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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Surveillance Log
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Violation:
A complete follow up for a cabin mate was not conducted within the 24 hours. The initial 8 hour follow up began on 18 August 2024 at 1400, however, the 24 hours follow up began 20 August 2024 at 0750. The cabin mate was determined to be asymptomatic.
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Recommendation:
Maintain the following record on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) 72-hour self-administered questionnaires; interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour].
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Item No.:
06
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Site:
Medical-Microbiological Sample Log
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Violation:
The microbiological sampling for 3 August 2024, 26 February 2024 and 02 February 2024 were missing positive/negative results for E. Coli.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result. Maintain sample results onboard the vessel for at least 12 months and ensure they are available for review during inspections.
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Item No.:
06
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Site:
Potable Water-Water Testing Incubator
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Violation:
The incubator's digital thermometer had an internal reading of 37C, however the water test specifications state the proper incubation temperature needs to be maintained at 35C +/- 0.5C. In addition, the secondary thermometer inside the incubator was broken and could not be read. Staff was unaware of how long the thermometer had been broken.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications.
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Item No.:
08
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Site:
Medical-Deck 0 - Pantry
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Violation:
The relief vents of the backflow prevention device for the utility sink spray arm was blocked with corrosion.
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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-Deck 12 Far Point
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Violation:
There was no air gap between the sampling line hose and the drain pipe.
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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.:
08
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Site:
Potable Water-Testable Device Log
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|
Violation:
Test results for the 'Fire Main Sea Water' device had a 1st check valve of 3.7 pounds per square inch, differential (psid) and the 2nd check valve had 3.1 psid. However, the relief valve differential gauge had a 1.3 psid value. It was noted in the backflow test kit manual that the relief valve needs to be greater than 2 psid. The inspection for this device was recorded on 10 September 2023 with no issues in the comments.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
08
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Site:
Buffet-Deck 7 - Kings Court - Starboard Hot Station
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Violation:
Slimy brown residue coated the backflow prevention device for the ice machine. The debris appeared to block some of the air vents of the backflow prevention device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
15
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Site:
Galley-Deck 2 - Hot Galley Cold Room Portside
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|
Violation:
White citrus canker accumulated on the surface of two limes stored inside of a plastic container. Staff initiated corrective action.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Dining Room-Deck 2 - Britannia Club Restaurant Menu
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|
Violation:
The paper breakfast menu linked the consumer advisory to scrambled eggs offered for purchase. Staff stated these scrambled eggs were pasteurized and cooked to a full-kill temperature.
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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. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or 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:
Galley-Deck 1 - Pub Pantry
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|
Violation:
Raw chickpeas were stored inside a metal container in the dry goods storage cabinet without identification. Staff initiated corrective action.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Buffet-Deck 7 - Kings Court - Starboard Hot Station
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|
Violation:
Three serving utensils out for passenger use at this station were not positioned under the sneeze guard or protected by other means. This was corrected.
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|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
20
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Site:
Galley-Deck 10 - Room Service
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|
Violation:
The plastic evaporator cover was frozen to the evaporator panel and could not be removed to inspect the panel and components for cleanliness.
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|
Recommendation:
Design and construct food 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.:
20
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Site:
Buffet-Deck 7 - Kings Court - Port Fwd Beverage Station
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|
Violation:
A metal fastener was missing from the underside splash area of the juice dispenser which led to an open penetration that had an accumulation of old juice residue.
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|
Recommendation:
Ensure multiuse food-contact surfaces 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 7 - Piazza - Mixer
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|
Violation:
Paint was chipping from the mixing head of a deck mounted mixer. According to staff this mixer is no longer used and is planned to be removed.
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|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Design and construct food 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.:
20
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Site:
Galley-Deck 7 - Piazza - Pot Wash
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|
Violation:
The edge of a previously cleaned and sanitized metal ice scoop on the clean storage rack was bent making this area difficult to clean.
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|
Recommendation:
Design and construct food 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:
Buffet-Deck 7 - Kings Court - Countertops
|
|
Violation:
Countertops throughout the buffet had difficult to clean seams and cracks where silicone was added to fill the opening. This was most prominent around hot food units and countertop junctions.
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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 7 - Kings Court - Fwd Center Show Galley
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|
Violation:
The working edge of the center island countertop had deep groves and chips, making cleaning difficult.
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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.:
21
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Site:
Galley-Deck 2 - Warewashing Station Starboard
|
|
Violation:
Six plastic food service trays were stored on the clean service rack with significant damage to the edges of the trays - creating difficult-to-clean surfaces. The edges of these trays were detached and frayed.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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|
Site:
Galley-Deck 2 - Warewashing Station Starboard
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|
Violation:
A steady flow of milky, white liquid dripped from the front of the pre-rinse compartment for the conveyor-type warewashing equipment and collected on the deck below.
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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). 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 2 - Cold Galley Portside
|
|
Violation:
The conveyor type warewashing equipment was taken out of service on 23 August 2024 due to a low final rinse temperature.
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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 7 - Kings Court - Dishwash
|
|
Violation:
The glass wash machine was not working and according to staff had been out of order since 21 August.
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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
|
|
Site:
Galley-Deck 7 - Kings Court - Dishwash
|
|
Violation:
The wash tank temperature of the in-use flight type dishwash machine measured 135F with both the inspector's and crew member's thermometer. The display gauge showed a temperature of 153F.
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|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
|
|
Site:
Galley-Deck 7 - Grill's Galley
|
|
Violation:
The potwash machine was not working. Staff stated the machine was out of order since 21 August 2024 and are awaiting a spare part.
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|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
23
|
|
Site:
Galley-Deck 7 - Kings Court - Dishwash
|
|
Violation:
The wash tank temperature of the in-use flight type dishwash machine measured 135F with both the inspector's and crew member's thermometer. The display gauge showed a temperature of 153F.
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|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
25
|
|
Site:
Provisions-Deck 1 - Vegetable Preparation Room
|
|
Violation:
The sanitizing solution storing the wiping cloth was cloudy and it was not possible to see the cloth stored inside. Staff initiated corrective action.
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|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (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.:
25
|
|
Site:
Galley-Deck 2 - Coffee Station Starboard
|
|
Violation:
The sanitizing solution storing the wiping cloth was cloudy and the chlorine concentration measured below 50 mg/L (PPM). Staff initiated corrective action.
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|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm) Restrict wiping cloths to the following: 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 7 - Kings Court - Starboard Island
|
|
Violation:
A bowl out for passenger self-service was soiled with old food residue on the food contact side.
|
|
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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|
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Item No.:
26
|
|
Site:
Galley-Deck 7 - Piazzia - Pot Wash
|
|
Violation:
The edge of a previously cleaned and sanitized metal ice scoop on the clean storage rack was bent making this area difficult to clean. Brown debris was removed with an alcohol pad from underneath the bent section.
|
|
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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|
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Item No.:
26
|
|
Site:
Galley-Deck 7 - Grill's Galley
|
|
Violation:
Dried coffee residue of more than a day's accumulation was on the underside of the left counter mounted espresso machine's dispensing nozzle.
|
|
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 7 - Kings Court - Starboard Beverage Station
|
|
Violation:
Pink slimy residue was on the underside of the dispensing panel of the ice/water machine.
|
|
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 7 - Kings Court - Starboard Beverage Station
|
|
Violation:
A build-up of brown debris was on the metal aerator screen of the hot water dispensing nozzle.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 7 - Kings Court - Port Fwd Beverage Station
|
|
Violation:
A metal fastener was missing from the underside splash area of the juice dispenser which led to an open penetration that had an accumulation of old juice residue.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 7 - Piazzia
|
|
Violation:
Slimy brown residue coated the backflow prevention device for the ice machine. The debris appeared to block some of the air vents of the backflow prevention device.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 7 - Piazza
|
|
Violation:
The handles of the knife locker were soiled with an accumulation of dried food residue.
|
|
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
|
|
Site:
Buffet-Deck 7 - Kings Court - Starboard Island
|
|
Violation:
Water dripped from a bowl out for self-service at this station when inverted. Staff retrained the crew to ensure adequate drying prior to bringing the bowls to the service line.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 2 - Warewashing Station Starboard
|
|
Violation:
Recently cleaned and sanitized food service trays were stored on the clean service rack with significant moisture accumulation between the trays. When inverted water dripped to the deck. Staff initiated corrective action.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 2 - Hot Galley
|
|
Violation:
Plastic dish covers were stacked above the service line with visible moisture accumulation between the stacked covers. Staff initiated corrective action.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 2 - Cold Galley Portside
|
|
Violation:
The temperature of water delivered from the forward handwashing sink measured 122F after three minutes of use. The user was unable to adjust the temperature. Staff initiated corrective action.
|
|
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
|
|
Site:
Galley-Deck 1 - Potwash Station Portside
|
|
Violation:
The temperature of water delivered from the only handwashing sink measured 123F after three minutes of use. The user was unable to adjust the temperature. Staff initiated corrective action.
|
|
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
|
|
Site:
Galley-Deck 1 - Scullery
|
|
Violation:
The temperature of water delivered from the only handwashing sink in the area measured 134F. The user was unable to adjust the temperature. Staff initiated corrective action.
|
|
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
|
|
Site:
Galley-Deck 2 - Hot Galley Portside
|
|
Violation:
The temperature of water delivered from the only handwashing sink in the area measured 127F. The user was unable to adjust the temperature. Staff initiated corrective action.
|
|
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.:
30
|
|
Site:
Galley-Deck 2 - Coffee Station Starboard
|
|
Violation:
The handwashing sink spewed water from the handle and collected on the bulkhead behind. Staff initiated corrective action.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2 - Coffee Station Starboard
|
|
Violation:
Water accumulated on the bulkhead behind the handwashing sink due to spray from the handle being activated. Staff initiated corrective action.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2 - Swinging Entrance Doors
|
|
Violation:
The caulk coving separating the deck from bulkhead for both entrance doors to the galley was peeling and in disrepair. Dust and debris accumulated in areas of missing caulk.
|
|
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, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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|
|
Item No.:
33
|
|
Site:
Galley-Deck 2 - Hot Galley Cold Room Portside
|
|
Violation:
The grouting between the deck tiles, located under the dirty storage rack, was recessed and maintained in disrepair. Dust and debris accumulated in areas of missing grout.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2 - Hot Galley Cold Room Portside
|
|
Violation:
Grease accumulated inside a circular opening due to a missing screw in the deckhead, located above the tilting pans.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 1 - Buffet Prep Walk-In Refrigeration
|
|
Violation:
Moisture collected on numerous deckhead surfaces inside the walk-in refrigeration unit. This moisture dripped and collected on the deck below.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 7 - Kings Court - Decks
|
|
Violation:
Deck grouting between stainless steel coving and deck tiles along the worker sides of buffet stations and islands was recessed below the tiles and steel coving. The recessed areas allowed for water and food debris to accumulate. In several areas, this grout line (up to 1 inch in width) was stained dark and had a slimy material where water was unable to drain. Food debris was also present in some locations.
|
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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:
Food Service General-Decks
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Violation:
Deck tile grout was recessed or missing throughout the different galleys on Deck 7 to include the Kings and Queen galley and the Grill's galley. Standing water and food debris was observed in these recessed areas in several locations.
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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.:
34
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Site:
Children Area-Deck 2 - Hot Galley Middle
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Violation:
The faucet for the center hot holding unit was steadily dripping, with moisture accumulating on the counter surface.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 2 - Warewashing Station Starboard
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Violation:
Milky white liquid accumulated on the deck below wash compartment of the conveyor-type warewashing equipment, and was not directed towards the drain.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Deck 2 - Hot Galley
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Violation:
The plastic protective coating for the heat lamp was peeling off along the side edges of the bulb.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Buffet-Deck 7 - Kings Court - Beverage Stations
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Violation:
Light intensity at the ice/water machines and juice machines at the four beverage stations could not reach 220 lux of light.
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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:
Galley-Deck 2 - Hot Galley Cold Room Portside
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Violation:
The light intensity behind the far convection oven measured 74 lux.
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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.:
36
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Site:
Galley-Deck 7 - Grill's Galley
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Violation:
Light intensity behind the combination oven was less than 110 lux.
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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.:
36
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Site:
Galley-Deck 8 - Veranda
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Violation:
Light intensity on the back side of the pizza oven was less than 110 lux.
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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.:
36
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Site:
Galley-Deck 7 - Grill's Galley
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Violation:
Light intensity to the left of the ice machine could not reach 110 lux.
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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.:
36
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Site:
Galley-Deck 7 - Grill's Galley
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Violation:
Light intensity to the left of the pastry oven could not be raised to 110 lux.
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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.:
36
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Site:
Galley-Deck 7 - Piazza - Ice Machine
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Violation:
Light intensity to the left of the ice machine could not reach 110 lux.
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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.:
36
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Site:
Galley-Deck 7 - Kings Court - Fwd Galley Entrance
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Violation:
A deckhead light in this corridor was burnt out resulting in less than 220 lux below where backup food carts for the buffet were kept.
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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:
Galley-Deck 7 - Kings Court
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Violation:
Light intensity in back and around the combination ovens in this galley did not reach the required 110 lux.
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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.:
38
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Site:
Galley-Deck 7 - Piazza - Mixer
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Violation:
Paint was chipping from the mixing head of the deck mounted mixer. According to staff this mixer is no longer used and is planned to be removed.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Galley-Deck 12 - Boardwalk Cafe
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Violation:
A large stainless steel gas grill was inside and covered with a tarp in this galley. The galley was not in use. According to staff, this grill was just delivered from another ship and has not been used, nor does the ship have any plan to use it. The inspector reminded the crew if the gas grill is to be used on the open deck, a solid deckhead must be constructed above the grill to protect against environmental contamination. Additionally, a handwash sink must be installed within eight meters of the grill station.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Galley-Deck 2 - Chemical Supply Closet Starboard
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Violation:
A soiled, damp mop was stored downward inside the chemical locker, which did not provide an opportunity for the bristles to air dry. Staff initiated corrective action.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
42
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Site:
Children Area-Deck 6 - Outdoor Pirate Ship Playstructure
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Violation:
The deck underneath the removable rubber landing mats for the play structure was visibly soiled with dust and debris. Staff could not identify the last time these difficult-to-clean surfaces were cleaned.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are in clean condition.
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