|
|
|
Item No.:
05
|
|
Site:
Potable Water-Deck 14 Aft Far Point
|
|
Violation:
The manual comparison test of the far point was greater than 0.2 ppm from the analyzer during multiple measurements by the engineer and inspector. The analyzer indicated 1.09 to 1.11 ppm. The engineer measured 0.97 ppm, 0.73 ppm, and 0.62 ppm. The inspector measured 0.74 ppm and 0.78 ppm. The average of these measurements was 0.77 ppm.
|
|
Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
|
|
|
Item No.:
08
|
|
Site:
Medical-Restroom Handwashing Sink (Portside)
|
|
Violation:
The potable water lines for the handwashing sink were not striped or painted in accordance with ISO 14726 (blue/green/blue) or blue only.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
|
|
|
Item No.:
11
|
|
Site:
Medical-Food & Beverage Questionnaire
|
|
Violation:
On 14 January 2024, a nonfood employee had acute gastroenterities (AGE) symptom onset at 0205 and reported to medical at 0256. However, the Food and Beverage Questionnaire showed the employee ate lunch in the crew mess at 1200 and dinner at 2100. No disciplinary actions were taken nor employee retraining.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Other-Dessert Decorating Variance
|
|
Violation:
For the month of January, two passenger health questionnaires did not have a check mark acknowledging that they were symptom free.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 17 Coastal Kitchen
|
|
Violation:
Eleven small containers of liver mousse had been stored in the undercounter refrigerator since 25 January 2024. The temperature of the mousse ranged from 45F to 47F.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 16 Sprinkles
|
|
Violation:
Water leaked from the deckhead and dripped onto the ice cream cones.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Deck 15 Pool Bar
|
|
Violation:
Cranberry juice was leaking from the dispensing line in the technical compartment beneath the soda/juice dispenser.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Bars
|
|
Violation:
The soda guns throughout all the bars had slotted fasteners in the food-splash zone.
|
|
Recommendation:
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.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Deck 4 Izumi
|
|
Violation:
A vertical strip of cabinet surface material, approximately 1 inch wide and 2 feet long, immediately after entering this station, was missing which exposed a wood-type material. In the center teppanyaki station, the tops of the entrance doors were chipped revealing a wood-type material that was difficult to clean.
|
|
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. 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 equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Deck 4 Main
|
|
Violation:
A handle was missing for the far-left upper cabinet door at waiter station 14.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 16 Windjammer Islands and Beverage Station
|
|
Violation:
Several countertops throughout the Windjammer buffet area had peeling silicone around equipment legs, cold and hot wells, and in crevices. Some of the countertop crevices were filled with soft sealant instead of hard sealant.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 16 Windjammer Islands Starboard Beverage Station B
|
|
Violation:
The stainless-steel lid covering a large hole in the countertop had come off, exposing peeling soft sealant, which made the area difficult to clean.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Pantry-9 9847-1 Portside
|
|
Violation:
Two previously cleaned and sanitized wine glasses were soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 16 Windjammer Starboard Hot Island #2
|
|
Violation:
Water pooled on the bottom of the undercounter refrigerator.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Deck 15 Pool Bar
|
|
Violation:
Cranberry juice was leaking from the dispensing line and pooling in the bottom of the technical compartment beneath the soda/juice dispenser.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 16 Sprinkles
|
|
Violation:
The ice cream machine was soiled with water that was leaking from the deckhead.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Deck 4 Comedy Club
|
|
Violation:
The temporary drain line was soiled with a black residue on the end. The drain line was coming from the deckhead hatch labeled Brine Group Filter & Valves. Staff stated there was maintenance occurring and the drain line ensured the area dried out and a permanent drain line would be installed if needed. Staff cut off the last inch of the temporary drain line which removed the soiled surface.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Deck 5 Boleros
|
|
Violation:
A sticky residue was on the outside of a previously cleaned and sanitized juice container that was stored in the clean storage area.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 5 On the Air
|
|
Violation:
Two stickers were heavily soiled with a black residue in technical cabinet 5858E. Staff immediately removed the stickers and cleaned the area.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 17 Coastal Kitchen
|
|
Violation:
A garbage can full of food waste was uncovered. The area was not in operation.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 6 Sabor Bar
|
|
Violation:
Water pooled on the deck beneath the undercounter refrigerators. The area was in service at the time of the inspection.
|
|
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 16 Sprinkles
|
|
Violation:
Water from an unknown source leaked from the deckhead and dripped onto the ice cream cones and ice cream machine.
|
|
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:
Pantry-Deck 15 Pool Bar
|
|
Violation:
Water pooled on the bottom of the technical compartment beneath the soda/juice dispenser. Crew were unsure of the water source. A work order had already been placed.
|
|
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:
Other-Deck 6 Vitality Spa
|
|
Violation:
A perforated deckhead was above the water fountain.
|
|
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 bulkheads and deckheads have smooth, hard finishes.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 5 Sorrentos
|
|
Violation:
The water and ranch dressing dispensing station was not coved along the countertop/bulkhead juncture.
|
|
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). Install durable coving at the consumer side of buffet service counters, counters shared with worker activities (islands), and waiter stations.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 4 Izumi
|
|
Violation:
The laminate bulkhead directly behind the teppanyaki station had a long horizontal scratch from the moveable cart.
|
|
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 maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 5 Boleros
|
|
Violation:
A quarter-sized penetration was on the left side of the technical compartment below the handwashing sink. Staff provided a photo showing that the penetration was sealed prior to the end of the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2 Warewash
|
|
Violation:
Three slotted screws were sticking out of the bulkhead near the handwashing sink. Staff stated the equipment that was hanging on the screws had been removed. Staff provided a picture of the screws removed and holes closed before the end of the inspection.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 16 Windjammer Starboard Show Galley
|
|
Violation:
The deckhead fire door tracks were heavily rusted, and some areas were soiled with more than a day's accumulation of grease.
|
|
Recommendation:
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 16 Windjammer Starboard Hot Island #1
|
|
Violation:
The red protective covering on the heat lamp was peeling.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Other-Deck 6 Vitality Spa
|
|
Violation:
The water fountain did not have light intensity of 220 lux at the dispensing nozzle. Light intensity measured by the inspector was 80 to 90 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 5 Sorrentos
|
|
Violation:
The light intensity did not reach a minimum of 110 lux in cold store 5920A. The lights were turned off when the door was opened but staff immediately turned them on. The inspector measured the light intensity for a least one minute and the light intensity only reached 90 lux.
|
|
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.:
41
|
|
Site:
Housekeeping-Stateroom/Cabin Cleaning and Sanitizing Acute Gastroenteritis (AGE) Log
|
|
Violation:
On 18 January 2024, cabin 6204 had no cleaning log entry for a passenger AGE case. Staff explained the missing entry was a clerical error and cleaning was completed.
|
|
Recommendation:
Ensure cabins that house passengers or crew with AGE are cleaned and disinfected daily while the occupants are ill.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-AC Room 4-2 Unit 411
|
|
Violation:
Ventilation unit 411's condensate droplet pan was soiled with black residue inside the crevices of the pan.
|
|
Recommendation:
Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
|
|