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Item No.:
08
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Site:
Other-Backflow Prevention Test Kit
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Violation:
The backflow prevention assembly test kit was last calibrated on 14 September 2017, per the device's certificate of calibration. Staff stated they have inquired about test kit calibration, but have not found a recommended calibration timeframe.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a properly calibrated test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
08
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Site:
Other-International Shore Connection
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Violation:
The list of reduced pressure zone (RPZ) assemblies listed five RPZ devices (international shore connection) that have not been tested since dry dock and indicates they will be tested during the next dry dock, in 2023. RPZ assemblies must be inspected and tested at least annually. Staff stated the design of the ship does not allow for an internal loop to test the system out of dry dock. Staff stated they would implement a procedure to ensure annual testing capabilities.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
10
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Site:
Recreational Water Facilities-The Relax Pool
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Violation:
The shepherd's hook was not located in a prominent location where it could be seen from the entire pool deck area. The location was changed during the inspection and verified by the inspector.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis Log
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Violation:
On 24 August 2022, a food worker (restaurant busboy) was diagnosed as symptomatic while experiencing 4 episodes of diarrhea at 1400; however, this worker did not report to the medical facility until 1620. This worker's time card was evaluated which verified this worker did not go to work during this time, however, it did indicate this crewmember did go to the crew mess for lunch. This worker was reprimanded by the ship that day.
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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. 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. 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:
Provisions-Deck 1 - Dry Storage
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Violation:
Five-pound cans of hoisin sauce and fruit cocktail had dents along the top seam. Both cans were immediately discarded.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
19
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Site:
Buffet-Backstube
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Violation:
The self-service top display cases containing bread did not have self-closing doors.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Galley-Deck 4 - Potwash
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Violation:
Two previously cleaned and sanitized cutting boards were heavily scored and rough. While they were clean, the surface was fuzzy to the touch. Both cutting boards were immediately removed from service.
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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; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Buffet-Deck 12 Anckelmannsplatz - Hot Galley
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Violation:
On the door leading to the dry storage, the lock was missing on the outside of the door, creating an open area.
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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:
Buffet-Deck 12 Anckelmannsplatz - Potwash
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Violation:
The hood-type potwash machine was overloaded with hotel pans preventing adequate cleaning and sanitizing. Five hotel pans per row were loaded upright into the machine with little space between each pan. After the inspector made the observation, the pans were repositioned to three pans per row, which allowed them to lay flat in the machine.
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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; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Deck 5 Ganzschongesund - Dishwash
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Violation:
Approximately 25 plates were overloaded onto racks with little space for adequate cleaning and sanitizing during active use of the rack-type dishwasher. Before the machine cycle started, the plates were repositioned to allow more space between them.
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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; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Deck 3 - Bakery/Pastry Potwash
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Violation:
The hood type potwash machine had a heavily scratched and very faded data plate that was difficult to read.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
26
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Site:
Buffet-Deck 12 Anckelmannsplatz - Beverage Station Starboard #2
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Violation:
A white liquid soiled five spoons within a silverware container out for passenger use. All silverware was immediately removed to be rewashed.
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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-Cucimare Show Galley
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Violation:
To the left of the handwash station, the countertop penetration for the ordering machine's power cord was soiled.
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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:
Food Service General-Flat and Grooved Grills
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Violation:
Old food residue of more than a day's accumulation was on the underside top corners of the grease chute housing. This condition was observed in multiple flat and grooved grills throughout all galleys.
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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:
Galley-Tag and Nacht Bistro
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Violation:
Three previously cleaned hotel pans were stacked and stored wet in the cabinet to the left of the water fountain.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Buffet-Deck 12 Anckelmannsplatz - Beverage Station Starboard #2
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Violation:
A white liquid soiled five spoons within a silverware container out for passenger use. All silverware was immediately removed to be rewashed.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
31
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Site:
Bar-Cigar Bar
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Violation:
A spray bottle containing a non-food contact disinfectant was stored beside the handwash station.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate 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 4 - Main Galley - Hot Galley
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Violation:
Deck tile grouting below the deep fat fryer was damaged. The surface was rough and difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
38
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Site:
Galley-Deck 3 - Dishwash
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Violation:
Three rolls of trash bags were improperly stored on an undercounter rung next to the pulper system. These were immediately removed to an appropriate cleaning materials storage area.
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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:
Buffet-Deck 12 Anckelmannsplatz - Beverage Station Starboard #2
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Violation:
Two live tiny flies were inside the undercounter technical compartment below the filtered coffee machine.
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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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Item No.:
39
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Site:
Buffet-Deck 3
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Violation:
There was one live small fly in the undercounter technical space below the coffee beverage station.
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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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Item No.:
39
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Site:
Buffet-Deck 3
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Violation:
There were two live large flies above the hot buffet service island.
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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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Item No.:
39
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Site:
Preparation Room-Deck 2 - Provisions/Preparation
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Violation:
One large live fly was observed outside the butcher and fish preparation 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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Item No.:
39
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Site:
Preparation Room-Deck 2 - Potwash
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Violation:
There was one live large fly in the pot washing area.
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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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Item No.:
40
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Site:
Integrated Pest Management-Mooring Line Rat Guards
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Violation:
The rat guards used on the mooring lines were insufficient. Multiple guards had gaps on the underside of the apparatus allowing a clear pathway on the line to the ship. This was remediated during the inspection.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer's specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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Item No.:
42
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Site:
Children Area-Crow's Nest Entrance Ladder (6 & Under)
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Violation:
The ladder handles used to enter the Crow's Nest playing area was constructed of uncovered rope making it extremely difficult to clean. During the inspection, a plastic material was used to cover the rope making it easily cleanable.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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