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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log - Passenger and Crew Counts
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Violation:
The total number of passengers and crew on the AGE log was consistently different then what was reported on the vessel's report submissions. Discrepancies between the AGE log and report submissions were observed for at least the previous five voyages. The inspector reminded the medical staff that the total number of passengers and crew (denominator) listed on the AGE log and report submission must be the same as embarkation.
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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?).
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Item No.:
06
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Site:
Potable Water-Bunkering Records
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Violation:
The bunkering chart record for 20 February 2023 did not include a recorded calibration of the analyzer.
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Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook.
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Item No.:
08
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Site:
Potable Water-Engine Room - Mineralizer
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Violation:
Piping from the mineralizer to the chlorine injection point was striped blue/green/blue instead of blue/gray/blue.
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Recommendation:
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.
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Item No.:
08
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Site:
Galley-Deck 5 - Potwash
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Violation:
Above the trolley wash machine, the air gap below the backflow prevention device relief vent was approximately 25 mm, and not twice the diameter of the supply line.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Garbage / Incenerator Room
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Violation:
The atmospheric vent of the non-testable backflow device for the food extractor was plugged preventing the device from operating correctly. This was corrected during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
20
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Site:
Galley-Deck 4 - Starboard Beverage Station
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Violation:
Plastic covers underneath the soda machine dispensing nozzles were peeling, which made them difficult to clean.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Galley-Deck 4 - Pantry
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Violation:
The blast chiller was out of service since the day prior.
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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.
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Item No.:
21
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
Silicone was loose and peeling and open seams were present around the edges of the three black induction hobs.
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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.:
21
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Site:
Other-Bridge Coffee Station
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Violation:
The coffee station counter was constructed of treated wood that was in disrepair and difficult to clean. Old food residue and general debris was in open seams along the sides of the counter.
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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 corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Deck 4 - Dishwash Area - Glasswash Machine
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Violation:
The left upper final sanitizing rinse spray nozzle was not emitting spray. Staff corrected this immediately.
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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.
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Item No.:
22
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Site:
Galley-Windjammer - Dishwash Area
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Violation:
Text on the electrical display panel was difficult to read.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment.
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Item No.:
22
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Site:
Galley-Windjammer - Potwash Area
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Violation:
The hood-type potwash machine has been out of service since early March 2023.
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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.
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Item No.:
22
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Site:
Galley-Chops Grille
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Violation:
The hood-type potwash machine has been out of service for approximately two weeks.
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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.
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Item No.:
22
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Site:
Galley-Windjammer - Dishwash Area
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Violation:
On the dishwash machine, the upper final sanitizing rinse spray arm was cracked where the two pieces combine. This caused low pressure through the spray arm. The machine was immediately removed from service. This was corrected by the end of the inspection.
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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.
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Item No.:
27
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Site:
Other-Bridge Coffee Station
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Violation:
The coffee station counter was constructed of treated wood that was in disrepair and difficult to clean. Old food residue and general debris was in open seams along the sides of the counter.
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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 4 - Dishwash Area
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Violation:
Two plate carts stored at the clean end of the dishwash machine were soiled with dried food debris. On one cart, the underside of the plate cover had food debris near the bottom and the other cart had food soil at the bottom surface.
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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.
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Item No.:
33
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Site:
Other-Bridge Coffee Station
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Violation:
Carpeting was installed on the deck below the coffee station and no deck/counter coving was present.
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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.
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Item No.:
34
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Site:
Preparation Room-Handwash Station
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Violation:
Below the handwash station, the drain pipe was cracked, leaking gray water onto the deck. This was quickly corrected.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Windjammer
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Violation:
The light intensity measured less than 220 lux at both beverage stations.
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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, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Galley-Deck 5 - Potwash
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Violation:
The light intensity measured 43 lux behind the trolley wash machine.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
39
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Site:
Galley-Deck 5 - Starboard Beverage Station
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Violation:
One fly was around the juice machine. The area was not in operation during the inspection.
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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.:
40
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Site:
Buffet-Park Cafe
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Violation:
The door from the outside buffet area into the outlet's galley was left open repeatedly during service. During the inspection, the inspector was told by one manager the door remains open during service, and by another manager was told the door remains closed during service. On two separate occasions, inspectors returned to the area and observed the door open during operation.
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Recommendation:
Protect entry points where pests may enter the food areas.
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