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Item No.:
10
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Site:
Recreational Water Facilities-Aft Pool
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Violation:
The shepherd's hook was difficult to see from the pool deck. It was positioned horizontally along the silver railing.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd's hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd's hook crosses the fill line of the RWF.
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Item No.:
11
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Site:
Medical-Crew Late Reporting
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Violation:
A Dancer had an onset of acute gastroenteritis symptoms on 27 November at 1400 but did not report to the medical center until 1815. The timecard stated they worked from 1644 until they reported to medical.
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Recommendation:
When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. 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.:
12
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Site:
Pantry-Captain Pantry
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Violation:
The person responsible for the ice machine put on gloves before handling the ice machine components but did not wash their hands before donning the gloves.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
15
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Site:
Provisions-Dry Store
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Violation:
Two cans of apple slices stored in this room had dents along the end and side seams. Staff immediately removed the cans for disposal.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
19
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Site:
Pantry-Deck 6 Topazio Ice Machine
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Violation:
The handle of the ice scoop, hanging inside the ice machine, was touching ice cubes due to a completely full ice machine.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Galley-Deck 6 Pastry
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Violation:
The flat top grill was in disrepair. The heating surface was bowed.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Galley-Deck 5
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Violation:
Three fasteners were missing from the bulk coffee machine's mounting plates which created a crevice and difficult to clean surface on the countertop.
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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:
Pantry-Pantry 1565
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Violation:
The door gasket of the upright refrigerator was loose, creating a gap at the unit when closed.
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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:
Buffet-Deck 13 Sahara Starboard Beverage Station
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Violation:
The marble countertop was in disrepair with chips and crevices which created a difficult to clean surface.
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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. 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:
Galley-Deck 6 Pantry
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Violation:
A fastener was missing from the bulk milk machine mounting plate which created a crevice and difficult to clean surface on the countertop.
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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 13 Sahara Warewash
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Violation:
The flight-type warewash machine's blower was out of order. The warewash machine was in operation. Staff showed the inspector an email from 14 December 2023 requesting to conduct maintenance on the warewash machine after breakfast ends on 15 December.
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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 5 Flight-Type Warewash Machine
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Violation:
The far right spray nozzle on the final sanitizing rinse spray arm was blocked. The warewash machine was in operation.
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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.:
24
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Site:
Pantry-Captain Pantry
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Violation:
Below the coffee machine, the bowl of sanitizing solution measured more than 200 ppm chlorine. The solution was diluted multiple times to decrease the concentration to 50 - 200 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.:
26
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Site:
Galley-Deck 6 Ice Machine
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Violation:
The center ice machine's evaporator panel on the food-contact side was soiled with black debris that was removed with an alcohol wipe.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Buffet-Deck 13 Sahara and Oasis
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Violation:
Multiple plates that were previously cleaned and sanitized were heavily soiled with food residue and out for passenger use at the follwing stations: Sahara Buffet cold cuts and cheeses station (3 plates), Sahara Buffet hot breakfast station (2 small plates), and Oasis Buffet hot breakfast station (3 plates).
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Buffet-Deck 13 Oasis
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Violation:
The inside of undercounter refrigerator 137242C was soiled on the right side due to a carboard container of beverage mix that had leaked.
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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.:
27
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Site:
Buffet-Deck 13 Oasis
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Violation:
The inside of undercounter refrigerator 137242C was soiled on the bottom due to a carboard container of beverage mix that had leaked.
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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:
Galley-Deck 13 Sahara Warewash
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Violation:
Condensate was dripping onto the warewash machine from the deckhead above the soiled side of the flight-type warewash machine.
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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.:
28
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Site:
Buffet-Deck 13 Sahara and Oasis
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Violation:
Multiple plates that were previously cleaned and sanitized were stacked wet and out for passenger use at the follwing stations: Sahara Buffet fruit station (>10 plates), Sahara Buffet hot breakfast station (> 5 plates), and Oasis Buffet hot breakfast station (> 5 plates). The blower on the flight-type warewash machine used to clean and sanitize these plates was out of order.
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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.:
30
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Site:
Pantry-Deck 13 La Barchetta
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Violation:
The flow of water from the handwashing sink's faucet lasted five seconds before crew needed to reactivate the faucet. The faucet would not reactivate immediately and multiple attempts were required before the faucet would reactivate for five more seconds.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Buffet-Deck 13 Sahara Portside Forward Beverage Station
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Violation:
The two right deckhead light covers were not flush with the deckhead which created a difficult to clean surface.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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:
Galley-Deck 13 Sahara Warewash
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Violation:
Excessive condensate collected on the deckhead above the soiled side of the flight-type warewash machine. The condensate was dripping onto the warewash machine and 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.:
33
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Site:
Galley-Deck 13 Sahara
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Violation:
The deck tile grout was in disrepair and recessed below the deep fat fryer.
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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.:
33
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Site:
Galley-Deck 13 Oasis
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Violation:
The deck tile grout was in disrepair with pieces missing and recessed near the flat top grills and upright combination oven 137346.
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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.:
33
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Site:
Galley-Deck 5 and Deck 6
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Violation:
Deck tile grout was in disrepair and recessed in multiple locations throughout the main galleys.
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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.:
33
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Site:
Galley-Deck 4 Soup Station
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Violation:
The steam pipes at both soup kettles were continuously leaking water on the deck. Staff had to continuously squeegee the water to the scupper drain.
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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.:
34
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Site:
Galley-Deck 4 Soup Station
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Violation:
The steam pipes at both soup kettles were continuously leaking water on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Deck 6 Cold Room 1017
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Violation:
The light intensity measured between 80 to 130 lux throughout the cold room. The greatest light intensity was directly below the light.
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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.
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Item No.:
36
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Site:
Buffet-Deck 13 Oasis Portside Aft Beverage Station
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Violation:
The light intensity measured 100 lux in front of the fruit juice dispensing machine. A deckhead light above and to the left of the machine was out of order.
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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.:
36
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Site:
Buffet-Deck 13 Sahara Portside Forward Beverage Station
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Violation:
The light intensity measured 135 lux in front of the fruit juice dispensing machine.
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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.:
37
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Site:
Galley-Deck 13 Sahara Warewash
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Violation:
Insufficient ventilation allowed excessive condensate to collect on the deckhead above the soiled side of the flight-type warewash machine. The condensate was dripping onto the warewash machine and deck.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. 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.
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Item No.:
38
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Site:
Bar-Decks 6, 7, and 13
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Violation:
Pink tree decorations that were not easily cleanable were stored on the back bar counter or in the bar pantry at multiple bars. The bars were not in operation.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Buffet-Deck 13 Oasis Starboard Beverage Station
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Violation:
One small fly was near the ice/water dispensing machine. The area was in operation.
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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:
Galley-Deck 5 Pantry
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Violation:
One small fly was near the bulk coffee machines. The pantry was not in operation.
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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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