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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The underlying illness column was blank for one crew member on voyage 6313 and one guest on voyage 6312.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording. Comments may also be added to the log in this column after the information about underlying illness.
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Item No.:
07
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Site:
Potable Water-Disinfection Records
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Violation:
A non-testable backflow prevention device for the plastic shredding machine on deck 4 was replaced on 13 February 2023. There was no record that the device was disinfected prior to installation. Staff stated they disinfect all backflow prevention devices prior to installation.
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Recommendation:
Clean, disinfect, and flush potable water tanks and all affected parts of the potable water distribution system with potable water: (1) before being placed in service; (2) before returning to operation after repair, replacement; or (3) after being subjected to any contamination, including entry into a potable water tank. If any work is done during dry docks and wet docks to the potable water distribution system and piping system that affects a potable water tank(s), clean and disinfect the affected potable water tank(s). Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis
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Violation:
There was an insufficient air gap between the reduced pressure zone assembly's atmospheric vent and the top of the drain catch basin for the reverse osmosis unit.
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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.:
08
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Site:
Housekeeping-Pantry 12443
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Violation:
The ice machine's chilled water lines were not identified.
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Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Medical Ward 2
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Violation:
The shower's backflow prevention device was continuously dripping from the atmospheric vent indicating possible malfunction.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Sabatini's
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Violation:
A bolt was threaded into the atmospheric vent of the double check valve backflow preventer for the counter mounted combination oven. The bolt was removed.
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Recommendation:
Maintain backflow prevention devices in good repair. Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
A nonfood employee had an onset of AGE symptoms at 1100 on 29 June 2023 and reported to medical at 1429. They were not working while symptomatic.
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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; (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.
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Item No.:
14
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Site:
Galley-Horizon Court - Dishwash
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Violation:
Two crew members working in this area were wearing string bracelets around their wrists.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food. Ensure food employees wear a clean uniform or apron to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
16
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Site:
Buffet-Horizon Court Starboard Omelet Station
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Violation:
The consumer advisory on the posted sign at this station was written in tiny font and difficult to read. Additionally, the lower section of the advisory was blocked by the stand supporting the sign. This was corrected.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Galley-Deck 5 - Garde Manger
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Violation:
The cooling log record for Vegetable Taurine prepared and cooled on 11 August indicated a starting temperature of 132.3F when the cooling process began. The log was signed off by a supervisor.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
17
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Site:
Buffet-Horizon Court Beverage Stations - Time Control Plans
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Violation:
Refrigeration units identified on the time control plan were not physically labeled as such. This was corrected.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
19
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Site:
Buffet-Deck 4 - Officer Mess
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Violation:
A container of brown sugar out for self-service did not have a self-closing lid and was not stored underneath a sneeze shield.
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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).
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Item No.:
19
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Site:
Buffet-Deck 4 - Crew Mess
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Violation:
A container of bread rolls out for self-service did not have its own serving utensil.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Provisions-Deck 4 - Poultry Freezer
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Violation:
Ice accumulated on the outside of a box containing whole young chicken. According to staff, this was moisture from rain during provisioning earlier in the day. Additionally, the top of another box of chicken was ripped open exposing the bare skin of a frozen chicken.
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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; (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.
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Item No.:
20
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Site:
Galley-Deck 5 - Meat Preparation
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Violation:
Two thick, white cutting boards were pitted and scored from meat tenderizing processes. The boards were sent to be shaven.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Galley-Deck 9 - Bell Box
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Violation:
Two counter-mounted espresso machines each had four tiny slotted screws on the underside of the dispensing nozzles that were located in the food splash zone. These recessed areas were soiled with old coffee residue of more than a day's accumulation.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
22
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Site:
Galley-Deck 6
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Violation:
The potwash machine has been out of order since 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-Horizon Court - Dishwash
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Violation:
The final sanitizing rinse pressure for the in-use flight-type dishwasher was inadequate when examined. The final sanitizing rinse nozzles only produced narrow streams of water.
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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 9 - Bell Box Dishwash
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Violation:
The electronic temperature display for the in-use conveyor dishwash machine indicated a wash temperature of 160F, however, manual readings of the tank with thermometers measured 175F. The gauge was re-calibrated.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 5 - Potwash
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Violation:
Final sanitizing rinse pressure for the in-use hood-type potwash machine only reached values between 15-18 psi on the unit's display gauge during multiple cycles. The unit's data plate indicated 20 psi is required. This was eventually corrected.
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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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
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Item No.:
22
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Site:
Galley-Deck 4 - Potwash
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Violation:
Multiple large metal pans were stacked vertically inside the hood-type potwash machine preventing the surfaces from receiving adequate spray from all cycles.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
26
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Site:
Galley-Deck 9 - Bell Box
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Violation:
Two counter-mounted espresso machines each had four tiny slotted screws on the underside of the dispensing nozzles that were located in the food splash zone. These recessed areas were soiled with old coffee residue of more than a day's accumulation.
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Recommendation:
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-Horizon Court - Dishwash
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Violation:
Condensate collected on the deckhead above the soiled entry side of the flight-type dishwash machine and dripped from the edge of the exhaust hood overhnag onto the deck and side of the dishwash machine.
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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.:
33
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Site:
Galley-Horizon Court - Deck 12
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Violation:
Water was dripping from the edge of the exhaust hood overhang above the right combination oven and landed on the deck below.
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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-Horizon Court - Dishwash
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Violation:
Condensate collected on the deckhead above the soiled entry side of the flight-type dishwash machine and dripped from the edge of the exhaust hood overhnag onto the deck and side of the dishwash machine.
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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 4 - Dishwash
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Violation:
A deckhead hatch above the ice machine was open. According to the crew member in the area, no work had been done inside the hatch in over a week.
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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:
Food Service General-Decks
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Violation:
Deck tiles were cracked and/or deck grouting was missing or recessed in multiple food areas of the vessel. This including the following areas: Deck 12 Galley, Bell Box, Bakery, Deck 5 Hot Galley, and Officer Mess Pantry.
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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.:
36
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Site:
Buffet-Horizon Court - Amuleto Waiter Station Starboard
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Violation:
Two deckhead lights were not functioning above the station resulting in less than 220 lux of light required for cleaning purposes.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Buffet-Horizon Court Starboard Beverage Station
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Violation:
A deckhead light above the right ice/water unit was not funtioning and resulted in less than 220 lux of light at the dispensing area. This was corrected.
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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.
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Item No.:
36
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Site:
Galley-Deck 6 - Pastry
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Violation:
The light intensity could not be raised to 110 lux along the left side of the newly installed 'shock fridge.'
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Dining Room-Provence & Bordeaux Waiter Stations
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Violation:
The light intensity at multiple waiter stations throughout the dining rooms could not be raised to 220 lux of light for cleaning purposes. Several waiter stations measured less than 100 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
37
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Site:
Galley-Horizon Court - Dishwash
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Violation:
Condensate collected on the deckhead above the soiled entry side of the flight-type dishwash machine and dripped from the edge of the exhaust hood overhnag onto the deck and side of the dishwash machine.
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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.
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Item No.:
39
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Site:
Pantry-Horizon Court - Amuleto
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Violation:
One small fly was near the entrance to this bar 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-Horizon Court - Amuleto Waiter Station Starboard
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Violation:
More than 10 small flies were on surfaces at this waiter station located behind the service counter. The flies were on the waiter station counter, back bulkhead, near the deck, and deckhead above. No food was impacted at the time of the finding.
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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 9 - Bell Box
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Violation:
Two small flies were near the soiled drop-off dishwash counter.
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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-Horizon Court - Deck 12
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Violation:
One small fly was seen 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:
Galley-Deck 4 - Dishwash
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Violation:
One tiny fly was near the ice machine located in this 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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