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Item No.:
27
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Site:
Galley-Dishwash
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|
Violation:
Approximately 70 previously cleaned and sanitized serving trays were soiled with encrusted food residue on the non-food contact surfaces stored on clean storage racks.
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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-Coffee Station
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|
Violation:
Dried food reside of more than a day's accumulation was inside an open seam at the food preparation counter and the bulkhead. There was no silicone in the seam which created a difficult to clean area. Coffee was being prepared at the time of the observation.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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|
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Item No.:
24
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|
Site:
Galley-Hoodtype Glass Wash
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|
Violation:
The final rinse spray arm in the inner compartment was not in the correct position; one side of the spray arm was resting on the bottom of the compartment. The technician repositioned the spray arm. The machine was in active use; however, it is not known how long the spray arm was not in the correct position (i.e., not emitting a sanitizing rinse spray).
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|
Recommendation:
Sanitize food-contact surfaces of equipment and utensils.
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Item No.:
34
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|
Site:
Galley-Ice Machines
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|
Violation:
There was standing water behind both ice machines near the bulkhead. It appeared that water had dripped from the pipes connected to the ice machines. The water was not directed toward a drain.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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|
Site:
Galley-Coffee Station
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|
Violation:
The backflow preventer for the coffee machine was leaking water onto the bulkhead; the water was then slowly dripping down the bulkhead.
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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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|
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Item No.:
21
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|
Site:
Food Service General-Refrigerator Gaskets
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|
Violation:
Condensate and mold were observed on door gaskets to undercounter refrigerators, coolers, and refrigerators throughout the Main Galley, Passenger and Crew Buffet, Crew Galley, Bars, Provisions, and Preparation rooms. The gaskets were worn, peeling, and/or broken allowing condensate to form around the doors. Gaskets are expected to be replaced during dry dock (scheduled to start May 22, 2023).
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
27
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|
Site:
Food Service General-Refrigerator Gaskets
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|
Violation:
Condensate and mold were observed on door gaskets to undercounter refrigerators, coolers, and refrigerators throughout the Main Galley, Passenger and Crew Buffet, Crew Galley, Bars, Provisions, and Preparation rooms. The gaskets were worn, peeling, and/or broken allowing condensate to form around the doors. Gaskets are expected to be replaced during dry dock (scheduled to start May 22, 2023).
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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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|
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Item No.:
16
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|
Site:
Dining Room-JWB and Fins Consumer Advisory
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|
Violation:
The consumer advisory statement on the menus were missing: '...especially if you have certain medical conditions.' This was a repeat violation. The menu was updated during the inspection.
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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 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.:
33
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|
Site:
Food Service General-Decks
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|
Violation:
Deck tiles, deck grouting, deck coving, and concrete decks throughout the food service outlets were in poor repair, missing, or recessed. These locations included: Lido waiter stations, Lido Bread Station, Lido Salad Station, Lido Galley, Main Galley (Hot Galley), Crew Galley, Crew Dishwash, and Crew Potwash.
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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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|
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Item No.:
33
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|
Site:
Buffet-Deck 10: Deckheads
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|
Violation:
White plastic profiles between deckhead paneling above food service stations were coming loose in some areas and allowed openings to the plenum space above. Crew stated the paneling is expected to be replaced during dry dock (scheduled to start May 22, 2023).
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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.:
21
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|
Site:
Buffet-Deck 10: Cold Wells
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|
Violation:
The top of the marine edge where the metal of the cold well meets the countertop was separated in several areas exposing open seams. These seams were difficult to clean, and silicone was peeling. This was seen at all cold wells.
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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.
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|
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Item No.:
37
|
|
Site:
Food Service General-Provision Freezers and Refrigerators
|
|
Violation:
Water dripped from the corners of numerous deckhead hatches and seams onto the deck and outer packaging surfaces of food products across multiple provision freezers and refrigerators. Ice buildup was present on surfaces of boxed items in freezers and on the deckheads of several freezers. Staff reported this is a known problem and is a result of poorly insulated brine lines located above these rooms. They anticipate this will be fixed during the May 22, 2023, dry dock.
|
|
Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
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|
|
Item No.:
19
|
|
Site:
Food Service General-Provision Freezers and Refrigerators
|
|
Violation:
Water dripped from the corners of numerous deckhead hatches and seams onto the deck and outer packaging surfaces of food products across multiple provision freezers and refrigerators. Ice buildup was present on surfaces of boxed items in freezers and on the deckheads of several freezers. Staff reported this is a known problem and is a result of poorly insulated brine lines located above these rooms. They anticipate this will be fixed during the May 22, 2023, dry dock.
|
|
Recommendation:
Do not store packaged food in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water.
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|
|
Item No.:
33
|
|
Site:
Food Service General-Provision Freezers and Refrigerators
|
|
Violation:
Water dripped from the corners of numerous deckhead hatches and seams onto the deck and outer packaging surfaces of food products across multiple provision freezers and refrigerators. Ice buildup was present on surfaces of boxed items in freezers and on the deckheads of several freezers. Staff reported this is a known problem and is a result of poorly insulated brine lines located above these rooms. They anticipate this will be fixed during the May 22, 2023, dry dock.
|
|
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.:
19
|
|
Site:
Buffet-Deck 10: Main Service Line
|
|
Violation:
The handles of different self-service serving tongs were touching food out for passenger self-service throughout this open outlet. This included the following food items: waffles, French toast, and pancakes.
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|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are store in the food with their handles above the top of the food and the container.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10: Main Service Line
|
|
Violation:
Dried old food residue was on the non-food-contact surface of the sides of the condiment (including mayonnaise, mustard, and ketchup) dispensers out for passenger self-service.
|
|
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:
Bar-Deck 10: 5 O'clock Somewhere
|
|
Violation:
The white plastic ring that prevents the soda dispenser from falling into the technical compartment was in disrepair and had a buildup of debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 10: 5 O'clock Somewhere
|
|
Violation:
The white plastic ring that prevents the soda dispenser from falling into the technical compartment was in disrepair and had a buildup of debris around it.
|
|
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 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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 10: 5 O'clock Somewhere
|
|
Violation:
The white plastic circular devices used to raise the height of the expresso machine were heavily scored, which made the area difficult to clean. The devices were clean during the inspection.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
37
|
|
Site:
Galley-Potwash - Aft Starboard
|
|
Violation:
An excessive amount of condensate accumulated on the deckhead above the in-use potwash machine nearest the bulkhead. The inspector was unable to see the top of the machine to see if water had dripped on it. No pots were impacted.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
22
|
|
Site:
Galley-Garde Manger - Aft Starboard
|
|
Violation:
A spatula soiled with eggs was resting in a tray on the previously cleaned and sanitized counter. Crew stated that only clean items were to be stored on this counter. The spatula and tray were moved to the warewash area.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
08
|
|
Site:
Galley-Coffee Station
|
|
Violation:
The backflow preventer for the coffee machine was leaking water onto the bulkhead; the water was then slowly dripping down the bulkhead.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
21
|
|
Site:
Galley-Coffee Station
|
|
Violation:
Dried food reside of more than a day's accumulation was inside an open seam at the food preparation counter and the bulkhead. There was no silicone in the seam which created a difficult to clean area. Coffee was being prepared at the time of the observation.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Galley-Handwash Sink
|
|
Violation:
The hot water at the handwash sink near the dishwash area did not reach 100F when measured with the inspector's thermometer.
|
|
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).
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 9: Pizzeria Service Station
|
|
Violation:
The hot water at the handwash sink nearest the entrance of Frank & Lola's did not reach 100F after several minutes when measured with the inspector's thermometer.
|
|
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).
|
|
|
Item No.:
22
|
|
Site:
Galley-Hoodtype Glass Wash
|
|
Violation:
The wash and final rinse spray arms in the inner compartment were not in the correct position; one side of the spray arms was resting on the bottom of the compartment. The technician repositioned the spray arms. The machine was in active use; however, it is not known how long the spray arms were not in the correct position.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Galley-Handwash Sink - Starboard
|
|
Violation:
Food residue was dried to the sides of the handwash faucet.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
20
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
Paint was peeling and chipping on the food splash area of the mixing head attached to the deck mounted mixer.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The backflow preventers on both combination ovens were leaking water and water was pooling on the deck.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The backflow preventers on both combination ovens were leaking water and water was pooling on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Ice Machines
|
|
Violation:
There was standing water behind both ice machines near the bulkhead. It appeared that water had dripped from the pipes connected to the ice machines. The water was not directed toward a drain.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
28
|
|
Site:
Galley-Dishwash
|
|
Violation:
Approximately 70 previously cleaned and sanitized serving trays were stacked together while still wet preventing them from adequately air drying. Water dripped from the trays when they were separated.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-JWB and Fins
|
|
Violation:
The tracks for the fire doors between the galley and the dining room were heavily soiled with more than a day's accumulation of food debris.
|
|
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, 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, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-Euphoria
|
|
Violation:
Paint was peeling and chipping on the deckhead above the bar preparation/work area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. Ensure bulkheads and deckheads have smooth, hard finishes.
|
|
|
Item No.:
32
|
|
Site:
Bar-Euphoria
|
|
Violation:
The lid to the food waste receptacle was open. There was food inside of the waste receptacle and the bar was not in use during the time of the inspection.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
28
|
|
Site:
Bar-Euphoria
|
|
Violation:
Four trays full of approximately 100 beverage glasses had all glasses stored upright. The crew member stated that he had just cleaned and sanitized the glasses and that he was allowing them to dry before inverting them and moving them to the clean storage racks.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 9: Pizzeria Service Station
|
|
Violation:
The crew handwash sink did not have an easily accessible waste receptacle nearby.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
30
|
|
Site:
Bar-Bathrooms
|
|
Violation:
There were no paper towels available in the single-use towel dispensers in both the men's and women's crew bathrooms. Both dispensers were empty and only an air dryer was available in each bathroom.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair. Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
33
|
|
Site:
Bar-Pantry
|
|
Violation:
Water was dripping from under the refrigerator and was pooling on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
30
|
|
Site:
Galley-Handwash Sink
|
|
Violation:
Large drops of an oily substance were around the edges of the handwash sink and faucet.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Crew Mess Beverage Station
|
|
Violation:
Silicone was missing from the holes in the surface of the deck-mounted coffee machine, which created a difficult to clean area. The holes were clean at the time of the inspection.
|
|
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.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Multiple Air Conditioning Units
|
|
Violation:
There are approximately 22 air conditioning units in need of coil replacement. These units had an accumulation of rust corrosion and debris on the cooling coils. The ship had a 'specification of repairs' document that outlined the repair needs scheduled for dry dock starting on May 22, 2023.
|
|
Recommendation:
Keep air handling units clean. Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Deck 11: Aft Starboard Whirlpool
|
|
Violation:
The in-use whirlpool pH level was measured at 8.36 after being tested once by both the inspector and crew. The inspector and crew went to the pump room and the pH analyzer read 7.53. The inspector and a crew member each took a sample from the analyzer and both tests read 8.36. The crew member explained that the analyzer was out of calibration and immediately began recalibrating the machine. The whirlpool was closed and remained closed until the pH was corrected.
|
|
Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 11: Aft Starboard Whirlpool
|
|
Violation:
The in-use whirlpool pH level was measured at 8.36 after being tested once by both the inspector and crew. The inspector and crew went to the pump room and the pH analyzer read 7.53. The inspector and a crew member each took a sample from the analyzer and both tests read 8.36. The crew member explained that the analyzer was out of calibration and immediately began recalibrating the machine. The whirlpool was closed and remained closed until the pH was corrected.
|
|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours. Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 11: Forward Swimming Pool
|
|
Violation:
The water level was insufficient and did not reach the skim gutter level. 0% of the pool was skimming. There was a visible oily sheen on the top layer of the pool. The pool was in-use at the time of the inspection.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours.
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|