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Item No.:
08
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Site:
Buffet-Deck 15 Food Cart - Tap That Hot - Portside/Aft
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Bar-Deck 7 - Dock House
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with the atmospheric vents blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
On voyage 10001906, a food worker had onset of AGE symptoms at 0000 on 31 Dec 2024, but did not report to medical until 1600. The crew member worked from 0000 to 0200 on the same day.
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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. 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.
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Item No.:
20
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Site:
Galley-Deck 15 - Gunbae
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Violation:
Four cutting boards were heavily scored and stained with more than a day's worth of accumulated food debris.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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Item No.:
22
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Site:
Bar-Deck 7 - Dock House Glass Washing Area
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Violation:
The glass washing machine's final rinse manifold temperature measured 206F form the machine's internal thermometer control panel. The inspector applied a temperature monitoring sticker on the manifold that indicated the manifold temperature did not exceeded 200F. When the manifold water temperature was monitored manually during service, a temperature of 189F was registered. The glass washing machine was calibrated during the inspection.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
22
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Site:
Other-Deck 7 - Club
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Violation:
The sanitizing bucket water was cloudy. This was remediated immediately.
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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 15 - Gunbae Warewashing Area
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Violation:
Multiple soiled dish racks were stored resting against the wash tank access doors.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 15 - Warewashing Area
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Violation:
The conveyor-type warewashing machine's final rinse manifold temperature measured 203F form the machine's internal thermometer control panel. The inspector applied a temperature monitoring sticker on the manifold that indicated the manifold temperature exceeded 200F. Wash and final rinse water temperatures measured 159F and 165F respectively. When the manifold water temperature was monitored manually during service, a temperature of 190F was registered. The warewashing machine was calibrated during the inspection.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 15 - Warewashing Area
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Violation:
The glasswashing machine's final rinse temperature measured 205F form the machine's internal thermometer control panel. The inspector applied a temperature monitoring sticker on the manifold that indicated the water temperature did not exceed 200F. When the manifold water temperature was monitored manually during service, a temperature of 189F was registered. The glasswashing machine was calibrated during the inspection.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
24
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Site:
Galley-Deck 15 - Gunbae Warewashing Area
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Violation:
The final rinse sanitizing water temperature reached a maximum temperature of 158F, but not until the very end of the sanitizing cycle. Throughout the cycle, water temperatures ranged from 156F - 158F. No utensil were in the warewashing machine at the time of the inspection. Remediation 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:
Pantry-Deck 15 - Pool
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Violation:
Black debris was on the evaporator housing and water arm. Remediation began immediately.
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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.
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Item No.:
26
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Site:
Buffet-Deck 15 Food Cart - Daily Mix
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Violation:
The inside area of the countertop oven was soiled with more than a day's worth of accumulated food debris.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
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Site:
Galley-Deck 15 - Gunbae
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Violation:
Four cutting boards were heavily scored and stained with more than a day's worth of accumulated food debris.
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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.
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Item No.:
27
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Site:
Other-Deck 7 - Club
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Violation:
Black debris was on the water filter housing and potable water line in the undercounter technical space below the countertop coffee maker.
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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.:
28
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Site:
Buffet-Deck 15 Food Cart - Tap That
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Violation:
Fifteen previously cleaned and sanitized glasses out-for-service were stored gripping wet on the inside surface area.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
33
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Site:
Bar-Deck 4 - Provisioning area
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Violation:
An excess amount of water had accumulated on the deckhead adjacent to the vegetable storage area. The source of the water could not be identified.
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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:
Buffet-Deck 15 Food Cart
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Violation:
The light intensity for multiple stand-alone water filling stations was below 220 lux. .
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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