|
|
|
Item No.:
01
|
|
Site:
Medical-24-Hour Report
|
|
Violation:
For voyage 990 (18 August to 30 August 2023), the total numbers of passengers and crew members reported were not the totals from the beginning of the voyage. The total numbers of passengers and crew members on the 24-hour report were 2,112 and 946, respectively. Based on the vessel's 'sailing letter,' the total numbers of the passengers and crew members at the beginning of the voyage were 2,122 and 949, respectively.
|
|
Recommendation:
Ensure the AGE report contains the total number of passengers and crew members on the cruise.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
For voyage 990 (18 August to 30 August 2023), the total numbers of passengers and crew members recorded on the log were not the totals from the beginning of the voyage. The total numbers of passengers and crew members on the AGE log were 2,148 and 923, respectively. Based on the vessel's 'sailing letter,' the total numbers of the passengers and crew members at the beginning of the voyage were 2,122 and 949, respectively.
|
|
Recommendation:
Ensure the AGE surveillance log includes a header containing the total number of passengers and the total number of crew. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on "date from").
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Log
|
|
Violation:
One page of nontestable backflow prevention devices on Deck 1 were recorded as having been last inspected on 1 June 2022. Staff advised this was a clerical error. All other records were up-to-date for the annual visual inspections.
|
|
Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually. Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Oceanview Cafe Fruits Station
|
|
Violation:
The serving tongs handle was touching sliced cantaloupe.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored in the food with their handles above the top of the food and the container.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Mess
|
|
Violation:
Two bottles on the buffet line were not identified with their contents. These were quickly identified and labeled as olive oil and red wine vinaigrette.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Oceanview Cafe Beverage Stations
|
|
Violation:
Three slotted fasteners were in the water dispensing chute of each ice/water machine.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are smooth and free of sharp internal angles, corners, and crevices. 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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Oceanview Cafe American Buffet Station
|
|
Violation:
Silicone was missing below the front edge of the hot plate on the worker side of the omelet serving station.
|
|
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.:
21
|
|
Site:
Buffet-Oceanview Cafe English Stations
|
|
Violation:
Silicone was missing below the front edge of the hot plate on the worker side of the boiled eggs location.
|
|
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.:
21
|
|
Site:
Buffet-Oceanview Cafe Bakery / Bar Pantry
|
|
Violation:
Electrical cords were resting on the counter below the coffee machine.
|
|
Recommendation:
Elevate the cords above the counter.
|
|
|
Item No.:
21
|
|
Site:
Galley-Oceanview Cafe Galley Hot Galley
|
|
Violation:
The label was peeling on the front of the right tilting kettle technical compartment.
|
|
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 nonabsorbent and smooth material.
|
|
|
Item No.:
21
|
|
Site:
Galley-Oceanview Cafe Galley Dishwash Area
|
|
Violation:
Below the handwash station, a large amount of silicone was used at the water line/bulkhead juncture. Also, there were gaps at this juncture.
|
|
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.:
22
|
|
Site:
Galley-Oceanview Cafe Galley Potwash
|
|
Violation:
Food debris was in some upper final sanitizing rinse spray nozzles of the hood-type potwash machine.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
25
|
|
Site:
Preparation Room-Deck 1
|
|
Violation:
A wet wiping cloth was in the cleaning locker.
|
|
Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Oceanview Cafe American Buffet Station
|
|
Violation:
Old food residue was in the seam below the front edge of the hot plate on the worker side of the omelet serving station.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Oceanview Cafe Chilled Stations
|
|
Violation:
Soiled serving tongs and used gloves were inside the undercounter compartment.
|
|
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:
Galley-Portside Dishwash Area
|
|
Violation:
Approximately 20 plates were turned upright and unprotected from contamination on a cart in the clean area. No crew were in the immediate area of this cart.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
38
|
|
Site:
Preparation Room-Deck 1
|
|
Violation:
Inside the cleaning locker next to the stairs, a red bucket was upright with a little amount of water inside.
|
|
Recommendation:
Ensure wash, rinse, and sanitize buckets or other containers stored with maintenance tools are inverted and nested.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Oceanview Cafe Chilled Stations
|
|
Violation:
Soiled serving tongs and used gloves were inside the undercounter compartment.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|