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Item No.:
02
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Site:
Medical-72 Hour Questionnaires
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Violation:
On 27 June 2024 at 1130, a nonfood employee had symptom onset of Acute Gastroenteritis (AGE). Upon review of the employee's 72 hour questionnaire, it reads as though the employee broke isolation and went to the crew mess at or around 1600 on the day of symptom onset. The medical crew stated that this was written down wrong and the employee was isolated in their cabin at that time.
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Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
08
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Site:
Buffet-Deck 9 Cabanas - Beverage Station/Port Side
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Violation:
The backflow prevention device on the main water line, in the carbonation closet, was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 9 Cabanas - Beverage Station/Port Side
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Violation:
The undercounter backflow prevention device for the ice machine was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 9 Cabanas - Beverage Station/Aft
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Violation:
The backflow prevention device for the countertop ice/juice machine was in disrepair with blocked atmospheric vents.
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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-Bunkering
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Violation:
The ship's hose connections did not fit the shoreside filling connections. Every time the ship bunkers water at Port Everglades, they have to remove the hose connection fittings and slide the hose over the filling connection and clamp the hose so it does not come off while filling. Disinfection logs stated that the appropriate procedures were followed for the hoses and shoreside fittings. Staff stated that they would obtain the proper fittings so they can properly connect to the shoreside connection.
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Recommendation:
Ensure potable water hoses have unique fittings from all other hose fittings on the vessel. Ensure that hose connections are not removed from the hose.
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Item No.:
13
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Site:
Bar-Deck 4 - D Lounge
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Violation:
Approximately 20 equipment boxes, heavily soiled with dust and general debris, were stored around and against a working ice machine. Additionally, approximately 15 heavily soiled boxes of equipment were stored against a clean storage glassware rack with trays of previously cleaned glasses. Approximately 10 boxes of equipment were stored between the cleaning locker and the bottle storage locker. Due to the soiled boxes, the bulkheads around the ice machine and the deck in the surrounding area were soiled with more than a day's worth of accumulation.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that:(12) Employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
21
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Site:
Pantry-Deck 4 - Animations
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Violation:
The hinge of the port side undercounter refrigerator was in disrepair not allowing the door to close properly. This was fixed during the inspection. No food was impacted.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Deck 4 - Animations
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Violation:
The door gasket for reach-in refrigeration unit #1542 was in disrepair. This was repaired during the inspection.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Pantry-Deck 3 - Cold Station
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Violation:
The bottom door gasket for the far-right reach-in time control refrigerator was in disrepair. This was replaced during the inspection.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Buffet-Deck 9 Cabanas - Beverage Station/Aft
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Violation:
The technical area wiring and compressor cover for the undercounter ice machine were not in place, causing excess water and black debris to collect on pipes and the bottom of the technical space.
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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.:
21
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Site:
Buffet-Deck 9 Cabanas - Beverage Station/Aft
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Violation:
The chilled water pipe insulation was in disrepair and heavily soiled with a black slimy material in the undercounter technical space below the countertop ice machine.
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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 9 Cabanas - Warewash Area
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Violation:
The gasket for the glasswash machine's wash tank door was in disrepair allowing an excess amount of steam to escape from the wash tank door. Condensate did not collect on the deckhead.
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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 1 - Warewash Area
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Violation:
An overflow of multiple soiled food containers were stored just inside the food preparation area on a food preparation counter. Staff stated the overflow of items were waiting to be moved to another warewash area.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
27
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Site:
Pantry-Deck 4 - D Lounge
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Violation:
The top of the ice machine and storage lockers were soiled with more than a day's worth of accumulated dust.
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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:
Buffet-Deck 9 Cabanas - Beverage Station/Aft
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Violation:
The chilled water pipe insulation was heavily soiled with a black slimy material in the undercounter technical space below the countertop ice machine.
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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:
Buffet-Deck 9 Cabanas - Beverage Station/Aft
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Violation:
An excessive amount of water and black debris collected on the pipes and bottom of the technical space for the undercounter ice machine compressor.
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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.:
28
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Site:
Pantry-Deck 4 - D Lounge
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Violation:
Approximately 20 equipment boxes, heavily soiled with dust and general debris, were stored around and against a working ice machine. Additionally, approximately 15 heavily soiled boxes of equipment were stored against a clean storage glassware rack with trays of previously cleaned glasses. Approximately 10 boxes of equipment were stored between the cleaning locker and the bottle storage locker. Due to the soiled boxes, the bulkheads around the ice machine and the deck in the surrounding area were soiled with more than a day's worth of accumulation.
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Recommendation:
Store cleaned equipment and utensils 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.:
33
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Site:
Pantry-Deck 4 - D Lounge
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Violation:
Approximately 20 equipment boxes, heavily soiled with dust and general debris, were stored around and against a working ice machine. Additionally, approximately 15 heavily soiled boxes of equipment were stored against a clean storage glassware rack with trays of previously cleaned glasses. Approximately 10 boxes of equipment were stored between the cleaning locker and the bottle storage locker. Due to the soiled boxes, the bulkheads around the ice machine and the deck in the surrounding area were soiled with more than a day's worth of accumulation.
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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 9 Cabanas - Warewash Area Ventilation Hood Technical Locker
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Violation:
Water pooled on the deck of the technical space due to a leaking potable water pipe.
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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 9 - Daisy Delights Sandwich Station
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Violation:
The tile and grouting on the back bulkhead above the panini grill were heavily soiled with more than a day?s accumulation of debris. The area was previously cleaned and sanitized.
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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. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Buffet-Deck 9 - Duck n Diner
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Violation:
The bulkhead access hatch above the food service line was heavily soiled with black debris. This area was previously cleaned and sanitized. This venue was not open for service 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.:
33
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Site:
Bar-Deck 9 - Pinocchio's
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Violation:
The power outlets on the back bar bulkhead were cracked and chipped making this area difficult to clean.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Buffet-Deck 1 - Soda Dispensing Station
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Violation:
The deckhead above the countertop soda dispensing machine was soiled and in disrepair. Pipes protruding from the deckhead and holes in the deckhead tiles made the area difficult to keep clean. The area was currently not in use.
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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 9 Cabanas - Warewash Area/Hood Cleaning Locker
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Violation:
A potable water pipe was dripping excess water onto the deck and other pipes in the technical space.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Bar-Deck 9 - Cove Cafe
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Violation:
The lighting at the back bar bottle storage area did not reach 220 lux for cleaning.
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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.
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Item No.:
36
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Site:
Buffet-Deck 9 Cabanas - Hash Brown Station
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Violation:
The light intensity of 220 lux could not be reached along the service line.
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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 9 Cabanas - Beverage Station/Port Side
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Violation:
The light intensity of 220 lux could not be reached at the self-service beverage dispenser.
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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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