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Item No.:
01
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Site:
Medical-Routine Reporting
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Violation:
The total number of crew and passenger counts on 24- and 4-hour notification reports sent during voyages between November and January did not always match the total numbers on embarkation, but were reflective of the total number on the ship at the time of the issued report.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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Item No.:
08
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Site:
Potable Water-Deck 5 - Lotus Spa
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Violation:
The main hot and cold potable water line air gaps between the backflow prevention device vent and catch trays was not twice the diameter for both the delivery lines. This was corrected and verified by an inspector before the end of the inspection.
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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.:
08
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Site:
Other-Deck16 World Fresh Market - Starboard side Beverage Station
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Violation:
The backflow prevention device for the water dispenser was in disrepair. Additionally, the location of the device made it difficult to inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Pantry-Deck16 - World Fresh Market - Beverage / Portside
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Violation:
The backflow prevention device for the countertop juice machine was in disrepair.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Pantry-Deck16 - World Fresh Market - Beverage / Starboard side
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Violation:
One backflow prevention device for the coffee machine was in disrepair.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Galley-Deck 5 Crew Galley
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Violation:
A container or prepared potato salad had a discard date that was based on the preparation date of the final product and not the earlier date the potatoes were cooked and cooled. Specifically, the potato salad had a preparation date of 26 January and a discard date of 1 February; however, potatoes used in the product were cooked and cooled a day earlier on 25 January.
Furthermore, the cooling log was missing the entry for the prepared potato salad.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
19
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Site:
Provisions-Deck 4 Frozen Vegetable
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Violation:
Three boxes of chicken potstickers stored along the right bulkhead had heavy ice deposit on the front and top sides. The ice froze the boxes together.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Other-Deck 16 Slice - Starboardside
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Violation:
Two slotted screws were on the inside food splash zone of the upper pizza over door. Additionally, Screws were missing on the inside food splash zone of the bottom door. Both of these areas were difficult to clean.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Bar-Deck16 Seaview
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Violation:
Near both counter-mounted utility sinks, the countertop had holes where imbedded sea shells were missing. This made these areas 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-Deck16 - World Fresh Market - Starboard side
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Violation:
The glasswash machine had a braided potable water line that was missing the plastic cover making it 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.:
22
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Site:
Pantry-Decks 12 and 14
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Violation:
An excess amount of soiled dishes, coffee carafes, glasses and utensils were resting on the deck in both of these pantries. Staff stated these areas are used to collect room service dishware for departing passengers.
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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. Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Deck16 - World Fresh Market - Starboard side
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Violation:
The flight-type dishwashing machine's wash compartment curtains were in disrepair.
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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-Deck 5 - Pot Wash
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Violation:
Excessive soiled pots and pans accumulated along the soiled storage area for this station. At least four additional deck stands were used in addition to the soiled shelving to hold the soiled equipment.
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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 5 - Pot Wash
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Violation:
The water temperature of the manual sanitizing rinse three compartment sink could not be raised above 135F. This was later corrected. According to staff, the steam valve was blocked.
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Recommendation:
If hot water is used for sanitization in manual warewashing operations, ensure the sanitizing compartment of the sink is designed with an integral heating device that is capable of maintaining water at a temperature not less than 77C (171F).
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Item No.:
24
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Site:
Galley-Deck 5 - Pot Wash
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Violation:
The water temperature of the manual sanitizing rinse three compartment sink could not be raised above 135F. This was later corrected. According to staff, the steam valve was blocked. No utensils were being sanitized at the time of the inspection.
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Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) the temperature of the water is maintained at 77C (171F) or above and (2) the food-contact surface is immersed for at least 30 seconds.
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Item No.:
26
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Site:
Galley-Deck 5 - Soup Station
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Violation:
Brown and black encrusted food deposits were on hard to reach areas of the top scrapper arm of the buffalo chopper. The unit was previously cleaned and sanitized.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 5 - Garde Manger
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Violation:
White debris and a greasy residue was on the underside of the deck mounted mixer's mixing head.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Buffet-Deck 5 Crew Mess
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Violation:
Dried old food residue of more than a day's accumulation was on the underside of the metal support of the over-shelf immediately above food display that included baine maries and cold wells. Food was stored below at the time of the observation and cleaning began immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Buffet-Deck 5 Crew Mess - Beverage Station
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Violation:
The two counter mounted juice machines had more than a day's accumulation of juice residue on the underside of the dispensing nozzles. The units had also been previously cleaned and sanitized. Additionally, an out of service espresso machine, had a significant amount of dried coffee debris on the underside surface above the dispensing nozzle. Staff reported the unit had been out of operation for about one month. Cleaning began immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Bar-Deck16 Seaview
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Violation:
The portside and starboard side bottle storage cabinets were soiled on the inside and outside. Cleaning began immediately.
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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:
Pantry-Deck16 - World Fresh Market - Beverage / Starboard side
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Violation:
Two undercounter backflow prevention devices were heavily solid with debris. Cleaning began immediately.
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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 - Dishwash
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Violation:
Water continuously dripped from a deckhead light fixture above the wash compartment of the flight-type dishwash machine and pooled onto of the unit.
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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 6 - Hot Galley
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Violation:
Crumbs were on the countertop underneath the portable carving station located on the preparation counter near the soup kettles. This area was not in operation and previously cleaned.
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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:
Buffet-Deck 5 Crew Mess - Store Room 5710
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Violation:
Approximately 50 ceramic coffee cups, 5 plastic drinking pitchers, and a toaster were stored unwrapped and out of original packaging in this unfinished locker. Exposed wiring and ducting ran along the deckhead and bulkheads.
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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 - Soup Station
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Violation:
A handwash station for this area was blocked by a trolley cart. The station was in operation.
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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:
Galley-Deck 5 - Dishwash
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Violation:
Water continuously dripped from a deckhead light fixture above the wash compartment of the flight-type dishwash machine and pooled onto of the unit.
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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:
Bar-Deck 7 Princess Life
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Violation:
The back bar bottle storage shelves were not coved at the shelf to bulkhead juncture creating difficult to clean areas.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Preparation Room-Meat Preparation
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Violation:
Water dripped from an insulated cold water line immediately above the entrance to the butcher room and landed on the deck and the inspector as he entered the room. Staff reported the issue was due to poor insulation and the open shell doors during provisioning. Staff quickly moved to re-insulate the pipe. Additionally, water collected along deckhead panels in the transportation corridor further away from the pipe. Staff was thinking this was also a result of poorly insulated lines.
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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:
Provisions-Deck 4 Frozen Vegetable
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Violation:
A thick ice deposit was on the right corner bulkhead in this room. Additionally, there was streaks of ice accumulation on bulkheads throughout the room.
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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-Decks 14 and 12
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Violation:
An excess amount of soiled dishes, coffee carafes, glasses and utensils were resting on the deck in both of these pantries. Staff stated these areas are used to collect room service dishware for departing passengers.
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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 16 Salty Dog
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Violation:
The grouting was in disrepair at the countertop backsplash/bulkhead juncture adjacent to the hot dog warmer. Repairs began immediately. The venue was not in service at the time of the inspection.
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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:
Bar-Deck 7 Crown
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Violation:
The portside and starboard side bottle storage shelves on the back bulkhead had no coving at the shelf/bulkhead juncture.
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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.:
36
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Site:
Buffet-Deck16 World Fresh Market - Multiple Locations
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Violation:
Multiple locations on the service lines had areas that the lighting was insufficient. Intensity reading ranged from 160 lux - 80 lux where 220 lux was required. Staff stated that the top shelves were solid and the existing light could not reach the bottom food service areas.
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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.:
39
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Site:
Bar-Deck 7 Crown
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Violation:
One fruit fly was noticed in the under counter technical cabinet.
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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-Deck 5 - Garde Manger
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Violation:
One fruit fly was observed near the deck mounted mixer. The areas was not in operation.
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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-Deck 5 - Dishwash
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Violation:
One fruit fly was near the clean storage racks.
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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-Deck 5 - Pastry Storage Cabinets
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Violation:
Approximately five fruit flies flew out of a closed pastry cabinet holding trays of loosely covered cooked pastry items when the doors were opened. These cabinets were located near the portside water filling stations and ice machines.
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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.:
42
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Site:
Children Area-Deck 17
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Violation:
Multiple books with paper pages were being used in the 3 - 7 yr. old play area. These books are difficult to clean.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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