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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
On the 5-12 March 2023 AGE log, the crew position column for a retail shop employee showed a 5-digit number. Also on the 26 February - 5 March 2023 AGE log, the crew position column for two food handlers showed a 5-digit number. The crew positions for these two employees were not in their employee profile, only the selection of food handler 'yes' or 'no.'
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information: (10) crew member position or job on the vessel, if applicable.
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Item No.:
08
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Site:
Potable Water-Engine Room - Mineralizer
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Violation:
The air gaps below the mineralizer discharge lines were not twice the diameter of the supply pipe. A box was installed around the ends of these discharge lines, which prevented a proper air gap.
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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.:
21
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Site:
Buffet-Deck 9 - Lido Market - Asian Station and Sweet Spot Station
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Violation:
In the Sweet Spot stations and Asian stations (portside and starboard), the sealant on the countertop buffet lines was peeling and had a sticky-like residue.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Deck 9
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Violation:
The flight-type dishwash machine was leaking water from under the wash compartment onto the deck. This machine was not in operation during the inspection. 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 2 - Dishwash Machine
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Violation:
The dishwash machine was out of service starting the day of the inspection. Crew stated dishes were being transported to the deck 3 dishwash machine.
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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 2 - Potwash Machine
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Violation:
The potwash machine's final sanitizing rinse utensil surface temperature measured 149F on the inspector's thermocable and 150F on the crew member's thermometer. The inspector asked to run a second cycle and again the final sanitizing rinse temperature measured 148F on the inspector's thermocable and 150F on the crew member's thermometer. The utensil surface temperature gauge on the panel also reflected temperatures of 148F and 150F for the first and second cycles. Staff immediately shut down the machine and used the three-compartment sink.
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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.:
27
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Site:
Buffet-Deck 9 - Sweet Spot Service Line Warmers
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Violation:
The underside heat lamp bulbs to the service line top warmers were heavily soiled with old grease residue of more than a day's accumulation.
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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 9 - Lido Market - Asian Station and Sweet Spot Station
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Violation:
In the Sweet Spot stations and Asian stations (portside and starboard), the sealant on the countertop buffet lines was peeling and had a sticky-like residue.
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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.:
29
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Site:
Buffet-Deck 9 - Lido Market Sweet Spot Station Starboard Side
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Violation:
The handwashing sink behind the station was not reaching a temperature of at least 100F. This was corrected immediately and verified by the inspector.
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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.:
33
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Site:
Galley-Deck A
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Violation:
Behind the hot holding unit near the entrance of the galley, a bulkhead panel was removed exposing the insulation. Some of the insulation fell onto the deck. Staff informed the inspector that there was a water leak, and they were working on repairing the issue.
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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. 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 9
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Violation:
The flight- type dishwash machine was leaking water from under the wash compartment onto the deck. This machine was not in operation during the inspection. Remediation began immediately.
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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.:
37
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Site:
Galley-Deck 9
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Violation:
Above the dishwash machine was a heavy amount of condensate on the deckhead, bulkhead, and exhaust ventilation hood system. No dishes were impacted during the inspection.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Deck 2 - Pinnacle Grill
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Violation:
From the deckhead ventilation, condensate dripped on the exhaust panel and onto the deck. No food was impacted.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Food Service General-
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Violation:
Flies were in multiple areas including one in the deck 9 Patio Grill Bar pantry, one in the deck 2 main galley near the food digester, and one in the deck 2 garde manger.
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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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