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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
A review of a reportable case, dated 4 May 2019, found no documentation in the log or the electronic reporting software if the symptomatic crew member was asked about cabin mates or significant others. Medical staff stated the crew member was asked and reported he or she had no cabin mates or significant others. A similar violation was noted on the February 2018 inspection report.
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Recommendation:
Document if the reportable crew member has or does not have additional immediate contacts including boyfriend, girlfriend, etc.
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Item No.:
08
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Site:
Potable Water-Spa
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Violation:
The air gaps, located on reduced pressure zone assembly backflow prevention devices for the hot and cold water supply lines for the spa, had been modified and were insufficient. These air gaps were not at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Recommendation:
Maintain backflow prevention devices in good repair. Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Galley-Deck 5 Pastry
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Violation:
The vents on the backflow prevention device, located directly above the spray hose for the utility sink, were visibly blocked with white and gray debris. No water was observed dripping from this backflow prevention device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 14 Horizon Court Portside Coffee Station # 3
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Violation:
The backflow prevention device, located in the technical space underneath the counter, was covered in green and brown residue. The vents to this backflow prevention device were blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
15
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Site:
Buffet-Deck 5 Forward Line
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Violation:
Two pieces of peach, cut in half with the internal flesh exposed, were out for service on the forward crew buffet line. One of the peaches had an unidentifiable black string-like substance in the middle. Additionally, both half pieces of peaches showed signs of decomposition. A circular piece of skin on another peach, stored in the same tray on the buffet line, was missing causing exposure of flesh below. This buffet line was in service. Corrections started immediately.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Galley-Deck 6 Hot Service Line Aft
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Violation:
One metal pan containing cooked corn-on-the-cob, stored inside a bain-marie unit labeled as 'time control', was not identified with a 4-hour discard label. This area was in service for a period longer than four hours. Corrections started immediately.
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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 the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
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Item No.:
16
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Site:
Buffet-Deck 14 Horizon Court Portside Dessert Line
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Violation:
One metal tray containing a sheet of white cake dessert was stored in a unit identified as time control without a discard label. This area was not in service. This metal tray of white cake dessert was removed. Staff was unable to provide information to identify if this food did not require time/temperature control.
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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 the food (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
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Item No.:
22
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Site:
Room Service-Deck 10 Bellbox
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Violation:
A steady drip was observed from the bottom of the wash compartment for the rack-type dishwashing machine. Water was observed pooled on the deck underneath this drip.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Buffet-Deck 14 Horizon Court Portside Waiter Station - Aft
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Violation:
The sanitizing solution, stored inside the bucket located at the waiter station, was cloudy. Corrections started immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 5 Portside Dishwashing Station
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Violation:
When the conveyor-type dishwashing machine was placed into service, an excessive amount of steam and condensate was observed spewing from the opening of the dirty end, opening of the clean end, and the sides of the machine. The external ventilation in this area was working properly. Staff opened the machine and found a flap was malfunctioning, which blocked the internal ventilation from removing this moisture. Corrections started immediately.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Buffet-Deck 14 Horizon Court Portside Waiter Station - Aft
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Violation:
The sanitizing solution, stored inside the bucket located at the waiter station, had a chlorine concentration that measured less than 50 MG/L (ppm). Additionally, this sanitizing solution was cloudy. Corrections started immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Buffet-Deck 14 Horizon Court Portside Waiter Station - Aft
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Violation:
The sanitizing solution, stored inside the bucket located at the waiter station, was cloudy. A wiping cloth was stored inside this solution. Additionally, the chlorine concentration of the sanitizing solution measured less than 50 MG/L (ppm). Corrections started immediately.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
27
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Site:
Galley-Deck 6 Garde Manger
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Violation:
A cord, hanging from a shelf and over one stack of approximately eleven dishes, was visibly soiled with greater than a day's accumulation of debris. The inspector rubbed an alcohol wipe over this cord, and the wipe became soiled with a gray residue. Corrections started immediately.
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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.:
27
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Site:
Buffet-Deck 14 Horizon Court Portside Coffee Station # 3
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Violation:
The backflow prevention device, located in the technical space underneath the counter, was covered in green and brown residue. The vents to this backflow prevention device were blocked.
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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.:
27
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Site:
Galley-Deck 5 Pastry
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Violation:
The vents on the backflow prevention device, located directly above the spray hose for the utility sink, were visibly blocked with white and gray debris. No water was observed dripping from this backflow prevention device.
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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.:
27
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Site:
Galley-Deck 14 Horizon Court Center
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Violation:
The top of the rollaway storage cabinet was visibly soiled with greater than a day's accumulation of dust and debris. The inspector rubbed an alcohol wipe over this surface, and the alcohol wipe became soiled with a black residue. Corrections started immediately.
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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.:
27
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Site:
Galley-Deck 7 Sabatini
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Violation:
The top of the rollaway heating cabinet was visibly soiled with greater than a day's accumulation of dust and debris. The inspector rubbed an alcohol wipe over this surface, and the alcohol wipe became soiled with an orange and brown residue. Corrections started immediately.
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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.:
28
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Site:
Galley-Deck 6 Garde Manger
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Violation:
One stack of approximately eleven dishes was stored upright and unprotected underneath a visibly soiled cord from a piece of equipment that was hanging from a shelf. The inspector rubbed an alcohol wipe over this cord, and the wipe became soiled with a gray residue. Corrections started immediately.
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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.
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Item No.:
29
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Site:
Galley-Deck 12 Horizon Court
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Violation:
The manual handwashing sink, located next to the deck-mounted mixer, did not provide water at an appropriate temperature through the mixing valve. The inspector ran the cold water for a period of approximately two minutes, and the coldest temperature stabilized at 124.3F. The inspector utilized a maximum registering tip-sensitive thermometer to record the temperature. The error of accuracy for this thermometer was identified as +/- 0.7F. This area was in service and staff was present.
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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.:
29
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Site:
Galley-Deck 12 Horizon Court
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Violation:
The manual handwashing sink, located next to the galley cold room # 12635, did not provide water at an appropriate temperature through the mixing valve. The inspector ran the cold water for a period of approximately three minutes, and the coldest temperature stabilized at 122.4F. The inspector utilized a maximum registering tip-sensitive thermometer to record the temperature. The error of accuracy for this thermometer was identified as +/- 0.7F. This area was in service and staff was present.
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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.:
29
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Site:
Galley-Deck 12 Horizon Court
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Violation:
The manual handwashing sink, located next to the soiled equipment drop-off area, did not provide water at an appropriate temperature through the mixing valve. The inspector ran the cold water for a period of approximately three minutes, and the coldest temperature stabilized at 121.1F. The inspector utilized a maximum registering tip-sensitive thermometer to record the temperature. The error of accuracy for this thermometer was identified as +/- 0.7F. This area was in service and staff was present.
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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.:
29
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Site:
Galley-Deck 14 Scullery Aft
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Violation:
When the inspector turned the handles for the handwashing sink to the on position, water did not come out of the faucet. Staff determined the valves underneath the sink were shut off. Staff was present and working in this area. Corrections started immediately.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times. 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.:
30
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Site:
Galley-Deck 14 Scullery Aft
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Violation:
When the inspector turned the handles for the handwashing sink to the on position, water did not come out of the faucet. Staff determined the valves underneath the sink were shut off. This area was in service and staff was present. Corrections started immediately.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 14 Scullery Aft
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Violation:
The top of the bulkhead-mounted electrical equipment box for Room # 60 was soiled to sight and touch with greater than a day's accumulation of debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a black residue. Corrections started immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Deck 14 Horizon Court Starboard Waiter Station - Aft
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Violation:
The caulk between the edge of the dirty waiter station and the bulkhead was in disrepair and missing in places. The inspector rubbed an alcohol wipe inside of the juncture where caulk was missing, and the wipe became soiled with dust and brown debris. Corrections started immediately.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 6 Cold Room # 6601
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Violation:
The bulkhead-mounted temperature recording box was visibly soiled with greater than a day's accumulation of flaking, white residue. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a gray residue. Corrections started immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Deck 5 Soup Station
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Violation:
The deck sink, located underneath soup kettle # 5, was filled with approximately 1 1/2 inches of standing water and gray liquid food debris. This liquid was unable to drain. The bottom holes of the drain, mounted on the side of the deck sink, were blocked with visible pieces of debris and residue. This blockage prohibited the drainage of liquid through these holes.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Room Service-Deck 10 Bellbox
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Violation:
Water was pooled on the deck directly underneath a steady drip from the bottom of the wash compartment for the rack-type dishwashing machine.
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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.:
39
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Site:
Galley-Deck 12 Horizon Court
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Violation:
One live fruit fly was observed flying in front of the handwashing station, located to the left of cold room # 12635. This area was in service and staff was present.
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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.:
39
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Site:
Buffet-Deck 5 Beverage Station
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Violation:
Two fruit flies were observed flying inside the technical compartment located underneath the juice machine. This area was in service.
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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.:
39
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Site:
Galley-Deck 5 Scullery
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Violation:
A fruit fly was observed flying behind the conveyor-type dishwashing machine. This area was in service.
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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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