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Item No.:
02
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Site:
Medical-Deck 4
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Violation:
On 09 January 2023 at 1535, 1754, and 2223, medical staff completed follow-up interviews with a galley chef with symptoms of acute gastroenteritis. The online medical records indicated the last symptom as 09 January at 1100 for both the 1535 and 2233 interviews. During the 1754 interview, the last symptom was recorded as 08 January at 0810.
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Recommendation:
Ensure records of last symptom date and time for acute gastroenteritis cases are accurate.
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Item No.:
13
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Site:
Galley-Deck 6 Grand Pacific - Dishwash
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Violation:
The crew member responsible for the area continued to allow dishes to be put through the machine despite the visual alarm activation.
When the inspection team entered the dishwash area, the display screen on the conveyor dishwash machine showed temperatures were below the manufacturer's required temperatures. All compartments showed an orange vertical error and the display screen stated, 'Switch to Alarm Mode.' The electrician explained the manufacturer's required temperature range for the final sanitizing rinse manifold was 180-185°F. The visual display indicated the temperature ranged from 176-178°F. Dishes were being cleaned and sanitized in the machine. The electrician stated the steam line was not fully operating.
When the inspector and crew member measured the final sanitizing rinse utensil surface temperature, the crew member's thermometer measured 150°F and the inspector's thermometer measured 156°F. A 180°F thermolabel was placed on the final sanitizing rinse manifold, which did not turn black, indicating 180°F was not reached. The electrician increased the steam line, which resulted in proper temperatures. The crew member's thermometer measured 167°F and the inspector's thermometer measured 172°F at the final sanitizing rinse utensil surface temperature. The crew member's thermometer measured 164°F and the inspector's thermometer measured 166°F in the wash tank.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
16
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Site:
Galley-Walk-In Refrigerator
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Violation:
A container of penne pasta was labeled with the preparation date of 21 January 2023 and a 7-day discard of 27 January 2023. According to the cooling log, this item was prepared and cooled on 20 January. A new 7-day discard label was made.
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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.
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Item No.:
19
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Site:
Other-Deck 7 Starbucks
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Violation:
On the back counter, the ice bin lid was open, exposing the ice to possible contamination. The area was in operation during the inspection.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
Approximately 11 slotted fasteners were in the food contact area of the potato peeler. Following the inspection, the engineer showed the inspector a picture of all fasteners changed to nonslotted.
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Recommendation:
Ensure multiuse food-contact surfaces 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.:
21
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Site:
Galley-Deck 12 Garden Cafe
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Violation:
The middle fastener was missing inside the front center of the top pizza oven, creating an opening to a void space.
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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.
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Item No.:
21
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Site:
Galley-Deck 6 Beverage Station
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Violation:
The power cords for the two counter-mounted beverage dispensers were draped on the counter, making cleaning difficult.
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Recommendation:
Ensure nonfood-contact surfaces are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
24
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Site:
Galley-Deck 6 Grand Pacific - Dishwash
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Violation:
When the inspection team entered the dishwash area, the display screen on the conveyor dishwash machine showed temperatures were below the manufacturer's required temperatures. All compartments showed an orange vertical error and the display screen stated, 'Switch to Alarm Mode.' The electrician explained the manufacturer's required temperature range for the final sanitizing rinse manifold was 180-185°F. The visual display indicated the temperature ranged from 176-178°F. Dishes were being cleaned and sanitized in the machine. The electrician stated the steam line was not fully operating. The crew member responsible for the area continued to allow dishes to be put through the machine despite the visual alarm activation.
When the inspector and crew member measured the final sanitizing rinse utensil surface temperature, the crew member's thermometer measured 150°F and the inspector's thermometer measured 156°F. A 180°F thermolabel was placed on the final sanitizing rinse manifold, which did not turn black, indicating 180°F was not reached. The electrician increased the steam line, which resulted in proper temperatures. The crew member's thermometer measured 167°F and the inspector's thermometer measured 172°F at the final sanitizing rinse utensil surface temperature. The crew member's thermometer measured 164°F and the inspector's thermometer measured 166°F in the wash tank.
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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 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
29
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Site:
Galley-Dishwash
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Violation:
In the clean area of the dishwash, the temperature of the handwash station measured 137°F. The user could adjust the temperature, but this still resulted in the high temperature when the handle was moved to the left and right.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
30
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Site:
Pantry-Deck 7 Starbucks / Atrium Bar
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Violation:
The handwash station faucet was leaking.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
32
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Site:
Pantry-Deck 7 Starbucks / Atrium Bar
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Violation:
Three waste receptacles with food waste and used beverage containers in them were uncovered and not in continuous use. Starbucks and the Atrium Bar were in operation, but no crew members were in the pantry during the inspection.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
34
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Site:
Galley-Magenta - Hot Line
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Violation:
The utility sink faucet was leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Other-Deck 3 Trolley Wash FSD 03.7.053
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Violation:
A wet mop head was stored inside the mop bucket. The area was not in use during the inspection.
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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.
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Item No.:
42
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Site:
Children Area-Deck 12 Splash Academy
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Violation:
The drawer handles to the benches alongside the windows were soiled with more than one day's accumulation of dust.
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Recommendation:
Ensure surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
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