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Item No.:
08
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Site:
Potable Water-Aft Starboard Bunker Station
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Violation:
A rolled bunker hose was placed on the deck while the bunker storage cabinet was being cleaned.
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Recommendation:
Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner.
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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
Distillate water piping directed to the distillate storage tanks for technical use was striped blue/gray/blue. This was observed after the reduced pressure zone (RPZ) assemblies at the two evaporators.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. 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.:
10
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Site:
Recreational Water Facilities-Crew Whirlpool Forward Port
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Violation:
Shock bromination records for this facility indicated the shocking procedure did not maintain above 10ppm for the entire hour on 7 October. The records showed shocking began at 0040 with a bromine level of 10.75ppm and the end bromine residual reading at 0140 was recorded as 9.74ppm.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal Accident Response
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Violation:
Disinfection records for a loose stool accident in the Plunge Pool on 7/26/2023 indicated 50ppm was not maintained for the required 5.1 hours. According to disinfection records, the process began at 1940 and chlorine levels were measured above 50ppm in three different locations. The end entry at 0100 indicated chlorine levels of 5.06ppm, 4.97ppm, and 5.03ppm at three different areas of the pool. When questioned, staff could not explain why the residual values were recorded at these low levels. Staff thought maybe it was a clerical error and the decimal was placed in the incorrect place, however, they stated they don't have a test kit that measures chlorine residual at levels this high.
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Recommendation:
Ensure a written or electronic record is made of all accidents involving fecal material or vomit. Ensure the record includes the name of the RWF, date and time of the accident, type of accident, response steps taken, and free residual halogen level and contact time reached during disinfection. For a fecal accident, ensure the record also includes whether the fecal material was formed or loose.
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Item No.:
11
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Site:
Medical-Late Reporter
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Violation:
On 9/7/2023, a food worker experienced diarrhea symptoms beginning at 0700 did not report to medical until 1800 later that day. Records indicated this individual worked during this time and had 16 episodes of diarrhea. A food assessment was conducted and disciplinary action was taken.
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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 the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
20
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Site:
Galley-Starboard and Portside Beverage Stations
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Violation:
All four soda machines had open holes in the food splash zone above each dispenser nozzle which made the area difficult to clean.
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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.:
21
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Site:
Galley-Bellbox
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Violation:
A large sticker was peeling on the left front-side of the toaster, making the area difficult to clean.
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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.:
21
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Site:
Bar-Princess Live Cafe
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Violation:
Multiple areas of the marble countertop were rough which made the area difficult to clean.
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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.:
21
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Site:
Galley-Deck 5 - Pastry
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Violation:
Across from the undercounter dishwash machine, silicone was missing in the seam on the marble counter top.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
27
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Site:
Buffet-Starboard and Portside Passenger Coffee/Water Stations
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Violation:
Debris was under the cover of the counter ice bin for both ice/water dispenser machines.
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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.:
30
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Site:
Buffet-Handwash Stations
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Violation:
A pink substance was on the tile grout at the back of each of the four handwash sinks near the counter/bulkhead juncture. The substance could be removed with a paper towel.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
31
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Site:
Housekeeping-Deck 9 - Isolation Pantry
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Violation:
A bottle of disinfectant was stored on a deck stand inside this pantry. Staff immediately removed the bottle from the food area.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
32
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Site:
Galley-Deck 6 - Hot Line
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Violation:
Food was in the uncovered handwash station waste container outside the hot galley across from the hot holding units.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 5 - Pastry
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Violation:
Outside the pastry near the hood washing system, the metal grommet on the handwash station drain line/bulkhead juncture was loose, exposing a large gap at the bulkhead.
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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-Bell Box
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Violation:
Steam emitted from the soiled side of the flight-type warewash machine and was not directed to the deckhead exhaust. This caused condensate to collect on the deckhead, bulkhead, and the exhaust hood overhang.
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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:
Buffet-World Fresh Market Buffet
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Violation:
Grease residue was on the inside plastic cover of the deckhead light above the grill where eggs were fried.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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-Galley Noodle Bar
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Violation:
Water pooled on the deck near the left side of the ice 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-Galley Noodle Bar
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Violation:
Water dripped from a deckhead seam near the condenser in walk-in refrigerator #62. A bucket was on the deck under the leak to catch the water.
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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, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Crowne Grill
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Violation:
Standing water was in the deck drain behind the ice machine.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 5
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Violation:
Braising pan #2 faucet was leaking water. According to staff, this issue has persisted since 9 August 2023. A work order was in place and read 'waiting spare parts.'
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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-VIP Lounge
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Violation:
Light intensity near the expresso machine and on the food portion of the buffet counter did not reach 220 lux. The lighting could not be adjusted.
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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.:
37
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Site:
Galley-Bell Box
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Violation:
Steam emitted from the soiled side of the flight-type warewash machine and was not directed to the deckhead exhaust. This caused condensate to collect on the deckhead, bulkhead, and the exhaust hood overhang.
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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 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.:
38
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Site:
Other-Deck 3 - Potwash / Biodigester Room
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Violation:
Four mops were stored wet and inside mop buckets which prevented proper drying.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Bar-Deck 5 - Piazza Bar
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Violation:
One fly was near the counter ice bin. The area was in operation during the inspection.
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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:
Other-Deck 5 - Officer Mess Pantry
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Violation:
One fly was near the ice machine and handwash station. The area was not in operation during the inspection.
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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-World Fresh Market - Port Beverage Station
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Violation:
One fly was in the technical space beneath the water dispenser of the portside passenger coffee/water station.
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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-World Fresh Market - Port Waiter Station
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Violation:
One fly was near the portside waiter station.
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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-World Fresh Market - Bakery Station
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Violation:
One fly was near the bakery station on the worker-side of the buffet.
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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-Catch Restaurant
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Violation:
One fly was in the galley's rotating door.
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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-Princess Live Cafe
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Violation:
One fly was on the worker side of the bar.
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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-Crowne Grill
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Violation:
One fly was near the grill.
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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-Bellbox
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Violation:
One small fly was near the grill 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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