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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 2 August 2018, the illness onset time listed for a crew member was 17:15 in electronic patient manager system; however, the manual AGE log listed the onset time as 19:15, creating a discrepancy between the two logs.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
08
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Site:
Potable Water-Deck 2 Fire Door 2.5.23 Crew Area
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Violation:
The starboard side backflow prevention device for the ice machine was corroded and soiled. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 3 Potwash
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Violation:
Water was steadily leaking from the relief vent on the reduced pressure backflow prevention assembly installed on the water supply line to the trolley wash machine.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 3 Pastry
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Violation:
The chilled water lines for the ice cream machine and ice cream freezer were not marked or identified.
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Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Buffet-Deck 16 Starboard Multiflow Cabinet
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Violation:
The inspector could not identify a vent on the backflow prevention device for the line to the carbonator inside the multiflow cabinet.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) Hi-Fog or similar suppression systems which are connected to potable water tanks; (29) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
16
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Site:
Buffet-Deck 16 Portside Cold Buffet
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Violation:
There was no product identification or consumer advisory above the tray of cold-smoked salmon out-for-service. Staff stated this consumer advisory was accidentally removed. Corrections started immediately.
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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 or 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.:
19
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Site:
Provisions-Vegetable Room
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Violation:
An employee's hard hat was resting on two boxes of asparagus. This box was closed shut.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Preparation Room-Lettuce Washer
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Violation:
The three, blue baskets used at the lettuce washer and inside the lettuce spinner were cracked and chipped in multiple areas, making these items difficult to clean.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
20
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Site:
Galley-Deck 3 Beverage Station
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Violation:
Four of the soda dispensers at the portside beverage station had slotted fasteners on the underside of the dispenser head by the dispensing nozzle. Staff stated replacement covers for these slotted fasteners were ordered.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 4 Bakery
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Violation:
The edges of the dough sheeter belt were ripped and torn in several locations.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
20
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Site:
Galley-Deck 4 Beverage Station
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Violation:
Three of the soda dispensers at the starboard side beverage station had slotted fasteners on the underside of the dispenser head by the dispensing nozzle. Staff stated replacement covers for these slotted fasteners were ordered.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 16 Dishwash Station
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Violation:
The food contact surface of two pairs of brown, plastic serving utensils was melted and rough to touch. This made these items difficult to clean. The items were stored on a rack labeled 'CLEAN' and the food-contact surfaces of these serving utensils were not soiled. Corrections started immediately.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Buffet-Deck 16 Portside Beverage Station
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Violation:
The top of the ice machine was soiled to touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown and black residue. The space between the top of the ice machine and the deckhead was approximately four inches, making this a difficult to clean area.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
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Site:
Galley-Deck 8 Chops
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Violation:
The top of the cabinet over the preparation counter was soiled and sticky to touch. The inspector rubbed an alcohol wipe over this surface and the wipe became soiled with a brown residue. There was a four-inch gap between the top of this cabinet and the deckhead, making this area difficult-to-clean. Corrections started immediately.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Deck 16 Portside Condiment Station
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Violation:
The sealant, between the counter and the backsplash behind the rack storing bottles of sauces, was missing in some sections and in overall disrepair. This created a difficult to clean area. This surface was not soiled.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Dining Room-Deck 3 American Icon
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Violation:
The storage shelves in the condiment locker had difficult to clean seams and gaps on the underside of each shelf and in each vertical support column. Food items were stored on these shelves. These seams and gaps were not soiled.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Bar-Java Cafe
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Violation:
The storage shelves for the bulk liquor bottle display had difficult to clean seams and gaps on the underside of each shelf and in each vertical support column. These seams and gaps were not soiled.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
Each of the top wash manifolds inside the crew galley potwash machine were held in place with the support of paper towels.
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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:
Pantry-Deck 8 Forward Port Side House Keeping Pantry 8.170
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Violation:
The temperature-measuring device on the faceplate of the undercounter dishwashing machine read 146F for the wash cycle; however, the inspector recorded a wash temperature of 152F with a thermocouple. Remediation began immediately.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 5 Potwash
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Violation:
The temperature gauge for the sanitizing compartment of the three-compartment sink was in poor repair and was difficult to read.
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Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable.
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Item No.:
22
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Site:
Galley-Sabor
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Violation:
The hood-type dishwashing machine had been out-of-order since the morning of the inspection.
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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:
Galley-Deck 16 Dishwash Station
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Violation:
A steady drip was present from the back of the wash compartment of the conveyor-type dishwashing machine. Water was pooled on the deck beneath 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:
Galley-Deck 17 Coastal Kitchen
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Violation:
Staff stated the hood-type potwash machine was out-of-service for the past two weeks due to a malfunctioning part. Staff anticipated the arrival of this part later in the day.
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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:
Galley-Deck 16 Dishwash Station
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Violation:
A steady drip was observed from the middle of the rinse compartment of the rack-type dishwashing machine. Water was pooled on the deck beneath 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.:
24
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Site:
Galley-Deck 3 Warewash
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Violation:
The final rinse manifold temperature of the starboard conveyor-type dishwashing machine was measured above 200F with a thermolabel during operation. The plate surface temperature of the final rinse was measured at 179F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Bar-On Air
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Violation:
During embarkation, when the bar was open and passengers were present, the inspector found a brown substance inside the beer tap on the food contact surface. The inspector stuck a clean straw up the tap at this bar. The straw became soiled with a brown residue.
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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.:
26
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Site:
Bar-Pool Bar Port
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Violation:
During embarkation, when the bar was open and passengers were present, the inspector found a brown substance inside the beer tap on the food contact surface. The inspector stuck a clean straw up the tap at this bar. The straw became soiled with a brown residue.
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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.:
26
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Site:
Galley-Deck 8 Vintages
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Violation:
One, white plate was stored on the clean drying rack with visible brown residue on the food-contact surface. Corrections started immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
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Site:
Galley-Deck 16 Dishwash Station
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Violation:
One pair of white, serving utensils and one pair of brown, serving utensils had visible orange and brown food debris on the food contact surface. These serving utensils were stored on a rack labeled 'CLEAN.' Corrections started immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 8 Chops
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|
Violation:
One white, coffee cup was stored on a rack labeled 'CLEAN' with brown and black debris attached to the food-contact surface. Corrections started immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Bar-Deck 5 Sorrento's
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Violation:
The inspector stuck a clean straw up both beer taps at this bar. The straw became soiled with a brown residue. These beer taps were disassembled and were not in service.
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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.:
26
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Site:
Galley-Deck 17 Coastal Kitchen
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|
Violation:
One, brown ceramic bowl had visible, white residue stuck to the food-contact surface. This bowl was recently cleaned and stored on a rack identified as 'CLEAN.' Corrections started immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
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Site:
Galley-Deck 16 Dishwash Station
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|
Violation:
One, white soup ladle stored on a rack labeled 'CLEAN' had visible green and brown pieces of food debris adhered to the food contact surface. This item was recently cleaned. Corrections started immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Deck 16 Windjammer Pantry
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|
Violation:
The top of the storage cabinet in the rear of this pantry was sticky to touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a 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.:
27
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Site:
Galley-Deck 16 Starboard Entrance
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|
Violation:
The top surface of two, roll-away food storage cabinets were soiled to touch and sight. These cabinets were stored in front of the ice machine. 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 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 16 Starboard Multiflow Cabinet
|
|
Violation:
The top of the multiflow cabinet storing concentrates and the carbonator was soiled to sight and touch. 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 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 16 Portside Beverage Station
|
|
Violation:
The top of the ice machine was soiled to touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown and black residue. The space between the top of the ice machine and the deckhead was approximately four inches, making this a difficult to clean area.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
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Site:
Galley-Deck 17 Coastal Kitchen
|
|
Violation:
The top of the knife cabinet was soiled with visible stuck-on pieces of black debris. This debris was greater than a day's worth of accumulation. 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
|
|
Site:
Galley-Deck 8 150 Central Park
|
|
Violation:
One, deep, white plate stored inside the undercounter cabinet was soiled with a piece of brown food debris on the nonfood-contact surface of the plate. This plate was recently cleaned. 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
|
|
Site:
Galley-Deck 8 Chops
|
|
Violation:
The top of the cabinet over the preparation counter was soiled and sticky to touch. The inspector rubbed an alcohol wipe over this surface and the wipe became soiled with a brown residue. There was a four-inch gap between the top of this cabinet and the deckhead, making this area difficult-to-clean. Corrections started immediately.
|
|
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
|
|
Site:
Dining Room-Izumi
|
|
Violation:
The inspector removed the front latch panels on the front side of both hibachi grills, and found a significant amount of brown grease buildup. This buildup was beyond a day's worth of accumulation.
|
|
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
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
The chilled water lines supplying the ice cream machine and ice cream freezer were heavily soiled with slimy, black debris.
|
|
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
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
The front technical compartment of the revolving-tray oven was heavily soiled with black food debris. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 Beverage Station
|
|
Violation:
The front of the ice machine was soiled with a slimy, black debris behind the front plastic panel.
|
|
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
|
|
Site:
Buffet-Deck 8 Park Cafe
|
|
Violation:
Eleven, plastic cups, stored on a tray to the left of the juice machine, had excessive moisture on the beverage-contact surface. These cups were inverted on the tray. When the inspector lifted these cups off the tray, moisture was observed dripping from the beverage-contact surface. This tray of cups was out-for-service and passengers were present. Corrections started immediately.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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|
Item No.:
28
|
|
Site:
Buffet-Deck 16 Portside Hot Buffet
|
|
Violation:
Eight plates, stored inverted in two stacks, had excessive visible moisture on the food-contact surfaces. These plates were out for service and passengers were present at the buffet. Corrections started immediately.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 5 Sorrento's
|
|
Violation:
The handwashing sink near the entrance to the galley was unable to provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water for a period of over two minutes, and the temperature reached a maximum of 121.3F. The inspector utilized a maximum registering tip-thermometer to record the temperature. The area was in service and staff was preparing food.
|
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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 8 Giovanni's
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Violation:
The handwashing sink near the aft entrance to the galley was unable to provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water for a period of over two minutes, and the temperature stabilized at 129.4F. The inspector utilized a maximum registering tip-thermometer to record the temperature. The area was in service and staff was preparing food. No handwashing sinks inside this galley were able to provide water at a temperature under 120F. Corrections started immediately.
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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 8 Giovanni's
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Violation:
The double-handwashing sink near the forward entrance to the galley was unable to provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water of both sinks for a period of over two minutes, and the temperature for each sink stabilized at 129.4F. The inspector utilized a maximum registering tip-thermometer to record the temperature. The area was in service and staff was preparing food. No handwashing sinks inside this galley were able to provide water at a temperature under 120F. Corrections started immediately.
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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 8 Giovanni's
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Violation:
The handwashing sink near the chef preparation area of the galley was unable to provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water for a period of approximately two minutes, and the temperature stabilized at 121.9F. The inspector utilized a maximum registering tip-thermometer to record the temperature. The area was in service and staff was preparing food. No handwashing sinks inside this galley were able to provide water at a temperature under 120F. Corrections started immediately.
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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:
Pantry-Deck 14 Forward Port Side House Keeping Pantry
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Violation:
The water temperature of the handwash sink was unable to provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water for a period of approximately two minutes, and the temperature stabilized at 90F. The inspector utilized a maximum registering tip sensitive thermometer to record the temperature.
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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.:
30
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Site:
Buffet-Mess Men's Toilet Room
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Violation:
The toilet room, which was also used by crew galley employees, did not have paper towels for hand-drying or to open the door upon exiting.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Dining Room-Izumi
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Violation:
The soap dispenser at both handwash stations next to the hibachi area did not work or was empty. The inspector was unable to receive soap from these dispensers.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Galley-Deck 5 Women's Toilet
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Violation:
The door for the women's toilet room did not close properly.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors, which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Bar-Sabor
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Violation:
The two, faux-wood beams above the bar were not smooth and easily cleanable. These beams were soiled with a sticky residue by the back bulkhead.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable. 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 8 150 Central Park
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Violation:
Water was flowing out of either side when the handwashing sink was in use. Water was pooled on the deck to the right of this sink. Additionally, visible drops of water were present on the bulkhead to the right of the sink.
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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 16 Starboard Condiment Station
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Violation:
Sections of coving, between the deck and the bottom of the cabinets on the forward side of this condiment station, were missing and this coving was in overall poor repair. Visible dust and debris was present, greater than a day's worth of accumulation, inside the gaps created by the missing coving.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). 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:
Buffet-Deck 16 Starboard Middle Buffet Station
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Violation:
Sections of the coving, between the deck and the bottom of the cabinets on the right side of the middle buffet station, were missing and this coving was in poor repair. Visible dust and debris was present, greater than a day's worth of accumulation, inside the gaps created by the missing coving.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). 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:
Buffet-Deck 17 Coastal Kitchen
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Violation:
The grouting underneath the buffet line to the left of the espresso machine was recessed and in disrepair. The recessed grout was not soiled.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 16 Dishwash Station
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Violation:
A steady drip was present from the back of the wash compartment of the conveyor-type dishwashing machine. Water was pooled on the deck beneath this drip.
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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.:
35
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Site:
Galley-Deck 16 Dishwash Station
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Violation:
A steady drip was observed from the middle of the rinse compartment of the rack-type dishwashing machine. Water was pooled on the deck beneath this drip.
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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.:
36
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Site:
Galley-Deck 8 Park Cafe
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Violation:
The light intensity in front of the four, large roll-in refrigeration units was insufficient. The inspector measured a maximum light intensity of 102 lux.
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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-Deck 4 Beverage Station
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Violation:
The portside ice dispenser had a light bulb installed behind the front panel and directly above the ice-dispensing chute. This light bulb was not shatter-resistant or shielded. The light bulb was immediately removed.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
38
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Site:
Galley-Deck 3 Warewash
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Violation:
A broom and dustpan were stored in the technical compartment under the portside pulper when the area was not in service. Corrections started immediately.
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Recommendation:
Ensure 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
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Site:
Dining Room-Deck 3 American Icon
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Violation:
At least five small drain flies were observed on the left end of waiter station #5. The dining room was not in operation during the inspection, but several trolleys of food and soiled dishes from breakfast were staged at this waiter station.
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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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