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Item No.:
08
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Site:
Galley-Crown Grill Show Galley
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Violation:
Technical crew confirmed there was no backflow prevention device installed on the potable water line for the coffee machine. Crew began disinfecting a device for installation.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment. Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis / Aft
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Violation:
The air gap between the reduced pressure backflow prevention assembly relief valve vent and the water catch tray was insufficient. This was noted on the previous inspection report.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Evaporator Unit #2
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Violation:
The air gap between the reduced pressure backflow prevention assembly relief valve vent and the water catch tray was insufficient.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Evaporator Unit #1
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Violation:
After the reduced pressure backflow prevention assembly, the distillate pipe directed to technical water was striped blue/gray/blue, indicating that it was directed to the potable water system.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Incinerator Room
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Violation:
The potable water lines throughout the incinerator room were not striped blue/green/blue or blue for potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Cross Connection-Control Log
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Violation:
The cross-connection control log did not include the non-continuous pressure device located on the Incinerator Room handwashing sink and did not include the continuous pressure device for the Bridge window washing system.
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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.:
08
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Site:
Potable Water-Medical - Ward #3 and #5
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Violation:
The non-continuous pressure devices for the shower hoses in wards #3 and #5 were in disrepair. The atmospheric vents were blocked.
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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-Food Worker Assessment
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Violation:
On 22 May 2024, an on-duty cabin steward (classified as a food worker) had an onset of Acute Gastroenteritis (AGE) symptoms at 1330. This food worker left their workstation immediately and reported to medical at 1350. A food worker risk assessment was not conducted. This worker was responsible for handling ice and water for their cabin stations.
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Recommendation:
When food employees meet the case definition for AGE, 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.:
15
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Site:
Galley-Horizon Court Midship Dishwash
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Violation:
A small piece of food debris was in contact with ice in the bin of the starboard ice machine. Crew immediately took the machine out of service to empty, clean, and sanitize the bin.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
17
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Site:
Galley-Coffee and Cones Show Galley
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Violation:
The time control plan identified overlapping time control periods for ice cream machines 1 and 2; however, the two ice cream machines were not identified as 'Machine 1' and 'Machine 2'. One machine was not in use, and the other machine had a green dot sticker to indicate the 4-hour window of time control that unit was on. Crew immediately began corrective action to label the units.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Dining Room-Officer Mess
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Violation:
There were no serving utensils for the penne that were out for service on the side table. Crew immediately began corrective action.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
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Item No.:
19
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Site:
Galley-Horizon Court Midship Dishwash
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Violation:
A small piece of food debris was in contact with ice in the bin of the starboard ice machine. Crew immediately took the machine out of service to empty, clean, and sanitize the bin.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Shell Doors and Corridor
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Violation:
At least 25 full pallets of food and beverages (e.g. soda, flour, coffee, sugar, beer, wine, ice cream cones, liquor, salt, cocktail mix, tomato pulp, and more) were stored in the corridor near the shell doors. The area was not built to food standards, specifically the deckhead. Pipes, ventilation ducts, cords, and other difficult-to-clean utilities were located above the products. Some pallets were stored against a bulkhead labeled 'Garbage Storage Area'. Crew explained that the vessel had to provision for 14 days, the variety of food options on menus continues to expand, and the vessel was not designed to store the quantity required for a 14-day cruise.
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Recommendation:
Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. 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.
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Item No.:
20
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Site:
Galley-Bakery
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Violation:
The bread roll machine was out of service for approximately one week awaiting a new motor. Crew sent several emails to corporate, but a resolution was not identified as of the time of inspection. The unit was soiled in nonfood-contact and food-contact areas; however, the machine could not be opened wide enough for cleaning.
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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.:
20
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Site:
Provisions-Vegetable and Fish Freezers
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Violation:
These walk-in freezers were packed so full of food that the pallets were stored directly against the plastic door curtains. It was difficult to pass through the boxes to reach other foods, the condensing units, clean the area, or remove boxes of food from farther back in the room. Crew explained that the vessel had to provision for 14 days, the variety of food options on menus continues to expand, and the vessel was not designed to store the quantity of food required for a 14-day cruise.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
21
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Site:
Provisions-Dry Store A
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Violation:
The handle stopper for the door latch was too short which made the door very challenging to open. This posed a worker safety concern.
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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.:
22
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Site:
Galley-Horizon Court Midship Dishwash
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Violation:
At least 5 auxiliary rinse spray nozzles in the in-use, flight-type dishwashing machine were blocked with food debris. Crew immediately began corrective action.
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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. 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.:
26
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Site:
Dining Room-Crew Mess
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Violation:
The water dispenser was soiled with excessive black debris in the food splash area. Crew immediately began corrective action.
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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-Bakery
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Violation:
The out-of-service bread roll machine was soiled in food-contact and nonfood-contact areas; however, the machine could not be opened wide enough for cleaning.
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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-Bakery
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Violation:
The out-of-service bread roll machine was soiled in nonfood-contact and food-contact areas; however, the machine could not be opened wide enough for cleaning.
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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:
Provisions-Shell Doors and Corridor
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Violation:
The deckhead in the area near the shell doors where food and beverages were stored was not built to food standards. Pipes, ventilation ducts, cords, and other difficult-to-clean utilities were located above at least 25 full pallets of food and beverages (e.g. soda, flour, coffee, sugar, beer, wine, ice cream cones, liquor, salt, cocktail mix, tomato pulp, and more). Crew explained that the vessel had to provision for 14 days, the variety of food options on menus continues to expand, and the vessel was not designed to store the quantity of food required for a 14-day cruise.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Walk-In Blast Chiller
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Violation:
Excessive black debris accumulated on the electrical wires inside the unit. No exposed food was present. Crew immediately began cleaning the area.
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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-Horizon Court Midship Dishwash
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Violation:
The deck drain dedicated for the biodigester was clogged, causing standing greywater to pool in the drain. The machine had not been in use for approximately 2.5 months, but crew routinely monitored and cleaned the area. Crew began corrective action.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Horizon Court Midship Dishwash
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Violation:
The deck drain dedicated for the biodigester was clogged, causing standing greywater to pool in the drain. The machine had not been in use for approximately 2.5 months, but crew routinely monitored and cleaned the area. Crew began corrective action.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
38
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Site:
Preparation Room-Deck 3 Ice Carving
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Violation:
Crew reported the ice carving room had not been used in at least two and a half years. The room did not have any food stored in it; however, equipment (e.g. cabinets, utility sink, handwash sink, storage locker, etc) were still stored in this room and pests were present. Crew had no plans to use this room for ice carving.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Preparation Room-Deck 3 Ice Carving
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Violation:
At least two flies were present in the ice carving room.
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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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