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Item No.:
08
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Site:
Potable Water-Tank Maintenance Record
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Violation:
The tank condition report for 22 April 2023 indicated the interior coating was incorrectly labeled as a different product.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
08
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Site:
Potable Water-Striping - Deck 00 Compartment 18 Portside
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Violation:
Potable water lines (hot and cold) to the high pressure washing unit located inside 'FD 00 6 012 HPP' were not striped as potable water prior to the backflow prevention devices. This was corrected before the end of the inspection.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
08
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Site:
Potable Water-Deck 8 FZ 2 - Forward - Fire Door 00-6-012 HPP
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Violation:
The air gap under the relief vent to the cold water reduced pressure zone 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.:
11
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Site:
Medical-AGE Log - Crew Late Reporting
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Violation:
During voyage from 28 April to 08 May 2023, a nonfood worker experienced acute gastroenteritis (AGE) symptoms at 2200 on 03 May but did not report to medical until 0840 on 04 May. Additionally, during voyage from 04 to 12 April 2023 a food employee experienced AGE symptoms on 04 May at 1225 did not report to medical until 1330. This employee continued to work after becoming symptomatic. A food assessment was not available for this crew member. Disciplinary action was taken in both instances.
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Recommendation:
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. 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.:
21
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Site:
Galley-Deck 4 - Bakery
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Violation:
The top surface of the dough mixing lid was cracked, creating 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.
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Item No.:
21
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Site:
Buffet-Deck 14 Windjammer
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Violation:
The sealant was either missing or rough making it hard to clean on the countertop surfaces of the following areas: the hot plates at international flavors, fruit station around the cold well, and salad station around the cold well.
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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 - Dishwash Area
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Violation:
The blue curtain in the final sanitizing rinse compartment was frayed on the sides.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Deck 3 and 4
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Violation:
In both the deck 3 and 4 main galleys, the starboard conveyor dishwash machines were out of service for approximately two months. No spare blower and extraction fans were available. A work order was placed. Spare parts are expected to arrive on 3 July 2023.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
26
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Site:
Buffet-Deck 14 Windjammer - Beverage Station Portside
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Violation:
The juice dispenser was soiled with more than a day's worth of debris on the food splash area.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Deck 14 Windjammer - Beverage Station Starboard Side
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Violation:
The coffee machine was soiled with more than a day's worth of food debris on the steamer nozzle.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Other-Engine Control Room - Coffee Station
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Violation:
Old coffee residue, coffee beans, and apparent mold was on the bottom of the storage shelving where the coffee machine's drain line penetrates. This area was cleaned and sanitized.
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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 8 - Fire Zone 2 - Forward
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Violation:
The handwash sink measured above 122°F with the inspector's thermometer. The temperature could not be adjusted by the user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
29
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Site:
Preparation Room-Deck 2
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Violation:
In the first (front) room, both handwash station's water temperatures measured 125°F. The user could not adjust the temperatures.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
29
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Site:
Galley-Deck 3 - Grand Galley Portside
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Violation:
Next to the hot holding units the handwash station's water temperature measured 122°F. The temperature could not be adjusted.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
29
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Site:
Galley-Deck 3 - Pantry
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Violation:
The handwash station's water temperature measured 127°F. The user could not adjust the temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
29
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Site:
Galley-Deck 3 - Potwash
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Violation:
The handwash station's water temperature measured 129°F. The user could not adjust the temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
33
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Site:
Galley-Deck 4
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Violation:
The lock was missing on the door leading to cold room #53.
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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:
Other-Deck 4 - Sorrento / Cafe Promenade
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Violation:
At the end of the pizza preparation counter, the handwash station's faucet continuously dripped.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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