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Item No.:
02
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Site:
Medical-AGE Surveillance Log
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Violation:
For the 30 December 2022 to 6 January 2023 voyage, a passenger entry in the hard copy of the AGE log was missing information for the presence or absence of underlying medical conditions; however, the passenger's electronic medical record confirmed that there were no underlying medical conditions.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contains the following information in a separate column: presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording. Comments may also be added to the log in this column after the information about underlying illness. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2.
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Item No.:
08
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Site:
Potable Water-Evaporator #2
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Violation:
The air gap beneath the vent of the backflow preventer had been modified with plastic sheeting taped around it creating an insufficient air gap. This finding was noted on the previous inspection report.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 11 Windjammer
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Violation:
At the portside beverage station, the backflow prevention device for the countertop coffee maker was in disrepair and dripping water continuously. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 11 Windjammer
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Violation:
At the portside beverage station, the nonpotable chilled water lines in the technical compartment were not striped accordingly. Remediation began immediately.
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Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Buffet-Deck 11 Windjammer
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Violation:
At the portside beverage station, the backflow prevention device for the countertop juice dispenser was in disrepair and dripping water continuously. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 11 Windjammer
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Violation:
At the portside aft beverage station, the backflow prevention device for the ice machine was in disrepair and dripping water continuously. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
19
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Site:
Buffet-Deck 5 Staff Mess
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Violation:
Two different containers of bread rolls out-for-service were contaminated when the handle of the tongs fell into the container. Both containers of bread were discarded.
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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 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Buffet-Deck 5 Staff Mess
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Violation:
The bulk milk container dispensing tube was not cut on the diagonal.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Preparation Room-Deck 1
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Violation:
The potato peeler next to the cleaning material locker had a cracked cover. Staff stated the new cover is expected within the next week.
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Recommendation:
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.:
21
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Site:
Galley-Deck 2
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Violation:
The back-side of the tilting kettle handles were not smooth and created a difficult to clean surface.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 3 Pastry
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Violation:
A black coating in the inside bottom of four stacked ovens was peeling and in disrepair.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.
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Item No.:
21
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Site:
Galley-Deck 11 Windjammer
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Violation:
At the hot station, an excess amount of condensation was escaping from the bottom door area of the combination oven and collecting on the deckhead above. Remediation began immediately.
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Recommendation:
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.:
21
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Site:
Galley-Deck 11 Windjammer
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Violation:
The aft combination oven had multiple areas with a glue-type material stuck to the outer surface making this area difficult to clean. Staff stated that instructional stickers were peeling and then removed. The oven was in operation at the time of the inspection.
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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.
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Item No.:
21
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Site:
Galley-Deck 11 Windjammer
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Violation:
The aft combination oven had holes in the outside housing making this area difficult to clean. The oven was in operation at the time of the inspection.
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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.
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Item No.:
21
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Site:
Pantry-Deck 14 Izumi
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Violation:
The front access panel for the ice machine had multiple areas on the inner-housing that had a glue-type material residue. Staff stated this was due to the removal of operational stickers. The ice machine had a non-recirculating bath making this a non-food contact area. The area was clean to the sight and touch at the time of the inspection. Remediation began immediately.
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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.
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Item No.:
21
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Site:
Pantry-Deck 14 Izumi
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Violation:
The ice machine had holes in the outer housing making the area difficult to clean. Remediation began immediately.
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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.
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Item No.:
21
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Site:
Pantry-Deck 14 Izumi
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Violation:
The inside heating element of the countertop sushi oven was in disrepair. The oven was removed from service.
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Recommendation:
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.:
21
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Site:
Pantry-Deck 14 Izumi
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Violation:
The combination ovens inside thermometer cable was in disrepair.
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Recommendation:
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 11 Windjammer
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Violation:
The water in the wash tub of the three-compartment sink was soiled with food particles and had an oily residue on the water surface while dishes were being washed. The water was drained, and the dishes were re-washed.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Buffet-Deck 2
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Violation:
The left heat lamp on the staff side of the counter was soiled with food residue on the food splash area. The area had been previously cleaned and open for operation.
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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:
Dining Room-Deck 3
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Violation:
In waiter station #5, a small plate that was previously cleaned and sanitized was soiled with yellow food debris on the food contact side.
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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.:
26
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Site:
Dining Room-Deck 3
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Violation:
At waiter station #6, a knife that was previously cleaned and sanitized was stored soiled.
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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.:
26
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Site:
Buffet-Deck 5 Staff Mess
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Violation:
A stack of large plates out-for-use were contaminated with specks of food debris on the food contact areas.
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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:
Galley-Deck 3 Pastry
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Violation:
The technical compartment under the center island preparation sink was soiled with gray and black residue on multiple pipes and surfaces.
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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.:
33
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Site:
Galley-Deck 5 Dishwash
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Violation:
The ventilation at the flight-type dishwashing machine was not operational. Condensate was collecting on the deckhead and dripping onto the floor and dishwashing machine.
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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:
Provisions-Deck 0 Dry Provision Storage
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Violation:
The flooring at the entrance to the dry provision storage room was in disrepair creating a difficult to clean area.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 11 Windjammer
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Violation:
At the hot station, an excess amount of condensation was escaping from bottom door area of the combination oven and collecting on the deckhead above. No condensate was observed dripping during the inspection. 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:
Galley-Deck 11 Windjammer
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Violation:
In the dishwashing soiled drop-off area, water was dripping from the deckhead in multiple areas and pooling on the deck. Staff stated a potable water line in the technical space above the deckhead that was leaking. No food or cleaned utensils were impacted.
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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.:
34
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Site:
Galley-Deck 11 Windjammer
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Violation:
In the dishwashing soiled drop-off area, water was dripping from the deckhead in multiple areas and pooling on the deck. Staff stated a potable water line in the technical space above the deckhead was leaking. No food or cleaned utensils were impacted.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 3 Pastry
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Violation:
The drainpipe under the center island preparation sink was leaking and pooling on the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Deck 3 Bar Pantry
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Violation:
The area to the right of the refrigerator measured a light intensity of 30 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.:
37
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Site:
Galley-Deck 5 Dishwash
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Violation:
The ventilation at the flight-type dishwashing machine was not operational. Condensate was collecting on the deckhead and dripping onto the floor and dishwashing machine on the soiled side of the machine. No clean utensils were impacted.
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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.
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Item No.:
38
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Site:
Dining Room-Deck 2 Crew Mess
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Violation:
A damp mop head was stored in an empty mop bucket in the corner of the crew mess.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. 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.
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Item No.:
39
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Site:
Galley-Deck 2
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Violation:
One small live fly was near the clean side of the flight-type dishwashing machine.
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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.
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Item No.:
39
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Site:
Buffet-Deck 11 Windjammer
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Violation:
At the portside waiter station, two flies were noticed resting on discarded food in a trash can.
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Recommendation:
Ensure a restricted-use pesticide is only applied by a certified applicator or a person with training and testing equivalent to that of a certified applicator.
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Item No.:
40
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Site:
Pantry-Deck 11 Lime in the Coconut
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Violation:
The door leading from the pantry to the outside pool area did not close efficiently leaving a clear pathway for pests.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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Item No.:
42
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Site:
Other-Deck 11 Adventure Ocean Kids area
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Violation:
The rock wall for the under 6 year old age group had climbing grips that were difficult to clean. These grips were porous and had multiple holes and grooves. Additionally, the wall itself had multiple climbing grip slots that were difficult to clean and the surface of the wall was not smooth.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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Item No.:
44
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Site:
Potable Water-Chlorine Generator Storage Box
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Violation:
The plastic storage box located in the engine room used to store salt for the chlorine generator was unlocked when the inspector entered the area. According to the variance, this area must be kept locked when not actively in use. This finding was noted on the previous inspection report.
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Recommendation:
12.13.3.3 Ensure compliance with all provisions in approved variances.
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