Violation:
Standing brown liquid was observed on the interior bottom surface of the previously cleaned portable Smoker #1.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
26
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Site:
Galley-Potwash
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Violation:
The metal blade to a No. 1 size can opener staged at the soiled landing was heavily soiled with old food residue of more than a day's accumulation. According to staff, this can opener was previously used at the garde manger.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Hot Galley
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Violation:
The internal sides of the square can opener housing attached to a small preparation table was soiled with old food residue of more than a day's accumulation.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
26
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Site:
Galley-Pastry
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Violation:
An accumulation of old food residue was located on the underside surfaces and hard to access grooves to the mixing head of the previously cleaned deck-mounted mixer. These areas were in the food splash areas.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
36
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Site:
Galley-Coffee Station
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Violation:
Light intensity could not be raised to the required 220 lux of light at the service areas of the beverage dispensing equipment.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
27
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Site:
Galley-Coffee Station - Water Fill
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Violation:
A black mold-like substance was on the countertop along the base of the metal dispensing water filling pipe.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
26
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Site:
Galley-Coffee Station - Juice Dispenser
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Violation:
The underside plastic facing immediately above and in between the juice dispensing nozzles was soiled with more than a day's accumulation of juice residue and a brown/black mold-like substance.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
21
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Site:
Galley-Undercounter Refrigerator H-400
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Violation:
Door magnets to the undercounter refrigerators were separated from the refrigerator's front metal facing exposing open gaps and seams filled with pitted and rusting metal.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
26
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Site:
Buffet-Crew Mess - Ice/Water Machine
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Violation:
The underside paneling immediately above the ice and water nozzles was soiled with dried pink syrup residue of more than a day's accumulation.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
21
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Site:
Galley-Officer Mess Service Line
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Violation:
Soft silicone was used to seal the bottom of the microwave and coffee machine to preparation counters. The silicone was peeling in several areas.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
33
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Site:
Provisions-Dairy Store Room #3
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|
Violation:
A clear liquid steadily dripped from a deckhead light fixture onto the deck below. No food was impacted.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
19
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Site:
Provisions-Dairy Store Room #2
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|
Violation:
A clear liquid steadily dripped from the corner of a deckhead hatch and landed on top of a box of frozen bread. The liquid did not saturate through the cardboard box. The water on the surface of the box was immediately dried and the box was relocated.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Buffet-Lido - Port & Starboard Oatmeal Stations
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Violation:
Oatmeal was offered for passenger self-service in large warming kettles that did not have self-closing lids, nor was there a sneeze panel to protect the food from possible contamination,
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
33
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|
Site:
Food Service General-Decks
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Violation:
Deck tiles, deck grouting, deck coving, and concrete decks throughout the food service outlets were in poor repair, missing, or recessed. These locations included: Lido waiter stations, Lido Bread Station, Lido Salad Station, Lido Galley, Main Galley (Hot Galley), Crew Galley, Crew Dishwash, and Crew Potwash.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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|
Site:
Medical-Pantry Hand Washing Station
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Violation:
The light intensity at the handwash sink in the pantry was insufficient. Light intensity was measured at 8.5 lux. Remediation began immediately.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
33
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|
Site:
Medical-Pantry Hand Washing Station
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Violation:
The deck area under the stainless steel counter was soiled with greater than a day?s accumulation of dust and a piece of glass. Cleaning began immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
|
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Site:
Medical-Pantry Area
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Violation:
The deck drain in the pantry was missing a cover and a piece of wood was wedged in the drain pipe preventing water from draining properly. Remediation began immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
08
|
|
Site:
Other-Garbage Room
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|
Violation:
The backflow prevention device for the sorting table hose sprayer was dripping water continuously from the relief vents indicating possible malfunction. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
32
|
|
Site:
Other-Garbage Room / Cold Room Storage
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|
Violation:
The stainless steel deckhead above the garbage storage area had a seam running the length of the storage area that was approximately 2-inches wide exposing the plenum making this area difficult to clean. Remediation began immediately.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
32
|
|
Site:
Other-Garbage Room
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Violation:
The deckhead above the shredder machine had a tile missing exposing the plenum and allowing possible pest migration. Remediation began immediately.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
08
|
|
Site:
Potable Water-Backflow Cross-Connection Control Log
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|
Violation:
The backflow cross-connection control log did not properly list the locations of the medical facility's backflow prevention devices. Remediation began immediately
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
|
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Site:
Potable Water-Shore Connections
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|
Violation:
No reduced pressure backflow prevention devices were installed on three international shore connections. This was noted on the June 2018 construction inspection, the February 2019 operations inspection, and again on the July 2019 operations inspection. Staff stated they have ordered the devices, however, they have yet to arrive.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (20) international fire and fire sprinkler water connections (install a reduced pressure assembly);
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Item No.:
09
|
|
Site:
Potable Water-Aft Whirlpool Portside
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|
Violation:
The pH levels in the whirlpool were measured at 8.13, 8.04, 8.17, and 8.23 in the tub with the inspector's test kit. No passengers were in the area at the time of the inspection. Remediation began immediately.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
08
|
|
Site:
Pantry-House Keeping Decks 7 and 14
|
|
Violation:
The ice machines located on deck 7 and deck 14 did not have backflow prevention devices attached on the potable water supply line. Remediation began immediately.
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|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment;
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Item No.:
20
|
|
Site:
Galley-Potwash
|
|
Violation:
A gouge was present along the knife edge to the No. 1 size can opener blade staged at the soiled landing. According to staff, this can opener was previously used at the garde manger.
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|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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