|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering Logs
|
|
Violation:
On 15 November 2024, the free halogen residual and pH pretest results were not recorded for the shoreside water supply before starting potable water bunkering.
|
|
Recommendation:
Conduct a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process to establish the correct halogen dosage. Record the results of the pretest and ensure they are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Maintenance
|
|
Violation:
The 'starboard inner' potable water tank was put out of service on 14 August 2024. During the disinfection period, a free halogen residual level was not recorded before placing the tank back in service. The date was also missing for when the tank was put back into service. The documents were signed and verified by the person in charge.
|
|
Recommendation:
Document the free halogen residual level.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Record Review
|
|
Violation:
On 11 November 2024, the weekly filter housing and hair/lint strainer disinfection was missing recordings for the crew pool.
On 06 December 2024, the weekly filter housing and hair/lint strainer disinfection was missing recordings for the plunge pool, plunge whirlpool starboard and plunge whirlpool portside.
|
|
Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures. Ensure that if there is not a hair and lint strainer but there is a filter before the pump, this filter must be cleaned, rinsed, and disinfected weekly.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 7- Crown Grill
|
|
Violation:
Raw shrimp and crab were stored above raw sliced onions in the upright refrigerator. The items were rearranged.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
|
|
|
Item No.:
20
|
|
Site:
Provisions-Deck 4: Frozen Poultry (Freezer #4709)
|
|
Violation:
The evaporator unit furthest from the door was not working because the drain pan was completely filled with frozen condensate.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5: Pastry
|
|
Violation:
The grouting between the three slabs of marble on the preparation counter were damaged, recessed, and discolored.
|
|
Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices.
|
|
|
Item No.:
21
|
|
Site:
Provisions-Deck 4: Frozen Veggie (Freezer #4718)
|
|
Violation:
The evaporator unit nearest the door had a side-panel that was not attached, with a 2-inch gap between the unit and the panel. Consequently, the parts inside the technical compartment were coated in frozen condensate.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 16- Pastry Shop
|
|
Violation:
A string was wrapped around the water pipe under the espresso machine, making the area difficult to clean. The string was removed.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 7- Ocean Terrace
|
|
Violation:
The hood-type glasswash was out of order for the past two weeks. Crew stated they are awaiting replacements parts.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Provisions-Deck 4: Butcher
|
|
Violation:
The dishwash machine had been out of service since 10 November 2024.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Housekeeping-Deck 14: Pantry 14611
|
|
Violation:
The dishwash machine had been out of service since 8 December 2024.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5: Warewashing
|
|
Violation:
Utensils were placed in the utensil racks in a manner that prevented them from being properly cleaned and sanitized.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6: Portside Aft Warewash
|
|
Violation:
The flight-type warewash machine was taken out of service the morning of the inspection due to a low wash temperature.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6: Portside Potwash
|
|
Violation:
The conveyor potwash machine failed to reach 160F at the utensil surface when evaluated. On the first test, the crew member's probe thermometer reached a maximum of 158F at the utensil surface. On the second test, two probe thermometers reached a maximum of 158F. During these tests, the crew did not isolate the final sanitizing rinse as the thermometer was ran through both the wash and rinse cycles. The inspector's used their thermocouple cable and measured 158F during the wash cycle, and a maximum of 154F during the final sanitizing rinse cycle.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6: Starboard Aft Warewash
|
|
Violation:
While testing the final rinse temperature, the final sanitizing rinse spray arm worked for approximately one minute then stopped emitting water. More plates were sent through the machine, but the final sanitizing rinse did not start. The was in operation at the time of the inspection and was then taken out of service.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 6: Starboard Aft Warewash
|
|
Violation:
While testing the final rinse temperature, the final sanitizing rinse spray arm worked for approximately one minute then stopped emitting water. More plates were sent through the machine, but the final sanitizing rinse did not start. The machine was in operation at the time of the inspection and was then taken out of service.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 6: Portside Potwash
|
|
Violation:
The conveyor potwash machine failed to reach 160F at the utensil surface when evaluated. On the first test, the crew member's probe thermometer reached a maximum of 158F at the utensil surface. On the second test, two probe thermometers reached a maximum of 158F. During these tests, the crew did not isolate the final sanitizing rinse as the thermometer was ran through both the wash and rinse cycles. The inspector's used their thermocouple cable and measured 158F during the wash cycle, and a maximum of 154F during the final sanitizing rinse cycle.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5: Warewashing
|
|
Violation:
Out of the approximately 60 previously cleaned and sanitized dishes checked by the inspector, eight had old food residue on the food-contact surface and one had a hair on the food-contact surface. Additionally, two previously cleaned and sanitized utensils were found with old food 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.:
26
|
|
Site:
Galley-Deck 5: Portside Warewash
|
|
Violation:
In the designated clean storage area, previously cleaned and sanitized plastic and metal serving trays and sheet pans were soiled with food residue on the food contact surface. This included one sheet pan that was completely covered in food. After seeing over 20 soiled items, all the items on the storage rack were taken to be re-washed and sanitized.
|
|
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:
Galley-Deck 7- Ocean Terrace
|
|
Violation:
A previously cleaned and sanitized whisk was soiled on the clean storage rack. The whisk was sent for rewashing.
|
|
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:
Buffet-Deck 15- Lido Hot Galley
|
|
Violation:
Water continuously dripped from the two deckhead technical compartments above the temperature controlled hot holding unit.
|
|
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 5: Portside Warewash
|
|
Violation:
In the designated clean storage area, previously cleaned and sanitized plastic and metal serving trays and sheet pans were soiled on the non-food contact surface with food residue. After seeing over 20 soiled items, all the items on the storage rack were taken to be re-washed and sanitized.
|
|
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 5: Warewashing
|
|
Violation:
Out of the approximately 60 previously cleaned and sanitized dishes checked by the inspector, eight had old food residue on the food-contact surface and one had a hair on the food-contact surface. Additionally, two previously cleaned and sanitized utensils were found with old food residue.
|
|
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:
Room Service-Deck 11- Room Service
|
|
Violation:
Water continuously dripped from the deckhead onto non-food contact surfaces listed below. Crew stated a leak had been repaired earlier in the day, and the dripping was from the repair.
- onto the counter located near the water fountain and
- onto the counter behind the coffee machine.
|
|
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:
Bar-Deck 7- Princess Live
|
|
Violation:
The espresso machine's cords were soiled with more than one day's worth of dust and debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Room Service-Deck 11- Room Service
|
|
Violation:
Water continuously dripped from the deckhead onto the countertop near the water fountain. The water pooled on the countertop and splashed onto two trays of inverted and empty sugar containers.
|
|
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).
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 7- Crown Grill
|
|
Violation:
The handwash sink reached a maximum temperature of 95F after running for several minutes. The temperature was adjusted.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Deck 4: Butcher
|
|
Violation:
The deck near the preparation counters had two large holes, which were both filled with water.
|
|
Recommendation:
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 5: Warewashing
|
|
Violation:
Excessive condensate collected above the soiled side of the flight-type warewashing machine.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Room Service-Deck 11- Room Service
|
|
Violation:
Water continuously dripped from the deckhead in the below locations. Crew stated a leak had been repaired earlier in the day, and the dripping was from the repair.
- onto the counter located near the water fountain,
- onto the counter behind the coffee machine, and
- onto the deck next to the pizza oven.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 15- Lido Hot Galley
|
|
Violation:
Water continuously dripped from the two deckhead technical compartments above the temperature controlled hot holding unit. The unit was moved.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5: Warewashing
|
|
Violation:
The deck drain for the scrap sink was clogged with food, which prevented the soiled water from draining.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Main Galley and Crew Galley Decks
|
|
Violation:
The deck grouting around most equipment was damaged and recessed.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Room Service-Deck 11- Room Service
|
|
Violation:
Water continuously dripped from the deckhead in the below locations. Crew stated a leak had been repaired earlier in the day, and the dripping was from the repair.
- onto the counter located near the water fountain,
- onto the counter behind the coffee machine, and
- onto the deck next to the pizza oven.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair. Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 5: Warewashing
|
|
Violation:
The deck drain for the scrap sink was clogged with food, which prevented the soiled water from draining.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 5: Service Line Buffet
|
|
Violation:
Water continuously leaked from the handwashing sink drain pipe and collected in the scupper, because the drain was clogged.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Provisions-Deck 4: Vegetable Prep
|
|
Violation:
Water dripped continuously from the deck cleaning faucet and accumulated in a bucket that had been placed under the faucet.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5: Warewashing
|
|
Violation:
Excessive condensate collected above the soiled side of the flight-type warewashing machine.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 7- Princess Live
|
|
Violation:
One fruit fly was at the bar waiter station. The area was cleaned and the pest control operator was called.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 16- Dish machines
|
|
Violation:
Approximately 20 dead fruit flies were in the light covers above the clean sides of both flight-type dish machines.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Galley-Deck 16- Dish machines
|
|
Violation:
Approximately 20 dead fruit flies were in the light covers above the clean sides of both flight-type dish machines.
|
|
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.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Deck 4 - Zone 5 Chemical Locker
|
|
Violation:
At 0815, the dispensing unit for the chemical disinfection solution at 1:64 dilution measured between 0-500 ppm with a test strip, instead of 1,000 ppm. Crew stated this was due to the concentrated chemical disinfection solution container needing to be replaced. Crew stated the concentration was checked at 0700, which is when the housekeeping locker opens for the housekeeping team members to fill their buckets and spray bottles. The check at 0700 could not be verified.
Per the ship?s Outbreak Prevention and Response Plan (OPRP), the chemical disinfection solution at 1:64 dilution is required for Level 1 and 2. On the day of the inspection, the ship was at Level 1. Additionally, the OPRP states 'For verification the test strip used should read as 1000 ppm, 2000 ppm, and 3000 ppm respectively. Dispensers are to be maintained in good working condition. Dispensers should be regularly checked to ensure they are dispensing at the required concentrations. The level of the concentrate in the chemical disinfection solution bottles at each dispenser must be visually checked regularly to ensure that they have sufficient product'.
|
|
Recommendation:
Ensure chemicals are maintained at the effective sanitizing or disinfecting concentration.
|
|
|
Item No.:
44
|
|
Site:
Housekeeping-Deck 4 - Zone 5 Chemical Locker
|
|
Violation:
At 0815, the dispensing unit for the chemical disinfection solution at 1:64 dilution measured between 0-500 ppm with a test strip, instead of 1,000 ppm. Crew stated this was due to the concentrated chemical disinfection solution container needing to be replaced. Crew stated the ppm was checked at 0700, which is when the housekeeping locker opens for the housekeeping team members to fill their buckets and spray bottles. There was no documentation to verify the check at 0700.
Per the Outbreak Prevention and Response Plan (OPRP), the chemical disinfection solution at 1:64 dilution is required for Level 1 and 2. On the day of the inspection, the ship was at Level 1. Additionally, the OPRP states 'For verification the test strip used should read as 1000 ppm, 2000 ppm, and 3000 ppm respectively. Dispensers are to be maintained in good working condition. Dispensers should be regularly checked to ensure they are dispensing at the required concentrations. The level of the concentrate in the chemical disinfection solution bottles at each dispenser must be visually checked regularly to ensure that they have sufficient product'. Therefore, the OPRP was not being followed.
|
|
Recommendation:
Ensure chemicals are maintained at the effective sanitizing or disinfecting concentration.
|
|