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Item No.:
08
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Site:
Buffet-Beverage Station
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Violation:
There was no backflow prevention device installed on the water line for the juice machine. Crew began disinfecting a backflow prevention device for installation.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment. Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Galley-Deck 5 Hot Galley
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Violation:
The backflow prevention device for combination oven 1 dripped water continuously. Crew began disinfecting a backflow prevention device for installation.
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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-Engine Room Evaporator #2
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Violation:
The distillate line leaving the evaporator unit and directed to the potable water tank was not striped blue/gray/blue.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Potable Water-Backflow Prevention Device Log
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Violation:
The backflow prevention device log did not list three non-continuous pressure backflow prevention devices located in the medical facility.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Crew Member Isolation
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Violation:
A food worker experienced an onset of AGE symptoms on 7 December 2024 at 10:30 am; however, they did not report to medical until 3:05 pm later that same day. This food worker was at work at the time of their onset, and a food risk assessment was completed. Additionally, this crew member was reprimanded according to ship's policy.
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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.
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Item No.:
13
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Site:
Other-Deck 12 - Top Siders Grill
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Violation:
The cooking temperatures of hamburgers being cooked on the hot grill were not measured prior to placing them on time control.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats (through daily oversight of the employees? routinemonitoring of the cooking temperatures using appropriateproperly scaled and calibrated TEMPERATURE-MEASURING DEVICES).
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Item No.:
21
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Site:
Bar-Deck 12 - Top Siders
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Violation:
The bottom beverage storage shelf for the back bar was constructed with 90 angles, making this area 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.
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Item No.:
21
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Site:
Dining Room-Deck 7 Teppanyaki Table 2
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Violation:
There was a gap around the grease chute in the grease chute housing, causing a difficult-to-clean surface. There was a small accumulation of grease in this area.
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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:
Bar-Deck 8 O'Sheehan's
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Violation:
The soda carbonation system motor was excessively rusted. The black outer coating was brittle and chipped easily.
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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.
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Item No.:
21
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Site:
Galley-Deck 6 - Indigo Hot Galley
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Violation:
Large gaps surrounded the drain pipe and hoses penetrating the bottoms of the pasta boilers.
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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:
Galley-Deck 6 - Hot Galley Soup Station
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Violation:
Large gaps surrounded the two middle soup kettle spouts where the spouts connected to the kettle basins. The spouts were not removable.
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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.:
22
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Site:
Galley-Deck 5 Scullery Rack-Type Conveyor Dishwash
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Violation:
The plate surface at the final sanitizing rinse did not consistently reach at least 160F. Maximum temperature registering thermolabel stickers placed on the top and side final rinse spray arms did not activate to indicate 180F was reached. The manifold was not accessible at the time of inspection. Corrective action began immediately.
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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.:
24
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Site:
Galley-Deck 5 Scullery Rack-Type Conveyor Dishwash
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Violation:
The plate surface at the final sanitizing rinse did not consistently reach at least 160F. Maximum temperature registering thermolabel stickers placed on the top and side final rinse spray arms did not activate to indicate 180F was reached. The manifold was not accessible at the time of inspection. Corrective action began immediately.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 7 Lotus
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Violation:
The crew drinking water fountain spout was soiled with pink debris. Corrective action began immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 6 - Summer Palace Ice Station
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Violation:
The cover for the upper evaporator compartment was soiled with a small amount of black debris on the white, interior, plastic coating. The metal splash shield was also soiled with a small amount of black debris. The machine was taken out of service for cleaning.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Deck 5 Staff Mess
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Violation:
At least 10 bowls and plates on the service line were soiled with small amounts of debris on the nonfood-contact surface. They were removed for cleaning.
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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 7 Teppanyaki Table 2
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Violation:
There was a small accumulation of grease in the gap around the grease chute in the grease chute housing.
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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.:
30
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Site:
Preparation Room-Deck 3
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Violation:
There were no uncovered waste bins for the two handwash stations. The available waste bin was designed with a lid that required the use of hands to open. One crew member was working in the area.
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Recommendation:
Ensure a handwashing facility includes a waste receptacle.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
Recessed grout and/or chipped tiles were noted in the deck 12 Garden Cafe galley, dishwash, and burger station show galley, as well as deck 6 main galley soup station. The decks were part of an established plan for refurbishment (documentation was provided), as this was an ongoing process.
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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.:
39
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Site:
Food Service General-Flies in Food Areas
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Violation:
Several live drain flies were in the following areas:
1) Deck 8 O'Sheehan's Bar undercounter technical spaces for soda system: More than 15 flies
2) Deck 12 Garden Cafe Potwash three compartment sink bulkhead: 4 flies
3) Deck 12 Garden Cafe Beverage Station 1: 4 flies
4) Deck 12 Garden Cafe Galley Italian Counter: 2 flies
5) Deck 12 Garden Cafe Burger Station Show Galley Bulkhead and undercounter technical space: 8 flies
6) Deck 12 Garden Cafe Dessert Station technical space below the handwashing sink: 7 flies
7) Deck 12 Garden Cafe Gluten Free Station: 1 fly
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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.:
40
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Site:
Food Service General-Dead Drain Flies
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Violation:
Dead drain flies were in the following areas:
1) Deck 8 O'Sheehan's Bar undercounter technical spaces for soda system: More than 40 dead flies
2) Deck 12 Garden Cafe Dessert Station technical space below the handwashing sink: 3 dead flies
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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