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Item No.:
36
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Site:
Provisions-Unfinished Storage Rooms
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Violation:
Light intensity was measured as low as 5 lux in these rooms.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
12
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Site:
Buffet-Port Omelet Station
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Violation:
An employee was observed breaking fresh eggs into small glass bowls which he used to pour onto the grill cook top. Without washing his hands, the same employee subsequently removed an empty serving tray and the serving utensil from the omelet station at the passenger buffet. The employee proceeded to re-stock the tray with cooked eggs from the cook top and then placed the tray with the same serving utensil back on the buffet line. At no time did the crew member wash his hands prior to handling the serving tray and passenger serving utensil after handling the fresh eggs.
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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; (6) When switching between working with raw food and working with ready-to-eat food.
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Item No.:
13
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Site:
Buffet-Port Omelet Station
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Violation:
An employee was observed breaking fresh eggs into small glass bowls which he used to pour onto the grill cook top. Without washing his hands, the same employee subsequently removed an empty serving tray and the serving utensil from the omelet station at the passenger buffet. The employee proceeded to re-stock the tray with cooked eggs from the cook top and then placed the tray with the same serving utensil back on the buffet line. At no time did the crew member wash his hands prior to handling the serving tray and passenger serving utensil after handling the fresh eggs. This observation was discussed with management at the time of the observation. Management took immediate corrective action after the inspector prompted discussion.
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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.:
20
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Site:
Galley-Deck 16 - Beverage Station AFT
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Violation:
Six slotted fasteners were located in the food splash area of the espresso machine used at this outlet.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
26
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Site:
Galley-Deck 16 - Beverage Station AFT
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Violation:
A build-up of old coffee residue was observed in the crevices of three slotted fasteners located in the food splash area of the counter mounted espresso machine.
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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.:
08
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Site:
Galley-Deck 16 - Beverage Station AFT
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Violation:
The counter mounted espresso machine was directly connected to the potable water system without backflow prevention. A sanitized backflow prevention device was installed prior to the inspector leaving the area.
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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.:
26
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Site:
Galley-Deck 16 - AFT Ice Machine
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Violation:
Brown/black mold-like substance was present along the interior juncture where the white and clear plastic ice deflector panels meet.
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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.:
26
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Site:
Pantry-Deck 16 - Atmosphere Bar
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Violation:
Brown/black mold-like substance was present along the interior juncture where the white and clear plastic ice deflector panels meet.
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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.:
33
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Site:
Other-Deck 15 - Corridor Atmosphere Ice Cream Bar
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Violation:
The transportation corridor used to service the bar with food and beverages did not have deck coving along the deck and bulkhead junctures. Apparent old food residue and general debris was present in the open junctures.
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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).
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Item No.:
30
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Site:
Buffet-Deck 16 - Yacht Club Lounge
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Violation:
During active buffet service, a sliding partition was closed obscuring the only two passenger handwash stations for the self-service buffet. After the inspector made the observation, crew members opened the partition allowing passengers access to the handwash stations.
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Recommendation:
Make sure partition remains open during buffet service. Provide one obvious handwashing station per 100-passenger seating or fraction thereof. Distribute stations equally between the major passenger entry points to the buffet area and ensure they are separate from a toilet room.
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Item No.:
13
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Site:
Buffet-Deck 18 - Yacht Club Restaurant
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Violation:
A portable trolley with an induction cooktop was observed in the dining room area of this restaurant. According to crew members, the trolley is used for cooking crepes and other dessert items during meal service, however, there is no dedicated local exhaust for this cooking operation. Additionally, the deckhead is not an easily cleanable material.
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Recommendation:
Ensure food preparation is conducted in areas that have been built to galley standards (stainless-steel deckheads, coving, etc,,). Additionally, ensure there is dedicated local exhaust for hot cooking equipment such as the induction cooktop in order to remove excess heat and vapors.
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Item No.:
37
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Site:
Buffet-Deck 18 - Yacht Club Restaurant
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Violation:
A portable trolley with an induction cooktop was observed in the dining room area of this restaurant. According to crew members, the trolley is used for cooking crepes and other dessert items during meal service, however, there is no dedicated local exhaust for this cooking operation.
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Recommendation:
Ensure all food preparation areas have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
33
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Site:
Buffet-Deck 18 - Yacht Club Restaurant
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Violation:
A portable trolley with an induction cooktop was observed in the dining room area of this restaurant. According to ship crew members, the trolley is used for cooking crepes and other dessert items during meal service. The dining room deckhead is not constructed of an easily cleanable material.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation areas are constructed and maintained for easy cleaning.
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Item No.:
08
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Site:
Potable Water-Bunkering and Production Records
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Violation:
The ship produced and bunkered water on November 4. The records for both were kept on one chart. There were handwritten notes on the chart stating when production started and stopped. Additionally, manual sample values were recorded. There were no notations recorded for the time period when staff stated bunkering had occurred; however, staff verified with other records that bunkering had occurred on that date. There was no documentation of a shore-side free halogen residual or pH test prior to bunkering. Additionally, there was no documentation of the analyzer being calibrated at the beginning of bunkering.
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Recommendation:
Conduct a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process to establish the correct halogen dosage. Record the results of the pretest and ensure they are available for review during inspections.
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Item No.:
06
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Site:
Potable Water-Bunkering and Production Records
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Violation:
The ship produced and bunkered water on November 4. The records for both were kept on one chart. There were handwritten notes on the chart stating when production started and stopped. Additionally, manual sample values were recorded. There were no notations recorded for the time period. The ship produced and bunkered water on November 4. The records for both were kept on one chart. There were handwritten notes on the chart stating when production started and stopped. Additionally, manual sample values were recorded. There were no notations recorded for the time period when staff stated bunkering had occurred; however, staff verified with other records that bunkering had occurred on that date. There was no documentation of a shore-side free halogen residual or pH test prior to bunkering. Additionally, there was no documentation of the analyzer being calibrated at the beginning of bunkering.
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Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Distillate and Permeate Lines
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Violation:
The distillate and permeate lines were striped blue with brown arrows. All lines were re-striped blue/gray/blue.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis Units A and B
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Violation:
The air gaps for the atmospheric vents of the backflow prevention devices for the overboard discharge lines were insufficient. This was corrected.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch). Provide an air gap for the atmospheric vent of all backflow prevention devices.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The cross-connection control log listed two backflow prevention devices located on the pedicure thrones in the spa. Upon inspection, there were two backflow preventers on two pedicure thrones, for a total of four backflow preventers.
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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.:
26
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Site:
Pantry-Spa
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Violation:
In the spa pantry, the food splash zones of the hot water and ice and water dispensers were soiled with brown debris.
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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.:
20
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Site:
Pantry-Spa
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Violation:
There were four slotted fasteners located in the food splash zone of the hot water dispenser.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
11
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Site:
Medical-Food Employee Reporting and Isolation
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Violation:
During voyage #4, two food handlers worked while symptomatic. One food handler reported an onset of acute gastroenteritis (AGE) symptoms at 0600 and did not report to medical until 1600. The other food handler reported onset of AGE at 1000 but did not report to medical until1405. There was a food handling assessment completed for each employee including sanitization of the area where they worked and discarding food items. Additionally, both of the crew members received disciplinary action.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
36
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Site:
Provisions-Vegetable Store Room
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Violation:
The light intensity in the far corners of this walk in unit measured from 90-100 lux. There was no light fixture installed directly above these areas.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
33
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Site:
Provisions-Unfinished Storage Rooms
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Violation:
On Decks 2 and 3, there were three unfinished hotel store rooms containing uncovered, unwrapped unused equipment, equipment stored on the deck, single use items, and a cooling unit. In addition, the Deck 2 store room had paper cups, take away containers, foil, plastic wrap for food items, and paper napkins stored throughout. The deckheads in these rooms were open to exposed piping and the bulkheads were lined with difficult to clean insulation material.
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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 bulkheads and deckheads have smooth, hard finishes.
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Item No.:
28
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Site:
Provisions-Unfinished Storage Rooms
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Violation:
On Decks 2 and 3, there were unfinished hotel store rooms containing uncovered, unwrapped unused equipment, equipment stored on the deck, single use items, and a cooling unit. In addition, the Deck 2 store room had paper cups, take away containers, foil, plastic wrap for food items, and paper napkins stored throughout. The deckheads in these rooms were open to exposed piping and the bulkheads were lined with difficult to clean insulation material. Furthermore, light intensity was measured as low as 5 lux in these rooms.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
33
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Site:
Galley-Potwash
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Violation:
A hatch above the soiled dish storage area was missing fasteners causing it to be propped open exposing the difficult-to-clean void space above. Staff repaired this right away.
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Recommendation:
Ensure deckheads in warewashing and storage areas are maintained in good repair.
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Item No.:
39
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Site:
Dining Room-Crew Beverage Station #1
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Violation:
There was one live fruit fly in this area.
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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.
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