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Item No.:
08
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Site:
Galley-Deck 15 - Gunbae Storage Area
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Violation:
The backflow prevention device for the countertop coffee machine, located in the technical space below, was in disrepair with water dripping continuously. The dripping water was directed into a deck drain.
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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-Carbonation Systems
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Violation:
Multiple carbonating systems are installed with 'non-return valves' on the carbonating line instead of vented backflow prevention devices. Staff stated these systems were installed by the vendor and all maintenance is conducted by the vendor. The inspector noted that the ship staff were ultimately responsible for documentation concerning the vendor maintenance program for yearly inspections for these backflow prevention devices.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections. 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. Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
13
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Site:
Other-Variance For Interactive Food Experiences
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Violation:
Ship staff had no documentation that passengers had completed the variance-required health questionnaire before participating in 'Rice, Rice Baby' and 'Plate, Snap, Eat: Foodie Photo Workshop' on 7 October 2023. Additionally, on 11 October 2023 there was no documentation that one passenger completed the variance-required health questionnaire before participating in 'Rice, Rice Baby'.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that standard operating procedures are followed for all VSP approved variances.
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Item No.:
16
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Site:
Galley-Hot Grill Station
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Violation:
A crew member was observed cooking fish and placing the fish in a pan without checking the temperature. They proceeded to wrap the fish to be served at the crew buffet. The inspector stopped the crew member before leaving the galley and reminded them of the importance of taking temperatures of raw animal foods.
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Recommendation:
Cook raw animal foods such as eggs, fish, meat, and poultry?and foods containing these raw animal foods?to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food being cooked: (1) 63C (145F) or above for 15 seconds for raw shell eggs that are broken and prepared in response to consumers? orders and for immediate service; and for fish, meat, and pork, including game animals commercially raised for food and game animals under a voluntary inspection program.
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Item No.:
19
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Site:
Galley-Deck 15 - Hot Off the Press Coffee Station
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Violation:
A plastic tub full of granulated sugar removed from its original container was on the preparation countertop without a product label identifying the contents.
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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:
Buffet-Deck 15 - Snack it Up
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Violation:
The varnished teak wood serving trays were chipped and scratched.
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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.:
22
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Site:
Galley-Deck 15 - Warewash Area
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Violation:
The flight-type dishwashing machine area had multiple soiled items in racks resting against the sides of the machine on both the clean and soiled ends. Staff stated that these soiled items were stored there until placed into the machine. These items were removed immediately.
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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.:
22
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Site:
Galley-Deck 15 - Warewash Area
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Violation:
Inside the flight-type dishwashing machine, excessive food debris was in the wash tank compartment. The machine was closed and cleaned during the inspection.
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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).
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Item No.:
22
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Site:
Galley-Deck 15 - Warewash Area
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Violation:
The wash tank compartment of the glasswash machine was soiled with food debris. The machine was closed and cleaned.
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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).
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Item No.:
22
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Site:
Galley-Deck 15 - Warewash Area
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Violation:
The glasswash machine curtains separating the wash tank from the final sanitizing rinse tank were curled and ineffective. The curtains were replaced during the inspection.
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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-Dockhouse
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Violation:
A rack of soiled stacked dishware was placed next to the drinking fountain and across from clean plate covers.
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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.:
22
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Site:
Galley-Kitchen Table
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Violation:
The in-use potwash machine leaked and water pooled on the deck below the machine.
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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.:
26
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Site:
Pantry-Deck 6 - Wake Bar
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Violation:
Black debris was located on the water arm in the technical space for wiring above the recirculating water bath, and inside the ice thickness sensor. The machine was closed, and cleaning began immediately.
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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.:
27
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Site:
Food Service General-Crew Galley
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Violation:
Eight undercounter refrigerator gaskets throughout this galley were soiled with black/brown residue. Crew stated that a work order had been placed for the replacement gaskets.
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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 15 - Potwash Area
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Violation:
Multiple soiled pots and cooking trays were stored adjacent to the clean and sanitized pots and utensils, which allowed for potential cross contamination.
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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.:
28
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Site:
Galley-Deck 15 - Gunbae
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Violation:
Previously cleaned eating utensils in storage racks were placed in a sorting area just outside the galley prior to entering Gunbae. These utensils were stored unprotected while waiting to be sorted and no crew member was present at the time of the inspection. These utensils were removed to be cleaned and sanitized.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted. 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.:
33
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Site:
Galley-Kitchen Table
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Violation:
The in-use potwash machine leaked and water pooled on the deck below the machine.
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Recommendation:
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Item No.:
33
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Site:
Galley-Deck 15 - Hot Off the Press Coffee Station
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Violation:
Soiled mop handles were resting against the bulkhead next to the coffee machine. These items were removed immediately.
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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 - Gunbae Storage Area
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Violation:
Soiled mop handles were resting against the bulkhead next to the coffee machine. These items were removed immediately.
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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:
Pantry-I-95 Corridor
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Violation:
A piece of carpet was placed underneath the water dispenser filling station. Crew stated it prevents the machine from sliding.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Deck 15 - Warewash Area
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Violation:
An excessive amount of condensate collected on the deckhead in front of the hood on the soiled side of the glasswash machine. The ventilation system appeared to be operating effectively. It was determined that the positive air flow dispersion vent immediately above and directed on the soiled end area created a cold/hot air mix at 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:
Galley-Deck 15 - Warewash Area
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Violation:
An excessive amount of condensate collected on the deckhead in front of the hood on the soiled side of the flight-type dishwashing machine. The ventilation system appeared to be operating effectively. It was determined that the positive air flow dispersion vent immediately above and directed on the soiled end area created a cold/hot air mix at 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.:
35
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Site:
Galley-Deck 15 - Warewash Area
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Violation:
Water pooled on the deck below the flight-type dishwashing machine. The water source was from the soiled items stored in front of the machine. The racks of soiled items were removed, and the deck was cleaned immediately.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
38
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Site:
Galley-Deck 15 - Hot Off the Press Coffee Station
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Violation:
Soiled mop handles were resting against the bulkhead next to the coffee machine. These items were removed immediately.
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Recommendation:
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.:
39
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Site:
Buffet-Juice Station
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Violation:
Three flies were in the undercounter technical compartment.
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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.:
41
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Site:
Housekeeping-Deck 8 - Chemical Locker
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Violation:
The pH of the electrolyzed water used as a disinfectant was measured at 8.5. The staff needed to lower the pH to ensure a greater concentration of HOCL versus the less powerful hypochlorite ion. Ship procedures indicated an electrolyzed solution of 200ppm with a pH of 5 6 with a contact time of one minute to disinfect surfaces during a recent outbreak of acute gastroenteritis. No documentation of pH or chlorine measurements were kept by the housekeeping department.
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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) 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).
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