|
|
|
Item No.:
08
|
|
Site:
Potable Water-Starboard Bunkering Station, Midship
|
|
Violation:
The bottom left potable water filling line's cap chain was too long, allowing the cap to touch the deck when hanging free.
|
|
Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Symptom Reporting
|
|
Violation:
A food employee had an onset of AGE symptoms at 1300 on 13 December 2024 while working. He/she finished working at 1640, and reported to medical later at 1745. A food risk assessment and training were completed.
|
|
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. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 9 - Cucina del Capitano Cold Room # 43
|
|
Violation:
Walk-in refrigeration unit # 43 was unable to maintain time/temperature control for safety (TCS) food items at internal temperatures below 41°F. Using a calibrated thermometer, the internal temperature of TCS food items measured:
? Ham and cheese sandwiches prepared 6 March 2025: 49°F and 50°F
? Cuban sandwiches prepared 6 March 2025: 44°F
? Raw meatballs: 49°F
The ambient temperature inside this walk-in refrigeration unit measured 56°F. Crew stated the walk-in refrigeration unit was undergoing a defrost cycle, causing the ambient temperature to rise. 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.:
19
|
|
Site:
Pantry-7 - Starboard Housekeeping Pantry, Forward
|
|
Violation:
The ice machine's bin door was open when the inspector entered the pantry, exposing ice stored inside. Crew initiated corrective action.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 9 - Cucina del Capitano Cold Room # 43
|
|
Violation:
Walk in refrigeration unit # 43 was unable to maintain food items at internal temperatures below 41°F. Using a calibrated thermometer, the ambient temperature inside this unit measured 56°F. The internal temperatures of numerous TCS sandwiches and raw meatballs stored inside this unit measured over 44°F. The external display identified this walk in refrigeration unit was undergoing a defrost cycle, which caused the ambient temperature to rise. Crew initiated corrective action.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Deck 0 - Room # 24
|
|
Violation:
The internal chute of the potato peeler was in disrepair, creating numerous gaps and difficult-to-clean food-contact surfaces. Food residue accumulated inside areas of disrepair.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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. 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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 - Hot Preparation Area
|
|
Violation:
Liquid steadily dripped from the technical compartment of soup kettle # 5, pooling on the deck below.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 - Warewashing Area Clean Storage Rack
|
|
Violation:
Twenty serving trays were stored on the rack in disrepair. The plastic surrounding the edges was chipped and cracked, creating difficult-to-clean surfaces. Crew initiated corrective action.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 - Forward Ice Station
|
|
Violation:
The ice machine?s front-panel gasket was worn creating a difficult-to-clean surface. Residue accumulated in areas of recess.
|
|
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 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 9 - Cucina del Capitano
|
|
Violation:
The hood-type warewashing machine was identified as out of service since 18 February 2025.
|
|
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.:
22
|
|
Site:
Galley-Deck 9 - Warewashing Area
|
|
Violation:
Liquid steadily dripped from the bottom of the wash compartment of the conveyor-type warewashing machine, accumulating on the deck beneath.
|
|
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:
Preparation Room-Deck 0 - Room # 24
|
|
Violation:
The internal chute of the potato peeler was in disrepair, creating numerous gaps and difficult-to-clean food-contact surfaces. Food residue accumulated inside areas of disrepair.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 - Forward Ice Station
|
|
Violation:
Residue accumulated in areas of recess from the worn gasket, located on the front-panel of the ice machine.
|
|
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:
Galley-Deck 3 - Hot Preparation Area
|
|
Violation:
The top surface of time control unit # 11 was soiled with greater than a day's accumulation of dust and debris. 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.:
29
|
|
Site:
Galley-Deck 0 - Scullery
|
|
Violation:
Yellow food residue accumulated inside the basin of the handwashing sink, located at the soiled item drop off area. Crew initiated corrective action.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
33
|
|
Site:
Pantry-6 - Portside Housekeeping Pantry, Forward
|
|
Violation:
Water collected on the deck near the handwashing station from a leaking potable water supply line inside the deckhead hatch.
|
|
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:
Food Service General-Decks, Deckheads, and Bulkheads
|
|
Violation:
The deck, deckheads, and bulkheads were in disrepair, creating difficult to clean surfaces throughout multiple food service areas, including:
Deck 9 ? Guy?s Burgers condiment station: The coving on the aft side of the station was peeling and in disrepair, creating a difficult-to-clean surface.
Deck 9 ? lido galley potwashing area: The grouting at the edge of the potwashing area was cracked and missing, with food residue accumulating inside areas of disrepair.
Deck 9 ? lido galley potwashing area: The grouting underneath the food digester was recessed and missing, with food debris accumulating inside areas of disrepair.
Deck 3 ? main galley hot service line: The grouting between the tiles was chipped and missing, with food residue accumulating inside areas of disrepair.
Deck 3 ? main galley hot preparation area: The tiles in front of the tilting pan were cracked, with moisture accumulating inside areas of disrepair.
Deck 3 ? main galley hot preparation area: The tiles in front of the soup kettles were cracked, with debris accumulating inside areas of disrepair.
Deck 3 ? main galley bakery walk-in freezer unit: The grouting between the tiles was missing, with dust and debris accumulating inside areas of disrepair.
Deck 0 ? crew galley hot preparation area: The deck tiles underneath the flat-top grill were cracked, with liquid accumulating inside areas of disrepair.
Deck 0 ? provisions room # 21 fish thawing: The grouting between the metal landing and the tiles was missing, with debris accumulating inside areas of disrepair.
Deck 0 ? provisions room # 21 meat storage: The grouting between the metal landing and the tiles was missing, with debris accumulating inside areas of disrepair.
|
|
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. 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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Hot Preparation Area
|
|
Violation:
Liquid pooled on the deck beneath a steady drip from the technical compartment of soup kettle # 5.
|
|
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:
Galley-Deck 0 - Potwashing Area
|
|
Violation:
Liquid pooled on the deck below a steady leak from the potable water line underneath the sanitizing compartment of the three-compartment sink.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 0 - Potwashing Area
|
|
Violation:
The potable water line underneath the sanitize compartment of the three-compartment sink was steadily dripping, pooling on the deck below.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 - Forward Ice Station
|
|
Violation:
The drain for the handwashing sink was blocked, causing gray water to pool on the deck when used. Crew initiated corrective action.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Pantry-6 - Portside Housekeeping Pantry, Forward
|
|
Violation:
The potable water supply line above the deckhead hatch was in disrepair, causing water to drip onto the deck near the handwashing station.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 9 - Warewashing Area
|
|
Violation:
Liquid accumulated on the deck beneath a steady drip from the bottom of the wash compartment of the conveyor-type warewashing machine.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 3 - Forward Ice Station
|
|
Violation:
Gray water accumulated on the deck surrounding the blocked drain for the handwashing sink. Crew initiated corrective action.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 0 - Potwashing Area
|
|
Violation:
The light intensity at the pre-rinse station measured less than 220 lux. The bulbs inside both light fixtures were burnt out.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Food Service General-Integrated Pest Management Program
|
|
Violation:
Numerous insects were present throughout multiple food service areas, including:
Deck 9 ? lido buffet starboard beverage station: One fruit fly flew behind the coffee machine.
Deck 9 ? lido galley warewashing area: One small cockroach crawled on the deck underneath the clean storage rack.
Deck 3 ? main galley warewashing area: Two fruit flies flew between the conveyor-type warewashing machine and the bulkhead.
Deck 3 ? main galley aft entrance handwashing station: Three fruit flies flew around the entrance to the galley.
Deck 3 ? main galley potwashing station: One fruit fly flew under the food digester.
Deck 3 ? main galley potwashing station: Two fruit flies flew near the pre-rinse hose.
Deck 0 ? crew galley: One small cockroach crawled on the deck underneath rolling bins of flour.
|
|
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.
|
|
|