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Item No.:
21
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Site:
Galley-Deck 4 - Across From Cleaning Locker 14.DK.04.FZ.06
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Violation:
A large, white, plastic table stored behind empty warewash racks had cracked corners and rusted legs.
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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. 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.:
33
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Site:
Provisions-Deck 1 - Meat Freezer (No. 16-12)
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Violation:
The door frame leading to the meat thawing room was in disrepair. Gaps and seams around the frame made it difficult to clean the bulkhead.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
19
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Site:
Provisions-Deck 0 - Frozen Mixed
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Violation:
A plastic container with a large amount of ice was on top of a box of food. A small amount of ice was on the outside of this box of food. It was unknown where the water leak was coming from.
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Recommendation:
Protect food from contamination by storing the food: Where it is not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Provisions-Deck 0 - Frozen Mixed
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Violation:
An unknown deckhead water leak resulted in a large amount of ice inside a plastic container on top of a box of food.
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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.:
39
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Site:
Provisions-Deck 0 - Cooked Meat (No. 06-10)
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Violation:
A fly was in 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.:
39
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Site:
Preparation Room-Deck 1 - Unpacking Vegetable Preparation
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Violation:
A fly was near the potato peeler. The area was in operation during the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
30
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Site:
Galley-Deck 12 - Izumi
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Violation:
The handwashing station's metered faucet did not provide water for at least 15 seconds when in use.
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Recommendation:
Ensure self-closing, slow-closing, or metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
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Item No.:
30
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Site:
Galley-Deck 6 - Chops Grille
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Violation:
The handwashing station's metered double-faucet did not provide water for at least 15 seconds when in use.
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Recommendation:
Ensure self-closing, slow-closing, or metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
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Item No.:
29
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Site:
Galley-Deck 6 - Chops Grille
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Violation:
The double-faucet handwashing station contained a center faucet handle similar to ice cream dipper wells. This faucet was running water when the inspection team arrived in the area. It was unclear what this faucet was used for.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Deck 6 - Giovanni's Table
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Violation:
The handwashing station's metered faucet next to the deli slicer did not provide water for at least 15 seconds when in use.
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Recommendation:
Ensure self-closing, slow-closing, or metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
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Item No.:
22
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Site:
Galley-Deck 6 - Giovanni's Table
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Violation:
Four round, metal pans were laying overlapped inside the in-use hood-type potwash machine, which prevented proper spray from all cycles of the machine.
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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.:
33
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Site:
Galley-Deck 6 - Giovanni's Table
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Violation:
Old food debris was in the scupper drain below the hot water holding sink. The area was not in operation during the inspection.
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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.:
36
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Site:
Pantry-Deck 6 - South Pacific Bar
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Violation:
The light intensity measured less than 110 lux behind the ice machine.
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Recommendation:
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.:
33
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Site:
Pantry-Deck 6 - South Pacific Bar
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Violation:
Large gaps were above the ice machine where pipes and cables penetrated the deckhead.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
30
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Site:
Bar-Deck 6 - Cafe Latte-Tudes
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Violation:
The handwashing station's metered faucet did not provide water for at least 15 seconds when in use.
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Recommendation:
Ensure self-closing, slow-closing, or metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
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Item No.:
29
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Site:
Bar-Deck 6 - Cafe Latte-Tudes
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Violation:
The water temperature of the handwashing station measured 92F when in use. This area was in operation during the inspection.
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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 - Great Gatsby Balcony
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Violation:
Four open penetrations on the vertical supports were among six food transportation carts at waiter station 9. Three open penetrations on the vertical supports were among five food transportation carts at waiter station 8. This was written on the March 2024 inspection report.
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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.:
29
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Site:
Galley-Deck 5
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Violation:
The water temperature of the handwashing station at the entrance from the dining room measured 92F when in use. The galley was in operation during the inspection.
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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:
Galley-Deck 5
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Violation:
The water temperature of the handwashing station next to the ice machine measured 91F when in use. The galley was in operation during the inspection.
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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.:
37
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Site:
Galley-Deck 5 - Dishwash Area
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Violation:
Condensate was on the deckhead above the soiled side of the in-use conveyor dishwash machine. No condensate was observed dripping.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. 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.:
33
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Site:
Galley-Deck 5 - Dishwash Area
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Violation:
Condensate was on the deckhead above the soiled side of the in-use conveyor dishwash machine. No condensate was observed dripping.
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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 5 - Bakery
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Violation:
Cracked deck tiles were near the handwashing station next to the outside exit.
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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.:
19
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Site:
Galley-Deck 5 - Bakery
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Violation:
A large bin of flour below the preparation counter was not labeled with its food contents.
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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.:
29
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Site:
Galley-Deck 4
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Violation:
The water temperature of the handwashing station in the soup/sauce station measured 124F when in use. The galley was in operation during the inspection.
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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.:
33
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Site:
Galley-Deck 4
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Violation:
Water dripped onto the deck from a deckhead seam to the right of the combination oven near the deckhead-mounted mirror.
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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.:
36
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Site:
Galley-Deck 4
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Violation:
The light intensity measured less than 110 lux behind the combination oven in the soup/sauce station.
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Recommendation:
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 4
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Violation:
The light intensity measured less than 110 lux behind the combination oven in the roasting area.
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|
Recommendation:
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.:
33
|
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Site:
Galley-Deck 4
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Violation:
Deck tile grout was recessed around the deck drain at the clean end of the conveyor dishwash machine.
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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.:
38
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Site:
Galley-Deck 4 - Across From Cleaning Locker 14.DK.04.FZ.06
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Violation:
A large, white, plastic table stored behind empty warewash racks had cracked corners and rusted legs. Staff were unsure what this table was used for.
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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 4 - Across From Cleaning Locker 14.DK.04.FZ.06
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Violation:
A wet mophead was stored in an empty mop bucket and not in a manner to allow for air drying.
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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.:
21
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Site:
Galley-Deck 9 - Windjammer Galley Potwash
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|
Violation:
The steam line covering was loose and fraying below the sanitizing compartment of the three-compartment sink.
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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. 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 - Windjammer Galley Dishwash
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Violation:
The electrical display panel was faint and difficult to read on the rack-type dishwash machine.
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Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable. 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.:
19
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Site:
Galley-Deck 9 - Windjammer Galley - Crew Stairwell
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Violation:
Ready-to-eat foods stored on a portable trolley were not completely protected. The top tray contained sliced deli meats and was not covered. This trolley was stored in the crew stairwell that was not built to food transportation standards.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
22
|
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Site:
Galley-Deck 2 - Dishwash
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Violation:
The electrical display panel was faint and difficult to read on the rack-type dishwash machine.
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Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable. 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.:
21
|
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Site:
Galley-Deck 2 - Potwash
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Violation:
The steam line covering was loose and fraying below the sanitizing compartment of the three-compartment sink.
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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. 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.:
33
|
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Site:
Other-Deck 1 - Engine Control Room
|
|
Violation:
The coving between the deck and the bottom of the coffee station was peeling and in disrepair. Dust and debris accumulated in areas of recess.
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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.:
08
|
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Site:
Potable Water-Deck TT - Pump Room 2
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Violation:
The water line supplying the eye wash station was not striped to indicate potable water. Crew initiated corrective action.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.
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Item No.:
08
|
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Site:
Potable Water-Deck TT - Pump Room 3
|
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Violation:
The backflow prevention device?s atmospheric vents for the safety shower were blocked with gray and green rust material. Crew initiated corrective action.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Late Reporting
|
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Violation:
The AGE log identified a food employee had symptom onset at 2100 on 25 November 2024 while working. This employee did not report to medical until 0640 on 26 November 2024. The employee returned to their cabin with a cabinmate present. A food risk assessment was conducted and the worker was disciplined.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours. 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.:
11
|
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Site:
Medical-Acute Gastroenteritis (AGE) - Sick Food Employee
|
|
Violation:
A symptomatic food employee prepared tofu on 19 November 2024 and corrective action was documented. However, the corrective action statement did not identify the disposition of the food.
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|
Recommendation:
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 8 - Whirlpool Spa 500/700 Mechanical Room
|
|
Violation:
The analyzer for whirlpool spa 500/700 was not maintained in calibration. The chlorine residual measured 6.38 and 6.39 ppm. The analyzer measured a chlorine residual of 5.61 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.:
40
|
|
Site:
Pantry-9 - Solarium
|
|
Violation:
A one-inch (25 mm) gap was between the bottom of the external door and the deck into the pantry. Light shined through this gap.
|
|
Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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