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Item No.:
08
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Site:
Potable Water-Spa Pool Pump Room
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Violation:
A piece of plastic tarp was placed around the air gap between the potable water line and the whirlpool compensation tank. According to a crew member, the plastic was placed in this location to minimize water splash. The plastic tarp was removed by a crew member at the time of the finding.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
11
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Site:
Medical-Employee Reporting
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Violation:
On 15 November 2019, a bar server experiencing diarrhea symptoms worked while symptomatic. According to the acute gastroenteritis (AGE) log, this crew member experienced three episodes of diarrhea beginning at 1350 and did not report to medical until 1822 later that day. Employee time sheets documented this crew member continued to work as a bar server during this time. An assessment of the food/beverages handled by the crew member was conducted and corrective actions were taken and documented.
Additionally, on 11 November 2019, a dishwash employee who experienced diarrhea and vomiting symptoms also worked while symptomatic. This employee experienced five diarrhea and one vomiting episodes beginning at 1630 and did not report to medical until 2130 that evening. Records showed that this crew member worked in a galley as a dishwasher from 1700-1900 and also dined in the crew mess at 1630. An assessment of the equipment and surfaces the crew member handled and worked around was conducted and corrective actions were taken and documented.
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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. 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:
Other-Engine Control Room - Coffee Station
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Violation:
A slotted fastener was installed on the coffee brew head of the counter-mounted espresso machine.
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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.:
20
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Site:
Galley-Ice Machine #1
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Violation:
The evaporator plastic housing for the ice machine was cracked in four places making this area difficult to clean. Remediation began immediately.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Other-Garbage Cold Storage Room
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Violation:
Both evaporator units were non-functioning and difficult to clean. The side panels for both units were falling off the unit body and the drain pans below the units were not self-draining.
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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. 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 10 Potwash Area
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Violation:
The potwash machine in this area was out of service during the inspection. A work order documented machine parts were due to arrive on 7 December 2019. The operation for cleaning pots and other large items was severely inhibited as many soiled items had to be relocated to other areas due to the overflow of soiled dishes.
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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.:
26
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Site:
Pantry-Deck 10 Bar
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Violation:
Areas of the ice machine were heavily soiled with black and pink debris. These areas included: the evaporator unit, the ice thickness sensor, water arm and side panels. The machine was immediately closed for cleaning. Additionally, when the inspector was asked to re-check the machine, pink debris was still on the underside of the ice chute.
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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.
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Item No.:
28
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Site:
Bar-Deck 10 Sunset
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Violation:
A stored, empty, previously cleaned, and sanitized beverage transportation trolley had excessive water in the internal storage areas. The bar was not in service at the time of the inspection. The trolley was removed and recleaned.
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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:
Buffet-Deck 10 Scoops Ice Cream Station
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Violation:
Deckhead mounted lighting above food contact surfaces in this area consisted of drop-down lights with long cylinder plastic-type shields. The shields were observed soiled with general debris. According to staff, the shields need to be physically removed in order to clean the inside area. The inspector encourage staff to seal the bottom areas and enclose the shields to make the cleaning process more efficient.
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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.:
33
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Site:
Galley-Pastry
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Violation:
The walk-in freezer for this area had an excess amount of frozen condensate on the deckhead, bulkheads, and on the underside of the food storage racks. Food was stored in the unit; however, no food was impacted during the inspection. Staff stated the ventilation was sufficient, but too much water was left on these areas after cleaning and thus froze. Remediation began immediately.
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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.:
33
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Site:
Buffet-Beverage Station
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Violation:
The deckhead above the beverage station was perforated above many serving areas exposing the plenum. Remediation began immediately. Additionally, these perforated areas were soiled with dust. Cleaning and remediation began immediately.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. 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.:
33
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Site:
Buffet-Deck 10 Pool Grill
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Violation:
The deck coving throughout this outlet was soiled and in disrepair. Multiple areas were chipped and or the coving was missing. Remediation began immediately.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Other-Engine Control Room - Coffee Station
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Violation:
Soft silicone was used as deck coving along the front side of the coffee station. Additionally, there was no deck coving at the bulkhead/deck juncture on either side of the station. Also, there was no deck coving along the front and sides to the back counter that is periodically used to serve ready to eat food items to crew.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
36
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Site:
Buffet-Lido - Bakery
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Violation:
The light intensity in back of the permanently mounted dough mixer measured 67 lux.
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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.:
36
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Site:
Buffet-Deck 10 Aft Portside Beverage Station
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Violation:
The light intensity above the coffee station was insufficient. The serving area was measured at 120 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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