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Item No.:
08
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Site:
Pantry-Deck 9 Crow's Nest
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Violation:
The ice machine's chilled water line, which was wrapped in foam, was not labeled.
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Recommendation:
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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Item No.:
08
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Site:
Pantry-Deck 8 Seaview Bar
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Violation:
The ice machine's chilled water line, which was wrapped in foam, was not labeled.
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Recommendation:
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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Item No.:
08
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Site:
Pantry-Deck 8 Seaview Bar Ice Machine
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Violation:
The ice machine's backflow prevention device was continuously leaking, and water was pooling on the deck.
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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-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
On 22 January 2023, a food employee had AGE symptom onset at 0700 but did not report to medical until 1909. The timecard for the employee showed that they worked while symptomatic. Medical classified the employee as a late reporter and disciplinary actions were taken. A food assessment was completed.
On 24 January 2023, a non-food employee had AGE symptom onset at 1400 but did not report to medical until 1312 on 25 January. The Food & Beverage Questionnaire showed that the employee went to lunch at 1330 and had a snack at 2230 on 24 January. Medical classified the employee as a late reporter and disciplinary actions were taken.
On 24 March 2023, a non-food employee had AGE symptom onset at 0800 but did not report to medical until 1013. The timecard showed that the employee worked on 24 and 25 March. Medical classified the employee as a late reporter and disciplinary actions were taken.
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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. When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment. 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. 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.
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Item No.:
16
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Site:
Galley-Deck 4 Fish Prep Cold Storage Room #23
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Violation:
A plastic bin of salmon trimmings prepared on 07 May 2023 measured between 51F and 53F with a tip-sensitive thermometer. Staff immediately discarded the salmon trimmings. Additionally, a plastic bin of squid measured between 42F and 43F with a tip-sensitive thermometer. Staff immediately moved the squid to a blast chiller. After discussion outside the cold storage room, the inspector and staff returned to the cold storage room, shut the door, and measured the ambient temperature. The cooling fan was running during this time. The inspector's tip-sensitive thermometer measured the ambient temperature at 45.4F in the middle of the cold storage room and the thermometer by the door measured 48F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Buffet-Deck 8 Lido Market Distant Land Port Side
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Violation:
A container, which staff stated contained a mix of water and oil, was not labeled.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Buffet-Deck 8 Lido Market Distant Land Port Side
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Violation:
Tong handles were laying on top of bolognese rolls on a tray out for passenger consumption.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Buffet-Deck 8 Lido Market Homestead Port Side
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Violation:
Tong handles were laying on top of pears and apples in bowls ready for passenger consumption.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Deck 4 Fish Prep Cold Storage Room #23
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Violation:
The inspector's tip-sensitive thermometer measured the ambient temperature at 45.4F in the middle of the cold storage room with the cooling fan running and the thermometer by the door measured 48F. A plastic bin of salmon trimmings measured between 51F and 53F and a plastic bin of squid measured between 42F and 43F, both with a tip-sensitive thermometer. Both food items were prepared the day before on 07 May 2023.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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 Bakery/Pastry
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Violation:
The sealant on the front left side of the top stove was missing which created a seam and difficult to clean surface.
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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:
Galley-Deck 4 Warewash
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Violation:
Two large, black, serving trays were cracked with missing edge pieces, which created a difficult to clean surface. Staff immediately inspected all trays and discarded approximately ten trays.
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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:
Bar-Deck 5 Ocean
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Violation:
The bottom edge of the service bar countertop was chipped, and the sealant was peeling, which created a difficult to clean surface.
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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:
Pantry-4 Pinnacle
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Violation:
The stainless-steel, hollow legs from a previously removed coffee grinder remained mounted on the counter and created a difficult to clean surface.
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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.:
22
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Site:
Galley-Deck 4 Warewash
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Violation:
One of the two main flight-type warewash machines had a cracked final rinse booster and has been out of service since 10 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-Deck B Rack-Type Warewash
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Violation:
Twelve soiled plates were loaded onto a rack, which did not expose all surfaces to an unobstructed spray. The plates overlapped and touched other plates. The inspector discussed proper sanitization and the crew member immediately removed half of the plates from the rack.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
27
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Site:
Galley-Deck 4 Warewash
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Violation:
Two stainless-steel, rectangular plate covers that were previously cleaned and sanitized and stored in the clean area were soiled on the non-food contact surface with a sticky residue. Staff immediately removed the plate covers for rewashing.
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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.:
27
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Site:
Buffet-Deck 8 Lido Market Distant Land Port Side
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Violation:
The coffee machine's potable water line juncture at the handwashing sink counter was soiled.
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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.:
27
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Site:
Pantry-4 Pinnacle
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Violation:
The stainless-steel, hollow legs from a previously removed coffee grinder remained mounted on the counter and were soiled. The area was not in operation.
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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.:
27
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Site:
Bar-Deck 5 Explorations Cafe
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Violation:
Condensate collected on the walls and pipes in the technical compartment under the coffee machine sink.
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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.:
33
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Site:
Pantry-4 Pinnacle
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Violation:
Water puddles from an unknown source were on the deck between the ice machine and the coffee counter. The area was not in operation.
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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:
Buffet-Deck 8 Lido Market Homestead Port Side
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Violation:
The juncture between two deckhead panels above the hot breakfast items and bread had a gap and was soiled with a brown residue.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Pantry-4 Pinnacle
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Violation:
The bulkhead/deck coving strip and deck below the utility sink was soiled with an orange residue. The area was not in operation.
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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:
Provisions-Deck B Dry Stores Forward Port Side
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Violation:
The deckhead was missing a plug, which created a hole and difficult to clean surface above the cans of pizza sauce.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Deck 8 Lido Market Homestead Starboard
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Violation:
The fire damper above the flat top grill and oven was heavily soiled with more than a day's accumulation of a greasy residue.
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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:
Pantry-Deck 8 Seaview Bar Ice Machine
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Violation:
Water was pooling on the deck below the ice machine's continuously leaking backflow prevention device.
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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 4 Bakery/Pastry
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Violation:
The sealant on the bulkhead/equipment counter coving strip was in disrepair.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 4
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Violation:
The bulkhead/equipment coving strip behind the hot galley's flat top grill was not fully sealed to the equipment which created a gap and a difficult to clean surface.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Bar-Deck 5 Mix
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Violation:
The light intensity did not reach 110 lux. The lights for the bar area were not operational during the time of the inspection. The bar was not in operation.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. 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:
Bar-Deck B Officer
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Violation:
The light intensity on the countertop underneath the service counter measured 70 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
38
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Site:
Galley-Deck 8 Dive-In
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Violation:
A ladder was stored in a corner next to the cleaning locker. Staff immediately removed the ladder from the galley.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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