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Item No.:
21
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|
Site:
Dining Room-Deck 5 Starboard Waiter Station
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|
Violation:
The sealant was rough and sticky making it hard to clean. This was replaced before the end of the inspection.
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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.
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Item No.:
26
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|
Site:
Galley-Deck 5 Beverage Station
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|
Violation:
The juice dispenser had more than a day?s worth of debris build up on the food contact area above the nozzles. This was cleaned before the end of the inspection.
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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.:
39
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|
Site:
Galley-Deck 5 Pastry
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|
Violation:
A small fly was observed in 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.:
21
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Site:
Galley-Deck 5 Pastry
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|
Violation:
There were two missing fasteners in the lowest oven. This was corrected before the end of the inspection.
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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.
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|
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Item No.:
27
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|
Site:
Galley-Deck 5 Soup Station
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|
Violation:
The undercounter hot holding unit door gasket was soiled with black debris. This was cleaned before the end of the inspection.
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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.:
26
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|
Site:
Galley-Deck 5 Buffet Preparation
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|
Violation:
The deli slicer was recently cleaned and sanitized, but still had food debris on the food contact area. This was cleaned before the inspector left the area.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Galley-Deck 4 Beverage Station
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|
Violation:
The juice dispenser had more than a day?s worth of debris build up on the food contact area above the nozzles. This was cleaned before the end of the inspection.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 4 Beverage Station
|
|
Violation:
A small fly was observed in the area.
|
|
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.:
20
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The in-use deck-mounted stand mixer had a damaged and cracked lid.
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|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
39
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|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
A small fly was observed in 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.:
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. This was cleaned before the end of the inspection.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Soup Station
|
|
Violation:
The sealant on the soup kettles was rough and peeling making it hard to clean.
|
|
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.:
39
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
A small fly was observed in the area.
|
|
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.:
24
|
|
Site:
Galley-Dishwash
|
|
Violation:
The in-use hood-type potwash machine temperatures were measured with the inspector?s device and reached 151.7F during the wash and 140F during the final sanitizing rinse. The crew measured with a maximum registering thermometer that reached a maximum of during the cycle152.7F.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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|
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Item No.:
08
|
|
Site:
Potable Water-Engine Room/ Reverse Osmosis Unit 3
|
|
Violation:
After the halogenaton and pH checmical injection dosing points, the pipe striping was not labeled blue/green/blue according to ISO standards.
|
|
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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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|
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Item No.:
28
|
|
Site:
Buffet-Deck 11 Windjammer
|
|
Violation:
At the starboard side busing station, approximately 50 previously cleaned plastic utensils used for the buffet were stored unprotected from contamination. These utensils were washed and placed into a storage tray with the handles and serving ends resting on each other randomly creating possible cross contamination. Remediation began immediately.
|
|
Recommendation:
Keep single-service and single-use articles in the original protective package or store by using other means that afford protection from contamination until used.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 11 Windjammer
|
|
Violation:
At the starboard side busing station, a soiled child's seat, storage utensil rack, and miscellaneous soiled items were stored in the designated clean utensil storage area. Remediation began immediately.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 11 Windjammer
|
|
Violation:
At the starboard side busing station, a soiled child's seat, storage utensil rack, and miscellaneous soiled items were stored in the designated clean utensil storage area counter. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 11 Windjammer
|
|
Violation:
In multiple waiter station areas throughout this area, wood cabinets used to store nonfood related items, were chipped, scored, had peeling varnish, and broken fixtures that made these areas difficult to clean.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 11 Windjammer
|
|
Violation:
The deckhead above the starboard side busing station was soiled with more than a day's worth of accumulation of debris. At the starboard side busing station, the coving was in disrepair. Cleaning began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 11 Windjammer
|
|
Violation:
At the forward starboard side coffee station, the light assembly was not fastened to the deckhead, creating a difficult to clean area. Remediation began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 11 Windjammer Plaza
|
|
Violation:
The back bar wood storage cabinets were in disrepair. They were chipping, had broken hardware, and had peeling varnish making them difficult to clean.
|
|
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. 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.
|
|
|
Item No.:
38
|
|
Site:
Bar-Deck 11 Windjammer Plaza
|
|
Violation:
The back bar wood storage cabinets had nonfood items such as door locks, paper, pens, and other various items stored with liquor bottles creating potential cross contamination. No food was impacted during the inspection.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 11 Windjammer
|
|
Violation:
At the portside coffee station #1, the backflow prevention device for the countertop coffee machine was in disrepair.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 11 Windjammer Thirst Quencher
|
|
Violation:
The lighting at the forward coffee station was insufficient. A maximum intensity of 135 lux was reached.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 11 Windjammer
|
|
Violation:
Two undercounter hot holding units (#5240, #5421) were in disrepair. Staff stated they were waiting on parts and provided a work order detailing the specifics.
|
|
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 11 Windjammer Jade
|
|
Violation:
The door gasket for the upright combination oven was in disrepair. An excess amount of steam was escaping from above and below the door during cooking, which caused an excessive amount of condensate to gather on the deckhead and drip onto the deck below. No food was impacted during the inspection.
|
|
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 Windjammer Jade
|
|
Violation:
The door gasket for the upright combination oven was in disrepair. An excess amount of steam was escaping from above and below the door during cooking, which caused an excessive amount of condensate to gather on the deckhead and drip onto the deck below. No food was impacted during the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 11 Windjammer Jade
|
|
Violation:
The ventilation exhaust in this galley was insufficient at the combination oven and dishwashing areas. An excess amount of condensate was collecting in multiple areas inside and outside of the respective exhaust hood assemblies.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 11 Windjammer Jade
|
|
Violation:
Approximately 25 previously cleaned and sanitized plate covers were stored unprotected from contamination and wet. Remediation began immediately.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 11 Windjammer Jade Dishwashing Station
|
|
Violation:
Approximately 20 previously cleaned dessert cups were stored unprotected from potential contamination. Remediation began immediately.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 11 Windjammer Jade
|
|
Violation:
Four plastic plate covers stored in the clean storage area were soiled on the food splash area. They were removed immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Other-Deck 11 Giovanni's
|
|
Violation:
The wood sorting table at the entrance to the galley was chipped, scored and in disrepair.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Other-Deck 12 Johnny Rockets
|
|
Violation:
The sliding door of the deck-mounted freezer had a heavy amount of ice on the inside walls and water dripped from the underside of the door onto sealed packaged food during the inspection.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
21
|
|
Site:
Other-Deck 12 Johnny Rockets
|
|
Violation:
The sliding door on the deck-mounted freezer was in disrepair allowing warm air to enter and cause ice and water accumulation on the inside areas. Remediation began 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. 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.
|
|
|
Item No.:
38
|
|
Site:
Other-Deck 12 Johnny Rockets
|
|
Violation:
A mop resting inside a bucket of soiled water was located at the entrance of the galley. Staff stated it had been there for some time. The facility was not open at the time of the inspection.
|
|
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. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
02
|
|
Site:
Medical-Passenger Count
|
|
Violation:
The number of passengers or crew significantly differed between the acute gastroenteritis (AGE) surveillance log and the AGE report submitted to the CDC. It was unknow how the AGE log calculated the passenger count. The AGE report was the number of passengers Guest Services sent to medical staff.
For example:
1) Voyage 28992 (3-6 March 2023) the AGE log passenger count was 4,465 and the 24 hour AGE report had 4,376 passengers and the 4 hour report had 4,375 passengers.
2) Voyage 28991 (27 February-3 March 2023) the AGE log passenger count was 4,386 and the AGE report passenger count was 4,313.
3) Voyage 28990 (24-27 February 2023) the AGE log passenger count was 4,341 and the 24 hour AGE report had 4,258 passengers and the 4 hour report had 4,256 passengers.
4) Voyage 28989 (20-24 February 2023) the AGE log passenger count was 4,432 and the AGE report passenger count was 4,358.
5) Voyage 28988 (17-20 February 2023) the AGE log passenger count was 4,507 and the 24 hour AGE report had 4,507 passengers and the 4 hour AGE report had 4,417. Also, for this voyage the AGE log crew count was 1,399 and the 24 hour AGE report had 1,399 crew and the 4 hour report had 1,408 crew.
|
|
Recommendation:
Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?).
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
A casino worker had an onset of AGE symptoms on 26 February 2023 at 2045 and reported to the medical center at 2105 that day. They had an additional symptom on 26 February at 2105, and another symptom on 27 February at 1230. Only the last symptom from 26 February was transcribed to the AGE log, but not the additional symptom from 27 February.
|
|
Recommendation:
Ensure the last symptoms are recorded.
|
|
|
Item No.:
02
|
|
Site:
Medical-Close Contact
|
|
Violation:
A public area attendant had an onset of AGE symptoms on 22 February 2023 at 1900 and reported to the medical center at 1929 that day. Their close contact was only followed up on 22 and 23 February, and not daily for 48 hours.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin?s bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. Ensure to document if the symptomatic crew member has or not cabin mate(s) or other immediate contact(s).
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|
|
Item No.:
19
|
|
Site:
Pantry-FD 10.5.08 / Ice Station #10909A (RWF Machine Room - Whirlpools 6)
|
|
Violation:
The left door of the ice machine was open, exposing ice intended for consumption. No one was in the area when the inspection team arrived.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
|
|