|
|
|
Item No.:
21
|
|
Site:
Dining Room-Deck 3 Waiter Stations
|
|
Violation:
The aft portside and starboard side undercounter cabinet doors were in disrepair, at multiple stations, making the areas 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.:
26
|
|
Site:
Galley-Deck 3 Beverage Station
|
|
Violation:
The juice dispenser had more than a day?s worth of debris build-up on the food contact area above the nozzles.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Soup Kettles
|
|
Violation:
The sealant on the technical surface was rough and/or peeling making it hard to clean. The crew started removing and replacing the sealant immediately.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 Pastry Section
|
|
Violation:
Two of the four deck-mounted stand mixers had slotted fasteners in the food contact area. There was chipped paint on the food contact area, where the attachments connect to the mixer.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 3 Beverage Station
|
|
Violation:
A fruit fly was observed next to the ice machine.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Deck 4 Schooner
|
|
Violation:
The in-use hood-type glasswash had black material in two of the upper final sanitizing rinses spray arm nozzles and one of the lower final sanitizing rinse spray arm nozzles.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Potwash Area
|
|
Violation:
The data plate on the hood-type potwash machine did not reflect the wash and final sanitizing rinse cycle times of the machine.
|
|
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.
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
A food employee on 03 January 2023 reported onset of acute gastroentenitis at 1950 and did not report to medical until 0815 on 04 January. In addition, the crew member worked from 0846 till 2246 on 03 January 2023.
|
|
Recommendation:
Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. 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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Solarium Pool
|
|
Violation:
The shepherd's hook was not located in a prominent location and was not mounted in an area to allow for easy access.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 11 Windjammer Warewash
|
|
Violation:
The flight-type dishwash machine's wash tank temperature did not reach 160F which was the minimum temperature indicated on the manufacturer's data plate. The electronic temperature gauge indicated the wash tank temperature was 163F, but manual readings with a tip sensitive thermometer measured 150F and 147F. Remediation began immediately and was complete before the inspector left the area.
|
|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 11 Windjammer Warewash
|
|
Violation:
The flight-type dishwash machine?s wash tank electronic temperature gauge indicated the wash tank temperature was 163F, but manual readings with a tip sensitive thermometer measured 150F and 147F.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 11 Windjammer Warewash
|
|
Violation:
The flight-type dishwash machine's final sanitizing rinse had some blockage at one of the spray arm nozzles for an ineffective spray pattern. Remediation began immediately and was complete before the inspector left the area.
|
|
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).
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 11 Windjammer Warewash
|
|
Violation:
The flight type dishwasher had condensate collected on the ventilation hood above the clean dishes. No dripping was observed, and no clean dishes were impacted.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the deckheads and remove contaminants generated by equipment located under them. Ensure all warewashing have sufficient ventilation to keep them free of excessive heat, steam, and condensation.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 11 Windjammer Potwash
|
|
Violation:
A large yellow waste bin for food debris was full to the brim and was uncovered. The area was in operation, but the waste bin was not in continuous use or being continuously monitored.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 11 Windjammer Buffet Preparation
|
|
Violation:
There was one live small fly above the wrapping station for food pans prepared for the service lines. The pest manager was promptly notified.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 11 Chops
|
|
Violation:
The cleaning locker had one mop improperly stored with the damp mophead against the bottom of the cleaning locker. Remediation began immediately and was completed before the inspector left the area.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 11 Fish and Ships
|
|
Violation:
The crew toilet room door did not completely self-close because the latch caught on the strike plate. Remediation began immediately.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 14 Oliver and Twist
|
|
Violation:
There was one live small fly near the soda gun technical compartment. The pest manager was promptly notified.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Other-Deck 5 Passenger Self-Service Soda Dispensers
|
|
Violation:
There was one live small fly in the technical space for the two stand-alone soda dispensers outside of Sorrento?s pizzeria. The pest manager was promptly notified.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-Deck 4 Izumi Show Galley
|
|
Violation:
The Americans with Disabilities Act (ADA) compliant teppanyaki station had one stainless steel profile on the front panel that had become bent 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.:
08
|
|
Site:
Pantry-Deck 12 Sky
|
|
Violation:
The relief vent on the backflow prevention device for the soda carbonator system downstream of the brass or copper fittings was blocked with brown and green debris.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Deck 11 Pool
|
|
Violation:
There were two small ants on the exterior top surface of the ice machine. The pest manager was promptly notified.
|
|
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.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 11 Windjammer Potwash
|
|
Violation:
A large grey waste bin with food debris was uncovered. The waste bin was not in continuous use or being continuously monitored.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 11 Windjammer Potwash
|
|
Violation:
The hood-type potwash machine was out of service when the inspector entered the area and repairs were actively being made. During the breakfast service, two crew members were using the three-compartment sink, but the area was overwhelmed with soiled pots and pans. Staff stated that soiled pots and pans could be redirected to the main galley potwash. The inspection team revisited the area when lunch service was starting, and the area was still overwhelmed with soiled pots and pans. The three-compartment sink was filled indicating the area was in operation or very recently in operation. The sanitizing compartment and the rinse compartment both had visible films on the water surface. Staff called to have crew members clean up the area. Staff later notified the inspector that the hood-type potwash machine had been repaired and was back in service.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing. 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. Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|