|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 11 Park Cafe
|
|
Violation:
The housing frame for the microwave had a gap above the door making this area difficult to clean. The gap was filled with food debris. This area had previously been cleaned.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 11 Park Cafe
|
|
Violation:
The housing frame for the counter top microwave oven had a gap above the door making this area difficult to clean. The gap was filled with food debris. This area had previously been cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 11 Park Cafe
|
|
Violation:
Two baskets filled with previously cleaned utensils were stored on top of the counter unprotected. This area was not open during the inspection.
|
|
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).
|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 11 Park Cafe
|
|
Violation:
The backflow prevention device for the coffee maker was in disrepair. The atmospheric vents were blocked. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 11 Thirst Station
|
|
Violation:
The backflow prevention device for the juice machine was in disrepair. The atmospheric vents were blocked. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 11 Windjammer Portside - Island B
|
|
Violation:
The portable countertop sneeze guard was not protective of the food stored underneath.The height of the sneeze guard was too tall and rested above the intersection plane of the average consumers mouth while at the buffet.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
21
|
|
Site:
Other-Deck 11 Windjammer Starboard Side - Beverage Station
|
|
Violation:
The countertop beverage dispensing machine was leaking water from beneath the machine and pooling on the countertop.
|
|
Recommendation:
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.
|
|
|
Item No.:
27
|
|
Site:
Other-Deck 11 Windjammer Starboard Side - Beverage Station
|
|
Violation:
The countertop beverage dispensing machine was leaking water from beneath the machine and pooling on the countertop. The area was in service at the time of the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
36
|
|
Site:
Other-Deck 11 Windjammer Starboard Side - Beverage Station
|
|
Violation:
Four deckhead mounted lights were not working. The light intensity ranged from 85 lux to 145 lux. Food was being served from this location. Remediation began immediately.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Other-Deck 11 Windjammer Portside - Beverage Station
|
|
Violation:
Three deckhead mounted lights were not working. The light intensity in the area ranged between 58 lux and 155 lux. Remediation began immediately.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 11 Windjammer Potwash
|
|
Violation:
The wash compartment water for the three compartment sink was soiled with food debris. The water was drained immediately.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 11 Windjammer Dishwash Station
|
|
Violation:
The warewash machine area had multiple racks of soiled utensils stored against the flight-type machine wash and final rinse compartments. These items were removed.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 11 Windjammer
|
|
Violation:
A bowl of red peppers used for display was stored un-protected and on the front buffet counter in reach of passengers at the buffet.The bowl of peppers did not have a sign designating them as ?display only.?
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 5 Main - Coffee Station
|
|
Violation:
The backflow prevention device for the countertop coffee dispenser was in disrepair. The atmospheric vents were blocked.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 4 Main - Hot Line
|
|
Violation:
The hot line had an excess amount of condensation on the back support bulkhead of the serving shelf above the bain marie station. No food was impacted.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. 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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 Main - Hot Line
|
|
Violation:
The hot line had an excess amount of condensation on the food splash area of the backsupport bulkhead above the bain marie station. No food was impacted.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 3 - Main
|
|
Violation:
The crew men's restroom serving this galley had a door that was not self-closing. Remediation began immediately.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 - Crew
|
|
Violation:
The combination oven had an excess amount of water dripping from the bottom of the door and pooling onto the deck.
|
|
Recommendation:
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Crew
|
|
Violation:
The combination oven had an excess amount of water dripping from the bottom of the door and pooling onto the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
23
|
|
Site:
Galley-Deck 3 - Crew Potwash
|
|
Violation:
The potwashing machine registered wash temperatures of 144F and 145F consistently. Staff stated this machine had been in use during the breakfast service period.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
01
|
|
Site:
Medical-24-Hour Routine Report
|
|
Violation:
The 24-hour and 4-hour reports did not state the total number of passengers and total number of crew at the beginning of the voyage. Voyage 22982 from 04 June to 11 June, the total passengers were 2460 and total crew were 856 at the beginning of the voyage per the acute gastroenteritis (AGE) surveillance log, but the 24-hour and 4-hour reports stated 2466 passengers and 844 crew. Voyage 22980 from 26 May to 04 June, the total passengers were 2473 and total crew were 847 at the beginning of the voyage per the acute gastroenteritis (AGE) surveillance log, but the 24-hour and 4-hour reports stated 2475 passengers and 827 crew.
|
|
Recommendation:
Ensure the AGE report contains the following: Total number of passengers and crew members at the beginning of the voyage.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
A restroom attendant worked while symptomatic. The crew member had an onset of AGE symptoms on 21 May 2023 at 1330, but did not report to medical until 1508. Disciplinary action occurred and was documented.
|
|
Recommendation:
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.
|
|
|
Item No.:
33
|
|
Site:
Housekeeping-Pantry FSD-03-5-003
|
|
Violation:
The sealant dislodged from the deckhead panels between the air supply vent and light, which created a difficult to clean gap.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|