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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Reports
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Violation:
The special, 24-hour, and 4-hour AGE reports prior to arrival in Port Everglades (Fort Lauderdale, Florida) identified the embarkation date was on 14 November. The actual embarkation date was 16 November.
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Recommendation:
Ensure the AGE report contains the following: (3) date of embarkation.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 5 - Crew Whirlpool Spa
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Violation:
The available shower was inside a toilet room behind a closed door, making it inaccessible and not visible to the whirlpool spa user. Additionally, the sign to this room identified it as a 'toilet,' but included both a toilet and shower.
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Recommendation:
Ensure vessels constructed to the 2018 Construction Guidelines or later have toilets and showers installed. Ensure showers provide potable at a temperature not exceeding 43°C (110°F) during normal operations. Install showers within 10 meters (33 feet) of every entry point to each RWF.
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Item No.:
16
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Site:
Galley-Deck 9 - Dive In
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Violation:
The cheese sauce, stored inside the cheese warmer 'time control' unit, was not identified with a 4-hour discard label. The service period was longer than four hours. Crew initiated corrective action.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control. (2) Is not to be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
16
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Site:
Galley-Deck 10 - Tamarind
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Violation:
The container of spring rolls stored inside the reach-in refrigeration unit was identified with an incorrect 7-day discard label. The container of spring rolls was identified with a date of preparation 6 December 2024; however, the first ingredient of spring roll mix was prepared on 5 December 2024. Crew initiated corrective action.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1.
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Item No.:
16
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Site:
Galley-Deck 3 - Hot Galley, Portside
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Violation:
A metal container storing 4 previously opened blocks of cream cheese inside the undercounter refrigeration unit was not identified with a date of opening or a date of discard. Crew initiated corrective action.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
17
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Site:
Buffet-Deck 9 - Lido Market Coffee Station Time Control Plan
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Violation:
The time control plan for the lido market coffee stations used color labels to identify discard times. Crew identified they ran out of blue color labels, and changed the breakfast service period to purple labels. The time control plan did not clearly identify this change in labeling. Crew initiated corrective action.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan.
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Item No.:
17
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Site:
Galley-Deck 9 - Dive In
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Violation:
The time control plan identified the cheese warmer was a unit on time control; however, this unit was not physically labeled as a 'time control' unit. Crew initiated corrective action.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
18
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Site:
Galley-Deck A
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Violation:
Ground, raw sausage links in a metal container were stored directly over raw bacon slices in plastic containers inside reach-in refrigeration unit A.7. Crew initiated corrective action.
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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.
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Item No.:
19
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Site:
Buffet-Deck 9 - Lido Market Sweet Spot, Portside
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Violation:
Two pieces of hair were resting in a ceramic bowl storing oranges offered for self-service. Crew initiated corrective action.
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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.:
19
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Site:
Buffet-Deck 9 - Lido Market Sweet Spot, Forward
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Violation:
No serving utensil was provided for the bowl of cut mixed fruit out for self-service on the buffet line. Crew initiated corrective action.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Galley-Deck 9 - Hot Preparation Area
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Violation:
Water steadily dripped from the bottom of the seam around the technical compartment for the combination oven. Water accumulated on the deck below.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Deck 9 - Hot Preparation Area
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Violation:
Rotational oven # 3 was identified as out of order since 4 December 2024.
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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. Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded.
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Item No.:
21
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Site:
Galley-Deck 9 - Hot Preparation Area
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Violation:
The sealant around the technical compartment of the soup kettle was recessed and in disrepair. Dust and food residue accumulated in areas of recess.
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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 9 - Potwash Area
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Violation:
The rinse solution inside the three-compartment sink was cloudy with pieces of food debris floating throughout. The potwash machine was in operation. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 9 - Dive In
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Violation:
The front-opening warewashing machine was identified as out of order since 23 October 2024.
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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.
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Item No.:
25
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Site:
Galley-Deck 2 - Forward Pastry Area
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Violation:
The sanitizing solution for the wiping cloth was cloudy with pieces of food debris floating inside. Crew initiated corrective action.
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Recommendation:
Restrict wiping cloths to the following: (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.:
27
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Site:
Galley-Deck 9 - Hot Preparation Area
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Violation:
Dust and food residue accumulated in areas of recessed sealant around the technical compartment of the soup kettle.
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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 2 - Rudi Seldemer, Portside
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Violation:
The electrical cables for seven heating lamps were soiled with dust and food debris. Crew initiated corrective action.
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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.:
29
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Site:
Pantry-Deck 12 - Crow's Nest
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Violation:
The water temperature delivered through the mixing valve of the handwashing sink measured greater than 128°F following three minutes of running. The user was able to adjust the temperature; however, the handwashing sink was unable to deliver cold water. Crew initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
30
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Site:
Galley-Deck 10 - Tamarind
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Violation:
No waste receptacle was provided for the handwashing sink. Crew initiated corrective action.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle. Provide easily cleanable receptacles for waste materials.
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Item No.:
33
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Site:
Galley-Deck 9 - Hot Preparation Area
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Violation:
Water accumulated on the deck below a steady drip from the bottom of the technical compartment for the combination oven.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Galley-Deck A - Team Dining PO Mess
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Violation:
The light intensity on the right side of the soiled area drop-off measured less than 110 lux. The light intensity could not be raised for cleaning. Crew initiated corrective action.
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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.:
39
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Site:
Galley-Deck 2 - Forward Coffee Station
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Violation:
One fruit fly flew in front of the coffee machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 2 - Forward Dishwashing Area
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Violation:
One fruit fly flew in front of the trash digester.
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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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