|
|
|
Item No.:
01
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The 24-hour and 4-hour AGE reports for the current/previous voyage included the total number of passengers and crew members currently on the ship's manifest and not the totals at the beginning of the voyage.
|
|
Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 5 Room Service
|
|
Violation:
The backflow prevention device for the drinking fountain was in disrepair with blocked relief vents. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Evaporator #2
|
|
Violation:
The air gap for BPZ Valve 514V035 was measured at 1 inch, but the delivery line opening was 1 inch by 2 inches creating an insufficient air gap.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 5 Room Service
|
|
Violation:
The backflow prevention device for the countertop coffee maker was dripping water continuously. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 11 Dishwash
|
|
Violation:
The backflow prevention device for the water fountain adjacent to the dishwashing station was in disrepair and dripping continuously causing water to pool on the deck. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 11 Chops
|
|
Violation:
The backflow prevention device for the ice machine was in disrepair and dripping water continuously. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 11 Chops
|
|
Violation:
The backflow prevention device for the countertop ice machine was in disrepair and dripping water continuously. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
On 17 February 2023, a restaurant attendant had one episode of diarrhea at 1030 and went to work at 1231 per the timecard. The employee had an additional episode of diarrhea at 1330 and subsequently reported to medical. A food risk assessment and disciplinary action were documented.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Medical-Ward #2
|
|
Violation:
14 packs of bottled water were stored on the deck.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 5 Soup Station
|
|
Violation:
When the inspector entered this area, a food handler with single-use gloves was opening a box of paperwork binders that was resting on a preparation counter. This food-worker left their immediate area and went to another station and was preparing to cut onions without changing their gloves. The inspector stopped this worker before possible cross-contamination and they discussed this process. No food was impacted by this action.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Ensure: (1) Single-use gloves are used for only one task of any hand contact with ready-to-eat food, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation; (2) Slash-resistant gloves used to protect hands during operations requiring cutting are used in direct contact only with food that is subsequently cooked (such as frozen food or a primal cut of meat); (3) Slash-resistant gloves used with ready-to-eat foods that will not be subsequently cooked have a smooth, durable, and nonabsorbent outer surface OR the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove or a single-use glove; and, (4) Cloth gloves are not used in direct contact with food unless the food is subsequently cooked (such as frozen food or a primal cut of meat).
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 5 Room Service
|
|
Violation:
Binders filled with paperwork and galley schedules were resting on a covered Lexan container full of salt. The container was properly labeled. The binders were removed immediately and no food was impacted during the inspection.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Buffet Station
|
|
Violation:
The walk-in cooler/dry store was not in service for over six-months. A work order had been place and staff stated they were waiting for cooler-fan parts.
|
|
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. 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.:
21
|
|
Site:
Galley-Deck 11 Chops
|
|
Violation:
The faceplates for multiple grills, ovens, and technical doors in this area were missing screws, had peeling informational stickers, and small holes where equipment attachments were previously making this area difficult to clean. 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Bakery
|
|
Violation:
The walk-in refrigerator cover technical panel door was in disrepair and would not close causing a difficult to clean areas. Remediation began immediately.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Bakery
|
|
Violation:
The door seal for the combination oven was in disrepair causing an excess amount of steam to escape. 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.:
26
|
|
Site:
Galley-Deck 5 Buffet Station
|
|
Violation:
Five previously cleaned salad bowls that were air-drying on a preparation counter were soiled with food debris on non-food contact areas that were resting on the countertop. These bowls were removed and the preparation counter was re-sanitized.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 2
|
|
Violation:
Two portable carving stations were stored soiled with grease residue on the non-food contact areas. 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.:
27
|
|
Site:
Galley-Deck 5 Buffet Station
|
|
Violation:
Five previously cleaned salad bowls that were air-drying on a preparation counter were soiled with food debris on non-food contact areas. These bowls were removed and the preparation counter was re-sanitized.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 11 Plaza
|
|
Violation:
The technical compartment below the countertop coffee maker was heavily soiled and the backflow prevention device inside this cabinet was coated with a slimy material. Cleaning 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.:
27
|
|
Site:
Bar-Deck 11 Plaza
|
|
Violation:
The top of the coffee maker was heavily soiled with dust. The area was previously cleaned prior to the inspection. Cleaning 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.:
27
|
|
Site:
Buffet-Deck 11 Coffee Station #2
|
|
Violation:
The backflow prevention device for the countertop coffee maker located in the undercounter technical compartment was heavily soiled and water was pooling on the deck inside the tech cabinet.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 Buffet Station
|
|
Violation:
Seven previously cleaned salad bowls were stored wet nested on the preparation counter. These bowls were removed and re-cleaned. The preparation counter was not soiled.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
30
|
|
Site:
Housekeeping-Service Locker 3799
|
|
Violation:
The handwashing facility did not have a supply of single-service paper towels available.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 11 Chops
|
|
Violation:
The handwashing sink flow sensor was in disrepair causing water to flow non-continuously when activated. Remediation began immediately.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair. Ensure self-closing, slow-closing, or metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 Chops
|
|
Violation:
Water was pooled on the deck inside the technical cabinet due to continuously dripping from the faulty backflow prevention devices.
|
|
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:
Galley-Deck 5 Room Service
|
|
Violation:
The bulkhead and chemical locker door was heavily soiled with a greasy material. 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 Coffee Station #2
|
|
Violation:
The backflow prevention device for the countertop coffee maker located in the undercounter tech compartment was heavily soiled and water was pooling on the deck inside the tech cabinet. 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:
Galley-Deck 11 Hot Line
|
|
Violation:
The deckhead and bulkhead above and behind the frying station and hot grill had grease residue in multiple areas. The area had been previously cleaned. 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:
Other-Deck 11 Softserve Ice Cream Station
|
|
Violation:
In multiple areas, the deckhead panel screws were missing creating difficult to clean areas. Remediation began immediately.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 11 Coffee Station #1
|
|
Violation:
The grout at the countertop to bulkhead juncture behind the coffee urns was in disrepair. 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. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 Dishwash
|
|
Violation:
The backflow prevention device for the water fountain adjacent to the dishwashing station was in disrepair and dripping continuously causing water to pool on the deck. 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. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 11 Plaza
|
|
Violation:
The technical compartment below the countertop coffee maker was heavily soiled with pooling water and small particle of black insulation.
|
|
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:
Galley-Deck 5 Room Service
|
|
Violation:
Water from the dripping backflow prevention device was pooling on the deck. 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:
Bar-Deck 11 Sky
|
|
Violation:
Water was pooled on the deck next to the ice machine. 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:
Bar-Deck 11 Sky
|
|
Violation:
The deckhead above the bar service areas was damaged creating a difficult to clean area. Remediation began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 11 Pool
|
|
Violation:
The deckhead above the serving area was in disrepair exposing the plenum. Remediation began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|