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Item No.:
21
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Site:
Galley-Deck 11 Windjammer Show Galley
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Violation:
The triple deck pizza oven had multiple rivets missing inside the oven on the front bottom edge creating a difficult to clean surface. Remediation to install missing rivets began immediately.
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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 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.:
19
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Site:
Buffet-Deck 11 Windjammer
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Violation:
Tong handles were lying on top of bread rolls ready for staff to serve to guests. The bread rolls were in a bowl on the worker side of the buffet line. Staff were wearing gloves.
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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.
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Item No.:
39
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Site:
Galley-Deck 11 Windjammer Show Galley
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Violation:
One small, live fly was flying above the preparation counter across from the pizza ovens.
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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.:
28
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Site:
Pantry-Deck 13 Vortex Nightclub
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Violation:
A dozen liquor bottle covers that were previously cleaned and sanitized were stored on the drying rack's top tray without being inverted or covered.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Galley-Deck 3
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Violation:
Water pooled on the deck to the right of the soup kettles. Staff cleaned up the water 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.:
27
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Site:
Galley-Deck 12 Izumi
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Violation:
Food debris was in the recessed juncture between the flattop grill's side splash and the countertop. The area was not in operation.
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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.:
21
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Site:
Galley-Deck 4 Beverage Station
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Violation:
At the counter-mounted coffee machine, the circular mounting plates had circular indentations creating a difficult to clean surface.
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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.:
27
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Site:
Galley-Deck 4 Beverage Station
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Violation:
At the counter-mounted coffee machine, the circular mounting plates had indentations that collected dust.
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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.:
21
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Site:
Galley-Deck 4
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Violation:
The buffalo chopper was missing a leg stand cover which created a rectangular hole and 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 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.:
08
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Site:
Galley-Deck 5 Room Service
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Violation:
The backflow prevention device for the left juice machine was continuously dripping and pooling water on the countertop.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
27
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Site:
Galley-Deck 5 Room Service
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Violation:
The backflow prevention device for the left juice machine was continuously dripping and pooling water on the countertop.
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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.:
36
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Site:
Galley-Deck 6 Chops Grille Show Galley
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Violation:
The middle heat lamp's protective outer coating was bubbling and peeling.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
17
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Site:
Galley-Deck 3
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Violation:
The posted crew mess and staff mess time control plans did not list the 3A oven or the undercounter refrigerator that were labeled on time control.
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Recommendation:
Ensure time control plans list all units (to include preparation counters, cabinets, compartments, and equipment) on time control.
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Item No.:
11
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Site:
Medical-
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Violation:
During the 4 - 11 February 2023 voyage, a crew member had an onset of acute gastroenteritis symptoms on 10 February at 0600 and reported to medical at 0800. The crew member went to the crew mess at 0705. The crew member received a written warning.
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Recommendation:
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.
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Item No.:
26
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Site:
Other-Solarium Pool Beverage Station
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Violation:
Old juice residue was on the plastic panel surrounding the dispensing nozzles to the previously cleaned and sanitized juice machine. The machine was not in use and the beverage containers were empty and turned on their sides in the upper compartment.
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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.:
09
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Site:
Recreational Water Facilities-Waterslide
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Violation:
The chlorine and pH residual levels were below the requirements when the facility was in operation. For the chlorine residual, the crew measured 1.10 ppm, and 1.26 ppm, and the inspector measured 1.44 ppm, 1.57 ppm, and 1.54 ppm. For the pH levels, the crew measured 6.52 and 6.50, and the inspector measured less than 6.50 and 6.89. The facility was open when the inspection team arrived. In the mechanical room, the analyzer measured pH 7.30 and chlorine residual 2.00 ppm. The crew measured pH 6.90 and the inspector measured pH 6.95. For the chlorine residuals, the crew measured 1.52 ppm and the inspector measured 1.49 ppm. The facility was immediately closed.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm). Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Waterslide
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Violation:
The analyzer readings for chlorine residual and pH were more than 0.2 difference from the crew and inspector's test kits. The analyzer measured chlorine residual 2.00 ppm. The crew measured 1.52 ppm and the inspector measured 1.49 ppm. The analyzer measured pH 7.30. The crew measured pH 6.90 and the inspector measured pH 6.95. Crew stated the chlorine low level alarm was set below 2.0 ppm.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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