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Item No.:
08
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Site:
Dining Room-Deck 5 - Arendelle - Starboard Side Beverage Station
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Violation:
The vents of the backflow prevention device for the countertop soda machine were blocked by corrosion.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Other-Deck 4 - Marvel Restaurant Beverage Station
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Violation:
The vents of the backflow prevention device for countertop coffee maker #18323 were blocked with corrosion.
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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-Crew Member Late Reporting
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Violation:
A food employee had an onset of acute gastroenteritis symptoms on 26 May at 0030 and the last symptom was at 1315. He reported to medical at 1335 that day. This crew member went to the crew mess at 0900 and 1100. They did not work that day.
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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. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
19
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Site:
Dining Room-Deck 5 - Arendelle Aft Waiter Station
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Violation:
The wooden pepper mill was stored in the soiled utensil area. The pepper mill was removed immediately.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours.
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Item No.:
19
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Site:
Provisions-Deck 1 - Fish Freezer
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Violation:
A box of frozen fish fillets was stored in the fish freezer with a hole in the lid and side wall exposing the contents inside. The fish fillets were stored in a plastic bag inside this box, no food was impacted.
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Recommendation:
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:
Dining Room-Deck 5 - Arendelle Aft Waiter Station
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Violation:
The wooden pepper mill used by the wait staff was chipped and scored on the base. This area was in service at the time of the inspection. The dispenser was removed from service immediately.
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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.:
21
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Site:
Buffet-Deck 11 - Marceline Market Chef's Choice
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Violation:
The sealant around the aft hot plate was peeling, making cleaning difficult. This was corrected immediately.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
26
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Site:
Galley-Deck 11 - Marceline Market Aft Starboard Side
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Violation:
Food debris was on the light above the hot plate. The area was previously cleaned and sanitized.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 5 - Arendelle Port Side Beverage Station
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Violation:
The ice machine was heavily soiled with black residue on the ice deflector panel, ice sensor unit, and water arm. The machine was closed then cleaned and sanitized immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Dining Room-Deck 5 - Arendelle - Beverage Station Starboard Side Aft
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Violation:
The ice machine was heavily soiled with black residue on the ice deflector panel, ice sensor unit, and water arm. The machine was taken out of service to be cleaned and sanitized.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Other-Deck 3 - Crew Mess Beverage Station
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Violation:
Five glass storage racks filled with previously cleaned and sanitized glasses were stored very wet on the inside food contact area. During the operation, the inspector observed glasses being brought out directly from the utensil washing area and placed on the beverage line while this area was open for operation.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Galley-Deck 11 - Marceline Market Port Side
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Violation:
The handwashing station water temperature measured 129F. The temperature was adjusted immediately.
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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.:
33
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Site:
Other-Deck 4 - Food Transportation Elevator Area
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Violation:
More than a day's worth of accumulated food debris collected in the starboard side elevator door track. This area was not in service and was previously cleaned.
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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 5 - Main Mid-Ship
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Violation:
The steam line in the technical space below the aft hot line had a loose fitting that water consistently dripped and water pooled on the deck.
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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 5 - Main Mid-Ship
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Violation:
Water was pooled on the deck below the clean utensil storage cabinets in the dishwashing area. This area was in use at the time 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.:
34
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Site:
Galley-Deck 5 - Mid-Ship
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Violation:
The steam line in the technical space below the aft hot line had a loose fitting that water consistently dripped and water pooled on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Pantry-Deck 14 - Current Bar
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Violation:
A small fly was in the area. 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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