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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Log (AGE)
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Violation:
The AGE log for the voyage from 19 January 2024 - 14 February 2024 had two blank entries in the 'underlying illnesses' column.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording.
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Item No.:
08
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Site:
Potable Water-Disinfection Logs
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Violation:
On 28 February 2024 the report for 'Potable Water Tank 3P' was missing an entry for the halogen residual level used to disinfect the tank surface.
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Recommendation:
Document the free halogen residual level.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis Log (AGE)
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Violation:
On 22 April 2024, a food handler had onset of AGE symptoms at 1430 but did not report to medical until 1819 later that day. Their timecard also confirmed they worked while symptomatic for 1.5 hours. A formal warning and retraining occurred.
On 02 March 2024, a food handler had onset of AGE symptoms at 0840 but did not report to medical until 1315 later that day. The employee's Food & Beverage Questionnaire showed they had lunch in the crew mess while symptomatic. Their timecard also confirmed they worked while symptomatic for 1 hour. A formal warning and retraining occurred.
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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.
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.:
11
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Site:
Galley-Deck 6 - Potwash
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Violation:
A crew member working the clean side of the three-compartment sink had an open sore (1/2 inch) on his right forearm without a cover. The crew member was observed bumping the metal edge of the three-compartment sink with this forearm. The sore did not appear to be infected and was immediately covered.
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Recommendation:
Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Ensure burns and cuts are effectively covered.
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Item No.:
16
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Site:
Buffet-Deck 14 - Horizon Court - Port
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Violation:
The consumer advisory for cold smoked salmon out for self-service did not state the product is served raw or undercooked. This was corrected.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Buffet-Deck 4 - Officer Mess
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Violation:
A metal portable carving station was in the dining room with the intention of using as a self-serving station for pizza, however, the carving station did not provide any protection nor was it positioned behind a sneeze guard. Staff decided to relocate the pizza service to another area with sneeze guards.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Provisions-Deck 4 - Frozen Vegetable
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Violation:
Water steadily dripped from deckhead condensate onto the outer boxes of frozen food items provisioned earlier in the day. Several boxes of frozen chicken, fish, and bread items were saturated from the dripping water. Staff stated this was due to the freezer door being left open for too long and needed to be closed.
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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:
Pantry-Deck 9 Housekeeping Pantry 9732
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Violation:
The cables from the ice machine sensor were draped down and touching the forming ice cubes. Crew stated the internal evaporator needed to be repaired.
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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.
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Item No.:
20
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Site:
Galley-Deck 9 - Bellbox
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Violation:
Four slotted fasteners and recessed circular penetrations were on the underside of the dispensing nozzles of the counter-mounted espresso machine. Several of these areas were soiled with old coffee residue of more than a day's accumulation.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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:
Food Service General-Soda Guns
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Violation:
Slotted fasteners were on all soda gun handles located in the food splash zone.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; 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 14 - Dishwash
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|
Violation:
The black perfluorocarbon surface of small individual red metal serving containers were badly scratched and damaged. A plastic dishwash rack of these cleaned containers were discarded.
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Recommendation:
Use only nonscoring or nonscratching utensils and cleaning aids on multiuse kitchenware such as frying pans, griddles, sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin coating.
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Item No.:
21
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Site:
Buffet-Deck 14 - Starboard Hot Station
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|
Violation:
The black induction stove had open seams around the perimeter of the cooking surfaces that were filled with black charred residue. Additionally, open seams were present along the sides where the unit joined the countertop and bulkhead.
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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 14 - Horizon Court - Countertops
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Violation:
Several countertop cracks were identified throughout several islands that resulted in difficult to clean surfaces. This was particularly evident in stations that had hot plates and warmers.
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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 14 - Swirls
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|
Violation:
The electrical power cord and conduit of the ice cream machine were not easily cleanable.
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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.
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Item No.:
21
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Site:
Galley-Deck 5 - Hot Galley
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|
Violation:
A wire was caught inside the door seal of an in-use combination oven preventing the door from properly sealing which allowed steam to escape. The steam condensed on a side splash panel of the adjacent handwash station. This was immediately corrected.
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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.
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Item No.:
21
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Site:
Galley-Deck 9 - Bellbox
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|
Violation:
Electrical cables for the juice and coffee machines were draped 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-Deck 9 Housekeeping Pantry 9732
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|
Violation:
The cables from the ice machine sensor were draped down and touching the forming ice cubes. Crew stated the internal evaporator needed to be repaired.
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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. Repair the sensor so it does not come in contact with the ice.
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Item No.:
22
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|
Site:
Galley-Deck 12 Potwash
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|
Violation:
The potwash machine was out of service and is expected to be replaced in dry dock (September 2024). The machine has been out of service since 24 February 2023.
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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:
Pantry-Deck 14 Pizzeria/Lido Bar
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|
Violation:
The flight-type warewash machine has been out of service and pending parts since 15 April 2024.
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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 - Potwash
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|
Violation:
The door of the hood type potwash machine did not effectively seal, allowing steam to escape from all sides when the unit was in use. Steam condensed on the deckhead above and dripped on the top of the machine.
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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 12 - Potwash
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|
Violation:
The temperature gauge of the sanitizing tank was broken and did not register a temperature while the tank was filled.
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|
Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use. Provide a maximum registering temperature-measuring device to verify the temperature in the warewash machines and the three-compartment sink.
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Item No.:
22
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Site:
Galley-Deck 14 - Dishwash
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|
Violation:
Auxiliary final rinse spray nozzles of the flight-type dishwasher only produced a single stream of water when examined. Staff stated there was low pressure due to a missing gasket.
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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:
Buffet-Deck 14 - Horizon Court - Amuleto
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|
Violation:
A greasy sheen was on the top surface of a cloudy sanitizer bucket at this outlet. This was corrected.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
25
|
|
Site:
Buffet-Deck 14 - Horizon Court - Amuleto
|
|
Violation:
A greasy sheen was on the top surface of a cloudy sanitizer bucket at this outlet. This was corrected.
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Recommendation:
Restrict wiping cloths to the following: (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
|
|
Site:
Buffet-Deck 14 - Horizon Court - Port
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|
Violation:
Old food soil was on the lip of a previously cleaned and sanitized bowl at the oatmeal self-service station. The bowl was removed to be re-cleaned 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
|
|
Site:
Galley-Deck 9 - Bellbox
|
|
Violation:
Four slotted fasteners and recessed circular penetrations were on the underside of the dispensing nozzles of the counter-mounted espresso machine. Several of these areas were soiled with old coffee residue of more than a day's accumulation.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Galley-Deck 5 - Hot Galley
|
|
Violation:
A wire was caught inside the door seal of an in-use combination oven preventing the door from properly sealing which allowed steam to escape. The steam condensed on a side splash panel of the adjacent handwash station. This was immediately corrected.
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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
|
|
Site:
Galley-Deck 14 - Dishwash
|
|
Violation:
Old food was inside the out of service biodigester. A strong odor came from inside when the unit was opened. Staff stated the unit was out of service for the last two days.
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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. Ensure the biodigester is cleaned when not in operation.
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Item No.:
27
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
The door of the hood type potwash machine did not effectively seal, allowing steam to escape from all sides when the unit was in use. Steam condensed on the deckhead above and dripped on the top of the 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.:
29
|
|
Site:
Galley-Deck 12 - Potwash
|
|
Violation:
The handwash sink for this location did not have adequate pressure to effectively wash hands. Once it was adjusted with the correct pressure, the water temperature exceeded 120F. This was corrected.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F). Ensure handwashing sinks are in good repair.
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Item No.:
30
|
|
Site:
Galley-Deck 14 - Men's Toilet Room
|
|
Violation:
The men's toilet near the food lift was out of order. Staff were actively trying to fix the issue.
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|
Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
30
|
|
Site:
Galley-Deck 12 - Potwash
|
|
Violation:
The handwash sink for this location did not have adequate pressure to effectively wash hands. Once it was adjusted with the correct pressure, the water temperature exceeded 120F. This was corrected.
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|
Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
31
|
|
Site:
Buffet-Deck 14 - Swirls
|
|
Violation:
A spray bottle of nonfood grade disinfectant was stored inside this food area. This was corrected.
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|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
|
|
Site:
Dining Room-Deck 14 - Pizzeria / Lido Bar
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|
Violation:
Waiter stations on either side of these outlets did not have proper deck/bulkhead coving and old food residue was inside the open seams.
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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 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
|
|
Site:
Dining Room-Deck 14 - Pizzeria Waiter Station
|
|
Violation:
Three empty plastic spray bottles were on the deck underneath the storage cabinet next to the waiter station.
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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
|
|
Site:
Galley-Deck 14 - Dishwash
|
|
Violation:
Condensate collected on the deckhead above the clean exit of the in-use flight-type dishwash machine. Dripping was not observed.
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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
|
|
Site:
Buffet-Deck 14 - Horizon Court - Amuleto
|
|
Violation:
Heavy accumulation of dust coated the decorative deckhead curbing above both toaster units along the back counter.
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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
|
|
Site:
Buffet-Deck 14 - Starboard Hot Station
|
|
Violation:
The black induction stove had open seams around the perimeter of the cooking surfaces that were filled with black charred residue. Additionally, open seams were present along the sides where the unit joined the countertop and bulkhead.
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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. 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
|
|
Site:
Provisions-Deck 4 - Frozen Vegetable
|
|
Violation:
Water steadily dripped from deckhead condensate onto the outer boxes of frozen food items provisioned earlier in the day. Several boxes of frozen chicken, fish, and bread items were saturated from the dripping water. Staff stated this was due to the freezer door being left open for too long and needed to be closed.
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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
|
|
Site:
Dining Room-Deck 15 - Grill Bar / Trident Grill
|
|
Violation:
Waiter stations on either side of these outlets did not have proper deck/bulkhead coving and old food residue was inside the open areas.
|
|
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 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
|
|
Site:
Food Service General-Decks
|
|
Violation:
Deck grout and deck tiles throughout many of the food outlets were recessed, missing, or broken. These areas included: Lido Dishwash, Lido Bar Pantry, Lido Galley, Bellbox, Main Galleys, and Crew Galley.
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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
|
|
Site:
Preparation Room-Deck 4 - Potato Room
|
|
Violation:
Light intensity to the left of the left potato peeler did not reach 110 lux of light.
|
|
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.:
37
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
The door of the hood type potwash machine did not effectively seal, allowing steam to escape from all sides when the unit was in use. Steam condensed on the deckhead above and dripped on the top of the machine.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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|
|
Item No.:
37
|
|
Site:
Galley-Deck 14 - Dishwash
|
|
Violation:
Condensate collected on the deckhead above the clean exit of the in-use flight-type dishwash machine. Dripping was not observed.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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|
|
Item No.:
39
|
|
Site:
Buffet-Deck 14 - Horizon Court - Amuleto
|
|
Violation:
One tiny fly was flying near the back working counter of this station. The station was in operation.
|
|
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
|
|
Site:
Buffet-Deck 14 - Horizon Court - Amuleto
|
|
Violation:
Two tiny flies were near the liquor storage rack.
|
|
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.
|
|