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Item No.:
29
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Site:
Buffet-Deck 10 Lido
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Violation:
The water temperature at the portside handwashing station did not reach the minimum temperature of 100F until 1 minute after turning the faucet on. The buffet was in operation at the time of the inspection. Remediation began immediately.
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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.:
27
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Site:
Buffet-Deck 10 Lido
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Violation:
The undercounter keg storage cabinet for the portside beer station was soiled with a black material on the cabinet base. Cleaning began immediately. The beer station was open for service during the inspection.
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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.:
08
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Site:
Buffet-Deck 10 Lido Beverage Station
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Violation:
The backflow prevention device for the coffee machine was in disrepair with the atmospheric vents blocked. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
28
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Site:
Bar-Deck 10 Blue Iguana
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Violation:
Nine previously cleaned plastic drink mixing bottle tops were stored unprotected at the outside bar. They were removed for cleaning.
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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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
08
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Site:
Buffet-Deck 10 Lido Beverage Station - Starboard Side
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Violation:
The backflow prevention device for the countertop juice machine was in disrepair with the 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:
Buffet-Deck 10 Lido Beverage Station - Starboard Side Aft
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Violation:
The backflow prevention device for the countertop ice/juice machines were in disrepair. The atmospheric vents were blocked. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
21
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Site:
Other-Deck 10 Seafood Shack
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Violation:
The plexiglass food protection shield was cracked making it difficult to keep clean. The shield was replaced during the inspection.
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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.:
28
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Site:
Other-Deck 10 Seafood Shack
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Violation:
Three previously cleaned cutting boards were stored on the outside preparation counter unprotected. This area was not in operation at the time of the inspection.
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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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
38
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Site:
Other-Deck 10 Outside Beverage Station - Aft
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Violation:
A dry bucket with a rag, and a mop head was stored next to a cleaning bucket with a small amount of water inside. Staff did not know what this was used for. The area was open at the time of the inspection.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
22
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Site:
Galley-Deck 10 Dishwash Area
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Violation:
Two left vertical spray nozzles on the sanitizing rinse manifold for the conveyor-type dishwashing machine did not have an effective spray pattern. Remediation began 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.:
21
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Site:
Galley-Deck 10 Beverage Counter - Center
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Violation:
The door mounted thermometer device for the countertop milk dispenser read an inside ambient air temperature of 25F; however, the inside portable device registered an ambient air temperature of 40F, but the milk temperature was measured at 35F. The refrigerator was recalibrated during the inspection.
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Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
28
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Site:
Galley-Deck 3 Potwash Area
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Violation:
As the inspector approached this area, 25 stacks of previously cleaned stainless-steel pans were stored wet-nested in the dry storage area.
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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.:
22
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Site:
Galley-Deck 3 Dishwash Area
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Violation:
Two portside vertically mounted sanitizing rinse spray nozzles for the flight-type dishwashing machine were not spraying in a fan-like manner. Remediation began 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.:
28
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Site:
Galley-Deck 3 Hot Line - Aft
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Violation:
Nine stacks of previously cleaned plate covers were stored wet nested on the service counter. Remediation began immediately.
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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.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
An Assistant Waiter had an onset of acute gastroenteritis symptoms on 21 April 2023 at 07:20 but did not report to the medical center until 09:00 that day. This food worker was working from 22:00 on 20 April to 08:50 on 21 April and went to the crew mess for breakfast at 07:25 on 21 April. A food assessment was conducted by the galley supervisor. This crew member received a written 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. 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft Pool and Main Pool
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Violation:
The water fill level for the beach was not effectively skimming.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
29
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Site:
Other-Recycling Center
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Violation:
The handwash station was blocked by several large plastic bins and was not easily accessible. This is a repeat finding from the previous inspections on 13 July 2019 and 22 February 2020.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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