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Item No.:
*
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Site:
*General Comment-Crew Devices
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Violation:
Crew used cell phones as point of service machines where they tap the wristbands from passengers to record charges. Crew stored these work devices along with their personal devices in their pockets, often grabbing both when reaching to get them. A crew device was also on top of pooled water on the passenger counter of the pool bar before a crew member picked it up.
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Recommendation:
It is recommended that these devices do not touch the passenger wristbands, that they have a cleaning and sanitizing schedule, and that devices are stored in a sanitary manner between uses.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
The tank maintenance record for tank 2 center starboard on 19 April 2023 did not state that the surfaces remained wet for at least two hours. The record indicated that at 1500 all surfaces of the tank were sanitized using sprayers of 50 liters of 200 ppm chlorine solution and that the concentration was confirmed by a chlorine test strip. At 1730 the solution was fully applied and the tank lids closed. Staff were unsure how long the initial spraying process was as it depends on the size of the tank and how many individuals were spraying the solution.
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Recommendation:
Ensure the empty tank cleaning and disinfection procedure is only used for routine cleaning and disinfection It is not approved for known or suspected contaminated tanks. Ensure the following steps are followed: 1) Remove (strip) all water from the tank; 2) Clean all tank surfaces, including filling lines, with an appropriate detergent; 3) Rinse all surfaces of the tank thoroughly with potable water; 4) Remove (strip) the rinse water from the tank; 5) Wet all surfaces of the tank with at least a 200-mg/L (ppm) solution of chlorine (this can be done using new, clean mops, rollers, sprayers, etc.). Ensure the tank surfaces remain wet with the chlorine solution for at least 2 hours. Check, monitor, and document the disinfection concentration and contact time; 6) Refill the tank and verify the free residual halogen is less than or equal to 5.0 mg/L (ppm) before placing the tank back into service. Document the free residual halogen level.
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Item No.:
08
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Site:
Potable Water-Forward Bunker Station
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Violation:
One of the four potable water hoses was labeled 'ONLY POTABLE WATER' around 10 feet from the connecting end.
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Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
The main pool surface water did not reach the skim gutter level across 90 percent of the pool. The water was only skimming in a small area of the forward portside section when passengers displaced the water.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
16
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Site:
Room Service-Deck 6 - Ship Eats Menu App
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Violation:
The cell phone application allowed to order undercooked burgers and steaks without presenting a consumer advisory.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
17
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Site:
Galley-Deck 5 - Pink Agave
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Violation:
Upright refrigerator #13 was on time control but not included in the time control plan. This was corrected.
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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:
Provisions-Deck 2 - Retail Locker
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Violation:
Food was stored in this locker. The deck and deckhead were heavily soiled with debris and dust. Nonfood articles were stored directly on the deck, preventing easy cleaning. The deckhead was open to pipes and cable bundles, making it difficult to clean.
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Recommendation:
Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
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Site:
Room Service-Deck 6 - Ship Eats Locker
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Violation:
Office supplies and other nonfood items were stored along with food items. Corrections started immediately.
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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.:
19
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Site:
Buffet-Deck 15 - Well Bread
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Violation:
One fly was on top of the bread. Additionally, both trays of bread were on display partially outside of the sneeze guard. This was corrected.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches). 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:
Bar-Deck 15 - Gumbae Service Bar
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Violation:
The soda dispenser had 5 slotted fasteners in the food splash zone.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 6 - Wake
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Violation:
The ice machine was out of order.
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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.
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Item No.:
20
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Site:
Bar-Deck 7 - Social Club Bar
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Violation:
The soda dispensing station had 48 slotted fasteners in the food splash zone.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Buffet-Deck 5 - Kitchen Table
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Violation:
Both microwave ovens were out of order.
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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.
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Item No.:
21
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Site:
Dining Room-Deck 6 - Affogato Trolleys
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Violation:
Difficult to clean raw wood was exposed on the ice cream trolleys.
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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.:
22
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Site:
Galley-Deck 15 - Scullery
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Violation:
The rack-type conveyor glasswash machine was out of service.
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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.:
24
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Site:
Galley-Deck 15 - Scullery
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Violation:
The manifold final rinse temperature of the in-use rack-type dishwasher was 173F as measured by a tip-sensitive thermometer in the spray nozzles. Additionally, a thermolabel on the final rinse spray arm did not turn black verifying that 180F was not reached. The visual alarm was also indicating that there was something to check while the machine was in operation.
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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.:
24
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Site:
Provisions-Deck 4 - Potwash
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Violation:
The temperature of the sanitizing water in the in-use three-compartment sink measured 167-168F and pans were inside the water. The temperature was raised after the finding.
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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.:
28
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Site:
Provisions-Deck 2 - Hotel Stores
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Violation:
Boxes of glasses and paper towels were stored on mats around 1 inch above the deck.
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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:
Preparation Room-Deck 4 - Vegetable Preparation Room
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Violation:
Three large plastic containers were stacked wet on the clean counter not allowing them to air dry. This was corrected.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
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Site:
Room Service-Deck 6 - Ship Eats Locker
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Violation:
Office supplies and other nonfood items were stored along with food utensils. Corrections started immediately.
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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.:
33
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Site:
Galley-Deck 7 - Pizza Place Dishwash
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Violation:
The top of the bulkhead-mounted beverage locker was soiled with dust.
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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 2 - Retail Locker
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Violation:
Food was stored in this locker. The deck and deckhead were heavily soiled with debris and dust. Nonfood articles were stored directly on the deck, preventing easy cleaning. The deckhead was open to pipes and cable bundles, making it 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, 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:
Preparation Room-Deck 4 - Vegetable Preparation Room
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Violation:
The potable water lines for the handwashing station had gaps to the plenum behind. This was corrected.
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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:
Provisions-Deck 2 - Hotel Stores
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Violation:
The deck under the shelves of both hotel store rooms was heavily soiled with debris and dust.
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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:
Galley-Deck 5 - Pink Agave Locker 5068P
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Violation:
One deckhead light was not working in this food equipment locker. The light intensity was 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:
Bar-Deck 7 - Social Club Bar
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Violation:
The light intensity at both handwashing stations was 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.:
39
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Site:
Buffet-Deck 15 - Well Bread
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Violation:
One fly was on top of the bread.
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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:
Pantry-Deck 15 - Aquatic Pool Bar Pantry
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Violation:
The door was open to the open deck allowing crew to go in and out. Upon returning to the area around 1 hour later, the door continued open. This created a continuous entry point for pests into the food area.
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Recommendation:
Protect entry points where pests may enter the food areas.
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