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Item No.:
06
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Site:
Potable Water-StandardsTesting
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Violation:
The medium used to test the shoreside water for Escherichia coli (E. coli) had an expiration date of 18 August 2023. The inspection took place on 26 February 2024. The medium was discarded.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
In the garbage room, two devices used for backflow prevention were labeled in the log as Atmospheric Vacuum Breakers; however, the actual device used at the site were continuous presses devices.
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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-Cross-Connection Control Log
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Violation:
The backflow prevention device log stated that the sample cocks for all potable water tanks did not have attached backflow prevention devices; however, each tank had atmospheric vacuum breakers (AVB) installed on the sample cocks.
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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-Reverse Osmosis (RO) Unit #2
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Violation:
The permeate water line exiting the RO unit was not labeled blue/grey/blue prior to the potable water halogen injection point.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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.
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Item No.:
08
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Site:
Buffet-Deck 15 Great Outdoors
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Violation:
The backflow prevention device for the juice vitality machine located in the undercounter technical compartment was heavily corroded with rust .
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Haven Pool
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Violation:
The water skim gutter level was insufficient. The water level was raised to the proper skim gutter level during the inspection.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
11
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Site:
Medical-Late Report
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Violation:
During the voyage from 14 - 21 January 2024, a non-food worker experienced acute gastroenteritis symptoms at 0730 but did not report to medical until 0940 later that day. Time sheet records indicated this employee worked while symptomatic. Disciplinary actions and re-training were conducted.
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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;
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Item No.:
19
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Site:
Buffet-Deck 5 - Crew Mess
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Violation:
The handles of a pair of serving tongs used for sliced pineapples were touching the pineapples during the inspection. The serving tongs and pineapple were removed immediately.
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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) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) 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;
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Item No.:
20
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Site:
Galley-Deck 16 American Diner
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Violation:
The cutting boards on the food preparation counter were severely scored making the surface difficult to clean. Crew immediately removed boards to be shaved and recleaned.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Dining Room-Deck 6 - Savor
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Violation:
The countertops were chipped at the mid-ship waiter station.
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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:
Galley-Deck 6 - La Bistro
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Violation:
There was a seam at the technical compartment to bulkhead juncture of the tilting braising pan making this area difficult to clean.
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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 15 Garden Cafe Hot Station
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Violation:
The #2 undercounter refrigerator door gasket was torn preventing the door from closing properly.
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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 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.
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Item No.:
22
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Site:
Galley-Deck 16 Haven
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Violation:
The hood type glasswash machine was recently placed out-of-order during the inspection; however, another glasswash machine was in use in this area.
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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:
Buffet-Deck 15 Garden Cafe Flight-Type Dishwash
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Violation:
The inspector measured the machines final rinse water temperature with a thermocouple and recorded readings that fluctuated between 155F-158F ( 0.2F). Crew measured the machines final rinse water temperature with their thermocouple, and measured 156F-158F. The machine was in operation during the inspection and immediately shut down to be reevaluated. This machine was being used for overflow purposes, whereas there was another flight-type dishwashing machine in operation in this area at the time of the inspection.
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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 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Pantry-Deck 8 Syd Norman's
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Violation:
The ice machine deflector panel had a heavy amount of black debris on the inside food splash area of the cover. The machine was immediately shut down to be recleaned and sanitized.
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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:
Galley-Deck 6 - Beverage Station Port Side
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Violation:
The juice dispenser had more than a day's worth of food debris in the food splash area above the nozzles. This was cleaned and sanitized immediately.
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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 15 Garden Cafe Starboard
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Violation:
The induction hot plate was heavily encrusted with food creating a difficult to clean surface.
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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.:
33
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Site:
Bar-Deck 8 Ice Bar
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Violation:
Coving was missing in the back bar worker side deck/bulkhead juncture. Additionally, there was a strip of carpet used as a mat near the exit door to the pantry. The carpet was immediately removed before the end of inspection.
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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). Ensure mats are designed to be removable and easily cleanable.
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Item No.:
33
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Site:
Bar-Deck 6 - Starbucks
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Violation:
There were an excess number of cables on the deck of the technical space under the point-of-sale station making this area difficult to keep clean.
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Recommendation:
Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Galley-Deck 6 - Main Hot Line
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Violation:
An open penetration into a void space was in the technical space below the bain-marie on the far-right side.
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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.:
36
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Site:
Other-Deck 6 - Teppanyaki
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Violation:
At both waiter stations, the light intensity was less than 220 lux.
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Recommendation:
Ensure the light intensity in bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Bar-Deck 8 Ice Bar
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Violation:
The light intensity did not reach a minimum of 220 lux for cleaning purposes. Additionally, two light bulbs on the worker side of the bar were not working.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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