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Item No.:
01
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Site:
Medical-Acute Gastroenteris (AGE) Reporting
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Violation:
The review of the last five voyages found that the total number of passenger and/or crew reported in 24-hour and 4-hour reports was different than what was on the AGE logs.
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Recommendation:
The total number of passengers and crew on AGE reporting should be the same as on the AGE log.
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Item No.:
08
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Site:
Potable Water-Bunkering Dosing Station
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Violation:
The air gap for the bunkering drain line was not on the air gap list in the cross-connection control plan.
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Recommendation:
Update the cross-connection control program.
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Item No.:
08
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Site:
Potable Water-Deck 1 - Changing Room
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Violation:
The backflow prevention device behind washer #3 was continuously leaking. Corrections started 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:
Potable Water-Deck 1
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Violation:
The backflow preventer for the drinking fountain in front of the butcher preparation room was continuously leaking.
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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-Windjammer Coffee Station
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Violation:
A heavily leaking backflow prevention device was in the undercounter compartment beneath the coffee machine.
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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-Portside Coffee Station
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Violation:
Two backflow prevention devices (one for the ice machine and one for the juice machine) were constantly dripping and water was pooling on the countertop.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
12
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Site:
Galley-Ice Machines
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Violation:
During three inspections of separate ice machines (starboard coffee station, portside coffee station, and Lido galley), the same technician attempted to remove the inside cover of the ice making area without putting on gloves or washing hands again. Each time the inspector and a manager stopped and corrected the technician, while explaining the importance of hygienic practices and food safety.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After handling soiled equipment or utensils; (2) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (3) Before putting on gloves for working with food or clean equipment and between glove changes; and (4) After engaging in other activities that contaminate the hands.
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Item No.:
12
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Site:
Bar-Deck 11 - Pool Bar
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Violation:
A bartender was serving drinks to passengers and taking the passengers? cell phones to the back of the bar, returning the cell phones to the passengers, then serving more drinks. This process was completed without the bartender washing their hands. Managers explained that the bartenders are not supposed to take passengers? cell phones. It was further explained that the reason was to bill the customer for the drinks before the passengers received their identification card.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After handling soiled equipment or utensils; (2) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; and (3) After engaging in other activities that contaminate the hands.
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Item No.:
13
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Site:
Galley-Food Safety Knowledge
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Violation:
There were documented instances where crew knowledge could be increased to improve food safety practices. For example, (1) bartenders should not be taking passenger's cell phones then serving drinks without handwashing, (2) food equipment should not be stored in fan rooms, (3) food should not be stored inside technical spaces, (4) crew working with ice machines should wash hands before touching food contact surfaces, (5) the ice machine deflector panel with a hair should have been sent to wash and sanitize before putting it back without the inspector asking for this, and (6) crew should know well when food is on time or temperature control (e.g. when crew were unsure about the solution at the pool ice cream station).
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands.
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Item No.:
16
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Site:
Buffet-Suite Lounge
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Violation:
The temperature-controlled milk for the espresso machine measured 44°F by the inspector's thermometer.
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Recommendation:
Ensure refrigerated, potentially hazardous, ready-to-eat food ingredients or a portion of a refrigerated, potentially hazardous, ready-to-eat food that is subsequently combined with additional ingredients or portions of food retains the date marking of the earliest or first-prepared ingredient.
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Item No.:
18
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Site:
Galley-Chops Grille
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Violation:
In the left-side reach-in time control refrigerator, a tray of butter/almond milk/juice, was stored underneath a tray of cracked fresh raw eggs, and sliced melon.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Buffet-Windjammer Coffee Station
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Violation:
One large cardboard box of sweetener was stored directly underneath of a leaking backflow prevention device in the undercounter compartment beneath the coffee machine. The backflow prevention device was constantly leaking, which caused the cardboard box of sweetener to be wet. The box of sweetener was immediately discarded. Additionally, there were two additional cardboard boxes of sweetener stored on the right-side of this technical space.
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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. Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed.
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Item No.:
21
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Site:
Galley-Tilting Pans
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Violation:
There was gap on the back of the tilting pan handles. Crew sealed the gaps.
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Recommendation:
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:
Buffet-Hot Line
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Violation:
The light covers over the hot line were missing numerous screws throughout the buffet, which caused the area to be difficult to clean.
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Recommendation:
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-Pool Bar
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Violation:
The ice chest lid was heavily warped.
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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.
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Item No.:
22
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Site:
Galley-Main Dishwash
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Violation:
Two of the rinse spray nozzles were clogged with food debris.
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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-Main Dishwash
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Violation:
The wash pan drain was heavily soiled with food debris. The crew cleaned the drain pan.
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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.:
24
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Site:
Galley-Chops Grille
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Violation:
The concentration of the sanitizer solution was greater than 200 ppm. Corrections started immediately.
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Recommendation:
Ensure sanitizing solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Galley-Deck 5 - Sorrento's
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Violation:
The in use flight type dishwashes final sanitizing rinse was not working. The temperature recorded by the inspector using their thermometer was 148°F and 147°F. The crew took the machine out of service and started repairs.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine.
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Item No.:
26
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Site:
Galley-Deck 4 - Main Galley Coffee Station
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Violation:
The previously cleaned coffee machine beside ice machine B was soiled with food debris.
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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:
Galley-Deck 5 - Sorrento's
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Violation:
The ice machine had pink debris above the evaporator in the food contact area. The machine was taken out of service to be cleaned and sanitized.
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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:
Galley-Deck 5 - Cafe Promenade
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Violation:
The ice machine had black debris on the deflector panel in the food contact area. The machine was taken out of service to be cleaned and sanitized.
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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:
Bar-Deck 5 - Champagne Bar
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Violation:
The ice machine had black debris on the deflector panel in the food contact area. The machine was taken out of service to be cleaned and sanitized.
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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-Windjammer Coffee Station
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Violation:
There was a hair on the inside deflector panel of the ice machine. After the inspector informed the technician to wash and sanitize the panel before replacing it, the technician put the panel back on the ice machine without sending the panel for cleaning and sanitizing first. The inspector and manager informed the technician for a second time to remove the panel and take it for cleaning and sanitizing.
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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:
Buffet-Portside Coffee Station
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Violation:
Two backflow prevention devices (one for the ice machine and one for the juice machine) were constantly dripping and water was pooling on the countertop.
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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.:
28
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Site:
Pantry-Viking Crown
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Violation:
Two previously cleaned and sanitized plates were wet nested. Water was dripping from the plates when placed upright. The plates had been washed the night before the inspection.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store cleaned equipment and utensils: (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.:
28
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Site:
Ventilation-Deck 2 - Fan Room 2.1
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Violation:
Several out-of-service ice machines were stored between HVAC units. The ice machines and spare parts were stored here. There were also six ice scoops stored in a bucket on the deck.
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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). Do not store food equipment in HVAC rooms.
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Item No.:
30
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Site:
Buffet-Portside J-Line Handwash Station
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Violation:
There was a screw and lock on the handwash sink near the faucet.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Buffet-Starboard Hot Galley
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Violation:
Sealant was missing from the coving around two corners of the bulkhead. Additionally, stainless steel was missing from the immediate bulkhead above the coved section, exposing a difficult to clean material.
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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 5 - Main Galley
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Violation:
There was excessive condensate on the soiled side of the dishwash machine that dripped and pooled on the deck.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in warewashing areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Preparation Counter Sink
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Violation:
Water was constantly leaking from the faucet and pooling on the countertop.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Portside Hot Line Carving Station
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Violation:
The protective cover for a red heat lamp was peeling.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
39
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Site:
Bar-Olive & Twist
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Violation:
One fly was in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Pantry-Viking Crown
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Violation:
One fly was in the pantry.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Portside Soda Machine
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Violation:
One fly was near the soda machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Starboard Bussing Station
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Violation:
Four flies were near the trash cans.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Pantry-Deck 5 - Champagne Bar
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Violation:
A small fly was observed in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 4 - Main Galley Pantry
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Violation:
There was a small fly observed in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 3 - Main Galley Beverage Station
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Violation:
There was a small fly in the undercounter technical space below the sink.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 2 - Beverage Station
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Violation:
There were two small flies observed next to the ice machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Bar-Pool Bar Pantry
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Violation:
There was one fly in the pantry.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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