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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
For the 7-12 January 2024 AGE surveillance log, a crew member's position defaulted to a six-digit number and not a position title. Medical staff was able to confirm the crew member's position.
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Recommendation:
Ensure the AGE surveillance log entry for each crew member contains the crew member position or job on the vessel, if applicable.
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Item No.:
08
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Site:
Potable Water-Deck 4 - Garbage Room
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Violation:
The list of backflow prevention devices did not include the atmospheric vacuum breaker on the handwashing station bucket fill tap and a continuous pressure device on the sorting table spray hose.
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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.:
08
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Site:
Potable Water-Deck 12 - Spa
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Violation:
The list of backflow prevention devices did not include the two devices in the technical hatch behind the pedicure and hair wash stations. Additionally, all potable water lines in the technical compartments were not striped to indicate potable water.
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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. 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. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-List of Nontestable Devices
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Violation:
The list of non-testable devices only stated the device location and not the type of equipment or system protected.
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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.:
08
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Site:
Buffet-Deck 12 - Garden Cafe Beverage Station #3
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Violation:
The backflow prevention device was in disrepair with the vents blocked with silicone in the undercounter technical cabinet below the juice dispensing machine.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Covers
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Violation:
Two types of spare manufactured drain covers shown to the inspector were not stamped with all the required information. Crew stated these were installed on some whirlpool spas.
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter. Ensure antientrapment protection equipment (covers, suction fittings, safety vacuum release system, etc.) complies with ASME A112.19.8-2007?or any successor standards?whether the equipment is manufactured or field fabricated.
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Item No.:
16
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Site:
Galley-Deck 6
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Violation:
Seventeen (17) containers of heavy whipping cream stored in upright refrigerator #065326 were out of temperature. The temperature measured 44F with a tip-sensitive thermometer with an accuracy of 0.2 degrees. Staff immediately discarded the containers of heavy whipping cream.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
17
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Site:
Galley-Deck 6
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Violation:
Upright refrigerator #065326 was labeled that the unit was on 'time management', but it was not listed on the time control plan. Staff stated it was an error and removed the time management label from the refrigerator.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Buffet-Deck 5 Staff Mess
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Violation:
The dispensing tong handles were stored touching bread rolls and pizza slices.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Deck 6
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Violation:
Upright refrigerator #065326 was in disrepair with the unit's ambient air temperature-measuring device and food products inside both measuring 44F. Potentially hazardous food items inside this refrigerator also measured 44F.
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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:
Galley-Deck 13 - Cagney's Steakhouse Pantry
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Violation:
The braided hose for the hot water system on the beverage station countertop was not easily cleanable.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Preparation Room-Deck 4
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Violation:
The braided hose for the potato peeler was not easily cleanable.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Preparation Room-Deck 3
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Violation:
The silicone on the flat top grill housing was peeling and rough which made a difficult to clean surface.
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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:
Buffet-Deck 5 - Crew Mess Beverage Station Starboard
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Violation:
The water/ice machine's back leg plate mounting cover was in disrepair, creating a gap that was 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:
Bar-Deck 12 - Topsiders
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Violation:
The service countertop junctures were missing sealant, creating a difficult to clean seam.
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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:
Galley-Deck 12 - Outdoor Cafe Scullery
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Violation:
The glasswash machine's wash compartment had white food debris and one drinking glass. The area was in operation.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 13 - Cagney's Steakhouse Scullery
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Violation:
A piece of glass was stuck on an upper spray arm nozzle inside the hood-type warewash machine, blocking the spray pattern.
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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-Deck 5 - Potwash
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Violation:
When the inspector entered the area, six pans were stacked in the three-compartment sink sanitizing compartment. Two of the pans were nested together and three pans were sitting on top of one another. It was unknown how long the pans were in the sanitizing compartment sink.
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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 6 - Room Service
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Violation:
Three dishes stored in the service line undercounter storage cabinets were soiled with food debris on the food-contact surface.
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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 6 - Grand Pacific Pantry
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Violation:
Two juice dispensing machines were soiled with a sticky residue in the food splash zone near the dispensing nozzles. The area was not in operation.
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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 12 - Garden Cafe
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Violation:
The ice machine's evaporator cover had a sticky residue on the food contact surface. Staff immediately removed the panel to be 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 7 - Jasmine
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Violation:
The drain pipe for the ventilation cleaning system was leaking and water splashed on the deep fat fryer and adjacent preparation counter. The area was not in operation.
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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-Deck 12 - Topsiders
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Violation:
The service countertop junctures were missing sealant and were soiled with a black debris.
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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:
Bar-Deck 12 - Topsiders
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Violation:
The pipes in the undercounter technical compartment below the French fry warmer were excessively soiled with residue.
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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:
Buffet-Deck 12 - Garden Cafe Beverage Station #1
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Violation:
The backflow prevention device in the undercounter technical cabinet for the juice machine was soiled with a green residue.
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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 7 - Jasmine
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Violation:
The drain pipe for the ventilation cleaning system was leaking and water splashed on the deep fat fryer and adjacent preparation counter. The area was not in operation.
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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:
Galley-Deck 7 - Teppanyaki
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Violation:
The deck/cabinet juncture below the handwashing stations was not coved at two teppanyaki stations.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Galley-Deck 6
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Violation:
The deck grout was recessed near the grills.
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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 6
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Violation:
The steam pipe in the undercounter technical compartment below the bain marie was leaking water which pooled on the edge of the technical compartment's door and deck below.
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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 12 - Garden Cafe
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Violation:
The deck grout was recessed at the hot entree island. Additionally, the deck baseboard was in disrepair with a large gap and difficult to clean surfaces.
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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:
Buffet-Deck 12 - Outdoor Cafe Beverage Station Starboard
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Violation:
The undercounter technical cabinet to the right of the milk dispensing machine had four small open penetrations in the back bulkhead.
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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.:
34
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Site:
Galley-Deck 6
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Violation:
The steam pipe in the undercounter technical compartment below the bain marie was leaking water which pooled on the edge of the technical compartment's door and deck below.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 7 - Jasmine
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Violation:
The drain pipe for the ventilation cleaning system was leaking and water splashed on the deep fat fryer and adjacent preparation counter. The area was not in operation.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Bar-Deck 13 - Mojito
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Violation:
The light intensity at the handwashing station was below the minimum requirement of 110 lux on the evening dining setting used during service periods.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Buffet-Deck 13 - Moderno Restaurant
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Violation:
The light intensity at the soup station measured 60 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.:
39
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Site:
Galley-Deck 7 - Teppanyaki
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Violation:
Two drain flies were near the drain cover at the starboard side cooking station.
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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.:
40
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Site:
Integrated Pest Management-
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Violation:
There were no records for pest monitoring of many nonfood areas where food items may be stored.
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Recommendation:
Ensure the IPM Plan sets a schedule for periodic active monitoring inspections, including some at night or during periods of no or minimal activity. Reasonable care must be given to conduct inspections in nonfood areas for the presence of insects, rodents, and other pests.
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