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Item No.:
22
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Site:
Galley-Main Galley - Dishwash - port
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Violation:
The in-use conveyor glasswash machine final sanitizing rinse gauge thermometer registered 210 F, while the plate level water temperature was 158 F. The single, upper arm center spray nozzle in the rinse compartment was fully clogged, and no water was spraying out.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Main Galley - Dishwash - port
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Violation:
The in-use conveyor dishwash machine had a final rinse gauge temperature of 228 F, while the plate level water temperature measured 158-162 F on repeated manual measures. There was no steam present during the final rinse cycle. Two of ten upper arm final rinse spray nozzles were fully clogged.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
19
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Site:
Galley-Main Galley - Pastry
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Violation:
Two full bins of puff pastry squares were stored on the top shelf of the walk-in pastry freezer uncovered.
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Recommendation:
Cover foods in storage.
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Item No.:
26
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Site:
Galley-Main Galley - Dishwash Starboard
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Violation:
Numerous previously cleaned white plastic bins were found soiled with a food residue film and stacked on a deck stand as clean.
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Recommendation:
Ensure that 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:
Galley-Main Galley - Potwash
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Violation:
There were a few broken deck tiles noted at the entry of the conveyor potwash machine and along the gutterway.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
22
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Site:
Galley-Main Galley - Potwash
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Violation:
The in-use hot water sanitizing sink gauge thermometer displayed 209 F, while the actual water temperature as measured with three separate thermometers was only 178 F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Main Galley - Potwash
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Violation:
The in-use conveyor potwash machine had a final sanitizing rinse gauge temperature of 215 F, while the pot level water temperature measured only 162 F. There was no problem with steam observed from the unit and all the final rinse spray nozzles appeared to be functioning properly, indicating that there was a problem with the machine thermometer.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
20
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Site:
Galley-Staff thermometers
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Violation:
Two food worker probe thermometers were calibrated for accuracy, along with the inspector's thermometer. One of the food worker thermometers was 12 F out of calibration (20 F in an ice bath of 32 F). Staff recalibrated the thermometer during the inspection.
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Recommendation:
Ensure that food temperature measuring devices: (1) That are scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to 1C in the intended range of use; and (2) That are scaled only in Fahrenheit are accurate to 2F in the intended range of use.
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Item No.:
18
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Site:
Galley-Crew Galley - Walk-In Refrigerator #27
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Violation:
Raw shell eggs were stored on the lowest shelf of walk-in refrigerator, and directly beside a bin containing 2 full cartons of pasteurized eggs.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
22
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Site:
Galley-Crew Galley - Dishwash
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Violation:
The in-use conveyor dishwash machine had a final rinse gauge temperature of 235 F, while the plate level water temperature was actually 170 F. All the upper spray arm nozzles in the rinse compartment were spraying water only on an intermittent basis. Steam was heard in the final rinse chamber, and the spray from the upper nozzles in the final rinse was steam mixed.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
33
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Site:
Other-Officer's Mess
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Violation:
Two deckhead mounted air diffusers located over the corners of the mess buffet line were soiled heavily with dust debris.
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Recommendation:
Clean the deckhead mounted diffusers more frequently to prevent soil accumulations.
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Item No.:
21
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Site:
Other-Staff Mess
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Violation:
The power cord to the coffee machine was draped on the counter behind.
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Recommendation:
Shorten or attach power cables so they don't rest on counters.
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Item No.:
27
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Site:
Other-Staff Mess
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Violation:
The counter around the power cable and beneath the coffee machine was soiled with some coffee beans and grounds.
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Recommendation:
Ensure that 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.:
16
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Site:
Other-Supper Club
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Violation:
There was a previously opened piece of Roquefort cheese without a 7-day discard label in an undercounter reach-in refrigerator in the Supper Club Galley.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
27
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Site:
Bar-Supper Club Bar
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Violation:
There was heavy corrosion along the underside of the ice maker/dispenser in the technical compartment of the front bar counter. Mold residue was noted along the drain pan channels and the drain pipe for the ice unit as well.
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Recommendation:
Ensure that 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.:
28
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Site:
Bar-Turquoise Pool Bar
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Violation:
Standing water was noted running along the counter where previously cleaned plastic cups were stacked inverted. The lowest cup in each stack was actually wet at the lip contact surface and contaminated by the standing water on the counter.
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Recommendation:
Ensure the counter on which clean cups are stored is maintained clean and free of casual water from preparation. If the counter is subject to such water accumulations, store the cups on a surface such as a lined tray to protect them from contamination along the lip-contact surfaces.
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Item No.:
19
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Site:
Buffet-Lido Buffet
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Violation:
A couple of passenger serving spoons were found with the handles in contact with the food. This item was corrected during the inspection.
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Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
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Item No.:
21
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Site:
Galley-Lido - Center Galley
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Violation:
The panel on the underside of the tilting pan control panel was separating, leaving a gap, making cleaning difficult.
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Recommendation:
Ensure that 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.:
21
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Site:
Buffet-Lido - Grand Buffet
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Violation:
The protective cover to the mounted thermometer on the undercounter refrigerator was missing, making cleaning difficult.l
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Recommendation:
Replace the protective cover on the mounted thermometer on the undercounter refrigerator.
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Item No.:
27
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Site:
Buffet-Lido - Grand Buffet
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Violation:
The dial of the mounted thermometer on the undercounter refrigerator was soiled with food debris.
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Recommendation:
Ensure that 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.:
21
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Site:
Buffet-Lido - Grand Buffet
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Violation:
The instructional label on the conveyor toaster was peeling, making cleaning difficult.
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Recommendation:
Reattach the peeling instructional label on the conveyor toaster.
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Item No.:
27
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Site:
Buffet-Lido - Grand Buffet
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Violation:
The back of the peeling label on the conveyor toaster was soiled with food debris.
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Recommendation:
Ensure that 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.:
33
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Site:
Galley-Lido - Aft Galley
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Violation:
The deck beneath the bank of reach-in refrigerators was grossly soiled with food debris and dirt. The amount of debris was well in excess of one day.
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Recommendation:
Ensure that 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-Lido - Clean Dish Room
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Violation:
The deck was soiled with food debris from the previous day.
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Recommendation:
Ensure that 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-Lido - Chinese Galley
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Violation:
Missing grout was noted near the deep fat fryer. Water had pooled in the spaces between the deck tiles.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
26
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Site:
Galley-Lido - Potwash
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Violation:
Two previously cleaned pans were found soiled with residual detergent and stored on the clean storage rack.
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Recommendation:
Ensure that 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-Lido - Bulk Milk Dispensing Station
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Violation:
The protective cover was missing from the mounted thermometer on the bulk milk dispenser, making cleaning difficult.
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Recommendation:
Replace the missing protective cover to the mounted thermometer.
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Item No.:
33
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Site:
Galley-Lido - Bulk Milk Dispensing Station
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Violation:
The deck beneath the bulk milk dispenser was soiled with old dirt and debris.
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Recommendation:
Ensure that 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.:
30
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Site:
Buffet-Lido - Coffee Station
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Violation:
The required "Wash Hands Often" sign was missing from the handwash station.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Buffet-Lido - Coffee Station (Aft)
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Violation:
The deck underneath the preparation counter was soiled with old dirt and debris.
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Recommendation:
Ensure that 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:
Buffet-Lido - Fwd Grill (Port)
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Violation:
A previously cleaned wire whisk was found soiled and stored on the food preparation counter. The area was clean and not in use at the time of the inspection.
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Recommendation:
Ensure that 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:
Buffet-Lido Buffet
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Violation:
Some passenger serving trays were chipped along the edges, making cleaning difficult. This is a repeat item, but it appears the ship is making progress in sorting out the damaged serving trays since the last inspection.
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Recommendation:
Ensure that 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.:
02
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Site:
Medical-Gastrointestinal Illness Surveillance Log
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Violation:
The onboard database for gastrointestinal illness lacked a check box or listing of the clinical symptom of blood in diarrhea which is symptom component in the VSP gastrointestinal illness surveillance log form.
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Recommendation:
Ensure that the data element under blood symptom under diarrhea is included somewhere in the gastrointestinal illness symptom record in the onboard record for both passengers and crew.
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Item No.:
11
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Site:
Medical-Gastrointestinal Illness Crew Documentation
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Violation:
There was no documentation of whether or not an ill crew member had either a cabin mate or an immediate contact. According to staff, no notation of a cabin mate or contact in the record was the indication that none was present.
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Recommendation:
For each ill crew member there should be a written or electronic record indicating whether a cabin mate, immediate contact, or both were not connected with the gastrointestinal illness case.
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Item No.:
11
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Site:
Medical-Gastrointestinal Illness Crew Documentation
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Violation:
On the cruise of 28 October to 4 November a cabin mate of one ill crew member and an immediate contact for a second crew member were interviewed about health status 24 hours after onset of the ill crew member's symptoms, but not at the 48 hour after onset period as required. The notation in the record was that the individual in each case could not be located.
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Recommendation:
Ensure that medical staff conduct verbal interviews with asymptomatic cabin mates or immediate contacts to confirm their condition, advise them of the hygiene and handwashing facts, and instruct them to report immediately to medical if they develop illness symptoms. Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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