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Item No.:
13
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Site:
Galley-Deck 16 Family Dishwash
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Violation:
The ice machine's evaporator panel cover touched the deckhead when the technician removed the cover for inspection. After the inspector discussed the observation, the technician had the evaporator panel cover cleaned and sanitized.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual.
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Item No.:
08
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Site:
Potable Water-Deck 4 - Trolley Wash
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Violation:
The list of nontestable backflow prevention devices indicated one device for the floor wash. Upon inspection of the area, this device could not be located.
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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.:
03
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Site:
Potable Water-Deck 8 - Beauty Parlor
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Violation:
The list of testable backflow prevention devices indicated two devices in this area, but no plumbing connection was indicated.
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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-Engine Room
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Violation:
The production 'main fresh water delivery line' was not labeled to indicate permeate or distillate water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
The two different models of antientrapment drain covers used in the whirlpool spas were not stamped with all the required information. The ship staff provided the Antientrapment Cover Log which had all the information.
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter. Ensure antientrapment protection equipment (covers, suction fittings, safety vacuum release system, etc.) complies with ASME A112.19.8-2007?or any successor standards?whether the equipment is manufactured or field fabricated.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 19 - Starboard Aft Whirlpool 1
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Violation:
The free chlorine residual of the facility measured 2.77 ppm by the crew and 3.72 ppm by the inspector. The analyzer indicated 4.82 ppm. The free chlorine residual of the analyzer sample line measured 4.18 ppm and 4.00 ppm by the crew. The inspector measured 4.03 ppm and 3.70 ppm. The analyzer was re-calibrated to 4.00 ppm.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 - Jungle Pool
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Violation:
The pool water was not raised to the skim gutter level. The pool was not open during the inspection, however crew were preparing to remove the nets following chlorine and pH level testing.
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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.:
10
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Site:
Recreational Water Facilities-Deck 8 - PAX Pool - Starboard Side
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Violation:
The pool water was not raised to the skim gutter level. The pool was not open during the inspection, however crew were preparing to remove the nets following chlorine and pH level testing.
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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-Crew Member Late Reporting
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Violation:
A food worker reported an onset of acute gastroenteritis (AGE) symptoms on 23 November 2023 at 17:00, however they did not report to the medical center until 06:58 on 24 November 2023. The crew member received disciplinary action and additional training.
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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.
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Item No.:
27
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Site:
Buffet-Deck 16 Lido Marketplace
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Violation:
A blue coffee mug was soiled with old food residue on the outside of the mug. The mug was stored and out for passenger use at the portside, family beverage station.
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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.:
26
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Site:
Buffet-Deck 16 Lido Marketplace
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Violation:
A plate out for passenger use at the forward, portside family buffet line was soiled with yellow food residue.
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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.:
29
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Site:
Galley-Deck 16 Family Dishwash
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Violation:
The handwashing station water temperature measured 123.5F at the far-right, soiled drop-off handwashing sink. The area was in operation.
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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).
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Item No.:
28
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Site:
Galley-Deck 16 Family Dishwash
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Violation:
The ice machine's evaporator panel cover touched the deckhead when the technician removed the cover for inspection. After the inspector discussed the observation, the technician had the evaporator panel cover cleaned and sanitized.
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Recommendation:
Reassemble equipment so food-contact surfaces are not contaminated.
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Item No.:
12
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Site:
Galley-Deck 16 Family Dishwash
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Violation:
The technician removed the ice machine's outside panel and then removed the evaporator panel without washing their hands.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after handling soiled equipment or utensils; before putting on gloves for working with food or clean equipment and between glove changes.
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Item No.:
21
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Site:
Galley-Deck 20 Pool Grill and Bar
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Violation:
The sealant around the hot holding plates was in disrepair which created a difficult to clean surface.
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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.
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Item No.:
22
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Site:
Galley-Deck 18 Yacht Club Dishwash
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Violation:
The small plates were racked three to a line which did not allow an unobstructed spray from all sides.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
27
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Site:
Pantry-Deck 18 Long Island
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Violation:
The plastic wrap around the carbon dioxide tank in the soda machine cabinet was soiled.
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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.:
39
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Site:
Pantry-Deck 18 Long Island
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Violation:
Two ants were on the countertop near the orange juice machine.
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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.:
21
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Site:
Bar-Deck 19 Aurea
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Violation:
The electrical cord for the counter-mounted slushy machine was draped across the countertop.
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Recommendation:
Elevate the electrical cord above the countertop to allow for easy cleaning.
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Item No.:
39
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Site:
Bar-Deck 16 Buffet
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Violation:
One small fly was flying throughout 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.:
30
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Site:
Galley-Deck 16 Marketplace Warewash
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Violation:
The men's toilet room door caught on the door frame and did not self-close.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Galley-Deck 16 Marketplace Warewash
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Violation:
Condensate collected on the deckhead above the soiled side of the warewash machines. Staff were aware of the issue and were monitoring and wiping the deckhead.
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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.:
37
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Site:
Galley-Deck 16 Marketplace Warewash
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Violation:
Condensate collected on the deckhead above the soiled side of the warewash machines. Staff were aware of the issue and were monitoring and wiping the deckhead. A technician was called to inspect the exhaust ventilation's airflow.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
21
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Site:
Buffet-Deck 16 Lido Marketplace
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Violation:
The grout was in disrepair around the center cold well at the pastry section which created a rough and difficult to clean surface.
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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.
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Item No.:
33
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Site:
Provisions-Deck 3 - Fish Freezer
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Violation:
Frozen condensate was on the deckhead and two of the lights had approximately 3 mm of frozen water inside. Remediation started immediately.
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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
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Site:
Provisions-Deck 3 - Meat Freezer
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Violation:
The back right light had approximately 6 mm of frozen water inside the fixture. Remediation started immediately.
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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.:
21
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
An excessive amount of steam was escaping from the door of the combination oven in front of refrigerator 29.
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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. 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.:
29
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Site:
Galley-Deck 5 - Between Wine Cellar and Dishwash
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Violation:
The handwashing station water temperature measured 124F. The temperature could not be adjusted by the user. This was corrected immediately.
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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).
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Item No.:
29
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Site:
Pantry-Deck 5 - Seashore Bar
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Violation:
The handwashing station water temperature measured 126F. The temperature could not be adjusted by the user. This was corrected immediately.
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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).
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Item No.:
21
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Site:
Dining Room-Deck 5 - Waiter Station
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Violation:
The splash shield between the clean and soiled drop-off was damaged on the clean side of the waiter station in front of store room 050226. A work order was placed for repairs.
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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.
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Item No.:
20
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Site:
Galley-Deck 6 - Bakery
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Violation:
The edges were frayed and damaged on the dough sheeter belts at the rolling station and grissini machines. These were replaced 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.
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