|
|
|
Item No.:
01
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Report
|
|
Violation:
Prior to arriving at a U.S. port from a foreign port, medical staff were submitting a 4-hour report even if the number of passenger or crew cases had not changed since submitting the 24-hour report. This was observed for several voyages dating back to April 2023.
|
|
Recommendation:
If there is an update to the AGE surveillance log after the 4-hour report is submitted, submit an additional 4-hour report if the vessel is still more than 4 hours from arrival in the U.S. port.
|
|
|
Item No.:
14
|
|
Site:
Galley-Deck 15 - Dishwash
|
|
Violation:
A crew member loading soiled plates into the flight-type dishwash machine had a pronounced goatee and was not wearing a beard restraint.
|
|
Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. This also applies to partial beards (such as goatees) and to heavy, pronounced mustaches.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 11 ? Bell Box
|
|
Violation:
Condensate steadily dripped from the deckhead supply vent above the bar service counter onto cleaned and sanitized glassware on storage racks and alcohol bottles stored on the counter below.
|
|
Recommendation:
Do not store foods: (1) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (2) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 15 - Port Side Deli Meats & Cheese
|
|
Violation:
The self-service tong handles for the deli meats were touching the food.
|
|
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) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous).
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 15 ? Starboard Side Breakfast Destination
|
|
Violation:
The bread out for passenger self-service next to the toasting station was not protected by a sneeze guard or other means. Additionally, there were no tongs for passenger self-service.
|
|
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) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous). Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 4 ? Fish Freezer
|
|
Violation:
Water leaked from a deckhead seam located near the right side of the freezer door and landed on the deck and on packages of frozen fish being provisioned.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
The hood-type potwash machine was out of order. According to staff, the unit had been out of service for several days.
|
|
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.:
22
|
|
Site:
Galley-Deck 15 - Dishwash
|
|
Violation:
Plates and serving trays were loaded into the flight-type dishwash machine too close together preventing the surfaces from receiving unobstructed spray from all cycles.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 15 - Dishwash
|
|
Violation:
A conveyor dishwash rack was turned on its side and used as a deck stand to hold soiled dishware. The dishwash rack was immediately removed off the deck and send to be cleaned and sanitized.
|
|
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.:
24
|
|
Site:
Galley-Deck 6 - Potwash
|
|
Violation:
The water temperature in the manual sanitizing compartment only reached 168F when measured with the inspector's and crew member's thermometers. Additionally, a small metal pan was not completely submerged in the water due to the compartment being full with pans. According to staff, all the pots and pans in this sanitizing compartment were sent to the hood-type potwash machine for additional sanitizing. Sufficient temperatures were obtained at this machine when evaluated.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Soup Station
|
|
Violation:
The buffalo chopper's rubber lid scraper had old red food residue along the top side. According to staff, the unit was already cleaned and sanitized. This was corrected.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 15 ? Steamers Portside Forward
|
|
Violation:
The ice/water unit's dispensing chute had a buildup of a pink slimy residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 15 ? World Fresh Market Dishwash
|
|
Violation:
The ice machine furthest from the door was soiled on the lower ice chute overflow tray.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 15 ? Starboard Side Forward Beverage Station
|
|
Violation:
The juice dispenser had more than a day?s worth of food debris on the food splash area above the nozzles.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 15 ? World Fresh Market Forward Pantry
|
|
Violation:
The juice dispenser had more than a day?s worth of food debris on the underside of the dispensing panel.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 15 - Portside Forward Beverage Station
|
|
Violation:
Coffee spoons out for self-service were soiled with coffee residue and white flakes. Coffee residue was on the bottom surface of the spoon container.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 15 ? Portside Forward Beverage Station
|
|
Violation:
The ice/water unit's ice dispensing chute had a buildup of a black and green slimy residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 15 ? Starboard Side Forward Beverage Station
|
|
Violation:
The ice/water uint's ice dispensing chute had a buildup of a black and green slimy residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 ? Deli Slicer
|
|
Violation:
The deli slicer under the adjustable plate had more than a day?s worth of food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Bar-Deck 15 ? Coffee & Cone
|
|
Violation:
The blender that was previously cleaned and sanitized was stored with standing water inside. When the inspector inverted the blender, water ran onto the countertop.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 11 ? Bell Box - Bar Service
|
|
Violation:
Condensate steadily dripped from the deckhead supply vent above the bar service counter onto cleaned and sanitized glassware on storage racks and alcohol bottles stored on the counter below.
|
|
Recommendation:
If dry cleaning is used, ensure it is conducted as follows: (1) methods such as brushing, scraping, and vacuuming only contact surfaces soiled with dry food residues that are not potentially hazardous; (2) cleaning equipment used in dry cleaning food-contact surfaces is not used for any other purpose.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Deck 3 ? Chefs Decorative Store
|
|
Violation:
Pizza spatulas in original packaging were stored on the deck.
|
|
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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches). EQUIPMENT must be off the deck (rack/deck stand/pallet) and the deck must be clean.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 15 - Dishwash
|
|
Violation:
A crew member was observed drying a serving tray with a pink cloth after the tray exited the flight-type dishwash machine.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 6 - Potwash
|
|
Violation:
The temperature of the water at the handwash sink near the soiled drop area was 123F and could not be lowered.
|
|
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:
Buffet-Deck 15 ? World Fresh Market Forward Pantry
|
|
Violation:
The handwash station water temperature was measured at 126F and could not be adjusted.
|
|
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.:
33
|
|
Site:
Buffet-Deck 15 ? Beverage Station
|
|
Violation:
Deck coving was missing from the portside and starboard side forward and aft beverage stations.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 15 ? Starboard Side Aft Beverage Station
|
|
Violation:
Electrical cables were on the bottom of the technical space making the area hard to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 15 ? World Fresh Market
|
|
Violation:
At the starboard side beverage station inside the corner technical space water and juice pooled on the bottom of the compartment.
|
|
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:
Buffet-Deck 15 ? World Fresh Market Pantry
|
|
Violation:
There were multiple light fixtures that were not affixed to the deckhead exposing an open gap into the plenum. Additionally, this was seen near the Breakfast Destination area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Multiple Locations
|
|
Violation:
Deck tiles and deck grouting was missing, recessed, or damaged in multiple areas throughout food outlets which included the following areas: World Fresh Market, Planks BBQ, Pizzeria, Main Galleys, and Crew Galley.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 15 ? World Fresh Market Elevator
|
|
Violation:
The door tracks of the food elevator had more than a day?s worth of debris in them.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 15 ? World Fresh Market Forward Pantry
|
|
Violation:
The technical space for unit #1506113 had more than a day?s worth of debris on the bottom of the compartment.
|
|
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:
Provisions-Deck 4 ? Fish Freezer
|
|
Violation:
Water leaked from a deckhead seam located near the right side of the freezer door and landed on the deck and on packages of frozen fish being provisioned.
|
|
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:
Bar-Deck 15 ? Coffee & Cone
|
|
Violation:
There was no deck coving around the entire crew work area.
|
|
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).
|
|
|
Item No.:
36
|
|
Site:
Bar-Deck 15 ? Coffee & Cone
|
|
Violation:
The light intensity at the handwash station was below 220 lux.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 11 ? Bell Box
|
|
Violation:
Light intensity did not reach 110 lux behind the rack-type dishwash machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 11 ? Bell Box - Bar Service
|
|
Violation:
Condensate steadily dripped from the deckhead supply vent above the bar service counter onto cleaned and sanitized glassware on storage racks and alcohol bottles stored on the counter below.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 15 - Portside Breakfast Deli Station
|
|
Violation:
One fly landed on the passenger self-service countertop at this station. No food was impacted.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 15 - Dishwash
|
|
Violation:
One fly landed on a pile of scrapped food at the soiled landing counter.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 15 ? Planks BBQ Beverage Station
|
|
Violation:
A fly was observed in the area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 15 ? World Fresh Market Pantry
|
|
Violation:
There was a small fly observed in the area.
|
|
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.
|
|