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Item No.:
08
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Site:
Potable Water-Engine Room Reverse Osmosis (RO) Line
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Violation:
The pipe striping on the RO production permeate line was striped incorrectly. The line was striped blue/green/blue before reaching the chlorine injection point.
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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.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Isolation
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Violation:
On 16 March 2023, a food employee experienced an onset of AGE symptoms at 0320 and reported to medical at 0500. The Food & Beverage Questionnaire showed that the employee went to breakfast at 0730, lunch at 1230 and dinner at 2100. It was confirmed that the employee did not have food delivered to their cabin. Medical classified the crew member as a late reporter and was given a warning.
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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. (4) 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.
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Item No.:
19
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Site:
Buffet-Deck 9 Lido Market Deli Station
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Violation:
Two sets of tong handles were touching veggie buns and a cheese board.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Galley-Deck 2 Pinnacle
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Violation:
The right ice machine had a piece of tape, which was heavily soiled, around the copper coils above the water recirculation bin.
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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. 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 2 Pastry
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Violation:
The counter-mounted mixer had two slotted fasteners in the food splash zone above the mixing bowl.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Deck 2
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Violation:
Stacked oven #3's door seal was in disrepair and water dripped from the bottom left corner of the door.
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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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Item No.:
21
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Site:
Galley-Deck 2 Coffee Counter
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Violation:
Four coffee machine mounting plates had circular indents which created a difficult to clean surface and were soiled with more than a day?s accumulation of coffee grounds.
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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. 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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Item No.:
21
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Site:
Preparation Room-Deck A
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Violation:
Cold room #32 had been out of order since 14 June 2022. Parts were expected to arrive soon.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment.
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Item No.:
21
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Site:
Galley-Deck 3 Coffee Station
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Violation:
Five plastic serving trays were chipped on their edges which created difficult to clean surfaces.
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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. 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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Item No.:
21
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Site:
Galley-Deck 9 Dive-In
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Violation:
The griddle's housing from the grease shoot to the front edge had a two-inch long seam from a previously welded crack 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. Ensure filters or other grease extracting equipment are designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
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Item No.:
21
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Site:
Galley-Deck A
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Violation:
The coffee machine's mounting plate had a circular indent which created a difficult to clean surface.
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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. 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 3 Potwash
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Violation:
The hood-type potwash machine's plastic hand knob holding the spray arms were soiled with an orange residue. The machine was not in operation at the time of inspection.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 2 Warewash
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Violation:
The flight-type warewash machine was out of order due to a known leak. A work order was submitted on 06 May 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 2 Warewash
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Violation:
The rack-type warewash machine's housing was warped at the top of the wash tank's door frame which allowed steam to escape and condensate to collect on the machine.
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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-Deck 2 Pastry
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Violation:
The undercounter warewash machine had been out of order since 30 December 2022.
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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 2 Pinnacle Warewash
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Violation:
The rack-type warewash machine's housing was warped at the top of the wash tank's door frame which allowed steam to escape and condensate to collect on the machine. Additionally, water from the rack-type warewash machine was continuously dripping from the wash tank below the machine and pooling on the deck.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment.
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Item No.:
26
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Site:
Galley-Deck 2 Ice Machine
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Violation:
The right ice machine had a piece of tape, which was heavily soiled, around the copper coils above the water recirculation bin.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. 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:
Galley-Deck 2 Coffee Counter
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Violation:
Four coffee machine mounting plates had circular indents which were soiled with more than a day's accumulation of coffee grounds. The area was 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 3 Ocean
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Violation:
The back bar display shelves with alcohol bottles had more than one day's accumulation of dust.
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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.:
29
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Site:
Pantry-Deck 3 Wine
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Violation:
The water temperature at the handwashing sink closest to the entrance measured 128F with a tip-sensitive thermometer with +/- 0.9F accuracy.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Galley-Deck 3
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Violation:
The main toilet room door and first stall door were not tight-fitting when self-closing. The door caught on the door frame and remained open one inch.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
31
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Site:
Bar-Deck 2 Pinnacle
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Violation:
Two spray bottles of chemical sanitizer were stored under the bar countertop hanging from a glass-rack trolley.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Galley-Deck 3 Potwash
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Violation:
The sanitizing compartment label on the bulkhead was attached to the bulkhead with tape which was pealing and created a difficult to clean surface.
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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.
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Item No.:
33
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Site:
Galley-Deck A
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Violation:
The silicone profile strip behind the fryers at the bulkhead/equipment juncture was in disrepair.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Galley-Deck 2 Hot Galley
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Violation:
The deckhead speaker's cover plate had a loose fastener which created a difficult to clean gap between the cover plate and the deckhead.
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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.
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Item No.:
33
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Site:
Galley-Deck 2 Pinnacle
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Violation:
The bulkhead/equipment juncture behind the flat top grill and grooved grill was in disrepair. The sealant was peeling which created a difficult to clean surface and the profile strip was bent which created a gap.
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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.:
33
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Site:
Galley-Deck 2 Room Service
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Violation:
The deckhead hatch in the walkway across from the room service pantry had two fasteners that were corroded and not sealing the hatch flush to the deckhead. Additionally, there was an unknown blue liquid on the hatch.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
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Item No.:
33
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Site:
Galley-Deck 2 Hot Galley
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Violation:
Condensate collected in the exhaust hood for stacked oven #5 and was dripping from the back left corner of the oven's housing and pooling on the deck.
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Recommendation:
Ensure decks/bulkhead/deckheas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 2 Hot Galley
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Violation:
Water was dripping from an unknown source above the deckhead and pooling on the deck and around the utility sink next to stacked oven #2.
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Recommendation:
Ensure decks/bulkhead/deckheas are cleaned as often as necessary
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Item No.:
33
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Site:
Galley-Deck 2 Hot Galley
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Violation:
Water was dripping from the bottom left corner of stacked oven #3's door and pooling on the deck.
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Recommendation:
Ensure decks/bulkhead/deckheas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck A
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Violation:
Condensate collected on the deckhead and inside the exhaust vent hood above the oven and tilting pan. The area was in operation, but no food was impacted.
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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 9
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Violation:
The silicone on the bulkhead above and to the right of the oven was in disrepair which created a gap in the bulkhead.
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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.:
34
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Site:
Galley-Deck 3 Steam Table 2
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Violation:
The bain marie's water supply pipe in the technical compartment was in disrepair and leaking water into the drain below.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Pantry-Deck 3 Ocean
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Violation:
The utility sink's faucet was leaking and dripping into the sink.
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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 2 Pinnacle Warewash
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Violation:
Water from the rack-type warewash machine was continuously dripping from the wash tank below the machine and pooling on the deck.
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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.:
37
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Site:
Galley-Deck 2 Pinnacle Warewash
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Violation:
Condensate collected on the inside of the exhaust hood vent and deckhead above the rack-type warewash machine on the soiled side.
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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.
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Item No.:
37
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Site:
Galley-Deck 2 Hot Galley
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Violation:
Condensate collected in the exhaust hood for stacked oven #5 and was dripping from the back left corner of the oven's housing and pooling on the deck.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. 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.
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Item No.:
37
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Site:
Galley-Deck A
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Violation:
Condensate collected on the deckhead and inside the vent hood above the oven and tilting pan. The area was in operation, but no food was impacted.
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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.
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Item No.:
37
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Site:
Galley-Deck 2 Warewash
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Violation:
Condensate collected on the rack-type warewash machine's housing above the wash tank's door frame.
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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.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guard Starboard
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Violation:
The rat guard on the starboard forward mooring line had an opening where the guard didn't fully protect entry from pests.The rat guard was corrected and verified before the closing of the inspection.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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