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Item No.:
08
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Site:
Buffet-Deck 10 - Ocean View - Beverage Station/Portside Aft
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with the vents blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
There were no air gaps under the intermediate vents of the backflow prevention devices protecting the cold and hot lines for cabins 6147 and 6145. This was corrected.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Symptomatic Crew
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Violation:
A cook had an AGE symptom onset on March 2 at 1205 and reported to medical at 1417 the same date. The employee worked while symptomatic. Follow-up actions included proper isolation, a food assessment documenting the investigation conducted about his work activity while symptomatic, and a disciplinary action. Additionally, a laundry worker had an AGE symptom onset on February 7 at 1300 and reported to medical at 1445 the same date. The employee worked while symptomatic. Follow up actions included proper isolation and a disciplinary action.
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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. 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. 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.
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Item No.:
19
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Site:
Provisions-Deck 1 - Fish Freezer
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Violation:
One box of frozen fish was in disrepair. The box was collapsed exposing the plastic bag inside covering the fish. No fish was impacted at the time of the inspection.
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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.:
19
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Site:
Provisions-Deck 1 - Meat Freezer
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Violation:
One box of frozen pork was in disrepair. The box was collapsed exposing the plastic bag inside covering the pork. No food was impacted at the time of the inspection.
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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.:
19
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Site:
Buffet-Deck 1 - Crew Mess
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Violation:
Two sets of tong handles were resting inside a serving tray of French fries and cantaloupe. The serving tongs and food were removed immediately.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
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Item No.:
21
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Site:
Buffet-Deck 10 - Ocean View - Chilled/Portside
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Violation:
The countertop located at the whole milk station was chipped and in disrepair 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:
Galley-Deck 5 - Warewashing Area
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Violation:
One serving tray was in disrepair with chips on the edges making this tray difficult to clean.
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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.
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Item No.:
21
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Site:
Galley-Deck 5 - Vegetable Preparation Area
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Violation:
The deck mounted stand for the salad chop machine was heavily rusted and chipped making this area difficult to clean.
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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. 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:
Other-Deck 10 - Mast Grill - Beverage Station/Portside
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Violation:
There were two holes in the stainless-steel countertop below the ice machine making the 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:
Other-Deck 10 - Mast Grill - Beverage Station/Portside
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Violation:
There was old tape and glue residue on the left side of the countertop ice machine 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 10 - Ocean View Grill/Aft
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Violation:
The countertop toaster was in disrepair. Multiple gaps and seams were noticed on the outer housing making the toaster 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.:
26
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Site:
Galley-Deck 10 - Warewash Area
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Violation:
The food contact areas of recently clean and sanitized utensils were stored on a soiled dish cart. These utensils were removed and rewashed 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.:
27
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Site:
Galley-Deck 10 - Warewash Area
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Violation:
A soiled dish cart was used to store recently cleaned and sanitized utensils.
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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:
Buffet-Deck 10 - Aqua Spa Cafe - Beverage Station/Forward Starboard Side
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Violation:
At the cold station, the undershelf light strip above the cold wells was soiled with salt. Cleaning began immediately.
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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:
Other-Deck 10 - Mast Grill - Beverage Station/Portside
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Violation:
The countertop area of the beverage station was soiled with more than a day's worth of accumulated dust and an oily residue. Cleaning began immediately.
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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:
Buffet-Deck 10 - Ocean View - English/Portside
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Violation:
The lights above the hot holding station were soiled with more than a day's worth of accumulated dust. This venue was not open at the time of the inspection. The area was cleaned during the inspection.
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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:
Buffet-Deck 10 - Ocean View - Scoops/Starboard Side
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Violation:
The underside of the countertop light shields were soiled with more than a days' worth of accumulated food residue. Cleaning took place immediately.
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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 5 - Vegetable Preparation Area
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Violation:
The deck mounted stand for the salad chop machine was heavily rusted and chipped making this area difficult to clean.
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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:
Galley-Deck 10 - Warewash Area
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Violation:
The food contact areas of recently clean and sanitized utensils were stored on a soiled dish cart. These utensils were removed and rewashed and sanitized.
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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:
Buffet-Deck 10 - Aqua Spa Cafe - Beverage Station - Forward/Starboard Side
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Violation:
The deckhead above the front and back serving and preparation areas had a perforated deckhead that was open to the plenum.
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Recommendation:
Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
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Item No.:
33
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Site:
Buffet-Deck 10 - Ocean View Cafe - Scoops/Starboard Side
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Violation:
A bulkhead corner profile strip was missing at the entrance to the waiter dumping station exposing glue and silicone making this area difficult to clean.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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:
Other-Deck 10 - Mast Grill - Beverage Station/Portside
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Violation:
The technical compartment below the countertop ice machine had two chilled water connections that were not being used and were heavily rusted making this area difficult to clean. These were removed during the inspection.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
36
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Site:
Buffet-Deck 10 Ocean View - Chefs Favorite/Aft
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Violation:
The light intensity was insufficient above the buffet condiment station ranging from 165 - 180 lux. Remediation began immediately.
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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:
Bar-Deck 5 - Cafe Al Bacio
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Violation:
The light intensity for the pastry storage cabinet measured 105 lux at the time of the inspection.
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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:
Bar-Deck 5 - Cellar Master
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Violation:
The deckhead light above the back bottle storage shelf was not working causing an insufficient light intensity in the liquor storage area. This was fixed during the inspection.
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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.:
39
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Site:
Buffet-Deck 10 - Ocean View - Chefs Favorite/Aft
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Violation:
Two fruit flies were in this area during the inspection.
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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 at Sea
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Violation:
The written guidance on symptoms of common childhood infectious illnesses was posted at the entrance of the children activity center but it was in a very small font that made it very difficult to read.
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Recommendation:
Ensure that the guidance is typed in a fond large enough that can be easily read. Post written guidance on symptoms of common childhood infectious illnesses at the entrance of the child activity center.
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