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Item No.:
28
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Site:
Galley-Deck 3 - Pastry
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Violation:
Two previously cleaned and sanitized white plastic bins were stacked wet on the counter.
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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.:
21
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Site:
Galley-Deck 3 - Soup and Sauce Stations
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Violation:
The black gasket between some of the soup and sauce kettles and their technical compartment was in poor condition. Some gaskets were frayed on the edges and soiled with grease.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
27
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Site:
Galley-Deck 3 - Soup and Sauce Stations
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Violation:
The black gasket between some of the soup and sauce kettles and their technical compartment was in poor condition. Some gaskets were frayed on the edges and soiled with grease.
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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.:
33
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Site:
Galley-Deck 3 - Potwash Area
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Violation:
Condensate continuously dripped from the underside of the second from left soup kettle onto the deck,
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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.:
13
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Site:
Galley-Deck 3 - Potwash Area
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Violation:
The inspector asked the two crew members working the three-compartment sink what their procedures were. The crew member working the soiled side demonstrated and explained how he puts pans into the wash compartment and rinse compartment, and started to put the pan into the sanitizing compartment while wearing the same gloves. At this time the inspector stopped him and asked the crew member working on the clean side who puts the pans into the sanitizing compartment, at which time he pointed to the soiled side crew member. Food/Beverage managers immediately stopped the operation and explained to the crew member working on the soiled side that he is to only use the wash and rinse compartments. It was unclear if the two crew members routinely performed this improper operation and potential cross contamination of soiled and clean areas.
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Recommendation:
Retrain all crew members working in the warewash areas the proper procedures to avoid cross contamination between soiled and clean items.
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Item No.:
33
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Site:
Galley-Deck 0
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Violation:
At the soiled end of the three-compartment sink, the deckhead fire suppression sprinkler head was continuously dripping onto the deck.
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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.:
13
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Site:
Galley-Deck 0
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Violation:
The cook responsible for cooking hamburgers explained he took temperatures when the hamburgers were still on the grill. The inspector showed him how this procedure can factor in the heat from the grill, possibly resulting in incorrect actual food temperatures.
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Recommendation:
Ensure proper procedures are followed to obtain correct food temperatures.
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Item No.:
39
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Site:
Galley-Deck 0
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Violation:
One live fly was behind the ice machines.
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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.:
39
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Site:
Pantry-Deck 5 - Casino Bar
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Violation:
One live fly was in this area.
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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.:
33
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Site:
Other-Deck10 - Blue Iguana
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Violation:
What appeared to be broken insulation was above the inside of the fire shutter door casing.
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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.:
37
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Site:
Galley-Guy's Burger Joint
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Violation:
The ventilation system was not working. The area was warm with no air circulation, and condensate began to form on the bulkheads and deckheads. No condensate was observed dripping onto clean items or food.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. 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.:
22
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Site:
Galley-Deck 10 - Lido Marketplace Warewash Area
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Violation:
The final sanitizing rinse pressure gauge was broken. The gauge read 0 bar during the final sanitizing rinse. The technician stated the manufacturer required 6-7 bars. The final sanitizing rinse spray pattern and apparent pressure from all nozzles was effective.
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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.:
18
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Site:
Galley-Warewash Station - Air Dry Area
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Violation:
In the clean air-dry storage area, 10 portable utensil racks full of knives, spoons, and forks, that had just been taken from the conveyor-type dishwashing machine were resting on a clean side landing table. Two crew members were using a rag to finish-drying, spot-clean and sorting recently washed utensils. The inspector noticed both crew members were using the same rag to wipe clean and soiled utensil consistently creating cross-confirmation of the clean utensils. Additionally, the soiled utensils were stored in the same rack as clean utensils creating an unprotected storage for the clean utensils.
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Recommendation:
Protect equipment from cross-contamination. (3) Cleaning and sanitizing equipment and utensils.
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Item No.:
28
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Site:
Galley-Warewash Station - Air Dry Area
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Violation:
In the clean air-dry storage area, 10 portable utensil racks full of knives, spoons, and forks, that had just been taken from the conveyor-type dishwashing machine were resting on a clean side landing table. Two crew members were using a rag to finish-drying, spot-clean and sorting recently washed utensils. The inspector noticed both crew members were using the same rag to wipe clean and soiled utensil consistently creating cross-confirmation of the clean utensils. Additionally, the soiled utensils were stored in the same rack as clean utensils creating an unprotected storage for the clean utensils.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. 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.:
08
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Site:
Potable Water-Potable Water Bunkering Log
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Violation:
On 4 May 2023, the ship bunkered potable water beginning at 09:00 and finished at 15:00. The hourly halogen check was completed for 10:00, 11:00, 12:00, 13:00, but did not have a recorded residual values for the final 14:00 - 15:00 time frame.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water. Ensure a test kit is available for testing free halogen levels and pH. Ensure test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the potable water system. Ensure test kits for pH are accurate to within 0.2.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The reduced pressure zone assembly (RPZ) atmospheric vent water catch tray did not have a sufficient air gap. Remediation began immediately.
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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.:
08
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Site:
Potable Water-Cloud 9 Spa
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Violation:
The backflow prevention device for the aromatic injection system was dripping water continuously. 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:
Potable Water-Engine Casing Room
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Violation:
The potable water line was not striped blue/green/blue or blue prior to the reduced pressure zone assembly. Remediation began immediately.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. 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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 4 May 2023, a food worker had AGE symptom onset at 16:00 and worked from 17:44 to 18:37. This worker notified the 911 medical line and reported to medical at 21:45. A risk assessment was completed by their supervisor and proper disciplinary actions were taken.
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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. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee's symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
02
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Site:
Medical-Clinical Specimen Container
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Violation:
The clinical specimen shipping containers did not have the proper documentation (labels) and refrigerant materials as required by the receiving laboratory. Staff showed the inspector that the proper containers were ordered two days prior to the inspection and due to arrive within the next two days.
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Recommendation:
Pack and ship all clinical specimens in accordance with the guidelines outlined in Annex 13.4. Include proper documentation in the specimen packaging as required by the receiving laboratory.
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