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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The date of the last symptom for a reportable AGE case was different between the AGE surveillance log and the electronic medical system. The AGE log stated a passenger with reportable AGE symptoms had a recorded date of 25 May 2025 for the last symptom experienced. However, the electronic medical system used to record patient information had a recorded date of 27 May 2025. Medical staff confirmed they did not manually change the date to reflect the correct last symptom for the passenger in the AGE surveillance log.
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Recommendation:
Ensure correct information is included on the AGE surveillance log. Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: Date of the first medical visit or report to staff of illness.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 5 May 2025, the underlying illness column was left blank for an AGE reportable passenger.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: Presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording.
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Item No.:
08
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Site:
Galley-Deck 8 - Playmakers
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|
Violation:
The backflow prevention device for the combination oven continuously dripped onto the preparation counter below and onto food container covers that were stored on the counter.
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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 3 - Coffee Station - Portside
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|
Violation:
The backflow prevention devices for the countertop juice machine and the coffee machines were 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 3 - Warewashing Area
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|
Violation:
The backflow prevention device for the middle overhead 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 3 - Pantry - Portside
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|
Violation:
The backflow prevention device for the pastry oven 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 - Sorrento's
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|
Violation:
The backflow prevention devices for two potable water lines inside the multiflow cabinet were in disrepair with blocked atmospheric vents.
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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-Acute Gastroenteritis (AGE) Log
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|
Violation:
Six crew members failed to properly report AGE symptoms to be evaluated for medical isolation over the course of four consecutive voyages between 27 April and 25 May 2025. These included the following:
-A food worker experienced AGE symptoms at 1130 on 17 May and did not report until 1828 later that day. This employee had cabin mates.
-A food worker experienced AGE symptoms at 1110 on 19 May and did not report until 1640 later that day. This employee had cabin mates.
-A nonfood worker experienced AGE symptoms at 0500 on 5 May and did not report until 0700 later that morning. This employee visited the crew mess after symptoms began
.-A nonfood worker experienced AGE symptoms at 0600 on 29 April and did not report until 0847 later that morning. This employee had cabin mates.
-A food worker experienced AGE symptoms at 0300 on 30 April and did not report until 0945 later that morning. This employee had cabin mates.
-A nonfood worker experienced AGE symptoms at midnight on 2 May and did not report until 0722 later that morning. This employee had cabin mates.
According to medical staff, crew are to report AGE symptoms immediately regardless of the time they become symptomatic to ensure they are assessed and isolated from their cabin mates.
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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. When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the 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.:
16
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|
Site:
Buffet-Deck 16 - Windjammer
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|
Violation:
The consumer advisory for raw or undercooked foods at the buffet for consumer self-service did not specifically state how the animal-derived food was served or cooked.
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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 disclosure is made by a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Dining Room-Deck 8 - Chops Grille
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|
Violation:
The red asterisk had faded from the menu posted outside the venue indicating the animal-derived foods that were served raw or undercooked.
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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 disclosure is made by 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.:
19
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|
Site:
Galley-Deck 15 - Lime and Coconut
|
|
Violation:
Alcohol bottles were stored on the back bar shelves which were soiled with more than a day's accumulation of dust. The area was in operation.
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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 16 - Windjammer Coffee Station 1
|
|
Violation:
Ten glasses filled with water out for passenger service were stored under a perforated deckhead that was soiled.
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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 2 Aft
|
|
Violation:
The panini press at a crew self-service station did not have sneeze guard protection.
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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:
Buffet-Deck 2 Aft
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|
Violation:
Tong handles were touching cut tomatoes, bread, and mixed salad at the self-service buffet stations.
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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 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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|
Site:
Galley-Deck 2 - Soup Station
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|
Violation:
The lids to the three soup kettles were in poor repair, most notably where the lid arm connected to the top of the lids. Several of the lids did not fully close allowing excessive steam to escape.
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|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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
|
|
Site:
Galley-Deck 3 - Pantry - Portside
|
|
Violation:
The upright mixer had chipped paint on the underside food splash area.
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|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
|
|
Site:
Galley-Deck 3 - Pantry - Portside
|
|
Violation:
The food transportation cart was scored and chipped making the cart difficult to keep clean.
|
|
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. 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 are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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|
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Item No.:
21
|
|
Site:
Galley-Deck 4 - Roasting Area
|
|
Violation:
The door hinges for two combination ovens were in disrepair causing condensate to escape through the lower door area.
|
|
Recommendation:
Design and construct nonfood-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.:
21
|
|
Site:
Bar-Deck 5 - Starbucks
|
|
Violation:
The coffee ground bin under the left coffee machine was leaking liquid coffee residue onto the counter below.
|
|
Recommendation:
Design and construct nonfood-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.:
21
|
|
Site:
Dining Room-Deck 3 - Waiter Stations
|
|
Violation:
Multiple waiter station countertops had chips and seams around the base of the clean side to soiled side dividers making these areas difficult to keep clean.
|
|
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
|
|
Site:
Dining Room-Deck 3 - Waiter Stations
|
|
Violation:
Multiple waiter station undercounter cabinets had chipped paint making them difficult to keep clean.
|
|
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 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
|
|
Site:
Dining Room-Deck 3 - Waiter Station #13
|
|
Violation:
A utensil holder was scored and in disrepair making it difficult to keep clean.
|
|
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. 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 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
|
|
Site:
Galley-Deck 16 - Windjammer Pantry
|
|
Violation:
The ambient temperature measuring device in the undercounter refrigerator was in disrepair and not working properly.
|
|
Recommendation:
Ensure ambient air temperature-measuring devices: (1) scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to within 1.5C (within 3F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 3F in the intended range of use.
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|
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Item No.:
22
|
|
Site:
Galley-Deck 3 - Portside Potwashing Area
|
|
Violation:
The potwashing machine's internal digital manifold water temperature measured 190F. However, the actual measured manifold water temperature registered 198F.
|
|
Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use. 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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|
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Item No.:
22
|
|
Site:
Galley-Deck 3 - Portside Warewashing Area
|
|
Violation:
The flight-type warewashing machine's internal digital manifold water temperature measured 188F. However, the actual measured manifold water temperature registered 198F.
|
|
Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use. 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.:
22
|
|
Site:
Galley-Deck 2 - Flight-type Dishwash Machine
|
|
Violation:
The wash curtains had an excessive amount of food debris.
|
|
Recommendation:
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).
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|
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Item No.:
23
|
|
Site:
Galley-Deck 2 - Dishwash
|
|
Violation:
Plates with excessive food soil were being loaded into the flight-type dishwash machine.
|
|
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. If necessary for effective cleaning, ensure utensils and equipment are preflushed, presoaked, or scrubbed with abrasives.
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|
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Item No.:
24
|
|
Site:
Galley-Deck 3 - Portside Warewashing Area
|
|
Violation:
The flight-type warewashing machine's internal digital manifold water temperature measured 188F. However, the actual measured manifold water temperature registered 198F.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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|
|
Item No.:
24
|
|
Site:
Galley-Deck 3 - Portside Potwashing Area
|
|
Violation:
The flight-type warewashing machine's internal digital manifold water temperature measured 188F. However, the actual measured manifold water temperature registered 198F.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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|
|
Item No.:
26
|
|
Site:
Dining Room-Deck 3 - Waiter Station #13
|
|
Violation:
The previously cleaned and sanitized utensil rack was soiled on the inside food contact surface with more than a day's worth of accumulated food residue. No utensils were impacted.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 2 - Crew Mess
|
|
Violation:
A previously cleaned and sanitized fork in a silverware basket was soiled with white residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Deck 3 - Waiter Stations
|
|
Violation:
Water pooled on the bottom of the technical compartment from the juice machine?s leaking water line.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 8 - Playmakers
|
|
Violation:
Water pooled on the preparation counter from the combination oven?s leaking backflow prevention device.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 16 - Windjammer Portside Station 5
|
|
Violation:
The top plate's nonfood-contact surface and the plate storage shelf were soiled with brown sugar debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 2 - Soup Kettles
|
|
Violation:
Water pooled on the preparation counter from a pipe leak inside the electrical cabinet back bulkhead technical space.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 15 - Lime and Coconut
|
|
Violation:
The back bar shelves were soiled with more than a day's accumulation of dust. The area was in operation and alcohol bottles were stored on the shelves.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 5 - Starbucks
|
|
Violation:
The counter below the left coffee machine was soiled as a result of the leaked coffee residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 16 - Windjammer Warewash
|
|
Violation:
Eight stacks of previously cleaned and sanitized plates were stored on a nearby table without the top plate covered or inverted.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 16 - Windjammer Portside Station 5
|
|
Violation:
Plates were stored at a buffet island on a shelf lower than the buffet line containing a container of brown sugar. Passengers needed to reach over the plates to access the brown sugar. The top plate's nonfood-contact surface and the plate storage shelf were soiled with brown sugar debris.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 8 - Playmakers
|
|
Violation:
Previously cleaned and sanitized metal food container covers were stored on a preparation counter next to the combination oven's backflow prevention device which continuously dripped onto the counter and splashed onto the food container covers.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Deck 16 - Windjammer
|
|
Violation:
One of the seven passenger handwashing stations was out of order. This was corrected before the inspector left the area.
|
|
Recommendation:
Provide a handwashing station with: a handwash sink with hot and cold water, soap dispenser, and single-use paper towel dispenser. Provide waste receptacles in close proximity to the handwash sink and size to accommodate the quantity of paper towel waste generated. The handwashing station may be decorative. Ensure the handwashing station is nonabsorbent, durable, and easy cleanable.
|
|
|
Item No.:
31
|
|
Site:
Galley-Deck 2 - Dishwash
|
|
Violation:
A pail of chemical disinfectant was stored on the crew waste self-sorting table inside this galley area. This was relocated.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 8 - Playmakers
|
|
Violation:
A red, open waste-handling container with paper and plastic waste with food residue was not covered. The area was not in continuous use.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Warewashing Area
|
|
Violation:
Excessive condensate collected on the deckhead and inside the exhaust hood overhang above the soiled side of the dishwash machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 2 - Crew Coffee
|
|
Violation:
The deckhead had an excessive amount of dust by the back counter.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
Black grease was splattered on the back bulkhead behind the buffalo chopper.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 16 - Windjammer Coffee Station 1
|
|
Violation:
The deckhead was soiled with a large black unknown object above filled water glasses out for passenger service.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 16 - Windjammer
|
|
Violation:
The deck tile grout was in disrepair with portions missing or recessed throughout the hot galley.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 8 - Park Cafe
|
|
Violation:
The door handle was corroded which soiled the bulkhead near the handwashing station near the exit to the crew 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:
Galley-Deck 2
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Violation:
Standing water and red colored debris were on the deck to the right of the blast chiller.
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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 2 Aft
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Violation:
The deckhead paneling above the panini press at a crew self-service station was open to the plenum.
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Recommendation:
Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
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Item No.:
33
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Site:
Buffet-Deck 2 - Aft Beverage Station
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Violation:
The deckhead paneling was open to the plenum and was soiled with dust debris above the microwave mugs and toaster.
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Recommendation:
Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later. 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 2 - Soup Kettles
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Violation:
The electrical cabinet back bulkhead technical space had water dripping which pooled on the preparation counter. Crew stated it was due to a pipe leak inside the compartment.
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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 2 - Soup Kettles
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Violation:
A water pipe was in disrepair and leaked from the electrical cabinet back bulkhead technical space and pooled on the preparation counter.
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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:
Buffet-Deck 2 - Crew Mess - Center Beverage Station
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Violation:
Water continuously leaked from a water line in the technical compartment below the left counter juice machine.
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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:
Galley-Deck 2
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Violation:
The light intensity measured less than 110 lux to the right of the blast chiller.
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Recommendation:
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 4 - Warewashing Area
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Violation:
Excessive condensate collected on the deckhead and inside the exhaust hood overhang above the soiled side of the dishwash machine.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Bar-Deck 5 - Starbucks
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Violation:
A fly was inside the food display refrigerator.
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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:
Galley-Deck 8 - Playmakers
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Violation:
One small fly was in the red, open waste-handling container which contained paper and plastic waste.
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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 8 - Park Cafe
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Violation:
Two house flies were near the pastry trolley at the far end 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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