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Item No.:
02
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Site:
Medical-Immediate Contacts Follow-Up
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Violation:
A food worker had an onset of acute gastroenteritis (AGE) symptoms on 8 May 2023 at 1950. Follow-up interviews for one adjoining cabinmate occurred on 9 May 2023 at 0837 and 2000, and on 10 May 2023 at 2000. Follow-up interviews for the other adjoining cabinmate occurred on 9 May 2023 at 1630 and 2000, and on 10 May 2023 at 2000.
Another food worker had an onset of AGE symptoms on 11 May 2023 at 1400. Follow-up interviews for the adjoining cabinmate occurred on 11 and 12 May 2023, but not for the full 48 hours on 13 May 2023.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin?s bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. Ensure to document if the symptomatic crew member has or not cabin mate(s) or other immediate contact(s).
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Item No.:
08
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Site:
Potable Water-Testable Device Log
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Violation:
The log indicated the reduced pressure zone (RPZ) assembly on the potable water line for the filling of the Lap and Plunge whirlpool compensation tank was last tested on 6 April 2022. This was corrected before the end of the inspection.
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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-Deck 15 Lap Pool Machinery Room 15.4.05
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Violation:
For the Lap Pool, the relief vent of the reduced pressure zone (RPZ) assembly on the potable water line did not have a sufficient 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.:
19
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Site:
Provisions-Corridor Outside Poultry Preparation
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Violation:
There were two pallets of potatoes, two pallets of onions, and five pallets of bottled water stored on unfinished wood pallets. These pallets had been provisioned 27 May 2023. Additionally, there were three pallets of bottled water which had been provisioned 13 May 2023.The deck underneath the pallets was soiled with dust and debris. Staff advised that the vessel provisions once every 14 days and there is not enough storage space for the product. Crew began immediately transferring the products to metal pallets.
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Recommendation:
Protect food from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to dust or other contamination; (3) At least 150 millimeters (6 inches) above the deck; and (4) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks. Avoid the use of wood pallets for food and beverage storage.
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Item No.:
19
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Site:
Buffet-Deck 16 World Fresh Market Bakery Portside
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Violation:
Service tongs for the bakery self-service station were placed outside the sneeze shield. This was corrected.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; or (3) In a clean, protected location.
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Item No.:
19
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Site:
Buffet-Deck 16 World Fresh Market Mid Beverage Station
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Violation:
A passenger filled up his personal water bottle from the ice/water machine. While filling, the mouth end of the water bottle came into contact with the water dispensing nozzle. The inspector instructed the staff to sanitize the dispensing nozzle.
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Recommendation:
For second portions and refills, ensure self-service consumers are not allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment except drinking cups if refilling is a contamination-free process.
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Item No.:
19
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Site:
Buffet-Deck 16 World Fresh Market Pastry Starboard
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Violation:
A container of cubed butter out for passenger self-service did not have dedicated self-service tongs.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Galley-Deck 5 Beverage Station
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Violation:
The coffee machine had a slotted fastener in the food splash zone near the dispensing nozzle. This was corrected before the inspector left the area.
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Recommendation:
Ensure multiuse food-contact surfaces are smooth and free of corners or 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 5 Bakery Stacked Ovens
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Violation:
The oven second from the bottom was missing a fastener from the far right food-contact surface.
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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 11 Bell Box
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Violation:
Four slotted fasteners were on the underside panel above the dispensing nozzles of the left counter mounted espresso machine.
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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.:
21
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Site:
Galley-Deck 15 World Fresh Market Garde Manger
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Violation:
Peeling silicone was around the perimeter of the control panel of the deli slicer.
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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.:
21
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Site:
Provisions-Corridor Outside Poultry Preparation
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Violation:
There were two pallets of potatoes, two pallets of onions, and five pallets of bottled water stored on unfinished wood pallets. These pallets had been provisioned 27 May 2023. Additionally, there were three pallets of bottled water which had been provisioned 13 May 2023.The deck underneath the pallets was soiled with dust and debris. Staff advised that the vessel provisions once every 14 days and there is not enough storage space for the product. Crew began immediately transferring the products to metal pallets.
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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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Item No.:
21
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Site:
Buffet-Deck 16 World Fresh Market Bistro Portside
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Violation:
Grouting at the hot warming unit and countertop juncture was in disrepair in several areas along the worker side.
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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. 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.:
21
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Site:
Buffet-Deck 16 World Fresh Market Port Mid Beverage Station
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Violation:
The electrical cable of the counter-mounted iced tea dispenser was draped on the counter.
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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.:
22
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Site:
Galley-Deck 16 World Fresh Market Warewash
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Violation:
The soiled drop areas to both the dishwash and glasswash stations were overwhelmed with soiled ware. A red dishrack full of soiled blue plastic cups was on the deck at the glasswash soiled drop area. Soiled plates and serving dishes were stacked high on the soiled drop area and scrapping tables for the dishwash machine. This impeded crew members from having access to the scrapping sinks. Extra deck stands were brought in to accommodate the soiled ware.
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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.
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Item No.:
22
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Site:
Galley-Deck 16 World Fresh Market Dishwash
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Violation:
Soiled plates were overloaded in the flight-type dishwash machine which prevented the surfaces from receiving an unobstructed spray from all cycles. Several plates were in the same conveyor track. Additionally, food residue was consistently on the food contact and non-food contact surfaces of plates exiting the machine. The soiled plates were sent to be re-cleaned and sanitized.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Deck 16 World Fresh Market Dishwash
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Violation:
The wash tank compartment of the in-use flight-type dishwasher had a heavy accumulation of old food soil and paper wrappers.
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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 16 World Fresh Market Dishwash
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Violation:
The third from the bottom final sanitizing rinse spray nozzle on the left spray arm was not emitting a spray when evaluating the spray pattern.
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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.:
23
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Site:
Galley-Deck 16 World Fresh Market Dishwash
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Violation:
Soiled plates were overloaded into the flight-type dishwash machine and prevented the surfaces from receiving an unobstructed spray from all cycles. Several plates were in the same conveyor track. Additionally, food residue was consistently on the food contact and non-food contact surfaces of plates exiting the machine. The soiled plates were sent to be re-cleaned and sanitized.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary.
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Item No.:
24
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Site:
Galley-Deck 15 World Fresh Market Potwash
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Violation:
The hot water sanitizing rinse of the three-compartment sink was measured at 165F by both the inspector's and crew member's thermometer. The manual potwash operation was in operation at the time of the observation.
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Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) the temperature of the water is maintained at 77C (171F) or above and (2) the food-contact surface is immersed for at least 30 seconds. Sanitize food-contact surfaces of equipment and utensils.
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Item No.:
26
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Site:
Galley-Deck 11 Bell Box
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Violation:
Old coffee residue of more than a day's accumulation was on the underside surface above the dispensing nozzles of the left counter-mounted espresso machine. This was immediately cleaned and sanitized.
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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.:
26
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Site:
Galley-Deck 15 World Fresh Market Potwash
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Violation:
Eight previously cleaned and sanitized pots and pans stored in the clean storage racks had old food residue on the food contact surfaces. The pots and pans were sent to be recleaned and sanitized.
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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.:
26
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Site:
Bar-Deck 7 Princess Live
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Violation:
A paring knife had brown sticky residue on the blade end. The crew member stated this was previously cleaned and has not been used since the bar opened.
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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.:
33
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Site:
Buffet-Deck 16 World Fresh Market Food Lift 2D15.6.16
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Violation:
The recessed deck track inside the lift had old food residue of more than a day's accumulation.
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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:
Galley-Deck 6 Pastry Satellite
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Violation:
There was some food debris on the deck. This area had been previously cleaned and sanitized after the breakfast service. Remediation began immediately and was completed before the inspector left the area.
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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:
Buffet-Deck 16 World Fresh Market International Line Toast Station
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Violation:
Deckhead tile panels were not connected above the toasting station resulting in an open gap to the plenum space.
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Recommendation:
Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Corridor Outside Poultry Preparation
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Violation:
The deck underneath pallets of potatoes, onions, and bottled water was soiled with dust and debris.
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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.:
36
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Site:
Galley-Deck 5 Officer Mess Pantry
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Violation:
The light behind the ice machine was not working. Staff showed the inspector the work order submitted the morning of the inspection to have the bulb replaced.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment.
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Item No.:
36
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Site:
Buffet-Deck 16 World Fresh Market Port Mid Beverage Station
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Violation:
Light intensity behind and to the left of the counter-mounted iced tea machine was less than 110 lux of light.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Deck 16 World Fresh Market Bistro Portside
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Violation:
A deckhead light above the right counter-mounted toaster resulted in less than 110 lux of light behind the unit.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Deck 15 World Fresh Market Potwash
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Violation:
A deckhead light at the left clean storage rack was out resulting in less than 220 lux of light.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
39
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Site:
Galley-Deck 5 Multiflow Cabinet
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Violation:
There was one small fly in the cabinet. Pest management was immediately notified.
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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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