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Item No.:
02
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Site:
Medical-Public Vomit Incident (PVI) Evaluation
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Violation:
The review of medical logs disclosed several instances when there were no notes about medical evaluations for incidents of individuals vomiting in public areas. It was unclear if these passengers met the AGE reportable definition and had to be isolated since no evaluation was documented. These passengers were identified by name and cabin. For example: (1) Camp Ocean PVIs: April (20 and 16), March (30, 27, 25, 24, 20, 16, 9, and 5), February (26, 17, 6, and 1); (2) Cabin PVIs: April 11 and February 26; and (3) Pool PVIs: March 22, December 19 and 12.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]). Ensure medical records document evaluations for public vomit/diarrhea incidents when the individuals involved are identified. Proper evaluations should include determining if the individuals meet the definition of an AGE reportable case and assessing the need for isolation.
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Item No.:
19
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Site:
Buffet-Deck 9 - Lido Port Beverage Station
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Violation:
A passenger was refilling his personal bottle from the water dispenser. The personal bottle was touching the spout guard above.
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Recommendation:
For second portions and refills, ensure (1) Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees do not use tableware - including single-service articles - soiled by the consumer, to provide second portions or refills. (2) Self-service consumers are not allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment except drinking cups if refilling is a contamination-free process.
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Item No.:
20
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Site:
Galley-Deck 9 - Pizzeria
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Violation:
The in-use pizza oven was releasing a large amount of smoke that was filling the galley even when the ventilation above was working. Staff stated that it was the cheese inside burning.
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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.:
20
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Site:
Preparation Room-Deck 0 - Potato Room
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Violation:
The potato peeler machine on the left had a slotted fastener in the food zone. This was corrected.
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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.
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Item No.:
20
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Site:
Galley-Deck 0 - Potwash
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Violation:
Water was leaking from two areas under the steam kettles.
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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.:
20
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Site:
Galley-Deck 3 - Steakhouse
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Violation:
The drinking fountain was not working. Corrections started immediately.
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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.:
20
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Site:
Galley-Deck 3 - Steakhouse
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Violation:
The drinking fountain by the appetizer pantry was not working. Corrections started immediately.
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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 9 - Center
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Violation:
Combination ovens #3 and #4 had signs of corrosion, excessive sealant, and other difficult to clean features. Staff stated that these ovens were going to be replaced in the upcoming weeks.
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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 4 - Potwash
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Violation:
The in-use potwash machine was leaking water under the prewash compartment. Corrections started immediately.
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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 4 - Forward Dishwash
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Violation:
The in-use flight-type warewashing machine was leaking from under the final rinse compartment. This was corrected. Additionally, both the flight-type and the rack-type machines had alarms related to low water flow. Corrections started immediately.
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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 0 - Potwash
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Violation:
The potwash machine was out of order. It had posted work orders dated December 31, 2023, January 24, 2024, and February 19, 2024. Staff stated that this machine is expected to be replaced during the September 2024 drydock.
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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.:
23
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Site:
Galley-Deck 0 - Dishwash
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Violation:
The wash temperature of the in-use rack-type warewash machine was 153-155F. The data plate indicated a required minimum wash temperature of 160F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Deck 0 - Dishwash
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Violation:
The final rinse temperature of the in-use rack-type warewash machine did not reach 180F at the manifold after verification with several checks with thermometers and a thermolabel. Corrections started immediately.
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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.:
24
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Site:
Galley-Deck 9 - Dishwash
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Violation:
The final rinse temperature of the in-use flight-type dishwash machine did not reach 180F at the manifold after verification with several checks with thermometers and a thermolabel. Corrections started immediately.
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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.:
28
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Site:
Buffet-Deck 9 - Lido Port Ice Cream Station
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Violation:
Food discards and a personal bottle were on the counter next to the clean ice cream cups and spoons.
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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).
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Item No.:
33
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Site:
Galley-Deck 9 - Deli
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Violation:
The deck was in disrepair.
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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 9 - Center
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Violation:
The deck was in disrepair.
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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 3 - Steakhouse
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Violation:
The tiles in front of the kettle deck sink were in disrepair.
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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 9 - Big Chicken
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Violation:
The deck was in disrepair.
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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 - Forward Dishwash
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Violation:
The deck was in disrepair.
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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:
Preparation Room-Deck 0 - Fruit Room
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Violation:
The deck was in disrepair. Staff stated that repairs will be conducted during dry-dock this September 2024.
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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 - Center
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Violation:
The deck was in disrepair under the kettles.
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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 - Pastry
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Violation:
The deck was in disrepair.
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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 - Potwash
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Violation:
The deck was in disrepair around the clean storage area and the warewash machines.
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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.:
34
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Site:
Galley-Deck 4 - Center
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Violation:
The utility sink faucet was leaking. Corrections started immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 3 - Steakhouse
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Violation:
The utility sink faucet was continuously leaking. Corrections started immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 5 - Bonsai Sushi
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Violation:
The utility sink was leaking. Corrections started immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 4 - Potwash
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Violation:
The in-use potwash machine was leaking water under the prewash compartment. Corrections started immediately.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
39
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Site:
Preparation Room-Deck 0 - Potato Room
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Violation:
A fly was in this area.
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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 4 - Center
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Violation:
A cockroach was crawling the bulkhead behind the second kettle from the left.
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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.:
42
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Site:
Children Area-Camp Ocean
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Violation:
The door of the right child restroom was in disrepair. Corrections started immediately.
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Recommendation:
Repair the child restroom door.
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