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Item No.:
27
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Site:
Galley-Deck 3
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Violation:
The teppanyaki grill welds were rough and difficult to clean. The inspector used an alcohol pad along the welds and it became soiled. The units were previously cleaned and sanitized.
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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.:
39
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Site:
Buffet-Deck 11 Windjammer Port Side Aft
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Violation:
There was one live small fly near the cut fruits on the deli line. No food was impacted.
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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.:
19
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Site:
Buffet-Deck 11 Windjammer Port Side Aft
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Violation:
The tong handles for serving slices of white bread were resting on top of the food. Remediation began immediately.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored in the food with their handles above the top of the food and the container.
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Item No.:
19
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Site:
Buffet-Deck 11 Windjammer Starboard Side Aft
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Violation:
The tong handles for serving watermelon slices were resting on top of the food. Remediation began immediately.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored in the food with their handles above the top of the food and the container.
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Item No.:
19
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Site:
Buffet-Deck 11 Windjammer Starboard Side Aft
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Violation:
The tong handles for serving two bowls of whole apples were resting on top of the food. Remediation began immediately.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored in the food with their handles above the top of the food and the container.
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Item No.:
12
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Site:
Buffet-Deck 11 Windjammer Aft Fried Egg Station
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Violation:
Small dishes of individual raw eggs were prepared in the galley and then brought to the fried egg station on a tray. The crew member preparing fried eggs would grip the edge of the small dish with their thumb on the interior to pour the egg onto the flat grill. The crew member would then stack the empty small dishes before flipping the eggs. Once the fried egg was ready to serve, the crew member plated them and set them on the buffet line for service. The inspector observed passengers taking the egg by sliding it onto their larger plate and then leaving the soiled smaller plate on the buffet line. The crew member preparing fried eggs would stack the soiled plates that were left behind. Staff stated that passengers were supposed to take the small plates with them, but often slide the egg off and leave the small plate on the buffet service line. Throughout this process, the crew member wore gloves, but was not observed changing the gloves or washing their hands.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?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. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food. Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and: (1) After handling soiled equipment or utensils; (2) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; and (3) Before putting on gloves for working with food or clean equipment and between glove changes.
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Item No.:
32
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Site:
Galley-Deck 11 Windjammer Galley
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Violation:
There was one uncovered food waste receptacle that was not in continuous use.
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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.:
21
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Site:
Galley-Deck 11 Windjammer Galley
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Violation:
The tilting pan wheel handle had a groove on the back that 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. 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 11 Windjammer Port Side Forward
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Violation:
The granite counter had a crack along the surface that was difficult to clean. Remediation began immediately.
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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 designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
39
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Site:
Galley-Deck 11 Chops Grille
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|
Violation:
One live small fly was near the preparation table. The area was not in operation during the inspection.
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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.:
33
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|
Site:
Galley-Deck 11 Giovanni
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Violation:
The standing refrigeration unit was mounted off the deck on risers and the deck underneath was heavily soiled with more than a day's accumulation of debris. Remediation began 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.:
33
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|
Site:
Galley-Deck 12 Johnny Rockets
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|
Violation:
Water pooled on the deck in the two latch depressions for the fire doors. Remediation began 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.:
37
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|
Site:
Galley-Deck 5 Warewash
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|
Violation:
The flight-type dishwash had condensate collecting on the inside of the ventilation hood overhang on the clean side. No water was observed dripping.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensate from collecting on bulkheads and deckheads. Ensure exhaust ventilation hood systems in warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent condensation from draining or dripping onto equipment and utensils.
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Item No.:
21
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Site:
Galley-Deck 5 Pastry
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|
Violation:
The top oven of the three stacked ovens was missing three fasteners from the top nonfood-contact surface. Remediation began immediately.
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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 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 5 Cafe Promenade
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|
Violation:
The sliding panels on the crew side for the display case were damaged at the handle and difficult to clean.
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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.:
39
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|
Site:
Bar-Deck 11 Loco Bar
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|
Violation:
One live small fly was near the crew handwash station.
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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 11 Loco
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|
Violation:
One live large fly was near the ice machine.
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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.:
29
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|
Site:
Galley-Deck 11 Loco
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|
Violation:
The water temperature of the crew handwash station near the ice machine measured 78F for several minutes. The area was in operation. Staff ran the hot water on the bucket-filling faucet below the handwash station which corrected the handwash temperature.
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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.:
21
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Site:
Galley-Deck 11 Loco
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|
Violation:
The stainless-steel panels were in disrepair on the crew door leading from the galley to the crew side of the buffet service line. Remediation began immediately.
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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.:
10
|
|
Site:
Recreational Water Facilities-Baby Splash Zone
|
|
Violation:
The shower near the entrance to the baby splash zone was broken and removed from service on 03 February 2023. The nearest shower is over 33 feet from the entrance. Parts have been ordered and are expected to arrive in 7 weeks.
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|
Recommendation:
Install showers within 10 meters (33 feet) of every entry point to each RWF. For beach entry RWFs, install a minimum of one showerhead per 10 meters (33 feet) of perimeter within 10 meters (33 feet) of the beach perimeter.
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Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Crew Reporting
|
|
Violation:
Multiple food and non-food crew members were working and or moving around the ship while symptomatic with AGE. Specifically, this included the following:
Voyage 1/23-1/27/2023: A food worker experienced 4 episodes of diarrhea beginning at 0430 on 1/24 and did not report to medical until 0940. Timecard records indicated this crew member worked from 0730 to 0920; disciplinary action was taken.
Voyage 1/13-1/16/2023: A spa food worker experienced 3 episodes of diarrhea beginning on 1/13 at 0000 and did not report to medical until 1/15 at 0630. Tiimecard records indicated this individual worked during this time span. Additionally, no food assessment was conducted for when this individual worked.
Voyage 1/6-1/9/2023: A casino dealerr experienced 2 episodes of diarrhea on 1/7 at 2040 and did not report to medical until 2214 later that day. Timecard records indicated this individual worked while experiencing symptoms.
Voyage 12/19-12/23/2022: A non-food worker experienced 8 episodes of diarrhea and vomiting beginning on 12/21 at 1100 and did not report to medical until later that day at 1409. According to this individual's 72 food questionnaire, they had lunch at work at 1130 after their first symptoms began.
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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.:
03
|
|
Site:
Potable Water-Bunkering Residual
|
|
Violation:
Free halogen residual fell below 2PPM from 0040 to 0138 during potable water production on 17 January 2023. This was identified when reviewing the electronic data logger record but no corrective action notes were included. According to staff, the low-level production alarm for halogen residual is 1.99PPM. Staff changed this level to above 2PPM to have extra time to take corrective actions before the values dropped below 2PPM.
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|
Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
08
|
|
Site:
Potable Water-Bunker Station Forward Portside
|
|
Violation:
One keeper chain to a potable water connection cap was not attached.
|
|
Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free.
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Item No.:
08
|
|
Site:
Potable Water-Engine Room - Evaporator #1
|
|
Violation:
The air gap at the relief vent to the reduced pressure zone assembly was insufficient and not twice the diameter of the supply pipe.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
|
|
Site:
Potable Water-Recycling Center
|
|
Violation:
Two continuous pressure backflow prevention devices installed on the spray hoses at the sorting tables were not included on the backflow cross-connection control log provided to the inspector.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing.
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Item No.:
08
|
|
Site:
Potable Water-Incinerator Room
|
|
Violation:
A potable water line from the handwash sink to the eye wash station was not striped blue or blue/green/blue to indicate potable water.
|
|
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). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
22
|
|
Site:
Galley-Deck 4 Pot Wash
|
|
Violation:
A total of three nozzles on the four spray arms of the hood-type dishwash were clogged with apparent food debris. Remediation began immediately and was corrected before the inspector left the area.
|
|
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.:
26
|
|
Site:
Galley-Deck 4 Beverage Station
|
|
Violation:
The juice dispenser had more than a day's worth of debris above the nozzles. The inspector wiped the area with an alcohol pad and it came back soiled. Remediation began immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The dough sheeter belt had multiple frayed sections along the edges.
|
|
Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 Pastry
|
|
Violation:
The bottom oven of the stacked ovens was missing two fasteners in the food contact area. Maintenance started corrections immediately.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are smooth and free of crevices. Use only 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
|
|
Site:
Galley-Deck 4 Pastry
|
|
Violation:
The four deck-mounted ovens had peeling sealant on the exterior of their control panels which was rough and difficult to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
The bottom oven of the stacked ovens was missing two fasteners in the food contact area. The oven second from the top of the stacked ovens was missing one fastener in the food contact area. Maintenance started corrections immediately.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
Four deck-mounted ovens had peeling sealant on the exterior of their control panels which was rough and difficult to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Sauce Station
|
|
Violation:
The sealant on the bulkhead-to-bulkhead juncture seam behind the kettles was peeling, rough, and difficult to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Vegetable Station
|
|
Violation:
The left brazing pan and soup kettles had sealant that was peeling, rough, and not easily cleaned.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 Beverage Station
|
|
Violation:
The juice dispenser had more than a day's worth of debris above the nozzles. The inspector wiped the area with an alcohol pad and it became soiled. The crew members started cleaning the dispenser immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3
|
|
Violation:
The control box to the soup kettles had sealant that was peeling, rough, and difficult to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3
|
|
Violation:
The teppanyaki grill welds were rough and difficult to clean. The inspector used an alcohol pad along the welds and it became soiled. The units were previously cleaned and sanitized.
|
|
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.
|
|