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Item No.:
08
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Site:
Galley-Deck 6 Pastry Glasswash Station
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Violation:
The relief vents of the backflow prevention device for the pre-wash sink's spray hose were blocked by a red material. Remediation began immediately and was complete before the end of the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Pantry-Deck 16 Pool Bar
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Violation:
The vent for the carbonator backflow prevention device was positioned upwards which prevented proper draining. Remediation began immediately.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually.
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Item No.:
11
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Site:
Medical-Medical Records
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Violation:
On 11 February 2023, a food handler had an onset of Acute Gastroenteritis (AGE) symptoms. The employee reported to medical at 1615 but started having symptoms at 0015. The employee went to work and crew dining for breakfast and lunch before reporting.
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Recommendation:
Ensure food employees who have conditions or symptoms of diarrhea, fever, or vomiting 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 to isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
20
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Site:
Galley-Deck 6 Pastry
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Violation:
The port side stacked ovens were missing a fastener from the bottom oven. Remediation began immediately and was complete before the inspector left the area.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment. 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 16 Garden Cafe
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Violation:
Inside the juice dispenser the label that states 'Keep door closed' was soiled with more than a day's accumulation of debris. The label was also peeling which made it rough and 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 smooth material.
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Item No.:
26
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Site:
Galley-Deck 16 Garden Cafe
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Violation:
There was a small amount of black debris on the food-contact surface of the ice cube deflector panel in the ice machine. It was removed for cleaning.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Pantry-Deck 16 Pool Bar
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Violation:
The ice machine closest to the main pantry door (left side) was soiled with black debris on the water arm, ice sensor, and evaporator housing. The area was in operation at the time of the inspection. The ice machine was closed for cleaning and the ice was discarded.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Deck 16 Garden Cafe
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Violation:
Inside the juice dispenser the label that states 'Keep door closed' was soiled with more than a day's accumulation of debris. The label was also peeling which made it rough and difficult to clean.
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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.:
28
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Site:
Galley-Deck 16 Garden Caf Dishwash
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Violation:
In the clean storage area, there were two racks (side by side) of air-drying plates that were stored unprotected. The plates were stored at the very top of the rack and exposed to the deckhead. The inspector suggested placing a cover above the plates to prevent debris from contaminating the clean plates.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles in a clean, dry location and in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
30
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Site:
Galley-Deck 6 Center Crew Toilet Room
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Violation:
The door did not fully self-close because the latch caught on the strike plate. Remediation began immediately.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
36
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Site:
Buffet-Deck 16 Garden Cafe
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Violation:
On the port side and starboard side of the buffet service lines, there were multiple locations that had insufficient lighting. The service lines were not reaching at least 220 lux. Staff stated there is an incoming shipment of new light bulbs. The inspector confirmed the order sheet.
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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 and consumer self-service areas. 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.:
36
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Site:
Buffet-Deck 16 Napa Wine Station
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Violation:
The light intensity for the port and starboard side clean glass storage areas positioned on either side of the dispenser unit was insufficient. With the lights at full power, the light intensity inside the shelving areas measured 8 lux.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Buffet-Deck 16 Cereal and Yogurt Station
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Violation:
The light intensity at the port and starboard side back bar area adjacent to the microwave was insufficient. The light intensity in and around the microwave and on the food preparation countertop measured 37 lux.
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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 and consumer self-service areas. 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 6 Dishwash
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Violation:
The deckhead vent between the flight-type dishwash and flight-type glasswash machines had a buildup of excessive condensate. The vent was above the clean side but no dripping was observed. Crew immediately wiped the vent to remove the condensate. Staff called a technician to evaluate the system.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
43
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Site:
Ventilation-Deck 7 Air Intake
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Violation:
The intake filtersin this unit were heavily soiled and clogged with dust and debris. According to crew, all air intake filters in all air handling units were in the same condition. The crew explained that they replaced the filters last year and have not received replacements since then.
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Recommendation:
Keep air handling units clean.
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Item No.:
43
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Site:
Housekeeping-Shower Head Sanitation Log
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Violation:
Cabin 15798 was missing from the logs. The last record for this cabin was in March 2022. The crew immediately started the disinfection process.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value. Ensure shower head cleaning and disinfection is recorded in a log and maintained on the vessel.
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