|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Production Line
|
|
Violation:
Potable water striping (blue or blue/green/blue) was not present on the production line immediately after the halogen injection point. Remediation began immediately.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Suite Terrace Pool
|
|
Violation:
The shepherd's hook was not positioned in a prominent location. Remediation began immediately.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Main Pool
|
|
Violation:
The shepherd's hook was not positioned in a prominent location. Remediation began immediately.
|
|
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.
|
|
|
Item No.:
11
|
|
Site:
Medical-AGE Crew Reporting
|
|
Violation:
On 28 October 2022, a food employee experienced an episode of diarrhea at 1730 but did not report to medical until 1902. The food employee was on duty, so a food risk assessment was conducted and documented. The food employee received disciplinary action and additional training.
|
|
Recommendation:
Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-Tuscan - Menu
|
|
Violation:
The consumer advisory asterisk for the sirloin steak was too small for the reader to identify.
|
|
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. (2) 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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 3 - Appetizer Prep
|
|
Violation:
The discard date for a container of egg salad did not have the corresponding discard date of the first-prepared ingredient. Hard boiled eggs cooked and cooled on 5 November 2022 were used to make egg salad on 6 November. The seven-day discard date was calculated from the 6 November date.
|
|
Recommendation:
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.:
16
|
|
Site:
Bar-Deck 4 - Cafe al Bacio - Display Refrigerator
|
|
Violation:
PHF pastries on time control were not marked or otherwise identified to indicate 4 hours past the time when the pastries were removed from temperature control. This outlet was open for greater than 4 hours.
|
|
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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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.:
17
|
|
Site:
Galley-Oceanview Cafe
|
|
Violation:
On 4 November 2022, the cooling log entries for two containers of shredded cheddar cheese were incomplete. Both entries had only the initial cooling and beginning temperatures. The logs were reviewed and signed by a supervisor.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Potato Peelers
|
|
Violation:
Open seams were present around both potato peelers' exit door gaskets.
|
|
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;
|
|
|
Item No.:
20
|
|
Site:
Buffet-Pizza Oven
|
|
Violation:
Slotted fasteners were installed on the top side of both oven openings, which were soiled with old food residue of more than a day's accumulation.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Toasting Station
|
|
Violation:
An open seam was present between the left corner of the stainless-steel condiment cold well and the top surface of the worker side buffet counter. This was remediated during the inspection.
|
|
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.:
21
|
|
Site:
Buffet-Grill
|
|
Violation:
The grease chute housing to the flat top grill was not affixed to the underside housing, which exposed an open seam that led to a void space.
|
|
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.:
21
|
|
Site:
Other-Deck 4 - Eden Show Galley
|
|
Violation:
The center hot plate on the service line had open seams around the perimeter where it joined the granite countertop.
|
|
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 4 - Potwash
|
|
Violation:
The soiled drop off area was overwhelmed with soiled pots and pans. Four deck trolleys used to accommodate additional soiled pots and pans blocked the soiled staging walkway. Crew began moving excessive pots and pans to another potwash.
|
|
Recommendation:
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 16 - Luminae Galley
|
|
Violation:
The soiled drop-off area was overloaded with pots and pans and there was a cart of soiled trays and pans in front of the dishwash machine's clean landing. The amount of soiled pots and pans made it difficult to inspect and move through the area.
|
|
Recommendation:
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 - Pastry
|
|
Violation:
Old food residue was present on the underside mixing head of the two large deck mounted mixers. These mixers were previously cleaned and sanitized according to crew.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Pizza Oven
|
|
Violation:
Slotted fasteners installed on the top side of both oven openings were soiled with old food residue of more than a day's accumulation.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Room Service Beverage Station - Juice Machine
|
|
Violation:
Juice residue of more than a day's accumulation was on the underside of the juice dispensing nozzles.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 - Appetizer Prep
|
|
Violation:
A piece of food was left under the counter-mounted oven after the area was cleaned and sanitized.
|
|
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:
Bar-Deck 5 - Eden Bar
|
|
Violation:
Above the back bar counter, the upper shelves and large clear decorative sphere were soiled with 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:
Galley-Oceanview Cafe - Potwash
|
|
Violation:
The handwash station was blocked by numerous trash bins. This was immediately corrected.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
32
|
|
Site:
Galley-
|
|
Violation:
Food waste was in the waste receptacle dedicated for the handwashing station nearest the buffet. The waste receptacle did not have a lid and was not intended for food waste.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are durable, nonabsorbent, easily cleanable, and leakproof. Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 16 - Luminae Galley
|
|
Violation:
A mop bucket was stored under the soiled drop-off shelving at the dishwash. A broom and dust pan were also stored next to the two-faucet handwash station.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|