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Item No.:
08
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Site:
Bar-Deck 16 Windjammer Cafe Portside
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Violation:
The air relief vents of the backflow prevention device for the juice machine were clogged with corrosion.
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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-Bunker Locker Portside Fwd. #0513
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Violation:
Potable water striping (blue/green/blue) was not on both sides of the bulkhead making it difficult to follow.
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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.
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Item No.:
08
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Site:
Potable Water-Bunker Locker Portside Aft #0709
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Violation:
Potable water striping (blue/green/blue) was not on both sides of the bulkhead making it difficult to follow.
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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.
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Item No.:
08
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Site:
Potable Water-Bunker Locker Starboard Side Fwd. #0574
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Violation:
A potable water line coupling was stored unprotected inside this locker.
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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.:
10
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Site:
Recreational Water Facilities-Whirlpool Spas
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Violation:
The water level at all whirlpool spas was not filled to the skim gutters.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
11
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Site:
Medical-Crew Reporting
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Violation:
A cook had an onset of acute gastroenteritis symptoms on 13 November at 1900 and did not report to medical until 2034. Before reporting to medical, he went to the crew mess at 1935. He was not working while symptomatic. He received a written warning for late reporting.
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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.
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Item No.:
19
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Site:
Provisions-Deck 1 - Egg Thaw Room
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Violation:
Two white boxes of bloody mary mix were saturated from dripping condensate from a deckhead hatch above. According to staff, the condensate was due to the system's defrost cycle.
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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.:
19
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Site:
Galley-Deck 5 - Dry Store #2458
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Violation:
A bulk container of flour was not labeled with the food identity. This was immediately corrected.
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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.
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Item No.:
21
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Site:
Galley-Deck 16 Windjammer
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Violation:
Three undercounter refrigerators and two standing refrigerator door gaskets were ripped and in disrepair. Crew stated they have issued a work order for the gaskets to be replaced.
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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.:
26
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Site:
Galley-Deck 5 - Pantry
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Violation:
Brown and white food debris was encrusted around the center push plate connector. The debris was removed with the end of the inspector's thermometer. The unit had been previously 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 4 - Bakery - Dough Molder
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Violation:
When opened, brown water leaked from the top of the dough molder onto the dough sheeter belt below. Staff immediately re-cleaned the area and was instructed to ensure the surfaces have adequately dried before closing the mold cover,
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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:
Galley-Deck 4 - Port Beverage Station
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Violation:
A previously cleaned and sanitized bulk milk refrigerator had an accumulation of standing water inside the bottom surface. Water was slowly dripping from around the front door gasket and onto the counter surface below. No milk was held in the refrigerator at the time of the observation. This was quickly corrected.
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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.:
27
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Site:
Galley-Deck 5 - Room Service Counter
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Violation:
Brown liquid residue was on the inside door hinge of the counter-mounted microwave oven and on the previously cleaned counter below. This was immediately recleaned.
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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.:
27
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Site:
Galley-Deck 5 - Wine Stand
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Violation:
Standing water was on the bottom of the multi-flow cabinet underneath the CO2 tanks. Water was also on the deck below the cabinet.
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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.:
27
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Site:
Galley-Deck 2 - Scullery
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Violation:
Condensate was actively dripping from the edge of the dishwash machine's exhaust hood and landed on the clean sorting table below. The dripping condensate was observed for almost the entire length of the flight-type machine's hood and water pooled in several spots throughout the length of the table. Dripping condensate landed on a large previously cleaned and sanitized service bowl placed on the table below the edge of the hood.
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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:
Galley-Deck 2 - Scullery
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Violation:
Condensate was actively dripping from the edge of the dishwash machine's exhaust hood and landed on the clean sorting table below. The dripping condensate was observed for almost the entire length of the flight-type machine's hood and water pooled in several spots throughout the length of the table. Dripping condensate landed on a large previously cleaned and sanitized service bowl placed on the table below the edge of the hood.
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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).
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Item No.:
29
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Site:
Galley-Deck 5 Cafe Promenade
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Violation:
A mop bucket that was not in use was blocking the handwash sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Provisions-Deck 1 - Egg Thaw Room
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Violation:
Condensate and a white liquid formed as droplets on the deckhead in the back left corner of the room. The condensate formed around the deckhead hatch in this area and the white liquid was between two deckhead panels in front of the condenser in this area.
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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-Deck 16 Windjammer Americana - Port
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Violation:
The spatula lighting display hanging from the deckhead was heavily soiled with dust. No food was impacted.
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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 15 Solarium Bistro
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Violation:
Deck tiles near the entrance of the galley were chipped and broken.
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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 - Wine Stand
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Violation:
Standing water was on the bottom of the multi-flow cabinet underneath the CO2 tanks. Water was also on the deck below the cabinet.
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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 5 - Cold Store Room 1254
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Violation:
Brown food splash had frozen on the bulkhead near the freezer door entrance.
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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:
Other-Deck 4 Izumi
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Violation:
The deckhead juncture above the teppanyaki grill was soiled with oil residue along the brim of the exhaust hood.
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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.:
36
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Site:
Galley-Deck 4 - Bakery
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Violation:
The deckhead light adjacent to the blast chiller near the bakery was not working and resulted in less than 110 lux of light. This was corrected.
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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:
Galley-Deck 3 - Dishwash - Port & Starboard
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Violation:
Light intensity at the clean sides of the flight-type dishwash machines could not be raised to 220 lux of light. A new deckhead light was installed before the end of the inspection.
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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-Deck 2 - Scullery
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Violation:
Condensate dripped from the edge of the dishwash machine's exhaust hood and landed on the clean sorting table below. The dripping condensate was observed for almost the entire length of the flight-type machine and water pooled in several spots throughout the length of the table that spanned the same distance. Dripping condensate landed on a large previously cleaned and sanitized service bowl placed on the table below the edge of the hood.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
38
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Site:
Galley-Deck 15 Solarium Bistro
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Violation:
A dirty mop bucket not in use was next to the clean storage area.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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Item No.:
38
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Site:
Galley-Deck 5 Cafe Promenade
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Violation:
A mop bucket that was not in use was blocking the handwash sink.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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