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Item No.:
08
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Site:
Potable Water-Testable Devices
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Violation:
The certificate of completion did not have the pressure deferential results for the deck 7, FZ 2 Mooring Forward device (dated August 2023).
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
08
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Site:
Potable Water-Non-Testable Devices
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Violation:
The list of non-testable backflow prevention devices did not have the continuous pressure devices on the pre-wash spray hoses in the galley potwash, scullery, housekeeping pantries, and other food areas with spray hoses.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
Loose sand was in the bottom of the Haven Courtyard whirlpool spa (starboard) and the Vibe whirlpool spa (portside).
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Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on surfaces.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
A food employee had AGE symptom onset at 0500 on 20 January 2024, but did not report to medical until 1724. The food employee worked from 0630 to 1700 per their timecard and had 10 episodes of diarrhea during their work shift. The food employee also ate at the crew mess for breakfast, lunch, and dinner. Medical staff provided documentation of a completed food risk assessment, additional training, and disciplinary action.
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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. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
14
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Site:
Galley-Deck 15 Grand Cafe
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Violation:
One food worker was wearing a cloth bracelet while preparing food.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
19
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Site:
Bar-Deck 6 Mixx Bar
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Violation:
The ice well cover had shifted back and did not fully protect the ice when closed. The cover was immediately re-positioned.
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Recommendation:
Protect food from contamination by storing the food covered or otherwise protected.
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Item No.:
21
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Site:
Dining Room-Deck 6 Le Bistro
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Violation:
The wine refrigerator was not sealed to the deck nor was it elevated above the deck to properly clean underneath.
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Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
21
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Site:
Buffet-Deck 16 Garden Cafe
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Violation:
At the portside coffee station ice/water dispenser, silicone was peeling around the outer nonfood contact surface of the countertop under the ice bin lid.
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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-Deck 16 Pool Bar
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Violation:
Grouting was recessed or missing in some of the countertop seams.
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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.
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Item No.:
22
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Site:
Bar-Deck 8 Cellars Bar
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Violation:
Water leaked from the bottom of the hood-type glasswash machine. The machine was not in use at the time of 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.
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Item No.:
26
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Site:
Buffet-Deck 16 Garden Cafe
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Violation:
At the starboard beverage station ice/water dispenser, black slime was around the instruction sign, which was in the food splash zone.
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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:
Bar-Deck 16 Pool Bar
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Violation:
A heavy coating of dust was on the air filters at the back of the two frozen drink 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.:
27
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Site:
Galley-Deck 6 Beverage Station
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Violation:
A small crevice in front of the dispensing nozzles was soiled with more than a day's accumulation of residue along the width of both juice dispensers.
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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.:
33
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Site:
Bar-Deck 8 Cellars Bar
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Violation:
Water leaked from the bottom of the hood-type glasswash machine and pooled on the deck. The machine was not in use at the time of the inspection.
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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 5
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Violation:
Approximately 10 indents were in the bulkhead above the rice service line which made the surface difficult to clean.
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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. 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:
Buffet-Deck 16 Garden Cafe
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Violation:
Grout and silicone were recessed and peeling on the bottom left side of the fire door track.
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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. 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:
Dining Room-Deck 6 Le Bistro
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Violation:
The deck was soiled with more than a day's accumulation of residue underneath the wine refrigerator.
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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:
Buffet-Deck 5 Officer Mess Beverage Station
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Violation:
The light intensity at the point-of-service for both juice dispensers measured less than 220 lux. Staff changed the light bulbs, which increased the light intensity above 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-Water Fountains
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Violation:
The light intensity at water fountain dispensing nozzles measured less than 220 lux. The passenger and crew water fountains were located in non-food areas which included the Mandara spa and the engine room.
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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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