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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The comprehensive list of backflow preventers throughout the ship did not have the deck 0 engine changing room clothes washer and coffee machine potable water backflow prevention devices listed for inspection. Staff corrected the list during the inspection.
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Recommendation:
Ensure that all backflow prevention devices are listed and scheduled for inspections.
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Item No.:
10
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Site:
Swimming Pool-Aft (Sky) Pool
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Violation:
The aft pool was filled, but netted and the water clarity was so poor that the drains were not visible from the pool edge. Ensure that this pool is not opened for use unless there is good water chemistry and the main drains are completely visible from the pool deck.
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Recommendation:
Ensure that the re-circulated swimming pool's water flow rates, pH, alkalinity, and clarity is monitored and adjusted as recommended by the manufacturer and to maintain optimum public health protection.
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Item No.:
11
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Site:
Medical-
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Violation:
A waiter reported to medical on 11/4 and was classified as having gastrointestinal illness and placed in isolation. His cabin mate, who was also a waiter, was not interviewed until 11/7. A crew member who works in the child activity center was classified as having gastrointestinal illness on 10/21 and placed in isolation. His cabin mate, who was the center director, was not interviewed until 30 hours later. On 10/27 a crew member was classified as having gastrointestinal illness. His cabin mate was not interviewed until more than 26 hours later. Interviews with cabin mates of ill crew members were not conducted on the day the ill crew member first presented to medical.
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Recommendation:
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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Item No.:
11
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Site:
Medical-
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Violation:
A waiter reported to medical on 11/4 and was classified as having gastrointestinal illness and placed in isolation. His cabin mate, who was also a waiter, was not interviewed until 11/7. A crew member who works in the child activity center was classified as having gastrointestinal illness on 10/21 and placed in isolation. His cabin mate, who was the center director, was not interviewed until 30 hours later. On 10/27 a crew member was classified as having gastrointestinal illness. His cabin mate was not interviewed until more than 26 hours later. Interviews with cabin mates of ill crew members were not conducted on the day the ill crew member first presented to medical.
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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.
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Item No.:
11
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Site:
Medical-
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Violation:
A waiter reported to medical on 11/4 and was classified as having gastrointestinal illness and placed in isolation. His cabin mate, who was also a waiter, was not interviewed until 11/7. A crew member who works in the child activity center was classified as having gastrointestinal illness on 10/21 and placed in isolation. His cabin mate, who was the center director, was not interviewed until 30 hours later. On 10/27 a crew member was classified as having gastrointestinal illness. His cabin mate was not interviewed until more than 26 hours later. Interviews with cabin mates of ill crew members were not conducted on the day the ill crew member first presented to medical.
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Recommendation:
Ensure that the initial interview with cabin mates and close contacts of ill crew members is conducted on the day the ill crew member first reports to medical.
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Item No.:
16
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Site:
Galley-Chinese Galley
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Violation:
The written time as a public health control plan included a step where some foods not fully cooked would be removed from storage and served in that form, but according to staff there was no such step and no foods served in that form. There was also a step indicating a back-up hot holding step at 140 °F for this area, but staff stated they prepare and cook all foods in this space, except for when more rice is needed. For back-up rice there was a steamer unit in the rear Lido galley that was on temperature control. The time control plan did not list the meal services for this outlet or the times of service.
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Recommendation:
Ensure that the time control plan reflects the flow of the food in this area.
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Item No.:
16
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Site:
Galley-Chinese Galley
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Violation:
The written time as a public health control plan included a step where some foods not fully cooked would be removed from storage and served in that form, but according to staff there was no such step and no foods served in that form. There was also a step indicating a back-up hot holding step at 140 °F for this area, but staff stated they prepare and cook all foods in this space, except for when more rice is needed. For back-up rice there was a steamer unit in the rear Lido galley that was on temperature control. The time control plan did not list the meal services for this outlet or the times of service.
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Recommendation:
Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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Item No.:
16
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Site:
Galley-Chinese Galley
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Violation:
The written time as a public health control plan included a step where some foods not fully cooked would be removed from storage and served in that form, but according to staff there was no such step and no foods served in that form. There was also a step indicating a back-up hot holding step at 140 °F for this area, but staff stated they prepare and cook all foods in this space, except for when more rice is needed. For back-up rice there was a steamer unit in the rear Lido galley that was on temperature control. The time control plan did not list the meal services for this outlet or the times of service.
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|
Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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|
Site:
Galley-Lido - Buffet Pantry
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|
Violation:
The posted time as a public health control plan included two steps for cold food storage involving undercounter reach-in refrigerators 25, 27, and 28. The first step stated that foods would be transferred to these refrigerators for temperature controlled storage at 41 °F following blast chilling. From this step the foods could either go out for service under time control only or during the service period remain in the same refrigerators under time control with a 4 hour discard. The refrigerators had permanent labels affixed with time control printed on them and staff stated that there was no step where the units were used for temperature control following blast chilling.
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Recommendation:
Ensure that the time control plan reflects the flow of the food in this area.
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Item No.:
16
|
|
Site:
Galley-Lido - Buffet Pantry
|
|
Violation:
The posted time as a public health control plan included two steps for cold food storage involving undercounter reach-in refrigerators 25, 27, and 28. The first step stated that foods would be transferred to these refrigerators for temperature controlled storage at 41 °F following blast chilling. From this step the foods could either go out for service under time control only or during the service period remain in the same refrigerators under time control with a 4 hour discard. The refrigerators had permanent labels affixed with time control printed on them and staff stated that there was no step where the units were used for temperature control following blast chilling.
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|
Recommendation:
Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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|
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Item No.:
16
|
|
Site:
Galley-Lido - Buffet Pantry
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|
Violation:
The posted time as a public health control plan included two steps for cold food storage involving undercounter reach-in refrigerators 25, 27, and 28. The first step stated that foods would be transferred to these refrigerators for temperature controlled storage at 41 °F following blast chilling. From this step the foods could either go out for service under time control only or during the service period remain in the same refrigerators under time control with a 4 hour discard. The refrigerators had permanent labels affixed with time control printed on them and staff stated that there was no step where the units were used for temperature control following blast chilling.
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|
Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
|
|
Site:
Galley-Lido - Center Hot Galley
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|
Violation:
There were pans of food inside one two door hot holding oven with labels giving both the 7-day discard and 4-hour time control discard during the lunch service. The oven was not labeled as being on time control and the crew members in this area were not clear on whether this unit was on time or temperature control.
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|
Recommendation:
Ensure that crew members have a clear understanding of how bacterial growth is controlled during meal periods.
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Item No.:
16
|
|
Site:
Galley-Lido - Center Hot Galley
|
|
Violation:
There were pans of food inside one two door hot holding oven with labels giving both the 7-day discard and 4-hour time control discard during the lunch service. The oven was not labeled as being on time control and the crew members in this area were not clear on whether this unit was on time or temperature control.
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|
Recommendation:
Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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|
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Item No.:
16
|
|
Site:
Galley-Lido - Center Hot Galley
|
|
Violation:
There were pans of food inside one two door hot holding oven with labels giving both the 7-day discard and 4-hour time control discard during the lunch service. The oven was not labeled as being on time control and the crew members in this area were not clear on whether this unit was on time or temperature control.
|
|
Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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|
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Item No.:
17
|
|
Site:
Food Service General-
|
|
Violation:
The 10/2008 letter for the salmon that was not fully cooked prior to service referenced "fresh salmon" while the vessel was receiving frozen fish from the supplier. Additionally, the letter did not indicate the temperature and time to which the fish was subjected for parasite destruction. The 5/2008 letter did not specify the species of fish that was frozen for parasite destruction.
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|
Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
19
|
|
Site:
Buffet-Staff
|
|
Violation:
The shield for the hot station did not extend far enough down to adequately protect the foods placed beneath it.
|
|
Recommendation:
Extend the sneeze shield down such that the foods placed beneath it are adequately protected.
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Item No.:
19
|
|
Site:
Galley-Coffee Shop
|
|
Violation:
There was no insert tube for the dipper well. The crew member working in this area was not aware that this tube was needed.
|
|
Recommendation:
Provide an insert tube for the dipper well.
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|
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Item No.:
19
|
|
Site:
Buffet-Lido Buffet - Main Buffet
|
|
Violation:
The cold food items along the main buffet line were placed in dishes that were positioned in a lengthwise orientation to the passengers, yet the serving tongs were only 1/2 the length of the dishes. Passengers were dropping the handles into the dishes so that they touched the food.
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|
Recommendation:
Provide longer tongs for these serving dishes.
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Item No.:
20
|
|
Site:
Galley-
|
|
Violation:
The inside oven door panel was loose at the left oven.
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|
Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
20
|
|
Site:
Galley-
|
|
Violation:
There was a blue material in the water contact area over the left water reservoir. It was not clear what this material was but it was not smooth or easily cleanable.
|
|
Recommendation:
Remove this material.
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Item No.:
20
|
|
Site:
Galley-
|
|
Violation:
There were slotted fasteners in the ice/water contact area of the upper compartment in the new Cornelius ice machine.
|
|
Recommendation:
Replace these fasteners with smooth, low-profile non-corroding fasteners.
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Item No.:
22
|
|
Site:
Galley-Potwash (Renoir)
|
|
Violation:
The final rinse water temperature was 186°F in the sanitize compartment of the sink while the mounted thermometer registered 200°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 ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
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Item No.:
27
|
|
Site:
Galley-Monet Hot Line
|
|
Violation:
The bottom sections of the door frames of the ovens were heavily soiled.
|
|
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.:
27
|
|
Site:
Galley-Monet and Renoir Hot Line
|
|
Violation:
The technical compartments of the single broiler units were soiled with grease.
|
|
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
|
|
Site:
Galley-Potwash
|
|
Violation:
The white plastic cutting boards were stacked while wet, impeding air drying. Additionally, the boards had a strong odor of chlorine.
|
|
Recommendation:
Store the wet boards in a manner that facilitates air drying.
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Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
The grout was slightly worn near the cooking equipment.
|
|
Recommendation:
|
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Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
The grout was slightly worn near the cooking equipment.
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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.:
33
|
|
Site:
Buffet-
|
|
Violation:
The grout was worn under the beverage stations especially around the scuppers.
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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.:
33
|
|
Site:
Buffet-
|
|
Violation:
The deck-bulkhead juncture around the WMF coffee machine was not coved.
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|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
|
|
Site:
Buffet-
|
|
Violation:
The deck was soiled, wet and stained under the floor mat at the entrance to the soiled drop off area. The mat was removed and the floor cleaned but it was still stained.
|
|
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
|
|
Site:
Buffet-Staff
|
|
Violation:
The deck-bulkhead juncture was not coved around the ice cream machine and waiter station.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
|
|
Site:
Buffet-Staff
|
|
Violation:
The deck was soiled along the coving under the beverage station.
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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
|
|
Site:
Galley-Monet Hot Line
|
|
Violation:
The deck and bottom of the bulkhead were heavily soiled with grease under the grooved grills.
|
|
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
|
|
Site:
Galley-Monet Dishwash
|
|
Violation:
The grout was slightly worn at the entrance to this area.
|
|
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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|
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Item No.:
33
|
|
Site:
Galley-Pastry
|
|
Violation:
The grout was worn behind the ovens.
|
|
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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|
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Item No.:
33
|
|
Site:
Bar-Starboard Pool Bar
|
|
Violation:
The grout was worn.
|
|
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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|
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Item No.:
34
|
|
Site:
Galley-
|
|
Violation:
The water pressure was low at the water fountain near the ovens.
|
|
Recommendation:
Increase the water pressure so that the water stream clears the sanitary guard.
|
|
|
Item No.:
34
|
|
Site:
Buffet-
|
|
Violation:
There was a water leak at the supply for the mop sink.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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|
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Item No.:
37
|
|
Site:
Galley-
|
|
Violation:
There was condensate on the deckhead and air-conditioning supply vents at the soiled end of the dishwash machine.
|
|
Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
|
|
Site:
Galley-Renoir Dishwash
|
|
Violation:
There was condensate on the deckhead and hood on the soiled end of the dishwash unit.
|
|
Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
38
|
|
Site:
Galley-Renoir Wine Cellar
|
|
Violation:
There was no sign on the cleaning locker.
|
|
Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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|
|
Item No.:
39
|
|
Site:
Galley-Chinese Galley
|
|
Violation:
There was a fly on the bulkhead just above the preparation counter. The area was in active use, but not yet open for full service.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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