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Item No.:
06
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Site:
Potable Water-Deck 1 - Legionella Testing Results
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Violation:
The legionella testing results for the previous six-month testing cycle were not supplied by the third-party vendor at the time of the inspection. An email was sent stating the results were negative, but the proper information was not supplied.
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
Take follow-up actions when Legionella is detected based on the type of Legionella found, the concentration (for example in CFU/ml), and the extent of colonization. Actions can include (1) Review of the water management program; (2) Root cause analysis to understand possible reasons for Legionella growth; (3) Updates to the water management program if needed. Consider retesting fixtures or devices where Legionella was detected to confirm the effectiveness of the response and to determine if remediation is needed. For additional guidance, see ASHRAE Guideline 12, Appendix C5.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
08
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Site:
Potable Water-Deck 1 - Medical Ward Area
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Violation:
The technical closet potable water line's were not striped blue or blue/green/blue indicating potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Deck 1 - Incinerator Room
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Violation:
The backflow prevention device for the portside washing table spray hose was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 4 - Beverage Station
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Violation:
The backflow prevention device for the ice machine's filter was in disrepair and continuously dripped.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
18
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Site:
Galley-Deck 2 - Cold Room
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Violation:
Three pans of partially cooked roast beef were stored above ready to eat fruit and sambol.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another.
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Item No.:
18
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Site:
Galley-Deck 5 - Cafe Promenade
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Violation:
Cold smoked salmon was stored above ready-to-eat pizza toppings.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Provisions-Deck 1 - Wooden Pallets
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Violation:
Beverages provisioned in Seattle, two days prior to the inspection, were stored on at least ten wooden pallets in close proximity of soiled nonfood containers exposing them to dust and other contamination. Staff stated the ship did not have a sufficient supply of metal pallets to accommodate the provisioning process.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination;
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Item No.:
19
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Site:
Buffet-Deck 11- Windjammer - Portside Line #1
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Violation:
The hand-contact portion of two sets of tongs rested on top of sliced fruit stored in two containers on the buffet line. This was corrected.
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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 TCS/PHF 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 TCS/PHF); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Provisions-Deck 1 - Luggage Transportation Cart Storage Area
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Violation:
Multiple cases of bottled water were stored unprotected. Luggage transportation carts and boxes of nonfood equipment were stored resting against the cases of water.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Galley-Deck 3 - Pastry Cold Room
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Violation:
Condensate dripped from the edges of multiple pans on a trolley containing previously frozen, thawing pastries onto the pans below.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
20
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Site:
Food Service General-Main Galley and Crew Mess Bulk Coffee Containers
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Violation:
Multiple bulk coffee dispensing containers in deck 3 main galley beverage station, deck 4 main galley beverage station, and deck 2 crew mess had slotted fasteners in the food splash zone behind the dispensing spigot.
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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; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; (5) Accessible for cleaning and inspection by one of the following methods: without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
Use 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 3 - Pastry
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Violation:
The white bumper below the cookie oven door was in disrepair with rough edges that were difficult to clean.
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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 are 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 - Hot Galley
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Violation:
Condensate continuously dripped from the left combination oven that was continuously dripping. Staff stated the dripping condensate only happens when they cook rice.
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Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-Deck 11- Windjammer - Starboard Aft
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Violation:
The decorative panel used to conceal cleaning equipment at the soiled busing station was made of a difficult to clean, woven material.
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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 are 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 5- Tournant Station
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Violation:
The stainless-steel panel on the post next to the tilting pan was in disrepair, exposing insulation inside the post and creating a difficult-to-clean area.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
26
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Site:
Galley-Deck 14- Izumi
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Violation:
The inside bottom left corner of the ice machine's deflector panel was soiled with black debris. The panel was cleaned immediately.
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Recommendation:
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:
Galley-Deck 4 - Dining Room Locker 4784
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Violation:
Two previously cleaned and sanitized coffee pots were soiled with coffee residue inside on the food-contact surface.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. 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:
Galley-Deck 3 - Beverage Station
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Violation:
The hot water dispensing nozzle was soiled with white calcified residue.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. 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:
Galley-Deck 3 - Beverage Station
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Violation:
Ice machine #3-3 was soiled with orange, rust-like residue on the inside, upper surface above the evaporator panel, around the left ice scoop hook inside the ice bin, and along the front upper edge of the ice bin where the deflector panel attached to the bin.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. 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:
Galley-Deck 3 - Beverage Station
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Violation:
Ice machine #3-1 was excessively soiled with black and pink residue on the inside of the evaporator panel cover, on the ice thickness sensor, and along the plastic housing above the evaporator panel.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 3 - Pastry
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Violation:
The white bumper below the cookie oven door was soiled with black residue along the rough edges that were difficult to clean.
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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.:
27
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Site:
Buffet-Deck 11- Windjammer Starboard Aft
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Violation:
The decorative panel used to conceal cleaning equipment at the soiled busing station was made of a difficult-to-clean, woven material.
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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.:
28
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
Four previously cleaned and sanitized plate covers were stacked dripping wet in a portable plate storage cart next to the bain-marie.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
32
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Site:
Galley-Deck 3 - Pantry
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Violation:
A solid waste container filled with food waste was not covered. The area was not in operation.
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Recommendation:
Cover receptacles and containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
Water pooled on the deck from the left combination oven that was continuously dripping. Staff stated the dripping condensate only happens when they cook rice. There were no deck drains near the combination ovens.
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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 Pantry
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Violation:
The deck grout was recessed in this area.
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Recommendation:
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:
Buffet-Deck 11- Windjammer - Portside Line #1
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Violation:
The grout between the coving to deck juncture was recessed, creating a difficult to clean area.
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Recommendation:
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:
Buffet-Deck 2 - Crew Mess
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Violation:
A deck tile was in disrepair near the satellite station with a 2.54cm (1-inch) hole in the middle of the tile.
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Recommendation:
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:
Provisions-Deck 1 - Frozen Meat 1899
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Violation:
A deckhead profile strip was separating from the deckhead towards the entrance of the walk-in freezer, which created a difficult to clean gap.
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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. 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 3 - Roast Station
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Violation:
Condensate collected on the deckhead above the left combination oven.
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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-Deck 5 - Crown Lounge
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Violation:
There was no countertop coving at the beverage station containing water and orange juice dispensers.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees.
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Item No.:
33
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Site:
Galley-Deck 5 - Tournant Station
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Violation:
A large gap was in the deck coving next to the tilting pan.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 5 - Cafe Promenade
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Violation:
Water dripped continuously from the drain line at the bottom of the handwashing sink. This was corrected.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
35
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
Water pooled on the deck from the left combination oven that was continuously dripping. Staff stated the dripping condensate only happens when they cook rice. There were no deck drains near the combination ovens.
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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.:
39
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Site:
Buffet-Deck 5 - Cafe Promenade Side Beverage Station
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Violation:
One fruit fly was in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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