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Item No.:
08
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Site:
Potable Water-High Pressure Washing Unit FD 00-6-012
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Violation:
The insulated cold potable water line inside the technical room was not striped to indicate potable water prior to the reduced pressure zone (RPZ) assembly.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 14 Cascade Pool
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Violation:
The water was not filled to a level that allowed the top three pools to skim. The water was only skimming at the glass cascade wall on the port side in the second pool from the top. Approximately 5% of the total water in the top three pools was effectively being skimmed.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Isolation
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Violation:
During the voyage from 19 May 2023 to 26 May 2023, a food worker experienced AGE symptoms at 1000 and did not report to medical until 1340 later that day. The crew member dined in the crew mess at 1200 after symptoms developed but did not work. Disciplinary action was taken.
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Recommendation:
When food employees meet the case definition for AGE, ensure to isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
19
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Site:
Buffet-Deck 14 Windjammer Burger Station Port Side
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Violation:
The serving tong handles were resting in the bowl of banana peppers. Staff had this immediately corrected.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored in the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Buffet-Deck 14 Windjammer Juice Station Starboard
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Violation:
The juice machine had one fastener missing from the food splash zone above the nozzle. This was immediately corrected.
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Recommendation:
Ensure multiuse food-contact surfaces are smooth and free of crevices. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 3 and 4 Beverage Stations
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Violation:
Plastic covers underneath the soda 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.:
20
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Site:
Galley-Deck 4 Bakery
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Violation:
The plastic lids for the rye flour and bread flour containers were cracked on the top and underside.
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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.
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Item No.:
20
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Site:
Other-Cafe Promenade
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Violation:
Slotted fasteners were inside the water dispenser chute.
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Recommendation:
Ensure multiuse food-contact surfaces use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
22
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Site:
Buffet-Deck 14 Windjammer Dessert Station Port Side
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Violation:
The bucket of sanitizing solution was cloudy with visible food debris. Staff had the solution immediately changed.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 4 Potwash
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Violation:
In the flight-type potwash machine, the final sanitizing rinse water pressure was low, which produced an ineffective spray pattern. Technicians quickly corrected the issue.
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Recommendation:
Ensure the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 34.5 kilopascals (5 pounds per square inch or 0.34 bars) or more than 207 kilopascals (30 pounds per square inch or 2.07 bars) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve. 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 4 Dishwash Area
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Violation:
In the middle flight-type dishwash machine, the final sanitizing rinse water pressure was low, which produced an ineffective spray pattern. Technicians quickly corrected the issue.
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Recommendation:
Ensure the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 34.5 kilopascals (5 pounds per square inch or 0.34 bars) or more than 207 kilopascals (30 pounds per square inch or 2.07 bars) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve. 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:
Buffet-Deck 14 Windjammer Garden Station Island
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Violation:
The bucket of sanitizing solution was cloudy. Staff had the solution immediately changed.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 14 Solarium Bistro
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Violation:
The hood-type glasswash machine had three spray arm nozzles blocked by food debris, one nozzle on the top spray arm and two nozzles on the bottom spray arm. This was immediately corrected.
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Recommendation:
Ensure warewashing machines used for washing and rinsing equipment or utensils are cleaned 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.
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Item No.:
22
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Site:
Bar-Deck 15 NorthStar
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Violation:
The bucket of sanitizing solution had one hair on the surface. Staff had the solution immediately changed.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Buffet-Deck 14 Windjammer Dessert Station Starboard
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Violation:
The bucket of sanitizing solution was cloudy with a visible film on the surface. Staff had the solution immediately changed.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Buffet-Deck 2 Crew Mess
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Violation:
The top pizza oven had old food residue on the rack. Staff stated the oven was last used during the previous voyage.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
29
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Site:
Buffet-Deck 14 Windjammer Pizza Station
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Violation:
The crew handwash station water temperature was only reaching 69F after several minutes. Staff adjusted the hot water valve which corrected the water temperature.
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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.
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Item No.:
30
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Site:
Buffet-Deck 14 Windjammer Hot Buffet Island Starboard Side
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Violation:
The hand soap dispenser was not working properly because the dispensing tube had fallen into the bottle. Staff had this immediately corrected.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent available.
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Item No.:
32
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Site:
Buffet-Deck 14 Windjammer Dessert Station Starboard
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Violation:
The paper towel waste receptable was uncovered and had some pieces of food debris discarded in it.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 3 - Starboard Side Hot Line
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Violation:
The red 'caution' stickers on the deckhead exhausts were loose and peeling.
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Recommendation:
Ensure surfaces subject to routine splashes or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Galley-Deck 4 Starboard Beverage Station
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Violation:
A small amount of water was on the deck of the technical compartment below the water dispensers.
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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:
Other-Engine Control Room Coffee Station
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Violation:
Soft silicone was used at the deck/coffee counter and bulkhead juncture. The silicone was splitting in several areas.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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