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Item No.:
*
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Site:
Housekeeping-PVI/PDI Logs
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Violation:
Public vomiting incidents in common areas were not investigated to determine the ill passenger for appropriate medical follow-up.
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Recommendation:
Investigate all public vomiting and public diarrhea incidents to determine the ill passenger for appropriate follow-up with medical.
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Item No.:
01
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Site:
Medical-24-Hour AGE Report
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Violation:
For voyage #67240330, the required 24-hour Acute Gastroenteritis (AGE) report was not submitted. The voyage ended on 6 April 2024 at 0700 and the report was submitted at 0747 the same day. The senior doctor scheduled a meeting to discuss the importance of timely reporting with the other medical staff.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
Twenty-six reduced pressure zone (RPZ) assemblies were not tested at least annually. They were all tested 18 February 2023; however, in 2024, five RPZ assemblies were tested 19 February, five were tested 20 February, eight were tested 21 February, and 8 were tested 22 February.
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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:
Galley-Deck 6 Room Service
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Violation:
A cap was on the relief vent of the soda carbonator backflow prevention device. This was corrected.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Bar-Deck 6 Starbucks
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Violation:
The blender rinsing device that sits below the flood rim level of the sink did not have a backflow prevention device on the water line.
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Recommendation:
Provide backflow prevention devices on all fixtures using potable water and that have submerged inlets.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 Spa Cold Plunge Pool
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Violation:
A depth marker was not displayed at the cold plunge pool, which had a depth greater than 1 meter (3 feet). Staff provided a picture of a depth marker at the cold plunge pool before the end of the inspection.
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Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 Spa Cold Plunge Pool
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Violation:
A rescue or shepherd's hook and an approved flotation device were not provided at the cold plunge pool, which had a depth greater than 1 meter (3 feet).
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
On voyage #627240213, an assistant cook had onset of AGE symptoms on 19 February 2024 at 0100 but did not report to medical until 1008. The crew member did not work during this time and appropriate follow-up was completed.
On the same voyage, a utility galley crew member had onset of AGE symptoms on 20 February 2024 at 2200 while he was working out at the gym but did not report to medical until 0542.
Due to these late reporters, a timely reporting email was sent on 20 February 2024 to all staff, and additional training for Food & Beverage crew occurred on 13 March 2024.
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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.
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Item No.:
12
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Site:
Galley-Deck 7 The Local
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Violation:
A crew member handling raw hamburgers with gloved hands was seen touching and placing an empty serving dish on the serving counter with contaminated gloved hands. He was immediately instructed to remove his gloves and wash his hands before performing any additional tasks. The serving plate was sent to be cleaned and sanitized.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
16
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Site:
Dining Room-Deck 8 Food Republic
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Violation:
The consumer advisory printed on the hand-held menus was in a font size too small to read. This was agreeable with crew and persons in charge.
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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.
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Item No.:
16
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Site:
Buffet-Deck 16 Garden Cafe Starboard
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Violation:
The consumer advisory did not specifically state how the hamburgers were served (raw, undercooked, or cooked to order).
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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 the disclosure is 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.
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Item No.:
18
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Site:
Galley-Deck 7 The Local
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Violation:
A crew member handling raw hamburgers with gloved hands was seen touching and placing an empty serving dish on the serving counter with contaminated gloved hands. He was immediately instructed to remove his gloves and wash his hands before performing any additional tasks. The serving plate was sent to be cleaned and sanitized.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils.
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Item No.:
20
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Site:
Buffet-Deck 4 Starboard Beverage Station
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Violation:
Two slotted fasteners were in the food splash zone of the counter-mounted espresso machine.
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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 15 Hot Buffet
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|
Violation:
Two undercounter refrigerators in unit #1 were out of order. There was no work order attached. No food was impacted.
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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:
Galley-Deck 15 Potwash
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Violation:
The temperature signage on the potwash machine was peeling, which made the surface 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.
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Item No.:
21
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Site:
Galley-Deck 16 Garden Cafe Dishwash Reach-in Refrigerator
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|
Violation:
Reach-in refrigerator D-16-2-001's internal ambient air temperature measuring device, attached to the bulkhead, displayed 45F; however, the second temperature measuring device inside the refrigerator and food temperatures measured 30F.
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Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
21
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Site:
Galley-Deck 16 Garden Cafe Dishwash
|
|
Violation:
The time-controlled, portable oven #9's door gasket was in disrepair, which did not create a tight-fitting seal. No food was impacted.
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|
Recommendation:
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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Other-Deck 16 Outdoor Garden Cafe Side Beverage Station Portside
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|
Violation:
The milk dispenser's internal thermometer was broken. The external temperature display stated the milk dispenser's ambient air temperature was 55F. Milk was in the dispenser and measured a temperature of 39F with the inspector's thermometer.
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Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
21
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|
Site:
Galley-Deck 8 Cagney's Steakhouse
|
|
Violation:
Reach-in refrigerator L0806/01-08's ambient air temperature measuring device displayed 45F; however, food temperatures measured 39F.
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|
Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
21
|
|
Site:
Buffet-Deck 4 Portside Beverage Station - Ice/Water Machine
|
|
Violation:
Open seams were above the underside of the ice/water dispensing nozzle and led to a technical area with white insulated foam that had an accumulation of black slimy residue. A clear plastic cap covered this area when the unit was in operation.
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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:
Food Service General-Undercounter Refrigerator Doors
|
|
Violation:
Throughout multiple food galleys, undercounter refrigerator doors did not completely seal around the lower corner. Openings of approximately 0.25 to 0.5 inches were noticed along the lower corners of the door. Proper temperatures inside the units were maintained. These issues were identified in the following galleys/outlets: Main Galley - Cold Pantry (3 doors), Soup Station (2 doors), Pastry (3 doors), and Smokehouse (1 door).
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|
Recommendation:
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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
|
|
Site:
Galley-Deck 6 Hot Galley
|
|
Violation:
The grease chute housing of one of the grooved grills was missing two fasteners leading to the unit's technical space.
|
|
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. 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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
|
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Site:
Bar-Deck 6 Maltings Whiskey
|
|
Violation:
The front edge of the recessed ice well was pulling off the countertop and created an open gap. The gap was filled with silicone; however, the silicone was in disrepair.
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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. 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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
|
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Site:
Galley-Deck 6 Potwash
|
|
Violation:
The conveyor potwash machine was out of operation. Staff stated it was working earlier in the day and should be fixed soon.
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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.:
22
|
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Site:
Galley-Deck 16 Garden Cafe Dishwash
|
|
Violation:
The flight-type dishwash machine was in disrepair and technicians were working on the machine before the inspector arrived. Another flight-type dishwash machine was in use to accommodate the one in disrepair.
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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.:
22
|
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Site:
Galley-Deck 7 The Local
|
|
Violation:
At the hood-type dishwash machine, crew were loading dishes with inadequate spacing, which prevented the dishes from an unobstructed spray.
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|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
|
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Site:
Galley-Deck 7 The Local
|
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Violation:
The hood-type dishwash machine's water temperature-measuring device was not accurate. The machine measured a final sanitizing rinse temperature of 194F at the manifold; however, the plate surface temperature measured between 156F to 159F with a thermometer and thermocouple.
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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.:
22
|
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Site:
Galley-Deck 7 The Local
|
|
Violation:
The hood-type glasswash machine was not working due to an error with the filling system. A technician was immediately called.
|
|
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.:
22
|
|
Site:
Buffet-Deck 16 Garden Cafe Waiter Station Portside
|
|
Violation:
Two sanitizing buckets were cloudy and had food debris inside. This was immediately removed.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
|
|
Site:
Galley-Deck 15 Potwash
|
|
Violation:
The temperature gauge for the potwash machine did not reflect accurate temperature measurements for the wash and final sanitizing rinse compared to the inspector's and crew's thermometers. The crew and inspector's thermometers reflected 155F for the wash and 162F for the final sanitizing rinse. However, the potwash machine's temperature gauge fluctuated around 148F for the wash temperature and 157F to 159F for the final rinse temperatures. A technician was called to fix the sensor inside the machine.
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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
|
|
Site:
Galley-Deck 7 The Local
|
|
Violation:
The plate surface temperature at the hood-type dishwash machine did not reach the required 160F when measured using a thermometer and a thermocouple. During the first two cycles, the temperature ranged from 156F to 159F; however, the machine's sensor measured a final rinse sanitizing temperature of 194F at the manifold. On the fourth cycle, the plate surface temperature reached 161F. The dishwash machine was actively in-use.
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|
Recommendation:
In a mechanical operation, 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.:
26
|
|
Site:
Preparation Room-Deck 4 Poultry
|
|
Violation:
Small, dried food deposits were on the blade of a previously cleaned and sanitized knife stored in the knife locker.
|
|
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.
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Item No.:
26
|
|
Site:
Galley-Deck 6 Savor Beverage Station
|
|
Violation:
Old food residue of more than a day's accumulation was in the groove along the underside surface above the nozzles of both juice dispensers.
|
|
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.
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Item No.:
26
|
|
Site:
Buffet-Deck 4 Portside Beverage Station - Ice/Water Machine
|
|
Violation:
Sticky syrup residue was on the underside surface above the nozzles of the ice/water machine. The unit had been recently cleaned and sanitized.
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|
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.
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Item No.:
26
|
|
Site:
Dining Room-Deck 6 Teppanyaki
|
|
Violation:
Brown greasy liquid slowly dripped from a deckhead hatch above the flat grill at Table #2 and collected on the grill surface. Staff stated this may have been residual from cleaning the exhaust hoods at these stations.
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|
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.
|
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|
Item No.:
27
|
|
Site:
Buffet-Deck 4 Portside Beverage Station - Ice/Water Machine
|
|
Violation:
Open seams were above the underside of the ice/water dispensing nozzle and led to a technical area with white insulated foam that had an accumulation of black slimy residue. A clear plastic cap covered this area when the unit was in operation.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Preparation Room-Deck 4
|
|
Violation:
The water temperature at the handwashing sink nearest the entry door did not exceed 80F after several minutes. Food employees were working in the room at the time of the finding. This was later corrected.
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|
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:
Preparation Room-Deck 4
|
|
Violation:
The water temperature at the handwashing sink nearest the entry door did not exceed 90F after several minutes. Food employees were working in the room at the time of the finding. This was later corrected.
|
|
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.:
32
|
|
Site:
Pantry-16 Outdoor Garden Cafe Portside
|
|
Violation:
The waste receptacle with solid food inside was left open and unattended.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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|
|
Item No.:
32
|
|
Site:
Galley-Deck 15 Potwash
|
|
Violation:
Two waste receptables with solid waste were left open and unattended.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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|
|
Item No.:
33
|
|
Site:
Preparation Room-Deck 4
|
|
Violation:
Electrical cables and plumbing hoses were laying on the deck behind the undercounter dishwash machine next to the potato peeling machines.
|
|
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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
|
|
Site:
Pantry-Deck 8 Food District Brewhouse
|
|
Violation:
The locking mechanism for the pantry entrance door had a small gap, 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 decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
|
Item No.:
33
|
|
Site:
Pantry-Deck 15 Observation Lounge
|
|
Violation:
The locking mechanism on C-15-1-003 door had a small gap, which made the surface difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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|
|
Item No.:
33
|
|
Site:
Pantry-Deck 15 Observation Lounge Starbucks
|
|
Violation:
The locking mechanism for the pantry entrance door had a small gap, 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 decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 6 Teppanyaki
|
|
Violation:
Brown greasy liquid slowly dripped from a deckhead hatch above the flat grill at Table #2 and collected on the grill surface. Staff stated this may have been residual from cleaning the exhaust hoods at these stations.
|
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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:
Pantry-Deck 15 Observation Lounge Dry Storage Room
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Violation:
The light intensity inside storage room C-15-1-006 was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
36
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Site:
Buffet-Deck 16 Garden Cafe Forward Portside
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Violation:
The light intensity on the right side of the counter-mounted microwave was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
38
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Site:
Other-Deck 16 Outdoor Garden Cafe Side Beverage Station Portside
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Violation:
A wet mop was left unattended near the soiled waiter station area.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
38
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Site:
Galley-Deck 18 Haven
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Violation:
A wet mop inside the cleaning locker was not positioned in a manner to properly air dry.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
Per the crew, the ship docked at 0700 on 9 April 2024. When the inspectors boarded the ship at 0755, rat guards were not present on the lines. Staff stated they were not released to depart the ship until 0757. Per the bosun, the rat guards were placed on the lines at 0840.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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Item No.:
40
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Site:
Integrated Pest Management-Active Surveillance Logs
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Violation:
For the entire month of March 2024, each active surveillance entry stated the inspection occurred at 0800, instead of inspecting at night or during periods of no or minimal activity. The integrated pest management supervisor stated the inspections occurred at varied times; however, they were not recorded correctly in the log.
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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. Record the time of the active monitoring inspections in the log.
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