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Item No.:
08
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Site:
Potable Water-Engine Control Room - Evaporator #1
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Violation:
The dedicated technical (distillate) water line was striped blue/gray/blue, but was not directed to the potable water line.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
08
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Site:
Potable Water-Engine Control Room - All Reverse Osmosis Units (1, 2, 3, 4)
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Violation:
The dedicated permeate water backwash line was striped blue/gray/blue, but was directed to the potable water line.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
10
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Site:
Recreational Water Facilities-All Pools
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Violation:
The flotation devices for all pools did not have an attached rope.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
During voyage 39082, a food worker exhibited AGE symptoms while working at 0410 on 28 February and did not stop working or report to the medical center until 0900 later that day. A food assessment was conducted and the crew received 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. 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:
Galley-Deck 14 Bellbox
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Violation:
A bag of unopened shredded mozzarella stored in the walk-in refrigerator measured 43.1F with the staff's thermometer and 43.9F with the inspector's tip-sensitive thermometer.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not to be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
20
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Site:
Galley-Deck 15 - Windjammer - Starboard Galley
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Violation:
Proofing cabinet 45110 156G_1128 was out of service.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Buffet-Deck 15 - El Fresh Loco
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Violation:
Approximately one-centimeter gap was around the technical cabinet of the 'margarita sign' above the worker handwash station. This cabinet could only be opened by the engineering department. This gap did not allow for easy cleaning inside the cabinet.
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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:
Galley-Deck 15 - Aquadome Marketplace
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Violation:
Loose plastic film was on the labels at the lower right corners of the rack-type and undercounter dishwash machines. When the film was removed, the labels also started to peel from the corners, leaving adhesive residue.
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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:
Buffet-Deck 15 - Windjammer - Portside
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Violation:
Grouting was loose or missing in a few areas on the counter-mounted hot plates.
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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:
Galley-Deck 17 - Coastal Kitchen
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Violation:
At the handwash station next to the knife locker, the front edge of the handwash station waste receptacle was sharp.
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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:
Bar-Deck 14 Overlook
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Violation:
The black wrap around the soda dispenser's hose lines was unraveling in the undercounter technical compartment which exposed a sticky, difficult to clean surface.
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Recommendation:
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
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Site:
Bar-Deck 6 Schooner
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Violation:
The left back-bar undercounter cabinet door had a broken hinge and the right back-bar undercounter cabinets had three open penetrations inside for movable shelves.
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Recommendation:
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.:
22
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Site:
Galley-Deck 7 Surfside Bites
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Violation:
The undercounter glasswash machine was missing the data plate that indicated the machine?s design and operating specifications.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Galley-Deck 2
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Violation:
The sanitizing solution was cloudy. This was discarded immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 15 - Windjammer - Portside Galley
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Violation:
Black granular debris was in the water run-off below the conveyor of the clean end conveyor dishwash machine 45110 157K_0502.
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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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Item No.:
22
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Site:
Galley-Deck 3 Glasswash
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Violation:
The glasswash machine was under maintenance during the inspection.
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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.:
22
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Site:
Galley-Deck 3 Flight-type Dishwash
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Violation:
The flight-type dishwash machine's final rinse curtains were heavily stained. The curtains were replaced immediately.
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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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Item No.:
24
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Site:
Bar-Deck 6 Pearl Cafe
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Violation:
The chlorine solution in the sanitizing bucket near the espresso machines measured greater than 200 mg/L (ppm).
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
27
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Site:
Galley-Deck 3 Cold Room Hot
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Violation:
The evaporator fan in the cold room had an accumulation of dust on the fan blades.
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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 15 - El Fresh Loco
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Violation:
Dust accumulated on the electrical cable and inside the technical cabinet of the 'margarita sign' above the worker handwash station.
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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:
Pantry-Deck 6 Playmakers Sports Bar
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Violation:
The water temperature at the entrance handwashing station measured 126F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
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Item No.:
30
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Site:
Galley-Deck 2
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Violation:
Food debris was inside the handwashing sink.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
32
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Site:
Galley-Deck 2
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Violation:
A waste receptacle filled with discarded food was not completely closed. The area was not in operation during the inspection.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 15 - Windjammer - Portside Galley
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Violation:
Condensate collected on the deckhead exhaust vent above the soiled end of conveyor dishwash machine 45110 157K_0501.
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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 5 Point & Feather
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Violation:
The deck material was slightly raised and not fully flushed to the deck at the entrance to the galley.
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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:
Bar-Deck 8 Trellis
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Violation:
The bulkhead above the back bar countertop had difficult to clean vertical grooves that were soiled with unknown, dark-colored residue. The area was not in operation and had been previously cleaned.
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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:
Bar-Deck 16 - Speakeasy Milkshake Bar
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Violation:
The ice cream dipper well was continuously leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Other-Deck 2 Crew Toilet Rooms
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Violation:
The two handwashing stations outside the crew toilet rooms did not reach a minimum of 220 lux light intensity. A new light fixture was installed before the end of the inspection.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Deck 15 - Windjammer - Portside Galley
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Violation:
Condensate collected on the deckhead exhaust vent above the soiled end of conveyor dishwash machine 45110 157K_0501.
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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.:
38
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Site:
Galley-Deck 14 Bellbox
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Violation:
A squeegee was stored next to the entrance handwashing sink.
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Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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Item No.:
39
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Site:
Pantry-Deck 14 Overlook
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Violation:
One small fly was flying around 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.:
39
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Site:
Buffet-Deck 15 - Windjammer - Entrance to Dishwash
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Violation:
One fly was in the foyer outside the dishwash 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.:
40
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Site:
Pantry-Deck 18 - Grove Bar
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Violation:
The entrance door from the outside area into the pantry had an approximate 25 mm gap between the door gasket and the door frame. This gap allowed for the entrance of pests into the pantry.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
41
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Site:
Housekeeping-Deck 12 - Stateroom Cleaning
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Violation:
A crew member actively cleaning and disinfecting passenger staterooms told the inspector they soak rags in chemical disinfectant to use when cleaning the bathrooms and hard surfaces. Upon inspection of this crew member's disinfectant pail, there was no chemical disinfectant. Staff instructed the crew member to fill the pail with disinfectant before continuing with the operation. The stateroom was not occupied by an acute gastroenteritis case.
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Recommendation:
Ensure crew follow disinfecting procedures.
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