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Item No.:
07
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Site:
Galley-Deck 11 Bell Box
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Violation:
The backflow device for the left-most countertop coffee machine was a non-continuous pressure device; however, this type of machine demands a continuous pressure device. Remediation began immediately.
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Recommendation:
Protect the potable water system against backflow or other contamination by backflow prevention devices or air gaps. Ensure the permeate lines and distillate lines directed toward the potable water system are also protected.
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Item No.:
08
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Site:
Bar-Deck 15 Planks - Portside
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Violation:
At the aft coffee station #2, the backflow prevention device was extensively corroded with the relief vents blocked. Remediation began immediately and disinfection of the device was discussed.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Bar-Deck 15 Planks - Portside
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Violation:
At the aft coffee station #1, the backflow prevention device was extensively corroded with the relief vents blocked. Remediation began immediately and disinfection of the device was discussed.
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Recommendation:
Adjust the free halogen residual level to at least 2.0 MG/L (ppm) and the pH not to exceed 7.8 within 30 minutes of the start of the bunkering and production processes. Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis Unit
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Violation:
The air gap for the RPZ to drain catch was insufficient and not twice the diameter of the pipe. The was corrected during the inspection.
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Recommendation:
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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A crew member (dishwasher) had symptoms of AGE that started on 26 December 2022 at 0800. The crew member did not report to medical until 27 December 2022 at 1700, during this time they went to work and crew mess. A food assessment was done, and the crew members work area and dishware was recleaned and sanitized.
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Recommendation:
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.
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Item No.:
19
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Site:
Provisions-Deck 4 Fish Freezer
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Violation:
A heavy amount of condensation had accumulated on the deckhead. The condensate was dripping onto the deck and food boxes below. All food boxes were sealed and no food was impacted.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Deck 6 Main Dishwashing Station
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Violation:
Six cutting boards resting in a three-compartment sink were heavily scored, stained beyond cleaning, and to thin for shaving. These boards were discarded immediately.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Galley-Deck 6 Main Dishwashing Station
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Violation:
One cutting boards resting in a three-compartment sink was heavily scored, and stained beyond cleaning. The board was sent for shaving.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Buffet-Deck 15 World Fresh MarkePlacet Mid-ship
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Violation:
At the starboard side beverage station, the countertop had two areas with holes from previously removed beverage machines making this area difficult to clean.
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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. 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.:
21
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Site:
Buffet-Deck 15 World Fresh MarketPlace - Mid-ship
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Violation:
At the starboard side beverage station, the countertop drain for the beverage dispensers had sealant that was chipping and peeling making this area difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. 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-Deck 15 MarketPlace Dishwashing Station
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Violation:
The curtains for the flight-type machines wash compartment to auxiliary compartment were soiled with food debris. Cleaning began immediately.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 15 Deck 15 World Fresh MarketPlace Dishwashing Station - Aft
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Violation:
Excess condensation was accumulating on the deckhead above both clean and dirty sides of the flight-type dishwashing machine. The ships external ventilation was working properly. Staff stated that perhaps the inside ventilation fan for the flight-type dishwashing machine was not working properly. Remediation began 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.:
22
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Site:
Galley-Deck 11 Bell Box Dishwashing Station
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Violation:
The flight-type machines wash compartment and final rinse compartment doors did not shut effectively allowing an excess amount of condensation to escape. Remediation began 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.:
28
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Site:
Galley-Deck 5 Dishwashing Station
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Violation:
Multiple previously cleaned plates, bowls, and plate covers were stored in a clean utensil cart upright and unprotected. Remediation began 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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Buffet-Deck 15 World Fresh MarketPlace - Mid-ship
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Violation:
At the starboard side beverage station, multiple previously cleaned plastic glasses were stored wet. This area was open for service at the time of the inspection. The glasses were removed.
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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.:
33
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Site:
Bar-Deck 15 Outriggers
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Violation:
The deckhead above aft POS station was chipping and peeling, and a broken hatch panel that was open exposing the plenum.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Bar-Deck 15 Outriggers
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Violation:
The deckhead over the aft POV Station and bar service counter was wet and dripping water during the inspection. The water source was not identified. Cleaning began 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:
Bar-Deck 15 Planks - Portside
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Violation:
The deckhead was peeling and rusty in several places in this area. Remediation began immediately.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Deck 15 World Fresh MarketPlace - Mid-ship
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Violation:
At the starboard side beverage station #1, the deckhead had gaps around the recessed lighting, and had multiple areas where rust had accumulated. Remediation began 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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Deck 4 Fish Freezer
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Violation:
A heavy amount of condensation had accumulated on the deckhead. The condensate was dripping onto the deck and food boxes below. All food boxes were sealed and no food was impacted.
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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:
Galley-Deck 11 Bell Box Dishwashing Station
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Violation:
The wash compartment and final rinse compartment doors did not shut effectively allowing an excess amount of condensation to escape and collect on the deckhead above. Remediation began 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:
Provisions-Deck 4 Ice Cream
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Violation:
The deckhead had an excessive amount of frozen condensate throughout the freezer. No food or storage containers were effected.
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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:
Galley-Deck 15 World Fresh (WF) MarketPlace Dishwashing Station - Aft
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Violation:
Excess condensation was accumulating on the deckhead above both clean and dirty sides of the flight-type dishwashing machine. Cleaning began immediately. No utensils were impacted 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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