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Item No.:
08
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Site:
Galley-Deck 3 Beverage Station Ice Machine
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|
Violation:
Water continuously dripped from the backflow prevention device's atmospheric vents and pooled onto the beverage counter below. The backflow device was located on the water line, before the ice machine's water filters, behind the espresso machine on the beverage counter.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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|
Site:
Galley-Deck 5 Beverage Station Ice Machine
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|
Violation:
Water continuously dripped from the backflow prevention device's atmospheric vents and pooled onto the beverage counter below. The backflow prevention device was on the water line, before the ice machine's water filters, behind the bulk milk refrigerator.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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|
Violation:
During voyage 28081, a nonfood employee experienced acute gastroenteritis symptoms at 0100 but did not report to medical until 1705 later that day. According to the crew member's 72-hour food and beverage questionnaire, they dined in the crew mess for breakfast and the Windjammer for dinner after symptoms began. Records indicated the crew member did not report to work on this day and disciplinary action and training occurred.
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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 2 Beverage Station
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|
Violation:
Four, five-gallon bulk milk containers stored inside the reach-in beverage refrigerator were measured at temperatures ranging from 45F to 47F. The display thermometer on the outside of the unit displayed a temperature of 35F. The thermometer inside the unit showed an ambient air temperature of 45F. The milk products were discarded.
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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.:
19
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|
Site:
Provisions-Deck 0 Fire Door 0.8.18
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|
Violation:
Two pallets of boxed juice concentrate were stored in the corridor underneath four deckhead air returns that were soiled with dust accumulation.
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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:
Buffet-Deck 2 Beverage Station
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|
Violation:
A recessed penetration was on the underside panel above the juice machine's dispensing nozzles. Old juice residue of more than a day's accumulation was inside this penetration.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
20
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|
Site:
Buffet-Deck 2 Beverage Station
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|
Violation:
Four, five-gallon bulk milk containers stored inside the reach-in beverage refrigerator were measured at temperatures ranging from 45F to 47F. The display thermometer on the outside of the unit displayed a temperature of 35F. The thermometer inside the unit showed an ambient air temperature of 45F. The milk products were discarded.
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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.:
20
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|
Site:
Food Service General-Bars
|
|
Violation:
The soda guns throughout the bars and bar pantries had slotted fasteners in the food splash zone. Staff provided a purchase order and the nonslotted fasteners are expected to arrive 1 April 2024.
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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
|
|
Site:
Galley-Deck 3 Beverage Station
|
|
Violation:
A recessed penetration was on the underside panel above the dispensing nozzles of the juice machine.
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|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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
|
|
Site:
Galley-Deck 3 Beverage Station
|
|
Violation:
The soda dispensing station located furthest from the dining room had slotted fasteners on the underside panel above the dispensing nozzles.
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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 3 and 4 Mixers
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|
Violation:
The mixing head of in-use, deck-mounted mixers located in various food production outlets had peeling and chipping paint exposing the rusty metal surface underneath. These units were in Deck 3 Pastry (2 mixers) and Deck 4 Bakery.
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|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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
|
|
Site:
Galley-Deck 12 Johnny Rockets
|
|
Violation:
The show galley's deep fat fryer housing had peeling sealant on the right side and a label that was taped to the front which created a difficult to clean surface.
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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. 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
|
|
Site:
Buffet-Deck 14 Crown Lounge
|
|
Violation:
The laminate on the undercounter cabinet doors was chipped and peeling which made the doors difficult to clean.
|
|
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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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|
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Item No.:
21
|
|
Site:
Galley-Deck 11
|
|
Violation:
In the hot galley, combination oven #2011 had sealant peeling from the right side of the oven and a wheel that was in disrepair which made these surfaces difficult to clean.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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|
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Item No.:
21
|
|
Site:
Galley-Deck 2 Soup Kettles
|
|
Violation:
The back of the two tilting kettle wheels had recessed grooves that were not easily cleanable. One of the wheels had old food deposits in the groove.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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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|
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Item No.:
21
|
|
Site:
Buffet-Deck 2
|
|
Violation:
Silicone was missing or peeling from around the ceramic hot plates on the buffet line. These surfaces were difficult to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-Potato Peeler Machines
|
|
Violation:
The outside of the metal potato peeler exit chute had excessive silicone that was peeling from the surface.
|
|
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. 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
|
|
Site:
Pantry-5 Cafe Promenade
|
|
Violation:
The glasswash machine had four nozzles blocked with food residue and plastic in the upper spray arm and one nozzle blocked with a seed in the lower spray arm. The area was in operation.
|
|
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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|
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Item No.:
22
|
|
Site:
Galley-Deck 5 Sorrentos
|
|
Violation:
The hood-type dishwash machine was out of service. A build-up of soiled plates and equipment piled up at the soiled landing. According to staff, these items are being diverted to another outlet on Deck 4 to be washed and sanitized.
|
|
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.:
26
|
|
Site:
Buffet-Deck 2 Beverage Station
|
|
Violation:
Old juice residue of more than a day's accumulation was inside a recessed penetration on the underside panel above the juice machine's dispensing nozzles.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 2 Soup Kettles
|
|
Violation:
The back of the two tilting kettle wheels had recessed grooves that were not easily cleanable. One of the wheels had old food deposits in the groove.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 Beverage Station Ice Machine
|
|
Violation:
Water pooled onto the beverage counter from the continuously dripping backflow prevention device for the ice machine. The backflow device was located on the water line, before the ice machine's water filters, behind the espresso machine on the beverage counter.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Deck 12 Sky
|
|
Violation:
A previously cleaned and sanitized glass stored in the clean area was soiled on the stem with brown residue. The glass was removed to be cleaned and sanitized.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Beverage Station Ice Machine
|
|
Violation:
Water pooled onto the beverage counter from the continuously dripping backflow prevention device for the ice machine. The backflow prevention device was on the water line, before the ice machine's water filters, behind the bulk milk refrigerator.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Deck 12 Sky
|
|
Violation:
Clean utensils were stored underneath a deckhead supply vent that had collected condensate. Dripping was not observed during the inspection.
|
|
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
|
|
Site:
Housekeeping-Deck 10 - Aft Pantry
|
|
Violation:
The water temperature at the handwashing station measured 125F and the temperature could not be adjusted by the user. This was corrected before the end of the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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|
|
Item No.:
29
|
|
Site:
Housekeeping-Deck 10 Forward Pantry
|
|
Violation:
The water temperature at the handwashing station measured 124F and the temperature could not be adjusted by the user. This was corrected before the end of the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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|
|
Item No.:
33
|
|
Site:
Pantry-Deck 12 Sky
|
|
Violation:
Condensate collected on the deckhead supply vents. One of the vents was directly above clean utensils. Dripping was not observed during the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 11 Lido Show Galley
|
|
Violation:
The bulkhead was soiled with more than a day's accumulation of dust at the top of the deck coving strip. Additionally, there was a gap between the left fire door frame and the bulkhead.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 11 Lido Show Galley
|
|
Violation:
The rolling shutter locking pin recess on the deck was filled with water and excessive food residue.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 12 Johnny Rockets
|
|
Violation:
The fire door at the galley entrance had a fastener missing below the door handle and one below the door latch which created an open penetration that was difficult to clean.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 12 Johnny Rockets
|
|
Violation:
The bulkhead panels to the left of the soda cabinet had a gap near the deck coving strip.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 14 Olive or Twist
|
|
Violation:
Three deckhead lights were in disrepair with the light housing hanging down from the deckhead which made the surface difficult to clean.
|
|
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. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
Excessive condensate collected on the deckhead along the soiled landing side of the in-use flight-type dishwash machine and was dripping on the deck and the crew members working on this side of the machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 2 Soda Vending
|
|
Violation:
The deck under the two soda vending machines had an accumulation of old food residue and general debris. Additionally, the electrical cable to the left machine was laying on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 0 Fire Door 0.8.18
|
|
Violation:
Four deckhead air return vents were soiled with more than a day's worth of dust accumulation.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
Deck tile grout was missing or recessed in the following food locations: Crew Galley near the soup kettles, Deck 3 Pastry near the ice cream well, and Deck 3 Hot Galley.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Deck 4
|
|
Violation:
Deckhead lights above the waiter stations near table 649 and 629 were burnt out resulting in a light intensity less than 220 lux.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 11 Lido
|
|
Violation:
The light intensity measured 120 lux at the starboard self-service condiment station.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 5 Cafe Promenade Coffee Station
|
|
Violation:
The light intensity measured between 90 and 120 lux in front of both passenger self-service, bulk coffee machines.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Pantry-Deck 12 Sky
|
|
Violation:
Condensate collected on the deckhead supply vents. One of the vents was directly above clean utensils. Dripping was not observed during the inspection.
|
|
Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
Excessive condensate collected on the deckhead along the soiled landing side of the in-use flight-type dishwash machine and was dripping on the deck and the crew members working on this side of the machine.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Deck 0
|
|
Violation:
One tiny fruit fly was on the bulkhead near the food lift.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 14 Olive or Twist
|
|
Violation:
One small fly was flying through the bar area. The area was not in operation.
|
|
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.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Deck 12
|
|
Violation:
The exclusion policy's font size was extremely small, and the white lettering was difficult to read. Staff stated that the cruise line is working on an updated version.
|
|
Recommendation:
Ensure the child activity center has a written exclusion policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center. Ensure the exclusion policy includes a requirement for written clearance from the medical staff before a child with symptoms of infectious illness can be allowed in the child activity center. Post the policy at the entrance of the child activity center.
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