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Item No.:
*
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Site:
Recreational Water Facilities-UV Systems
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Violation:
UV systems were in place for the interactive RWFs and the baby-only RWF. It was unclear if the UV systems and lights were able to provide 40 mJ/cm2 at the end of the lamp's life. Staff acknowledged this was a repeat observation from the August 2017 inspection, and stated there were quotes to look into upgrading the bulbs.
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Recommendation:
Ensure UV systems and lights for recreational water facilities are able to provide 40 mJ/cm2 throughout the lamp's life.
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Item No.:
02
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Site:
Medical-Cabin Mate Interviews
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Violation:
A crew member reported to the medical center with reportable acute gastroenteritis (AGE) symptoms on 24 March 2018 at 00:36. The initial interview with the reportable crew member's cabin mate was not completed until 10:52 on 24 March 2018.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
06
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Site:
Potable Water-Bunkering Analyzer-chart Recorder
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Violation:
On 16 March 2018, the bunkering analyzer chart record identified bunkering began at 10:35; however, there was not a calibration recorded on the chart record until 11:45.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
11
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Site:
Medical-Crew Member Late Reporting
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Violation:
A crew member (nonfood handler) experienced seven episodes of diarrhea with symptom onset on 31 March 2018 at 15:30, but did not report to the medical center until 1 April 2018 at 08:00. This crew member worked three different shifts between symptom onset and reporting to medical: 16:00 to 18:16; 19:00 to 20:16; and 21:28 to 22:37. The crew member received a written warning from the ship's management.
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Recommendation:
Ensure crew members report to the medical center immediately after experiencing AGE symptoms. When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Dining Room-Royal Palace
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Violation:
The consumer advisory at the bottom of the concierge lunch menu was covered when the menu was placed in the decorative menu case. The menu was given to passengers in the menu case.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
21
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Site:
Buffet-Cabanas Portside Buffet Line
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Violation:
The most forward hot plate resting in the hot well had a frayed cord that exposed the electrical wiring. This made the cord difficult to clean. The hot plate was not in service at the time, nor was the cord soiled at the time of the inspection. The cord was replaced during the inspection.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Recreational Water Facilities-Cove Poolside Storage Locker
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Violation:
Numerous items were stored in the poolside storage locker, which was not constructed for food storage, including: a set of serving utensils, a serving tray, a glass, and three linen napkins. All these items were soiled. Staff stated these soiled items came from the pool area. The items were taken to the dishwash area immediately.
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Recommendation:
Store soiled utensils in the warewashing area.
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Item No.:
22
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Site:
Galley-Royal Palace Warewash
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Violation:
Water was dripping from the forward auxiliary rinse spray nozzle of the conveyor dishwash machine, which was partially blocked with food debris. This conveyor dishwash machine was in operation.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
26
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Site:
Galley-Enchanted Garden Starboard Warewash
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Violation:
The inside surfaces of three white deflector panels that cover the evaporators inside the ice machine were soiled with brown debris. The brown debris was easily removed by the inspector with a paper towel. All three deflector panels were sent to be cleaned and sanitized.
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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.:
27
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Site:
Buffet-Mess
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Violation:
The top plate in a stack at the start of the crew buffet was soiled with food debris on the nonfood contact surface. This plate was removed to be rewashed.
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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-Cabanas Portside Buffet Line
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Violation:
The fire retardant material located above the portside and starboard side pizza ovens and fat fryers, was heavily soiled with oil residual. These areas were recleaned during the inspection.
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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-Animator Warewash
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Violation:
A stack of waiter trays stored on the clean storage shelf next to the ice machines was touching the side of the right ice machine, which was sweating with condensation.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-Cabanas Warewash Area
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Violation:
Approximately 30 previously cleaned glasses were stored with moisture on both the food and nonfood contact surfaces. The inspector verified this was the dry storage area prior to entering. The glasses were removed and cleaned during the inspection.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Enchanted Garden Starboard Warewash
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Violation:
Two plates and two cups were stored upright and uncovered in a rack at the bottom of the clean storage shelf.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air-drying, and covered or inverted.
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Item No.:
29
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Site:
Galley-Enchanted Garden Starboard Warewash
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Violation:
When the inspector asked a crew member to clean the first white deflector panel in the ice machine that was soiled, the crew member took the deflector panel to the nearby three-faucet handwash sink and began to wash it until the inspector advised the crew member to stop. The soiled deflector panels were eventually taken to be washed in a warewash machine.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Buffet-Cabanas Portside and Starboard Side Buffets
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Violation:
Three deckhead panels above the hot grills had an excessive amount of grease accumulating on and between the tiles. The area was recleaned during the inspection.
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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.:
36
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Site:
Housekeeping-Deck 9 Forward Pantry
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Violation:
The light intensity in between the ice machine and the cleaning materials cabinet was insufficient. The inspector measured a maximum intensity of 170 lux. There was no light fixture directly over this area.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Buffet-Cabanas Starboard Side Waiter Station
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Violation:
The lighting above the handwash sink and other areas along the front counter of the section three-waiter station was insufficient. The inspector measured a light intensity between 84 to 146 lux throughout this area - less than the 220 lux required for cleaning purposes.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Buffet-Mess
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Violation:
The light intensity at the center self-service condiment station was less than 220 lux when measured by the inspector.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Galley-Enchanted Garden
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Violation:
The light intensity behind and around the combination ovens was less than 110 lux when measured by the inspector.
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Recommendation:
Ensure the light intensity is at least 110 lux (10-foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10-foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
38
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Site:
Buffet-Officer's Mess
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Violation:
The cleaning locker outside the entrance to the officer's mess was not labeled 'CLEANING MATERIALS ONLY.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
38
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Site:
Buffet-Enchanted Garden
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Violation:
The cleaning lockers on the portside and starboard ends on the employee side of the buffet were not labeled 'CLEANING MATERIALS ONLY.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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