|
|
|
Item No.:
08
|
|
Site:
Galley-Trolley Wash Machines
|
|
Violation:
The reduced pressure backflow prevention devices for the trolley wash machines on decks 4 and 5 were both continuously dripping.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) - Isolation
|
|
Violation:
A nonfood worker experienced symptoms of AGE on 19 February at 0200 but did not report to medical until 0810. During this time, the individual ate breakfast at the crew buffet.
|
|
Recommendation:
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.
|
|
|
Item No.:
16
|
|
Site:
Bar-Deck 6 Café Latte-tudes
|
|
Violation:
Three containers of whole milk stored on time control were labeled with 6-hour discard labels instead of 4-hour discard labels. Four hours had not yet passed since the items were placed on time control. The labels were corrected.
|
|
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 (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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 5 Pantry
|
|
Violation:
A tray of mushroom and provolone sandwiches and a tray of mushroom and spinach sandwiches were labeled March 13, 2025 - March 19, 2025; however, cooling logs documented the cooked mushrooms were cooled on March 10, 2025. The date labels were corrected.
|
|
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. Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
|
|
|
Item No.:
19
|
|
Site:
Bar-Deck 4 Aft
|
|
Violation:
A cage containing boxed and unboxed beverage cans was stored in the outdoor crew bar area under a toilet exhaust. The items were removed.
|
|
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. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 4 Pastry
|
|
Violation:
There was dried yellow debris located on the stand mixer above the in-use mixing bowl of non-dairy whipped cream. Crew confirmed the yellow food soil was not from the current operation. Crew immediately removed the bowl and cleaned the machine.
|
|
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; Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 2 Crew Mess
|
|
Violation:
Excessive condensate collected above trays of food out for service on the hot line. No dripping was observed. Corrective action began immediately.
|
|
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; Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 2 Crew Mess
|
|
Violation:
The bottle-fill tap was excessively rusty. Corrective action began immediately.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 9 Windjammer Potwash
|
|
Violation:
The area was overloaded with soiled items.
?Soiled items were stored within 2 feet of the clean storage rack. The clean storage rack was empty but soiled.
?Soiled items were also stored within 2 inches of the front-loading potwash machine when the machine was open, leaving little room to retrieve clean items to place them on the rack.
?The three-compartment sink was overloaded so that the wash sink could not be seen.
Crew indicated soiled ware would go through the potwash machine, but this set up did not allow for much movement of clean items out of the machine. Additionally, there were items in the rinse sink and the sanitizing sink was set up. The daily operation was heavier than usual due a significant delay in the ship's arrival. Items were removed and sent to the Park Cafe potwash.
|
|
Recommendation:
Provide a sink with at least three compartments for manually washing, rinsing, and sanitizing equipment and utensils. Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing. When used for warewashing, ensure the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment contains a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer?s label instructions.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 9 Park Cafe
|
|
Violation:
Several wash nozzles in the hood-type potwash machine were blocked with debris. Corrective action began immediately.
|
|
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).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 Scullery
|
|
Violation:
Excessive steam escaped the curled curtains on the soiled end of the machine, causing condensate to collect on the deckhead above. Corrective action began immediately.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 Potwash
|
|
Violation:
The rinse and sanitizing compartments of the in-use three-compartment sink were soiled with floating debris, and the sanitizing sink was cloudy. Corrective action began immediately.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Housekeeping-Deck 2 Pantry
|
|
Violation:
The warewash machine was not working properly, which caused food residue to remain on items after a full warewash cycle. Five trays of glasses, tongs, and ice buckets on the clean storage racks were soiled with old food residue. Additionally, some items had been racked incorrectly, causing water to pool in the ice bucket lids. A work order was immediately placed to repair the broken warewash machine.
|
|
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. 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.:
26
|
|
Site:
Galley-Deck 4 Pastry
|
|
Violation:
There was dried yellow debris located on the stand mixer above the in-use mixing bowl of non-dairy whipped cream. Crew confirmed the yellow food soil was not from the current operation. Crew immediately removed the bowl and cleaned the machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Housekeeping-Deck 2 Pantry
|
|
Violation:
Five trays of glasses, tongs, and ice buckets on the clean storage racks were soiled with old food residue on food-contact surfaces. A steward who worked in the area confirmed the area was for clean dishes only. The housekeeping team investigated and determined the warewash machine was not working properly, which caused food residue to remain on the items.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 11 Izumi
|
|
Violation:
Two knives stored in the knife locker were soiled on the food-contact surface. They were removed for cleaning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Food Service General-Ice Machine Bins
|
|
Violation:
Thick black debris was noted in the following ice machines:
1) Deck 9 Windjammer portside counter-recessed ice machine bin
2) Deck 9 Windjammer starboard counter-recessed ice machine bin
3) Deck 9 Park Cafe
4) Deck 6 Giovanni's/ Chops Grill Specialty Galley
5) Deck 5 Main Galley ice machine 5.4
6) Deck 5 Main Galley ice machine 5.5
7) Deck 4 Main Galley ice machine 4.3
Crew took the machines out of service for cleaning and sanitizing.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 2 Crew Mess
|
|
Violation:
A large amount of rust-like debris was removed from the bottle-fill tap when wiped with an alcohol prep pad. Corrective action began immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 9 Windjammer Potwash
|
|
Violation:
The empty, clean storage rack was soiled.
|
|
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:
Housekeeping-Deck 2 Pantry
|
|
Violation:
Five trays of glasses, tongs, and ice buckets on the clean storage racks were soiled with old food residue on nonfood-contact surfaces. A steward who worked in the area confirmed the area was for clean dishes only. The housekeeping team investigated and determined the warewash machine was not working properly, which caused food residue to remain on the items.
|
|
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:
Housekeeping-Deck 2 Pantry
|
|
Violation:
Ice bucket lids were stored incorrectly on the clean storage rack, causing water to pool in the lids and preventing them from air drying. Additionally, glasses were stored upright instead of inverted.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
Deck tile grouting was recessed throughout the area. The area was already part of the re-grouting plan and documents were provided.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 6 Giovanni's Table Coffee Station
|
|
Violation:
The work surface of the counter in front of the coffee machines did not reach 220 lux for cleaning. Technical crew installed an additional light before the end of the inspection.
|
|
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. Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Bar-Deck 6 Café Latte-tudes
|
|
Violation:
The work surface of the counter near the coffee machines did not reach 220 lux for cleaning. Technical crew installed an additional light before the end of the inspection.
|
|
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. Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 4 Starboard Roast Section
|
|
Violation:
Excessive condensate collected on the deckhead over the row of 5 combination ovens. Steam exhaust for the machines were directed behind the exhaust hood.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Deck 2 Crew Mess
|
|
Violation:
Excessive condensate collected above trays of food out for service on the hot line. No dripping was observed. Corrective action began immediately.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 2 Scullery
|
|
Violation:
Excessive steam escaped the curled curtains on the soiled end of the machine, causing condensate to collect on the deckhead above. Corrective action began immediately.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
|
|
|
Item No.:
39
|
|
Site:
Food Service General-Flies
|
|
Violation:
Live flies were found in the following locations:
1) Deck 2 Employee Dining beverage station (1)
2) Deck 9 Windjammer Bar Counter portside (1)
3) Deck 11 Izumi (1)
Pest management crew was notified.
|
|
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.
|
|
|