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Item No.:
08
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Site:
Pantry-Deck 10 - Panorama
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Violation:
The soda carbonator backflow prevention device had a piece of rubber clamped to the air relief vent. This was removed before the end of the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
The 3P potable water tank was only disinfected for two hours and 43 minutes with 50 ppm chlorine. The disinfection started at 2135 on 20 March 2023 and was completed at 0018 on 21 March 2023.
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Recommendation:
Accomplish disinfection by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the tank and maintaining it for 4 hours. Maintain a pH value of 7.8 or less. Document the disinfection concentration and contact time. Verify that the free residual halogen level is less than or equal to 5.0 mg/L (ppm) before placing the tank back into service and document the measured level.
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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 on 30 January 2023 at 2300 and reported to medical on 31 January 2023 at 1450. The 72-hour food and beverage questionnaire indicated the employee ate at the crew mess for breakfast and lunch on 31 January before reporting to medical and after symptom onset. The employee's timecard confirmed the employee was not working while symptomatic.
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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.
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Item No.:
20
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Site:
Galley-Deck 2 - Room Service Pantry
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Violation:
The protective coating was coming off the left light bulb of the french fry warmer.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
26
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Site:
Galley-Deck 2 - Goodies Seldemer
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Violation:
Three of the heat lamps had old food residue on them. These were cleaned and sanitized before the end of the inspection.
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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:
Galley-Deck 3 - Saucier
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Violation:
The inside surface of the exhaust hood overhang had an accumulation of grease residue to the left of the refrigerator 3.14. This was cleaned during the inspection.
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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 2 - Ice Machine B
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Violation:
Black residue was on the outside of the ice machine between the technical space and the ice well. The sealant was removed, and the area was cleaned and sanitized before the end of the inspection.
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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 2 - Coffee Station
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Violation:
Black residue was on the deck in the technical space below the juice dispenser. The area was cleaned and sanitized before the end 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:
Galley-Deck 2 - Freezer 25
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Violation:
Five open penetrations were in the deckhead that led to void space. The open penetrations were closed off before the end of the inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Galley-Deck 2 - Room Service Pantry
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Violation:
The protective coating was coming off the left light bulb of the french fry warmer.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
39
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Site:
Pantry-Deck 10 - Panorama
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Violation:
Two small flies were near the ice machine. The area was not in operation.
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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.:
39
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Site:
Bar-Deck 12 - Crows Nest
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Violation:
A small fly was observed in the technical space below the ice well. The area was not in operation.
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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.:
39
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Site:
Bar-Deck 3 - Casino Bar
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Violation:
A small fly was observed by the soda gun. The area was not in operation.
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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.:
39
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Site:
Bar-Deck 2 - Ocean Bar
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Violation:
A small fly was observed by the hand wash station. The area was not in operation.
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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.:
39
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Site:
Galley-Deck B - Bakery
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Violation:
A small fly was to the right of the phone at the back of the alcove area. The area was in operation.
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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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