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Item No.:
10
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Site:
Recreational Water Facilities-Midship and Aft Pools
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Violation:
The water level of both swimming pools was higher than the skim gutter level, which prevented the top one inch (25 mm) of water from properly draining in the gutters. Small debris (e.g., hair) was floating at the top of the midship pool. Both pools were in-use at the time of the inspection.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF does not prevent water from draining in the skim gutters.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Documentation
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Violation:
On 26 September 2023, a food employee experienced an onset of AGE symptoms at 1700. Based on their timesheet, this crew member worked on the same day from 1630 to 2230. Additionally, the crew member ate in the crew mess at 2200 on 26 September. This crew member did not report to medical until 0943 on 27 September. Records indicated a food risk assessment was conducted which included discarding the applicable food items and disinfecting the equipment. Disciplinary action was 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. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
21
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Site:
Galley-Deck 2 - Pastry
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Violation:
Some of the front lower fasteners were missing inside the top two shelves of the deck oven.
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Recommendation:
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.:
21
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Site:
Galley-Deck 3
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Violation:
Due to the loose door gasket, the blast chiller was out of service starting the day of the inspection.
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Recommendation:
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.:
22
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Site:
Galley-Deck 3 - Dishwash
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Violation:
Due to missing gauges, the rack-type and flight-type dishwash machines were out of service since 16 May 2023. Expected delivery of parts is 12 November 2023.
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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.
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Item No.:
22
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Site:
Galley-Deck A
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Violation:
When looking into the machine from the clean side, the second from right nozzle on the closest lower final sanitizing rinse spray arm was not spraying water. Crew removed the spray arm, cleaned the nozzle, which corrected the issue.
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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.:
22
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Site:
Galley-Deck A
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Violation:
Due to a water re-filling issue, the hood-type dishwash machine was out of service on the day of the inspection. Soiled items were being sent to the deck 2 main galley for cleaning and sanitizing.
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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.
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Item No.:
22
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Site:
Galley-Deck 2 - Pinnacle Grill Galley
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Violation:
Due to the steam booster not working, the rack-type dishwash machine had been out of service since 7 December 2020. The work order was followed up in April 2023.
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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.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The final sanitizing rinse electrical gauge continuously read 280°F (range 174°F - 210°F), while the needle gauge read 190°F when the machine was in operation. The final sanitizing rinse temperatures measured less than 160°F on the utensil surface and less than 180°F at the manifold during multiple tests.
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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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The final sanitizing rinse temperature of the flight-type dishwash machine was low during many measurements while the machine was in operation. The inspector passed her thermocouple cable through the machine twice and measured 146°F and 153°F at the utensil surface. A 180°F (82°C) temperature thermolabel was affixed to the upper final sanitizing rinse spray arm for many minutes, but it did not turn black, indicating 180°F was not reached. Crew measured two upper final sanitizing rinse spray nozzles at 174°F from the middle nozzle and 156°F from the far left nozzle. The final rinse electrical gauge continuously read 280°F (range 174°F - 210°F), while the needle gauge read 190°F. Three tip-sensitive thermometers from crew and inspector were passed through the machine and measured temperatures ranging from 153.9°F - 159.9°F. These same three thermometers then measured the wash tank at 160°F - 162°F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Preparation Room-
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Violation:
Inside the white sanitizing bucket, the chlorine concentration measured less than 50 ppm.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
27
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Site:
Buffet-Lido Market - Portside Homestead
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Violation:
The unused heat lamp shield above the glass buffet counter was soiled with food debris.
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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:
Pantry-Deck 3 - Explorer's Cafe
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Violation:
Shelving inside the wooden undercounter beverage cabinet door were soiled with dust.
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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.:
31
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Site:
Other-Engine Control Room Coffee Station
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Violation:
A spray bottle of disinfectant and a container of disinfectant wipes were stored under the counter beneath the coffee machine and beside the small refrigerator.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
In front of the large oven, the deckhead exhaust had exposed insulation, making cleaning difficult. Also, old grease residue was on the deckhead above the oven door.
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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, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. 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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