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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
On the port side evaporator, the distillate water line directed to the potable water system was not striped blue/gray/blue at least every 5 meters.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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.
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Item No.:
08
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Site:
Other-Cabin Balconies
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Violation:
The balcony washing lines were originally painted blue to indicate potable water. Over the years the blue paint faded to green.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Re-paint the balcony washing lines to indicate potable water.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
Two nonfood employees were working while symptomatic with AGE:
(1) A nonfood employee had AGE symptom onset on 18 January 2024 at 0800 and reported to medical at 1430. They participated in a two hour drill but were isolated in their room the rest of the timeframe.
(2) A nonfood employee had AGE symptom onset on 19 December 2023 at 1300 and reported to medical at 1752. They worked from 0800 to 1700 while symptomatic.
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Recommendation:
When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Buffet-Deck 15 Garden Cafe Hot Dog & Hamburger Line
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Violation:
A crew member was cooking grilled chicken on the hot grill and immediately placed the chicken on the buffet line without taking temperatures. It was advised from executive chef to place the chicken back on the grill.
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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. (2) 68C (155F) or above for 15 seconds or equivalent temperature-time combination for ratites, mechanically tenderized and injected meats, and raw eggs that are not prepared for immediate service; and for the following if they are comminuted: fish, meat, game animals commercially raised for food, and game animals under a voluntary inspection program. (3) 74C (165F) or above for 15 seconds for poultry, wild game animals not specified in above bullet for 68C (155F); stuffed fish, meat, pasta, poultry, or ratites; or stuffing containing fish, meat, poultry, or ratites.
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Item No.:
18
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Site:
Pantry-10 Forward Housekeeping FSD 10-2-08
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Violation:
The ice scoop handle was in contact with ice inside the ice bin. Staff disposed of the ice and sanitized the ice scoop.
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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.:
20
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Site:
Provisions-Deck 4 Corridor
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Violation:
Bottled water was stored on five wooden pallets. Crew stated the water was delivered on 21 January 2024.
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Recommendation:
Do not use wood and wood wicker as a food-contact surface.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The flight-type warewash machine was out-of-service starting the morning of the inspection, crew were taking soiled dishes to the Deck 5 main galley warewash.
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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-Flight-Type Warewash
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Violation:
The second from the upper left nozzle was clogged on the auxiliary rinse spray arm.
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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.:
24
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Site:
Galley-Potwash
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Violation:
The utensil surface final sanitizing temperature fluctuated between150F to170F with the inspector's thermocouple ( 0.2F accuracy). The machine was taken out-of-service for maintenance.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
28
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Site:
Galley-Taste Hot Galley
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Violation:
Approximately 100 plate covers were stacked wet-nested.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
30
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Site:
Buffet-Deck 15 Garden Cafe Portside
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Violation:
On the worker side of the buffet the handwashing sink soap dispenser was empty.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Other-Deck 15 Great Outdoor Coffee Station Aft
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Violation:
An open gap created from a penetration of wires was in the bulkhead undercounter coffee machine technical space. Additionally, the sealant around the open gap was in disrepair. This was fixed before the end 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:
Other-Deck 7 Wasabi Teppanyaki
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Violation:
Immediately after entering this station, a horizontal strip of deck material was missing exposing a wood-type material below. Additionally in this area, recessed deck tiles created gaps making cleaning difficult.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. 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-Dry Store Room #1095
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Violation:
Water pooled on the deck inside the dry store 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.:
36
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Site:
Other-Gym
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Violation:
The light intensity at the drinking fountain measured less than 220 lux.
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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.:
36
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Site:
Other-Deck 4 - Garbage Room
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Violation:
The light intensity at the handwashing station measured less than 220 lux.
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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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