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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
During voyage #418, a nonfood employee had an onset of AGE symptoms at 0900 on 7 July 2023 and did not report to medical until 1220 later that day. Timecard records indicated this individual was working during this time. Disciplinary action was noted.
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Recommendation:
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. 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.
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Item No.:
37
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Site:
Galley-Windjammer Warewash
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Violation:
An excessive amount of condensate accumulated on the deckhead air conditioning vents between the two flight-type warewash machines. Condensate was seen dripping from one of the vents and falling on the deck below.
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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 ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads.
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Item No.:
30
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Site:
Dining Room-Windjammer Portside Passenger Handwash Station
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Violation:
The soap dispenser for the far-right passenger handwash station was in disrepair.
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Recommendation:
Provide a handwashing station with: a handwash sink with hot and cold water, soap dispenser, and single-use paper towel dispenser.
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Item No.:
19
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Site:
Buffet-Windjammer Portside Salad Station
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Violation:
The serving spoon handle for the parmesan cheese was laying on top of the cheese. A passenger was observed picking the serving spoon out of the cheese and using it. The food item was discarded after the inspector brought this to the attention of the crew.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. 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.
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Item No.:
30
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Site:
Buffet-Windjammer Portside Salad Station
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Violation:
The employee handwash station had excessive food debris in the sink and near the faucet.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
27
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Site:
Buffet-Windjammer Portside Condiment Station
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Violation:
Old food debris and a hair was on the condiment (e.g., oil, hot sauce) stand.
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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.:
21
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Site:
Buffet-Windjammer Countertops
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Violation:
Thick sealant around the hot plates was peeling and/or missing in several areas throughout the buffet area, making the area difficult to clean. Additionally, several countertops were in disrepair (i.e., chipped and cracked) throughout the buffet area.
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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.:
33
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Site:
Food Service General-Windjammer Decks
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Violation:
Deck tiles, deck tile grouting, deck coving, and concrete decks throughout the Windjammer buffet area and galley were in poor repair, missing, or recessed.
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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-Windjammer Warewash
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Violation:
An excessive amount of condensate accumulated on the deckhead air conditioning vents between the two flight-type warewash machines. Condensate was seen dripping from one of the vents and falling 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.:
22
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Site:
Galley-Windjammer Warewash
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Violation:
In the in-use flight-type dishwash machine, the water pressure for the final sanitizing rinse was insufficient, which caused an inadequate final sanitizing rinse spray pattern.
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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-Windjammer Warewash
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Violation:
Excessive food debris was in the wash and final sanitizing rinse tanks of the in-use flight-type dishwash machine.
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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). Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
12
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Site:
Galley-Windjammer Ice Machine
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Violation:
The technician that was opening the ice machine was observed removing the ice deflector panel without re-washing his hands or putting on gloves.
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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; and 2) Before putting on gloves for working with food or clean equipment and between glove changes.
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Item No.:
16
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Site:
Buffet-Starboard Ice Cream Machine
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Violation:
The temperature for the chocolate ice cream, a potentially hazardous food item, in the right-side machine measured 53F with the inspector's tip-sensitive food thermometer and 51F with the crew's thermometer. The ice cream was previously refrigerated and had been immediately placed in the machine at 1415. The temperature of the chocolate ice cream was taken at 1445.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
22
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Site:
Galley-Main Bites Pantry
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Violation:
A loose pipe connected to the undercounter dishwash machine was leaking and water was pooling on the deck.
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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.:
33
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Site:
Galley-Main Bites Pantry
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Violation:
A loose pipe connected to the undercounter dishwash machine was leaking and water was pooling on the deck.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
39
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Site:
Bar-Pool Bar
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Violation:
One large fly was in the worker-side of the bar 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.:
29
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Site:
Bar-Sand Bar
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Violation:
The water at the handwash sink measured 122F when measured 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 38C (100F) 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 49C (120F).
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Item No.:
26
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Site:
Bar-Sand Bar
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Violation:
Several plastic cups with old food residue on them were stored on a tray in the cleaned and sanitized 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.:
33
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Site:
Galley-Wonderland
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Violation:
Sealant was peeling and hanging down from the deckhead near the fire shutter door for the grill/stovetop.
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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.:
39
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Site:
Galley-Wonderland
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Violation:
One fly was in the galley.
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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.:
26
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Site:
Galley-Wonderland
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Violation:
Black debris was in the recirculation tray of the ice machine.
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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.:
34
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Site:
Galley-Chops Grille Warewash
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Violation:
Water was dripping from a pipe behind the spray sink and was pooling on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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Site:
Galley-Chops Grille Warewash
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Violation:
Water was dripping from a pipe behind the spray sink and was pooling on the deck.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
30
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Site:
Other-Food Service Toilet Room
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Violation:
The waste receptacle in the women's toilet room between Chops Grille and Park Cafe was full and several paper towels were on the deck.
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Recommendation:
Keep handwashing facilities clean.
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Item No.:
26
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Site:
Galley-Sabor Taqueria Ice Machine
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Violation:
Peeling tape and tape residue was on the ice deflector panel. A black substance that could be removed with an alcohol swab was on the tape residue.
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Recommendation:
Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
12
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Site:
Galley-Johnny Rockets
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Violation:
A crew member was observed touching raw hamburger with his gloved hands and then picking up utensils that were shared with other crew without changing gloves.
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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) When switching between working with raw food and working with ready-to-eat food.
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Item No.:
27
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Site:
Pantry-Deck 4
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Violation:
There was an accumulation of black residue on the door gasket for the milk dispenser connected to the coffee 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.:
41
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Site:
Housekeeping-TT Deck - Chemical Filling Station
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Violation:
The test strip indicator did not change color when measuring the disinfectant concentration from the metered connection. This bottle of disinfectant was found to be empty. A log indicated a measurement taken earlier in the day was at an acceptable level. Staff stated this chemical station was used to supply disinfectant for the ship's public areas.
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Recommendation:
Ensure disinfectants are available for use at all times and are maintained at concentration levels as required by the manufacturer.
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Item No.:
41
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Site:
Children Area-Adventure Ocean
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Violation:
Six spray bottles of disinfectant were selected at random from the child center's allotment of approximately 20 bottles. The concentration of each bottle was measured with indicating test strips which found concentrations ranging from 3,000 ppm to more than 5,000 ppm. According to the ship's Outbreak Prevention and Response Plan (OPRP), concentration ranges are to be between 800 ppm and 1200 ppm at the ship's current OPRP operating range. These spray bottles had a fill date of 22 August (day of inspection) and staff stated they were filled by the housekeeping team at the TT deck filling station. The disinfectant in the bottles is used to disinfect commonly touched surfaces in the nursery and the five year old and under rooms. These bottles were removed from the child activity center and housekeeping recalibrated the disinfectant metered connection in the TT deck chemical filling station.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
36
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Site:
Other-Ice Machine - Near Crew Cabin 42801 - Fire Zone 8
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Violation:
The deckhead light above this crew ice machine located off the I-95 corridor was not working resulting in less than 110 lux of light behind and to the left of the deck-mounted ice machine.
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Recommendation:
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.:
33
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Site:
Other-Deck 4 Water Filling Station - Portside Forward
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Violation:
The water filling station/water fountain at this location did not have coving at the deck/bulkhead juncture at a minimum of 600 millimeters (24 inches) measured from the unit's dispensing nozzle(s).
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
26
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Site:
Galley-Deck 3 Hot Serving Line
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Violation:
Approximately 15 previously cleaned and sanitized plate covers were soiled with dried food residue.
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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.:
39
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Site:
Galley-Deck 3 Portside Beverage Station
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Violation:
One fly was near the beverage station. Pest management was called immediately.
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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.:
22
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Site:
Galley-Deck 3 Flight-type Dishwash AVO #626449
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Violation:
The flight-type dishwash machine was out of service as of 22 August 2023 due to the final sanitizing rinse temperatures being out of range.
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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.
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Item No.:
22
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Site:
Galley-Deck 3 Potwash
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Violation:
The rinse solution in the three-compartment sink had a cloudy solution and one fly was in the solution as well.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Galley-Deck 3 Ice Machine Starboard
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Violation:
The ice machine deflector panel had black residue on the food splash surface area. A crew member was able to wipe off the residue with his glove. The machine was placed out of service to be cleaned and sanitized.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Galley-Deck 3 Dishwash Area
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Violation:
A heavy amount of water accumulated on the deck underneath the dishwasher machines.
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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.:
12
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Site:
Galley-Deck 4 Bakery
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Violation:
A crew member who was handling dough at the bread sheeter had readable ink on the palms of their hands. The crew member immediately washed their hands.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms with a cleaning compound in a handwashing sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water, paying particular attention to the areas underneath the fingernails and between the fingers.
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Item No.:
22
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Site:
Galley-Deck 3 Potwash
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Violation:
An excessive amount of soiled ware accumulated on soiled drop-off shelves and on additional cart racks used to handle the excessive ware. This included more than ten rows of mixed trays, plastic bins, and utensils stacked to the deckhead.
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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.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis Unit #3
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Violation:
The air gap below the reduced pressure zone relief vent was insufficient. The crew immediately corrected, and the inspector verified the corrections.
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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.:
21
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Site:
Other-Deck 2 - Engine Control Room Coffee Station
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Violation:
The stainless steel on the countertop needed to be coved, as this area is considered a food area. The crew stated that they will start a work order.
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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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