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Item No.:
39
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Site:
Galley-Deck 16 Horizon Court - Pantry Dishwash
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Violation:
At the clean end of the dishwash machine, a small, live fly was in the white bucket of rinse water.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
19
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Site:
Galley-Deck 15 Horizon Court
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Violation:
Inside walk-in blast chiller #15607, liquid dripped from the deckhead panel onto the deck in front of four uncovered pans of cheese. It appeared repair work had been conducted on the deckhead, as this panel had sealant around the edges. The chef explained these dense cheeses will not reach proper temperatures if they are covered during the cooling process.
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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.
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Item No.:
20
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Site:
Galley-Deck 16 Horizon Court - International Line Pantry (Starboard)
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Violation:
Plastic covers underneath the soda / water machine dispensing nozzles were peeling, which made them difficult to clean.
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Recommendation:
Design and construct food 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 16 Horizon Court - Pantry Dishwash
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Violation:
At the clean end of the dishwash machine, a small, live fly was in the white bucket of rinse water.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
31
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Site:
Galley-Deck 15 Horizon Court ? Chemical Locker
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Violation:
Across from the dishwash area, multiple bottles not applicable for the food operations were stored inside the chemical store locker. This included two spray bottles of disinfectant not permitted in food areas, one spray bottle of room fragrance, and five spray bottles of personal-use insect repellant.
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Recommendation:
Ensure pesticides, insecticides, and rodenticides are stored in a locked area of the vessel that is not in a food area. Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
28
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Site:
Galley-Deck 15 Horizon Court
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Violation:
At the entrance to the galley and inside the far left locked storage cabinet, three stainless steel hot water dispensers were wet inside with the lids tightly closed. Also, inside the second from left locked storage cabinet, six large coffee carafes were wet inside with the lids tightly closed. Some of these had standing water inside.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
17
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Site:
Galley-Deck 15 Horizon Court
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Violation:
The cooling log for 12 April had one entry each for shredded cheese and assorted cheese. Inside walk-in blast chiller #15607 there were two pans of shredded cheese and two pans of assorted cheese in the cooling process. It was discussed to have cooling entries for each individual food item due to temperature differences throughout the room and different foods.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation. Ensure temperatures are documented for each potentially hazardous food undergoing the cooling process.
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Item No.:
33
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Site:
Galley-Deck 15 Horizon Court
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Violation:
Inside walk-in blast chiller #15607, liquid dripped from the deckhead panel onto the deck in front of four uncovered pans of cheese. It appeared repair work had been conducted on the deckhead, as this panel had sealant around the edges.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The non-testable log did not include backflow prevention devices installed on the potable water lines for the Spa's three pedicure stations and two hair basins. Additionally the device for the Recycling Center's vacuum waste recycling unit was not on the log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Test Frequency
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Violation:
The cross-connection control log for testable backflow prevention devices indicated the reduced pressure zone (RPZ) assembly on the distillate water line (deck 1, fire zone 4) was last tested on 12 April 2022; the inspection occurred on 12 April 2023. Ship staff reported they will be unbale to test this assembly until after 12 April because they need to run the evaporator. Additionally, two RPZs on the fire shore connection (deck 5, fire zone 7) are due for annual testing by 13 April 2023. Staff indicated there was no test planned to get this tested, but would get this tested by the end of 13 April.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
21
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Site:
Other-Deck 5 - Enclave Spa - Beverage Counter
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Violation:
The grouting along the back counter/bulkhead juncture was recessed and not easy 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.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 9 April 2023, a dishwasher had onset of AGE symptoms at 19:00 but did not report to medical until 08:30 on 10 April. Records showed that the crew member was isolated in their cabin. Medical classified the crew member as a 'late reporter' and was given a standard warning.
On 20 March, a waiter had onset of AGE symptoms at 05:00 but did not report to medical until 09:00. The Food and Beverage Questionnaire showed that the crew member went to breakfast at 08:00. Medical classified the crew member as a 'late reporter' and disciplinary actions were taken.
On 15 March, a spa member had onset of AGE symptoms at 23:00 but did not report to medical until 09:00 on 16 March. Records showed that the crew member was isolated in their cabin during the time. Medical classified the crew member as a 'late reporter' and was given a standard warning.
On 9 March, a spa member had onset of AGE symptoms at 04:00 but did not report to medical until 11:40 that day. Records showed that the crew member was isolated in their cabin during the time. Medical classified the crew member as a 'late reporter' and was given a standard warning.
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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. 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. Maintain records for 1 year and make them available for review during inspections.
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Item No.:
16
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Site:
Dining Room-Concerto
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Violation:
The consumer advisory asterisk for the egg dishes on the breakfast menu was difficult to see.
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Recommendation:
Increase the font size of the asterisk to direct the consumer's attention to the advisory for this raw or undercooked food.
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Item No.:
26
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Site:
Galley-Deck 6 - Portside
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Violation:
Adhesive residue from a sticker was on the ice scoop inside of the ice machine bin.
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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.:
38
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Site:
Galley-Deck 6 - Portside
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Violation:
A wet mophead was stored in a dry mop bucket near the warewash area.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
37
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Site:
Galley-Deck 6 - Soup Station
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Violation:
Excessive condensate accumulated on the deckhead above soup station #1. No dripping was observed.
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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.:
35
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Site:
Galley-Deck 5 - Starboard Forward Warewash
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Violation:
Liquid was dripping from the bottom of the warewash machine and pooling on the deck. The machine was last in service the night before the inspection.
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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.:
18
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Site:
Galley-Deck 5 - Garde Manger
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Violation:
In the undercounter refrigerator, metal bins of cold smoked salmon roses were stored on top of potato pancakes.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
33
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Site:
Galley-Deck 5
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Violation:
Deck grout was missing along the deck sink grates and sealant was peeling from the seam between the soup kettles.
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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.:
36
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Site:
Buffet-Deck 5 - Crew Mess Line
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Violation:
The heat lamp protective covering had peeled off the bulb.
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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.:
26
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Site:
Galley-Deck 5 - Portside Forward
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Violation:
Adhesive residue from a sticker was on the ice scoop inside of the left ice machine bin. The ice scoop inside of the right ice machine bin had food residue hardened on the surface.
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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.:
38
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Site:
Galley-Deck 5 - Starboard Forward Entrance
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Violation:
Three floor scrubbers were stored underneath the food preparation counter.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
21
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Site:
Galley-Deck 5
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Violation:
The bottom door hinge was missing from the walk-in refrigerator.
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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.:
28
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Site:
Bar-Deck 5 - Good Spirits at Sea
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Violation:
While the inspector was washing their hands, water was observed splashing onto the clean glasses that were stored beside the handwash sink.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Bar-Deck 5 - International Cafe Bar
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Violation:
A metal filter was ripped and peeling on the espresso machine.
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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. Design and construct food 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.:
26
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Site:
Buffet-Deck 5 - Crew Mess Beverage Station
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Violation:
More than a day's accumulation of residue was found on the food splash area of the juice dispenser.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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