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Item No.:
08
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Site:
Potable Water-Backflow Testable Assembly Log
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Violation:
The testable assembly log indicated that 22 Reduced Pressure Zone Assemblies (RPZ) were not tested within the one year requirement. Thirteen were to be tested by 22 Janyary 2023 and 9 were to be tested by 25 January 2023. The inspection took place on 26 January 2023. Staff stated testing for these devices was in progress.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
When the inspector and staff approached the main pool, the water was gathering and filling the forward skim gutters exclusively. Visually, half of the pool was not 'effective' skimming. The inspector and staff called the bridge to verify if the ship's trim was unusually forward. The bridge stated the trim was insignificant. Staff explained conversations with the shipyard concerning the design dynamics and calculations concerning compensation tank/turnover rates specific to this pool. The inspector and staff decided that along with turnover rate calculations being verified, conducting a visual skim test was appropriate. Further correspondence is taking place.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
16
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Site:
Dining Room-Deck 6 - The Wake Menu
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Violation:
The asterisk used to denote food items that could be served raw or undercooked was very small and hard to decipher when reading the menu.
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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. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by the following methods: 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.
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Item No.:
16
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Site:
Galley-Deck 6 - The Wake
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Violation:
The internal temperature of an open container of sardines in an undercounter refrigerator was measured at 59F. The sardines were out of the original packaging. The sardines were discarded.
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Recommendation:
Ensure receiving temperatures are as follows: (1) Refrigerated, potentially hazardous food is at a temperature of 5C (41F) or below when received, (2) If a temperature other than 5C (41F) for a potentially hazardous food is specified in law governing its distribution, such as laws governing milk, molluscan shellfish, and shell eggs, the food is received at the specified temperature, (3) potentially hazardous food that is cooked and received hot is at a temperature of 57C (135F) or above, (4) A food that is labeled frozen and shipped frozen by a food-processing plant is received frozen, (5) Upon receipt, potentially hazardous food is free of evidence of previous temperature abuse.
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Item No.:
17
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Site:
Dining Room-Deck 6 - Extra Virgin - Antipasta Bar
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Violation:
The time control plan for this outlet wrongly identified Undercounter Refrigerator #2 on time control. The time control plan was corrected.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s) list all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
18
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Site:
Other-I-95 Corridor
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Violation:
A crew member was transporting a cart full of boxed vegetables from the vegetable storage room to the vegetable preparation room. During transportation, two boxes of asparagus were resting on top of unprotected celery causing potential cross-contamination issues. The celery was disposed of immediately.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. Discard a food that is unsafe or adulterated.
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Item No.:
19
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Site:
Other-I-95 Corridor
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Violation:
A crew member was transporting a cart full of boxed vegetables from the vegetable storage room to the vegetable preparation room. During transportation, a box of red peppers and a box of celery did not have lids and were unprotected.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Deck 4 - Fish Freezer
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Violation:
Ice accumulated on the outer surface of a box of fish.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Deck 6 - Ship Eats
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Violation:
The interior surface of multiple metal coffee containers used for passenger room service were peeling and in poor repair.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Galley-Deck 6 - The Wake
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Violation:
An undercounter refrigerator holding potentially hazardous food was maintaining an ambient temperature of ~60F.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
21
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Site:
Other-Deck 15 - Bento Baby
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Violation:
The undercounter refrigerator had condensate around the door due to improper seal.
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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 15 - Gunbae
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Violation:
The undercounter refrigerator, JC1511551C, had condensate around the door due to improper seal.
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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 15 - The Galley
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Violation:
The hood-type dishwash machine's upper spray arm was clogged. The crew immediately cleaned the spray arm.
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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.:
27
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Site:
Food Service General-Refrigerant Line Insulation
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Violation:
Moisture and apparent mold was observed on the surface of the white insulation on refrigerant lines located in technical compartments throughout multiple bar and beverage stations.
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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 3 - Inside Egg Defrost Room
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Violation:
Freezer Room #14 had ice build up inside two different deckhead covered lights.
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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:
Dining Room-Deck 6 - Extra Virgin
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Violation:
There was no coving or minimal deck coving at the waiter station deck junctures in this dining room. Old food and general debris was observed in the recessed junctures.
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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:
Dining Room-Deck 6 - The Wake
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Violation:
In use coffee carafes used by wait staff for filling passenger's coffees were stored on a counter-top in the dining room that was not constructed as a waiter station. The decks around the counter island were carpeted and not easily cleanable. Staff stated these counters were not to be used to store or place food or soiled dishware.
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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.
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Item No.:
33
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Site:
Provisions-Deck 4 - Fish Freezer
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Violation:
Ice and water accumulated in a deckhead light fixture above a pallet of boxed fish.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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 6 - Extra Virgin
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Violation:
Water leaked from a plumbing connection on the drain line for the glasshwash machine and dripped onto the deck below.
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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:
Dining Room-Deck 6 - Test Kitchen - Espresso Station
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Violation:
Water was leaking from the coffee water supply line inside the technical compartment and pooling on the deck below.
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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:
Dining Room-Deck 5 - Razzle Dazzle - Waiter Station
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Violation:
There was no coving at the waiter station and deck juncture. Old food and general debris was observed in the recessed area.
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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:
Buffet-Deck 5 - KitchenTable Preparation Sink
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Violation:
On the worker side a soiled towel was on the floor of the drain to the preparation sink. Staff stated it may have been left behind when the area was being worked on. The towel was removed.
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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:
Dining Room-Deck 6 - Test Kitchen - Espresso Station
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Violation:
Water was leaking from the coffee water supply line inside the technical compartment and pooling on the deck below.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 6 - Extra Virgin
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Violation:
Water leaked from a plumbing connection on the drain line for the glasshwash machine and dripped onto the deck below.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Preparation Room-Deck 4 - Potato Peeler
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Violation:
Light intensity to the right of the right potato peeler was less than the required 110 lux of light.
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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:
Food Service General-Refrigerant Line Insulation
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Violation:
Moisture and apparent mold was observed on the surface of the white insulation on refrigerant lines located in technical compartments throughout multiple bar and beverage stations.
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Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
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