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Item No.:
33
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Site:
Buffet-Deck 9 - Seafood Shack
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Violation:
The deckhead above the waiter station was slatted and had openings to the plenum space above. Excessive dust accumulated on the open surfaces of the deckhead and on surfaces above the deckhead.
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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 decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Provisions-Fish/Poultry Freezer
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Violation:
A significant build-up of frozen condensate was on the condensate drip trays underneath the two evaporative condenser units in the fish side of this freezer. Frozen condensate was observed on a box of frozen fish stored beneath the left condenser unit, where the build-up ran over the pan.
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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.:
28
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Site:
Buffet-Deck 9 - Lido Mediterranean Port Beverage Station
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Violation:
A newly installed self-service beer dispensing machine was installed below a slatted deckhead which was open to the plenum space above. Dust was present on the openings to the deckhead.
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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.
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Item No.:
19
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Site:
Buffet-Deck 9 - Lido
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Violation:
Passenger self-service utensils were not positioned underneath the sneeze guards, nor were they protected by other means from accidental contamination along the buffet lines during breakfast service.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Buffet-Deck 9 Lido Mediterranean Starboard Beverage Station
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Violation:
The countertop ice/water dispensing machine had a broken screw penetration on the facing of the machine immediately below the ice dispensing chute in the water-splash zone. This created a difficult-to-clean surface.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; and (3) finished to have a smooth, easily cleanable surface. 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.
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Item No.:
20
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Site:
Buffet-Deck 9 - Lido Mediterranean Port Beverage Station
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Violation:
The countertop ice/water dispensing machine had an open penetration, located on the facing of the machine immediately below the water dispenser in the water-splash zone. This created a difficult-to-clean surface.
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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. 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.:
33
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Site:
Buffet-Deck 9 - Lido Mediterranean Port Beverage Station
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Violation:
A newly installed self-service beer dispensing machine was installed below a slatted deckhead which was open to the plenum space above. Dust was present on the openings to the deckhead.
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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. 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.:
37
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Site:
Galley-Deck 9 - Lido Pot Wash
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Violation:
Condensate dripped from the exhaust vent immediately above the in-use high temperature sanitizing sink and landed back into the sink. No clean equipment was impacted by the dripping condensate.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Galley-Deck 9 - Food Lift H
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Violation:
Greater than a day's accumulation of food residue and debris were in the tracks and in open seams and gaps along the lower sections deck inside of the lift.
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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 - Buffet Pantry Port Walk-in Refrigerator #46
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Violation:
The condensate drain line was overflowing with condensate and dripping onto the deck. Water pooled on the deck below the condenser and underneath speed racks holding food items.
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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 - Buffet Pantry Port Walk-in Refrigerator #46
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Violation:
The condensate drain line inside this walk-in was overflowing with condensate and dripping onto the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
28
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Site:
Buffet-Deck 9 - Pizzeria
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Violation:
Plates for service were not inverted or protected by other means along the passenger pick-up counter. The food outlet was not in operation at the time of the observation.
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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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Galley-Deck 3 - Garde Manager
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Violation:
Water consistently dripped from the deckhead near the fire suppression system, located adjacent to the pulper, and onto the deck below. Water pooled on the deck in the area below the leak.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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 3 - Hot Galley
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Violation:
Deck grouting was recessed, missing, or cracked in multiple areas throughout this outlet. This was most noted along deck drains and scuppers.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
19
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Site:
Provisions-Fish/Poultry Freezer
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Violation:
Frozen condensate was observed on a box of frozen fish stored beneath the left condenser unit where the build-up ran over the pan. A significant build-up of frozen condensate was on the condensate drip trays underneath the two evaporative condenser units in the fish side of this freezer.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
36
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Site:
Bar-Deck 5 - Coffee Bar
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Violation:
Light intensity measured less than 100 lux at the side of coffee flavor dispensing station, located to the left of the espresso machine.
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Recommendation:
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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Item No.:
11
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Site:
Medical-Symptomatic Nonfood Employee Isolation
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Violation:
A symptomatic nonfood employee had acute gastroenteritis (AGE) symptoms onset on 29 August 2019 at 1:00. This nonfood employee reported to the medical center on 29 August 2019 at 15:30; therefore, this employee did not begin isolation in a timely manner. Medical staff sent a reprimand email to this employee's management on 29 August 2019. Medical staff stated a corrective action by management was not yet received.
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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.:
08
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Site:
Potable Water-Production Records
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Violation:
Potable water production began on 12 August 2019 at 17:30; however, the pH identified on the analyzer-chart recorder record remained above 8.0 until 19:00. Staff conducted a calibration check at the start of potable water bunkering. Staff was unable to provide manual testing records to identify if the pH was within range during this period. The analyzer-chart recorder record identified the pH sensor was faulty approximately eight hours after the start of potable water production.
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Recommendation:
Adjust the free halogen residual level to at least 2.0 MG/L (ppm) and the pH not to exceed 7.8 within 30 minutes of the start of the bunkering and production processes.
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Item No.:
08
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Site:
Potable Water-Deck 11 Beauty Spa
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Violation:
The two backflow prevention devices attached to the potable water lines supplying pedicure chair # 2 were covered in brown and green corrosion-like material. A significant accumulation of light brown corrosion-like material covered the vents of the right backflow prevention device. The cross-connection control program log identified these devices were last visually inspected on 15 September 2018.
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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-Cross-Connection Control Program Log
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Violation:
The columns for the backflow prevention device type and the date of last visual inspection were left blank for the devices listed for the deck 11 ladies side steam room on the ship's cross-connection control program log. The inspector verified a vacuum breaker backflow prevention device was attached to the potable water line supplying this steam room. The inspector was unable to verify an inspection result from the previous year.
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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. Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually.
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Item No.:
08
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Site:
Potable Water-Deck 0 Recycling Center
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Violation:
The potable water line supplying the newly installed recycling equipment was not striped or painted in accordance with ISO 14726 (blue/green/blue) or blue only. No striping was present on this line.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 Aft Whirlpool Spa - Starboard
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Violation:
The inspector took numerous temperature measurements inside the tub of the starboard side whirlpool spa, located in the aft of the ship, and recorded a maximum temperature of 106.3F. The inspector measured the temperature for approximately two minutes from five different locations inside the tub. The minimum temperature measured inside this tub was 106.2F. The inspector utilized a tip-sensitive thermometer with an error of accuracy of +/- 0.7F. Staff recorded a temperature of 106.7F. This facility was open at the time of inspection. Staff closed the facility.
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Recommendation:
Provide a temperature-control mechanism to prevent the temperature from exceeding 40C (104F) on whirlpool spas and spa pools. Measure the water temperature within the whirlpool spa or spa pool tub itself.
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