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Item No.:
08
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Site:
Potable Water-Cross-Connection Log
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Violation:
The non-testable cross-connection control log was incomplete and did not list the type of device for each entry.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Spa Pool - Shock Halogenation Records
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Violation:
Electronic data logging records for multiple entries within the last 30 days showed shock halogenation values below 10ppm during the shocking process. On the same records, a handwritten note for each of these entries stated 'Manual Readings >10ppm', however, there were no times associated with this manual written record. Staff did not know why the electronic records indicated a lower residual than what the manual test indicated.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) reporting
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Violation:
On 21 April 2024, a non-food worker had onset of AGE symptoms at 1500 but did not report to medical until 22 April at 0920.
On March 12, a crew member embarked the ship at 1148 and denied any symptoms of AGE on their health declaration form. However, the crew member reported to medical at 2130 on the same day and disclosed that they had symptoms of AGE (diarrhea, vomiting, abdominal pain, headache) since 1000 (i.e., before embarking the ship).
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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.:
13
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Site:
Galley-Deck 4 - La Terrazza
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Violation:
A crew member removed the final rinse curtain of the conveyor dishwash machine to evaluate the spray pattern and placed the curtain on the soiled dishwashing racks adjacent to the machine. The crew member then proceeded to install the curtain in the machine without properly cleaning and sanitizing after placing on the soiled surface. The was immediately discussed with staff and the inspector was retrained.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. Ensure staff are properly trained on how to evaluate temperatures inside a dishwash machine without contaminating equipment.
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Item No.:
16
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Site:
Buffet-Deck 4 - La Terrazza - Hot Foods
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Violation:
The consumer advisory placards for the hot food items served raw or undercooked did not state which food items were offered raw or undercooked.
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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.
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Item No.:
19
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Site:
Buffet-Deck 4 - La Terrazza
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Violation:
Three full glasses of juice without lids were positioned on the main buffet line and were not under a sneeze guard or protected from possible contamination. Staff stated the juice were ordered by passengers and meant for waiter pick-up.
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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).
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Item No.:
19
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Site:
Provisions-Deck 2 - Main Freezer
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Violation:
Ice buildup from previously dripping water from the deckhead was on the surface of three boxes of fish stored in this room. No water was leaking at the time of the observation.
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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:
Galley-Deck 3 - Bakery
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Violation:
Three slotted fasteners were on the metal cutting arm of the grissini machine. Food soil was in the recessed areas of the fasteners. The arm also had chipped gray paint. Additionally, the grissini belt was stained in various areas and had some fraying along the edges.
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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. 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.:
21
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Site:
Galley-Deck 4 - La dame
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Violation:
The support legs for the counter-mounted oven were not constructed to be easily cleanable.
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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.:
22
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Site:
Galley-Deck 4 - La Terrazza
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Violation:
A crew member removed the final rinse curtain of the conveyor dishwash machine to evaluate the spray pattern and placed the curtain on the soiled dishwashing racks adjacent to the machine. The crew member then proceeded to install the curtain in the machine without properly cleaning and sanitizing after placing on the soiled surface. The was immediately discussed with staff and the inspector was retrained.
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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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Item No.:
22
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Site:
Galley-Deck 4 - La Terrazza
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Violation:
Water leaked from the bottom of the rack-type conveyor machine and onto the deck below. Staff stated this was due to improperly positioned gaskets inside the unit. This was corrected.
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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.
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Item No.:
22
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Site:
Galley-Deck 10 - Marquis
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Violation:
An excessive amount of food debris was in the drain and bottom sides of the hood-type dishwash machine.
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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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Item No.:
22
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Site:
Galley-Deck 3 - Atlantique Dishwash
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Violation:
The top right final rinse spray nozzle was blocked when evaluated during active use. This was corrected.
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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.
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Item No.:
24
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Site:
Galley-Deck 4 - La Terrazza
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Violation:
Water temperature of the in-use final sanitizing chlorine rinse in the 3-compartment sink was measured at 66°F.
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Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24°C (75°F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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Item No.:
24
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Site:
Galley-Deck 3 - Potwash
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Violation:
The final rinse sanitizing temperature of the in use machine registered 211°F on the display gauge. The plate surface temperature measured 180°F. The final sanitizing rinse temperature was reduced.
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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 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 3 - Bakery
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Violation:
Old food soil was in recessed areas of slotted fasteners on the metal cutting arm of the grissini machine.
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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:
Buffet-Deck 2
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Violation:
Racks of buffet trays and beverage cups were positioned underneath deckheads with open ventilation slats.
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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.:
31
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Site:
Pantry-Deck 3 - Arts Cafe
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Violation:
Three, non-food contact, chemical disinfectant spray bottles were stored inside the cleaning locker in this food area.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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Site:
Bar-Deck 5 - Connoisseur
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Violation:
There was no deck coving at the deck/bar juncture at the passenger side of the waiter pick-up station.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Buffet-Deck 2
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Violation:
Racks of buffet trays and beverage cups were positioned underneath deckheads with open ventilation slots.
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Recommendation:
Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
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Item No.:
33
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Site:
Galley-Deck 4 - La Terrazza
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Violation:
Water leaked from the bottom of the rack-type conveyor machine and onto the deck below. Staff stated this was due to improperly positioned gaskets inside the unit. This was corrected.
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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:
Buffet-Deck 4 - La Terrazza
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Violation:
The transportation corridor connecting the main buffet line, waiter station, and galley did not have deck coving at the deck/bulkhead junction. Seams were observed between the deck and bulkhead in some areas and old food debris was present.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). 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:
Buffet-Deck 4 - La Terrazza
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Violation:
Light intensity at the starboard coffee station did not reach 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:
Buffet-Deck 2 - Beverage Stations
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Violation:
Light intensity at both beverage stations had areas that were less than the required 220 lux at the service areas and 110 lux behind and around equipment. Additionally, light intensity at the beverage cup storage 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. 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. 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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