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Item No.:
08
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Site:
Pantry-Deck 5 Casino
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Violation:
The backflow prevention device for the warewash sink's spray arm 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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE log stated a nonfood employee had symptom onset at 1142 on 21 May 2024 and reported to medical at 1225. The 72-hour food and beverage questionnaire stated the nonfood employee went to crew mess at 1200 before going to medical. The nonfood employee was retrained on the AGE reporting procedures.
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Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE log stated a nonfood employee had symptom onset at 0500 on 21 April 2024, but did not report to medical until 1122 later that day. The nonfood employee was retrained on the AGE reporting procedures.
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Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
14
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Site:
Galley-Deck 0
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Violation:
The refrigeration technician was wearing a loose fitting, silver bracelet when they opened the ice machine and removed the evaporator panel cover. The bracelet touched the evaporator panel cover when the cover was removed for inspection.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
17
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Site:
Bar-Deck 5 Java Cafe
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Violation:
The time control plan did not list the preparation counter where milk and other potentially hazardous food on time control is temporarily stored. The preparation counter was physically labeled as being on time control. No potentially hazardous food was stored on the preparation counter during the inspection.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Ensure plan(s): (1) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
19
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Site:
Buffet-Deck 9 Portside Aft Beverage Station
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Violation:
Passengers used refillable water bottles for both the ice and water dispensing machine and touched the top rim of their bottle to the dispensing chute.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Buffet-Deck 0 Crew Mess
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Violation:
The front, left, toaster leg was elevated off the countertop which created a gap and difficult to clean surface. The countertop beneath the left toaster leg was soiled with more than a day's accumulation of residue.
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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 0 Captain's Mess
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Violation:
Two cloth curtains which were not easily cleanable covered the open spaces below the buffet line table. One of the curtains was soiled with old food residue. Staff removed both curtains.
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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:
Buffet-Deck 9 Grand Buffet Forward Portside Beverage Station
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Violation:
The green, tray-rail, countertop on the left side of the beverage station was in disrepair which created a rough surface with crevices that were 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. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck 9 Potwash
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Violation:
The initial water pressure of the potwash machine's wash cycle caused the water to exit the machine at the top and splash onto the nonfood-contact surfaces of previously cleaned and sanitized pans stored next to the potwash machine. The pans were removed to be cleaned and sanitized.
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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 9 Warewash
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Violation:
The middle wash compartment and warewash curtains between the middle and final wash tanks were soiled with food debris in the flight-type warewash machine.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
26
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Site:
Galley-Deck 0
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Violation:
The ice machine's evaporator panel cover was soiled with a pink residue on the food-contact side. The cover was immediately 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.:
27
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Site:
Galley-Deck 9 Pizzeria
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Violation:
Approximately 12 stacked plates near the pizza cutting station were soiled on the non-food contact surface as a result of the crew member cutting pizza. The plates were removed to be cleaned and sanitized.
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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 0 Portside Crew Mess
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Violation:
The countertop backsplash/bulkhead horizontal juncture was soiled with more than a day's accumulation of dust.
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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 9 Potwash
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Violation:
The initial water pressure of the potwash machine's wash cycle caused the water to exit the machine at the top and splash onto the nonfood-contact surfaces of previously cleaned and sanitized pans stored next to the potwash machine. The pans were removed to be cleaned and sanitized.
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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 9 Grand Buffet Aft
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Violation:
Four jars of macaroons out for display behind the aft service line were soiled with more than a day's accumulation of dust. Staff immediately cleaned the glass jars.
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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 0 Captain's Mess
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Violation:
A cloth curtain which covered the open space below the buffet line table was soiled with old food residue. Staff removed the curtain.
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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 0 Crew Mess
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Violation:
The countertop beneath the front, left toaster leg was soiled with more than a day's accumulation of residue due to a difficult to clean gap between the leg and countertop.
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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 0 Potwash
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Violation:
A clean storage rack was adjacent to a soiled storage rack. A partition was between the two racks; however, kitchenware was stored above the partition in a manner which could cross-contaminate the clean kitchenware.
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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.:
28
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Site:
Galley-Deck 9 Potwash
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Violation:
Previously cleaned and sanitized pans stored next to the potwash machine became soiled when they were splashed with wash water from the in-use potwash machine. The pans were removed to be cleaned 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.:
28
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Site:
Galley-Deck 9 Pizzeria
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Violation:
Approximately 12 stacked plates were stored near the pizza cutting station which resulted in soiled non-food contact plate surfaces as a result of the crew member cutting pizza. The plates were removed to be cleaned 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:
Galley-Deck 3 Warewash
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Violation:
Water from an unknown source was dripping from the deckhead hatch near the clean side of the warewash machine and pooling on the deck.
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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
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Site:
Galley-Deck 9 Pizzeria
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Violation:
A deckhead panel was not properly attached to the deckhead above the pizza dough preparation area.
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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 Pizzeria
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Violation:
The electrical sockets on the bulkhead above the handwashing station were soiled with flour residue.
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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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Galley-Deck 0
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Violation:
Condensate collected on the deckhead and the ventilation hood above the left, stacked, combination oven.
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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:
Galley-Deck 9 Grand Buffet Cold Room 52
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Violation:
The deck was soiled with an orange liquid in cold room 52.
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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:
Galley-Cold Rooms
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Violation:
The deck tile grout was recessed throughout most cold rooms.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Bar-Deck 5 Casino Bar
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Violation:
The light intensity measured 60 lux at the bar service station with the ice well.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
37
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Site:
Galley-Deck 0
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Violation:
Condensate collected on the deckhead and the ventilation hood above the left, stacked, combination oven.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. 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.:
39
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Site:
Dining Room-Deck 3 Golden Olympian Restaurant
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Violation:
One small fly was in the aft, portside, beverage pantry. The area was not in operation.
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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:
Buffet-Deck 9 Grand Buffet Aft
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Violation:
One small fly was at the aft buffet service line near the handwashing station. The area was in operation.
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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:
Buffet-Deck 9 Grand Buffet Forward Portside Beverage Station
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Violation:
One small fly was near the juice machine. The area was in operation.
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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:
Provisions-Deck 0 Beverage Store
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Violation:
One house fly was flying around the beverage storage 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 10 Diamond Steakhouse
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Violation:
One small fly was near the entrance to the galley. The galley was not in operation.
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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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