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Item No.:
08
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Site:
Potable Water-Nontestable Devices Results
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Violation:
The visual inspection results for nontestable backflow prevention devices were not documented for more than one year. The engineers explained they only recorded when devices were installed or replaced. The list showed a few examples of recent device replacements. The devices were inspected in November 2024.
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Recommendation:
Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The backwash line for the mineralizer was striped blue/green/blue, indicating potable water. This was immediately corrected to blue/gray/blue as production water is used to backwash the system.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. 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-Tank Sample Cocks
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Violation:
Potable water tank sample cocks were labeled 'sample point' and were not identified with the tank number.
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Recommendation:
Ensure potable water tanks have labeled sample cocks that are turned down. Identify the sample cocks with the appropriate tank number.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 11 - Main Pool
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Violation:
Some of the depth markers were difficult to read. The small font signs at the ends of the pool could not be seen when inside the pool. One small sign was blocked by the ADA chair.
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Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 11 - Main Pool
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Violation:
The shepherd?s hook could not be seen from the full perimeter of the pool. The silver pole was behind the glass wall and blended into the bulkhead. By the end of the inspection the pole was painted red.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 11 - Port Whirlpool
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Violation:
The safety sign was not located at the entrance to the facility. The sign was located between the garbage bin and the large decorative feature.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. In addition to the safety sign requirements in section 6.8.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Item No.:
11
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Site:
Medical-Crew Isolation
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Violation:
A food employee had an onset of acute gastroenteritis (AGE) symptoms on 28 November 2024 at 0600, but did not report to the medical center until 0820 that morning. He went to the Team Restaurant that morning at 0630. He received a written warning.
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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.
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Item No.:
16
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Site:
Dining Room-Deck 5 - Sakura
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Violation:
The 'Jumbo lump crab salad' with Baeri Cavier was not asterisked to direct the reader to the consumer advisory on all restaurant menus. According to crew, the Baeri Cavier is served raw or undercooked.
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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: 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.:
17
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Site:
Buffet-Deck 11 - Emporium Marketplace Terrace
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Violation:
'Heat lamp 1' had a time control label on the unit. However, this unit was not listed on the time control plan. The unit was not in operation during the inspection. The time control plan was corrected.
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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. (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. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
20
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Site:
Bar-Deck 11 - Conservatory
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Violation:
Slotted fasteners were on the food splash zone of the soda gun. This was immediately corrected.
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Recommendation:
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.:
21
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Site:
Food Service General-
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Violation:
Multiple nonfood contact pieces of equipment were out of order or in disrepair. These included:
-Deck 11 Chef's Kitchen: One induction hot plate was cracked, and one induction hot plate was out of order.
-Deck 5 Sakura: A salamander griddle was out of order since 15 September 2024.
-Deck 5 Pastry: A 'pastochef' was out of order since 22 September 2024.
-Deck 4 Medyacht Galley: A salamander griddle was out of order, and a double-stacked combination oven was out of order.
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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.
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Item No.:
22
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Site:
Galley-Deck 11 - Emporium Marketplace Terrace Dishwash
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Violation:
The flight-type dishwash machine was under maintenance during the inspection. Additional potwash and glasswash machines were being used in the meantime.
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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 4 - Medyacht - Potwash
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Violation:
A crew member was observed sanitizing one pan for less than 7 seconds in the three-compartment sink chlorine solution. This pan was returned to be rewashed and sanitized.
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Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24°C (75°F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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Item No.:
29
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Site:
Pantry-070102
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Violation:
The water at the handwashing station measured 138°F. The user could not adjust the temperature.
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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.:
38
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Site:
Galley-Deck 5 - Sakura
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Violation:
Three counter-mounted sushi makers were wrapped in plastic and have not been used since the delivery of the ship. Crew stated they have no intention to use the equipment.
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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 - Bakery
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Violation:
A dough divider machine and baguette cutter machine were wrapped in plastic and have not been used since the delivery of the ship. Crew stated they have no intention to operate both machines.
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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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