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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The passenger and crew totals listed on the AGE log for voyage 9/15 - 9/22/2024 did not match the same numbers reported on the 24-hour report. Staff stated this was an oversight and the counts on the AGE log reflected the current number at the end of the voyage and not the totals from the day of embarkation. The AGE log was corrected.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?).
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records #3 Starboard
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Violation:
Tank maintenance records for Potable Water Tank 3S did not include the time nor the temperature of the tank surface when the paint coating was applied. Records did indicate the paint was applied on 10 December 2023 and the tank remained shut until 15 December, however, there was no way to determine if this time frame met the manufacturer's drying and curing requirements.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
08
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Site:
Galley-Wine Cellar
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Violation:
The atmospheric vent of the carbonator backflow prevention device was angled upwards, which prevented proper drainage. Corrective action began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Symptomatic Food Employee Isolation
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Violation:
On 26 August 2024, a food worker experienced acute gastroenteritis symptoms while working at 0720 and continued working until reporting to medical later that day at 0950. A food risk assessment was conducted and determined no food was handled by the crew member. Only clean dishware was handled by the ill employee which was recleaned and sanitized. The employee received retraining and disciplinary action.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
19
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Site:
Galley-Pastry Freezer
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Violation:
Excessive ice accumulated in this freezer, including on top of trays, aluminum foil covering gelato, around the plastic wrap of desserts, and more. Some of the aluminum foil was torn, exposing food 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.
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Item No.:
21
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Site:
Dining Room-Deck 6 Teppanyaki
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Violation:
The previously cleaned and sanitized grease chute housing was soiled with debris in the grill closest to the galley. The junctions of stainless steel pieces were not coved; instead they created difficult-to-clean areas. The area was not in operation.
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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:
Dining Room-Deck 6 Teppanyaki
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Violation:
The plastic side shield of one of the vegetable food carts was chipped. Crew indicated the carts would be replaced during the next dry dock.
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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:
Buffet-Deck 15 - Hot Line Starboard Side
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Violation:
The countertops were damaged along the working edge of the employee side. The crew member stated that this will be fixed in dry dock.
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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:
Buffet-Deck 15 - Hot Line Starboard Side
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Violation:
The door of the undercounter refrigerator at the end of the hot line was not closing properly. The crew member stated that this will be fixed in dry dock.
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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:
Bar-Deck 16 - Haven Bar
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Violation:
The back counter bottle display had an open seam at the bulkhead juncture which was difficult to clean.
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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.:
22
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Site:
Galley-Deck 14 - Garden Cafe Potwash
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Violation:
The potwash machine's door seal was in disrepair and allowed water to spray onto the clean drying rack located one meter away.
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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.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The curtains on the soiled end of the flight-type dishwashing machine were curled allowing excessive steam to escape. The machine was in operation without detergent, the alarm did not sound. Additionally, at least 5 wash nozzles were blocked with debris. Corrective action started immediately.
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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. Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used). Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications. When used for warewashing, ensure the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment contains a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer?s label instructions.
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Item No.:
23
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Site:
Galley-Dishwash
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Violation:
At least five wash nozzles of the flight-type dishwashing machine were blocked with debris. There was a small amount of food debris on the clean end of the conveyor. Corrective actions stated immediately.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
26
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Site:
Buffet-Deck 15 - Garden Cafe Beverage Station Starboard Side
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Violation:
The food splash area of the left juice dispenser was soiled with more than a day's accumulation of sticky juice residue. The machine was immediately cleaned and sanitized.
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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.:
27
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Site:
Galley-Deck 8 - La Cucina
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Violation:
More than a day's worth of dust was on the top of the storage locker in front of the hot line.
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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:
Galley-Deck 14 - Garden Cafe Potwash
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Violation:
The potwash machine's door seal was in disrepair and allowed water to spray onto the clean drying rack located one meter away.
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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:
Dining Room-Deck 6 Teppanyaki
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Violation:
A previously cleaned and sanitized grease chute housing was soiled with debris in the grill closest to the galley.
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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.:
29
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Site:
Galley-Cold Pantry Entrance
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Violation:
A used teabag was in the handwash sink at the entrance to the galley.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Galley-Dishwash
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Violation:
The water temperature of the handwashing station located near the clean side of the dishwashing machine measured 130°F. The temperature could not be lowered by the user. Corrections started immediately.
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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:
Galley-Cold Pantry Entrance
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Violation:
A used teabag was in the handwash sink at the entrance to the galley.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Galley-Toilets
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Violation:
The deck below the handwashing station in the men's and unisex toilet rooms was wet and soiled. The rooms smelled of ammonia. Corrective action began immediately.
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Recommendation:
Keep toilet facilities clean and in good repair.
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Item No.:
30
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Site:
Bar-Deck 1
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Violation:
The soap supplied at both handwashing stations was visibly watered down. The viscosity of the soap was much thinner than the soap at all other sinks. The crew confirmed only one type of soap was used onboard.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Galley-Pastry Freezer
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Violation:
The flange at the junction of the condenser drain line and the bulkhead was loose, creating a gap. Ice accumulated in this space.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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:
Bar-Deck 8 - Ice Bar
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Violation:
An excessive amount of ice build-up was on the bulkhead over the door to the pantry.
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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:
Bar-Deck 16 - Haven Bar
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Violation:
Water pooled in the technical space and deck under the right speed rack. Cleaning started 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.:
34
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Site:
Galley-Dishwash
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Violation:
The spray hose next to the soiled end of the flight-type dishwashing machine was leaking from the outlet side of the backflow prevention device. Water collected in a bucket below the hose. The crew immediately began disinfecting a new spray hose with an attached backflow prevention device for installation.
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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-Dishwash
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Violation:
A glove was attached to the end of the last spray hose on the soiled side of the dishwashing machine. The crew reported there was too much pressure when they sprayed the hose.
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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:
Provisions-Fish Walk-In Refrigerator 04-5-007
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Violation:
The last light in the unit was out of order. The light intensity in the area under the broken light measured 18 lux. Corrective action started immediately.
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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.:
36
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Site:
Provisions-Small Fruit Walk-In Refrigerator
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Violation:
Two of the four lights in the unit were inoperable. The light intensity measured 37 lux in the back of the unit. Corrective action started immediately.
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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.:
39
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Site:
Galley-Deck 14 - Garden Cafe Potwash
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Violation:
A small fly was around the soiled side of the area.
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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.:
41
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Site:
Housekeeping-Hypochlorous Acid (HOCL) Disinfectant
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Violation:
The chlorine concentration of the HOCL solution generated from the Deck 5 HOCL generating machine measured less than the manufacturer's required minimum concentration of 100ppm. A bucket of disinfectant filled from this dispensing station that was being used to disinfect cabins also measured below the required 100ppm.
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Recommendation:
Ensure disinfectant levels are within the parameters specified and required by the manufacturer.
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