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Item No.:
27
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Site:
Galley-Deck 11 La Veranda
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Violation:
Dripping from condensate on the under the overshelf above the hot line bain-marie was noted onto the counter.
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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.:
19
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Site:
Buffet-Deck 11 La Veranda
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Violation:
The sneeze shields at the buffet did not protect the food closest to the counter edge from contamination. When there were two lines of food, the front line was unprotected. This was throughout the buffet. Additionally, passengers were observed with their faces pressed almost against the glass in order to serve themselves from the back of the buffet line.
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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.:
37
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Site:
Galley-Deck 11 La Veranda
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Violation:
Excessive condensate collected on the under the overshelf above the hot line bain-marie. Dripping was noted onto the counter but not into any exposed food.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
29
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Site:
Galley-Deck 11 La Veranda
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Violation:
The temperature of the handwash station next to the ice machine measured 126F and could not be adjusted by the user. The area was in operation.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
39
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Site:
Food Service General-
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Violation:
At least eight live flies were found in many food areas of the ship including 1) one small fly near the La Veranda galley pizza station; 2) at least four live flies at the pool grill during breakfast service, including one fruit in a bowl of mixed fruit; 3) one small fly in the bakery on the nonfood-contact side of an in-use baking pan; 4) one small fly at the crew mess beverage station during lunch service; and 5) one small fly in the crew galley on the side of the non-refrigerated food store.
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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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Item No.:
22
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Site:
Galley-Deck 11 Portside Dishwash
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Violation:
Excessive water was splashing out of the back of the port hood-type machine which accumulated on the deck below. In addition, repairs had been made with aluminum tape which was beginning to peel and was not easy to clean.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
35
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Site:
Galley-Deck 11 Portside Dishwash
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Violation:
Excessive water was splashing out of the back of the port hood-type machine which accumulated on the deck below.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
19
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Site:
Buffet-Deck 11 Pool Grill
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Violation:
A live fruit fly landed on cut fruit in a bowl that was out for breakfast service. The fruit was removed.
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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.:
40
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Site:
Buffet-Deck 11 Pool Grill
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Violation:
A dead fly was on the ice used to keep the cold buffet items cold.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
27
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Site:
Buffet-Deck 11 Pool Grill Satellite Station
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Violation:
There was excessive grease near the bottom of the grease chute and in the back of this area. These portable grill stations were last cleaned the night prior. Two grease pans also contained old debris.
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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:
Buffet-Deck 11 Pool Grill Satellite Station
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Violation:
The grills were soiled with grease and charred food residue. They were last cleaned the night prior.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
33
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Site:
Buffet-Deck 11 Pool Grill Satellite Station
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Violation:
The deck below the portable grills were soiled, but the area had been cleaned the day prior and the area was not used since.
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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.:
21
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Site:
Buffet-Deck 11 Pool Grill Satellite Station
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Violation:
The decorative material on the undercounter cabinet doors was not in in good repair. Two had large breaks and dents which made the area difficult to clean. Another was missing the lower metal profile, so the decorative panel had slid down and exposed rough, difficult-to-clean edges.
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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. 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.:
27
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Site:
Galley-Deck 6 Chartreuse/Horizon Galley
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Violation:
Grease had accumulated around the bottom of the grease chute for the deep fat fryer. The area was last cleaned the night prior.
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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.:
20
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Site:
Galley-Deck 6 Chartreuse/Horizon Galley
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Violation:
At least five previously cleaned decorative bowls with round indentations stored in the undercounter storage area were soiled with green and brown debris on the food-contact side. The bowls were difficult to clean.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface;
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Item No.:
26
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Site:
Galley-Deck 6 Chartreuse/Horizon Galley
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Violation:
At least five previously cleaned decorative bowls with difficult-to-clean round indentations were soiled with green and brown debris on the food-contact side. These were stored in the undercounter storage area.
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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-Deck 6 Chartreuse/Horizon Galley
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Violation:
The profile around the bottom of the grease chute for the flat grill was loose, which created a difficult- to-clean area. When the profile strip was pressed on, soiled water came out.
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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-Deck 6 Chartreuse/Horizon Galley
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Violation:
When the profile strip at the bottom of the grease chute in the grease chute housing of the flat grill was pressed on, soiled water came out. The profile around the bottom of the grease chute was loose, which created a difficult-to-clean area.
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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-Deck 5 Main Galley Starboard Ice Machines
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Violation:
There was excessive black debris on the white plastic inside the ice bin. The black debris came off when the surface was rubbed with an alcohol wipe. This was noted in both machines. They were both taken out of service for cleaning.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
17
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Site:
Galley-Deck 5 Main Galley Hot Line
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Violation:
Canapes had time control labels from 0930-1330, but there was no time control plan in the main galley with these times specified. Crew explained there was a special event and there was a time control plan posted at the Theater venue location.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
21
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Site:
Galley-Deck 5 Prime 7
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Violation:
There was a gap around the bottom of the grease chutes in the grease chute housing of both grills which created a difficult-to-clean area.
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Recommendation:
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.:
37
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Site:
Preparation Room-Deck 4
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Violation:
Condensate collected on three deckhead air supply vents. Dripping was not observed. The area was in operation.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
30
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Site:
Preparation Room-Deck 4
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Violation:
The soap at the handwash station was visibly runny. Crew retrieved the source soap which was much more viscous when compared to the soap supply at the handwash station. The soap was replaced.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
37
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Site:
Preparation Room-Deck 4 Bakery/Butcher Potwash
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Violation:
Excessive condensate accumulated on the deckhead above the front loading potwash machine. When the machine was in-use, steam was observed escaping the hood as well.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
16
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Site:
Provisions-Deck 4 Dairy
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Violation:
Multiple potentially hazardous food (PHF) items in this room were measured in the temperature danger zone by both the crew's thermometers and the inspector's (+/- 0.7F) tip-sensitive thermometer. Measurements ranged from 43-50F for the following PHF food items: 1) 19 containers of 1 and 1.5 lb. cottage cheese; 2) 25, 3 lb. containers of cottage cheese; 3) 12, 5 lb. containers of mascarpone cheese; 4) 7 cases consisting of 48, 4 oz containers of yogurt; 5) 20 cases consisting of 12, 5.3 oz containers of yogurt; 6) approximately 200, 7 oz containers of yogurt; 7) 7 cases consisting of 48, 4 oz containers of yogurt; and 8) 30 fresh eggs (49-50F). These samples were taken from various locations within stacks of food items in order to get a representative sample of measurements. Collectively, approximately a half pallet of PHF food items were not maintained under proper refrigeration temperatures. According to crew members, no food provisioning was conducted the day of the inspection. These items were removed and sent to the waste room to be discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
20
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Site:
Provisions-Deck 4 Dairy
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Violation:
This refrigerated store room was not maintaining temperatures at or below 41F in all areas of the room. This room was fully loaded with potentially hazardous food (PHF) and non-PHF items for the vessel?s crossing of the Pacific and as such, air circulation was impeded. Temperatures measured in the proper range near the evaporative condenser; however, the room measured 48-49F with the inspector's tip sensitive thermometer in the furthest corner from the condenser. As a result, many PHF items were measured in the temperature danger zone.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
26
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Site:
Galley-Deck 4
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Violation:
At least five large bowls and serving dishes stored in the equipment locker were soiled on the food-contact and nonfood-contact sides. All were removed for cleaning.
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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-Deck 4
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Violation:
At least five large bowls and serving dishes stored in the equipment locker were soiled on the nonfood-contact and food-contact sides. All were removed for cleaning.
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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.:
37
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Site:
Buffet-Deck 4 Staff Mess
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Violation:
Excessive condensate accumulated under the overshelf above the in-use bain-marie and on the deckhead above. Crew closed the line and removed the exposed food. Dripping was not observed.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
26
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Site:
Bar-Deck 11 Pool
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Violation:
In the interior of the ice bin, there was black debris along the indentations of the white plastic. The black debris came off when the surface was rubbed with an alcohol wipe. It was taken out of service for cleaning.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
|
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Violation:
The AGE log for the voyage 11 September 2019 to 18 September 2019 had the underlying illness column blank for one crew member on the AGE report. All other information was correctly populated.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording. Comments may also be added to the log in this column after the information about underlying illness.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool Signs
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Violation:
There was no bather load posted on the starboard entrance safety sign in front of the whirlpool spa for the swimming pool. This is a repeat finding from the previous inspection report. This was corrected before the end of the inspection.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (4) bather load #.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool Signs
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Violation:
The swimming pool bather load posted on the starboard and portside entrances to the pool deck was 11. However, the swimming pool bather load posted on the portside entrance safety sign in front of the whirlpool spa was 10.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow. Ensure the rates of the from the meters is used to calculate bather loads.
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