|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 4 - Bunker Station # 412A
|
|
Violation:
The air gap below the international shore connection reduced pressure zone (RPZ) backflow prevention assembly was insufficient. Crew initiated corrective action.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
The AGE log identified a food employee had GI symptoms onset at 1900 on 27 January 2025. This employee did not report to the medical center until 28 January 2025 at 1515. The food employee worked and ate inside the crew mess while symptomatic. A food risk assessment and training were conducted.
|
|
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.
|
|
|
Item No.:
12
|
|
Site:
Buffet-Deck 15 - Noodle Around Show Galley
|
|
Violation:
A food service employee was observed washing their hands for ten seconds and then returning to work. Crew initiated corrective action.
|
|
Recommendation:
Ensure food employees clean their hands and exposed portions of their arms with a cleaning compound in a handwashing sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water, paying particular attention to the areas underneath the fingernails and between the fingers.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 15 - The Daily Mix Soup and Salad
|
|
Violation:
Two open containers of plant-based cream cheese, stored inside the undercounter refrigeration unit, were not identified with a 7-day discard label. Crew initiated corrective action.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 15 - Walk-In Cold Room # 42
|
|
Violation:
A container of sweet potato-based 'Pirate's Mixture' was labeled with an incorrect 7-day discard label. The affixed label identified the Pirate's Mixture was prepared on 26 February 2025; however, the cooling log identified the first ingredient - sweet potatoes - was prepared on 25 February 2025. Crew initiated corrective action.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 6 - Extra Virgin Pasta Preparation Station
|
|
Violation:
The internal temperature of an open, 1/2-gallon container of pasteurized egg yolks stored on the preparation counter measured 70°F. Crew could not identify when this container was opened. Crew initiated corrective action.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 15 - Gunbae Pantry
|
|
Violation:
The countertop milk dispenser was identified on the time control plan as a time control unit; however, the unit was not physically labeled. Crew initiated corrective action.
|
|
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): (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.
|
|
|
Item No.:
18
|
|
Site:
Buffet-Deck 5 - Pizza Station
|
|
Violation:
A metal container of raw bacon was stored over a metal container of sliced cheese inside the undercounter drawer refrigeration unit. The bottom of this drawer was slatted and open to the drawer below, which was not effective to collect potential drip. Crew initiated corrective action.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 6 - Garde Manager
|
|
Violation:
One metal pan storing quinoa, removed from its original container, was not labeled with the common name of the food. Crew initiated corrective action.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 6 - Hot Preparation Area
|
|
Violation:
The four wheels on the mobile cart, stored adjacent to the preparation counter, were in disrepair. The plastic was worn, creating numerous difficult-to-clean surfaces. Dust and debris accumulated inside areas of recess. Crew initiated corrective action.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Scullery
|
|
Violation:
Numerous soiled dishes were not properly loaded into the conveyor-type warewashing machine in a manner that exposed all surfaces to an effective spray pattern. Crew were conducting warewashing operations from breakfast service. Crew initiated corrective action.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 - Potwash Area
|
|
Violation:
The front opening potwash machine was identified as out of order since 27 February 2025. Crew set-up a three-compartment sink for warewashing operations.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 15 - Gunbae Pantry
|
|
Violation:
Two wine glasses stored on the clean storage rack were soiled with grease on the food-contact surfaces. Crew initiated corrective action.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 - Hot Preparation Area
|
|
Violation:
The four wheels on the mobile cart, stored adjacent to the preparation counter, were soiled with greater than a day's accumulation of dust and debris. These four wheels were in disrepair. Crew initiated corrective action.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 15 - Bento Baby Show Galley
|
|
Violation:
The hinges to the swinging door at the entrance of the show galley were soiled with greater than a day's accumulation of dust, debris, and black residue. Crew initiated corrective action.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 15 - Tap That Cold Portside
|
|
Violation:
The top of the counter-mounted juice dispenser was soiled with greater than a day's accumulation of dust. Crew initiated corrective action.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 15 - Scullery
|
|
Violation:
Gray water from the handwashing sink overflowed from the clogged drain and accumulated on the deck during handwashing. Crew initiated corrective action.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Meat Freezer # 23A
|
|
Violation:
Frozen liquid accumulated inside the two deckhead-mounted light fixtures.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 15 - Scullery
|
|
Violation:
The drain for the handwashing sink, located at the dirty-end of the rack-type warewashing machine, was clogged. Water overflowed this drain and accumulated on the deck during handwashing. Crew initiated corrective action.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|