|
|
|
Item No.:
08
|
|
Site:
Potable Water-Starboard Bunker Station
|
|
Violation:
One screw cap was not fastened by a chain to the potable water filling line.
|
|
Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
A food worker had onset of AGE symptoms (vomiting and diarrhea) at 0600 on 6 January 2025; however, they did not report to medical until 1011. The individual did not work during this time.
|
|
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. When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the 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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 3: Fish Freezer
|
|
Violation:
Frozen condensate collected on several cardboard boxes of frozen fish. The food was not impacted.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 3: Vegetable Freezer
|
|
Violation:
Frozen condensate collected on several cardboard boxes of frozen vegetables. The food was not impacted.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 3: Poultry Thawing (030114)
|
|
Violation:
A bag of thawing chicken was overhanging on the side of the storage rack, which caused juice to leak and accumulate on the deck.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 16 - Marketplace Family Line
|
|
Violation:
The serving utensil for a container of cucumbers was laying on top of the food.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
|
|
|
Item No.:
20
|
|
Site:
Dining Room-Deck 3: Crew Self-Serve Beverage Stations
|
|
Violation:
Several of the stainless steel panels connecting the dispensers with the juice machine were damaged, which caused a difficult to clean gap.
|
|
Recommendation:
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; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Slotted Fasteners on Juice Machines
|
|
Violation:
Throughout the main galley and crew dining rooms, slotted fasteners connected the stainless steel panels connecting the dispensers with the juice machines.
|
|
Recommendation:
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; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 8 - Butcher's Cut
|
|
Violation:
The salamander handles were constructed of an absorbent wood-like material.
|
|
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.:
21
|
|
Site:
Galley-Deck 8 - Butcher's Cut
|
|
Violation:
A seam was between the two leg plate panels on each combination oven.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 16 - Marketplace Dishwash
|
|
Violation:
The conveyor dishwash machine (circ.23) auxiliary rinse spray nozzles produced a single stream of water. This was corrected by the end of the inspection.
|
|
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 16 - Marketplace Dishwash
|
|
Violation:
Only one lower final sanitizing rinse spray nozzle was working inside the rack-type glasswash machine. The nozzle produced a single stream of water. This was corrected by the end of the inspection.
|
|
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 8 - Hola! Tacos and Cantina
|
|
Violation:
The large container of chlorine sanitizing solution measured less than 10 ppm. The small container of chlorine sanitizing solution measured approximately 200 ppm. The two solutions were combined into the large container which measured within proper range.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
25
|
|
Site:
Buffet-Deck 16 - Marketplace Buffet
|
|
Violation:
Two damp cloths were stored inside the rolling shutter fire door near DFF04.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4: Pastry
|
|
Violation:
The inspector checked approximately 80 random plates from two undercounter storage lockers (eight stacks of about 20 plates in each stack) and found approximately 30 plates soiled with old food residue on the food-contact surface. All plates were removed from the area and re-cleaned.
|
|
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:
Dining Room-Deck 3: Crew Self-Serve Beverage Stations
|
|
Violation:
Old food residue accumulated in between several of the stainless steel panels connecting the dispensers with the juice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 16 - Marketplace
|
|
Violation:
All large, red display deli slicers were soiled with more than one day's accumulation of dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Bar-Deck 6 - Venchi 1878 Chocolate
|
|
Violation:
The water at the handwash station measured 129F. The user could not adjust the temperature.
|
|
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.:
30
|
|
Site:
Galley-Deck 16 - Marketplace
|
|
Violation:
The male toilet room door did not self-close.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 16 - Marketplace
|
|
Violation:
Deck tile grout was recessed throughout the galley.
|
|
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 16 - Marketplace- Pizza Areas
|
|
Violation:
The bulkheads to the left of each pizza oven were damaged as a result of the long-handle pizza spatula hitting the bulkhead.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 3: Poultry Thawing (030114)
|
|
Violation:
Liquid from a bag of thawing chicken accumulated on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
38
|
|
Site:
Bar-Deck 6 - Venchi 1878 Chocolate
|
|
Violation:
The large chocolate kettle had not been used since at least December 2023.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|