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Item No.:
06
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Site:
Potable Water-Microbiologic Monitoring
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Violation:
The comparator used to analyze samples for microbiologic monitoring expired 31 March 2023. The purchase order for a new comparator had been submitted on 18 March 2023. Delivery of the new comparator is expected on 28 April 2023 when the ship arrives in San Francisco, CA. The expired comparator was used to analyze four random distribution system monthly samples on 3 April 2023, one bunkering sample on 8 April 2023, and four random distribution system samples per the ship's written outbreak prevention and response plan on 12 April 2023.
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Recommendation:
Analyze samples using a method accepted in Standard Methods for the Examination of Water and Wastewater or international Environmental Protection Agency (EPA) approved equivalent. Operate and maintain test kits, incubators, and associated equipment in accordance with the manufacturers? specifications.
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Item No.:
08
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Site:
Galley-Deck 5
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Violation:
The backflow prevention devices for both ice machines were in disrepair with their atmospheric vents blocked. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Aft Reverse Osmosis Unit
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Violation:
The air gap for the relief vent of the reduce pressure zone assembly on the high saline discharge line was insufficient.
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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:
Galley-Deck 14 Horizon Court - Forward Scullery Dishwash Area
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Violation:
The backflow prevention device for the flight-type dishwashing machine's soap dispenser was rusted and corroded on top and inside the housing bell.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Isolate Acute Gastroenteritis (AGE) Symptomatic Crew
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Violation:
One food employee experienced AGE symptom onset on 12 April 2023 at 1600 but did not report to medical until 13 April 2023 at 0233. The crew member worked from 12 April 2023 at 1900 until 13 April 2023 at 0230 before reporting. A food risk assessment was conducted and sandwiches the crew member had handled were discarded. Disciplinary action was taken, and the crew member received additional training.
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Recommendation:
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. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
19
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Site:
Provisions-Deck 4 Cooling Room 4723
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Violation:
Water was dripping from the deckhead adjacent near the back bulkhead across from the evaporating unit and pooling on the lid top of a box of mushrooms. The inside contents were not affected.
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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.
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Item No.:
20
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Site:
Provisions-Deck 4 Vegetable Preparation
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Violation:
The vegetable chopper machine's inside cutting blade was rusted and in disrepair. Additionally, the inside area of the food catch bin was rusted.
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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; 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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
20
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Site:
Galley-Deck 14 Horizon Court - Forward Scullery
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Violation:
The portside ice machine was out-of-order on the day on the inspection. Staff stated a work order for parts was placed more than a month 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; 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.
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Item No.:
20
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Site:
Galley-Deck 14 Horizon Court - Forward Scullery
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Violation:
The starboard side ice machine was out-of-order. A service order was placed.
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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; 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.
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Item No.:
20
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Site:
Galley-Deck 5
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Violation:
The ice machine near the restaurant entrance was out-of-service. Staff stated they were waiting for parts.
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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; 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.
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Item No.:
20
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Site:
Galley-Deck 5
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Violation:
The bottom ice machine closest to the Garden Manger was out-of-order. Staff stated they were waiting for parts.
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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; 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.
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Item No.:
21
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Site:
Galley-Deck 14 Horizon Court - Forward Scullery
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Violation:
The water catch tray for the starboard side ice machine was pitted and in disrepair. This ice machine had a non-recirculating bath. A service order was placed.
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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.:
21
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Site:
Buffet-Deck 14 Horizon Court - Portside
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Violation:
The silicone at the center and side serving buffets located at the countertop to cold well juncture was recessed, chipping, peeling, and soiled with more than a day's worth of accumulation. Repairs and cleaning began immediately.
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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.
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Item No.:
21
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Site:
Other-Deck 14 Horizon Court - Midship Portside Beverage Station
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Violation:
The technical area below the ice machine had two holes in the back cabinet panel that were not sealed creating an area difficult to clean. Remediation began immediately,
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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-Deck 14 Horizon Court - Midship Portside Waiter Station
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Violation:
The wood door-spring mounting profile for the waiter station entrance was chipping and in disrepair.
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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 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.
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Item No.:
21
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Site:
Buffet-Deck 14 Horizon Court - Gazebo
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Violation:
The sealant at the handwash basin to splash shield juncture was peeling and in disrepair making the area difficult to keep clean.
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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.
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Item No.:
22
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Site:
Galley-Deck 14 Horizon Court - Forward Scullery Dishwash Area
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Violation:
An excess amount of water was dripping from the bottom of the flight-type dishwashing machine directly under the wash compartment.
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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.:
26
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Site:
Galley-Deck 14 Horizon Court - Forward Scullery Dishwash
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Violation:
The vegetable chopper machine's inside cutting blade was rusted and in disrepair. Additionally, the inside area of the food catch bin was rusted.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Buffet-Deck 14 Horizon Court - Portside
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Violation:
The silicone at the center and side serving buffets located at the countertop to cold well juncture was recessed, chipping, peeling, and soiled with more than a day's worth of debris accumulation. Repairs and cleaning began immediately.
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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:
Provisions-Deck 4 Vegetable Preparation
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Violation:
Previously cleaned circular cutting wheels for dicing machines were stored on a bulkhead-mounted rack unprotected. They were removed for cleaning
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Provisions-Deck 4 Vegetable Preparation
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Violation:
Five previously cleaned carving knives were stored unprotected. The area was not in use at the time of the inspection.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Provisions-Deck 4 Cooling Room 4723
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Violation:
Water was dripping from the deckhead near the back bulkhead across from the evaporating unit.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 5
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Violation:
At the hot station, an excess amount of water was seeping through the deck tile coving and pooling on the deck. It was determined that the source of water was coming from a potable water line under the deck tile.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 14 Horizon Court - Forward Scullery Dishwash
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Violation:
An excess amount of water was dripping from the bulkhead mounted light fixture and pooling on the deck below. The source of the water was not identified, and no condensation was present.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Deck 5
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Violation:
Potable water was coming from under the deck tile at the hot station was pooling on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 14 Horizon Court - Forward Scullery Dishwash
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Violation:
An excess amount of water was dripping from the bottom of the dishwashing machine directly under the wash compartment and pooling on the deck. The source of the water could not be identified.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Deck 5
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Violation:
A heavily soiled deck washing machine was stored in the galley area with the drain pan full of soiled water. Additionally, soiled water had pooled on the deck from the drain pan.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
38
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Site:
Galley-Deck 5
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Violation:
A heavily soiled deck washing machine was stored in the galley area with the drain pan full of soiled water. Additionally, soiled water had pooled on the deck from the drain pan.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. 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.
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