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Item No.:
08
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Site:
Galley-Deck 11 Cocina
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Violation:
The backflow prevention device for the countertop ice machine was heavily soiled, corroded and in disrepair. The device was disinfected and changed during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 1 Spa Pool Analyzer Chart
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Violation:
On 22 November 2022 at 4:30 pm, The analyzer chart showed that the free halogen level increased above 10 ppm for approximately 5 minutes; however, no notations on the chart were made detailing what happened nor the actions taken.
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Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 12 Beach Pool and Tides Pool
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Violation:
The fill level was raised above the tub level, but not raised to the skim gutter level for the beach access area causing insufficient skimming across the entire beach area.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
11
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Site:
Medical-Crew Member - Medical Isolation
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Violation:
An Assistant Waiter had an onset of acute gastroenteritis symptoms on 20 December at 07:00 and reported to medical at 09:49. According to her food/beverage questionnaire, she went to breakfast in Dining Room #1 at 08:00. It was unclear if she left medical isolation, or the form was filled out incorrectly.
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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.. 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.:
11
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Site:
Medical-Crew Member - Medical Isolation
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Violation:
A Trainee Cook had an onset of acute gastroenteritis symptoms on 13 November at 11:00 and reported to medical at 13:35. According to his food/beverage questionnaire, he went to lunch at 13:00 and dinner at 19:00. According to his timecard, on 13 December he worked from 08:12 - 13:37, 15:30 - 16:19, and 17:05 - 18:41. The assessment of prepared food by this crew member during time of illness indicated he prepared parsley sprig for garnish in deck 3 main galley on 13 November at 17:05. Corrective action was completed at 18:00, following the area supervisor being notified at 17:22.
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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. 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.:
20
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Site:
Preparation Room-Potato Preparation
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Violation:
On the inside of the forward potato peeler, one slotted fastener was on the left side.
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Recommendation:
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:
Other-Deck 11 Bonzi
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Violation:
The front service area counter was cracked and chipped in several areas creating difficult to clean surfaces. Staff stated this area was due to be reconstructed during the upcoming dry dock.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 11 Deli Station
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Violation:
The countertop for the forward side serving area was cracked, and chipped in multiple areas making it difficult to clean. Staff stated these areas were due to be reconstructed during the upcoming dry dock. These areas were clean to the sight and touch during the inspection.
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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.
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Item No.:
21
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Site:
Bar-Deck 10 Red Frog
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Violation:
In the back bar area, both margarita machines had a glue-type material on the machine housing making these areas difficult to clean. The machines were in use at the time of the inspection. Staff stated the glue-type material came from recently removed stickers .
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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.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
Seven upper final sanitizing rinse spray nozzles for the conveyor-type potwash machine were not distributing water effectively in a fan-like manner. The machine was in operation at the time of the inspection and stacks of plates had not been properly sanitized. A technician increased the water pressure which corrected the concern. Staff had the plates re-cleaned and sanitized.
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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 the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 34.5 kilopascals (5 pounds per square inch or 0.34 bars) or more than 207 kilopascals (30 pounds per square inch or 2.07 bars) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
23
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Site:
Galley-Deck 11 Center Dishwash
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Violation:
The wash compartment water temperature for the conveyor-type dishwasher was measured at 147F, 148F, and 146F. This machine was closed, and remediation began immediately
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Potwash
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Violation:
Seven upper final sanitizing rinse spray nozzles for the conveyor-type potwash machine were not distributing water effectively in a fan-like manner. The machine was in operation at the time of the inspection and stacks of plates had not been properly sanitized. A technician increased the water pressure which corrected the concern. Staff had the plates re-cleaned and sanitized.
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Recommendation:
Sanitize food-contact surfaces of equipment and utensils.
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Item No.:
26
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Site:
Pantry-Deck 10 Red Frog
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Violation:
The portside ice machine was heavily soiled with black and pink colored debris on the ice sensor, evaporator housing, and water arm. The inspector used an alcohol wipe to remove the debris. The ice machine was closed and cleaning took place immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Pantry-Deck 10 Blue Iguana
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Violation:
The ice machine was heavily soiled on the evaporator frame and water arm with a black material. The inspector used an alcohol swab to remove the debris. The ice machine was closed and cleaned immediately. The area was open for operation during the inspection.
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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.
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Item No.:
27
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Site:
Other-Deck 10 Guy's Burger
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Violation:
The countertop coffee machine had a backflow prevention device that was soiled with a slimy black material on the lower half of the device. Cleaning took place immediately.
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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:
Pantry-Deck 11 Seafood Shack
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Violation:
Two previously cleaned, covered restaurant pans with cleaned utensils stored inside were placed in the soiled area with water resting on top of the lids. They were removed and recleaned.
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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:
Pantry-Deck 11 Seafood Shack
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Violation:
Two previously cleaned and covered restaurant pans with cleaned utensils stored inside were resting in the soiled area.
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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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Preparation Room-
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Violation:
At least 22 previously cleaned white, plastic storage bins were stacked and stored wet nested below the preparation table. The area was not in operation at the time of the inspection.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
33
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Site:
Galley-Deck 11 Cocina
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Violation:
Water was pooling on the deck in the hot cooking area. This area had previously been cleaned and not open for operation at the time of the inspection.
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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:
Other-Deck 11 Seafood Shack
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Violation:
The deck under the hot cooking area was soiled with a black liquid and had standing water. This area had been previously cleaned
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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:
Other-Deck 10 Guy's Burger
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Violation:
The deckhead tiles above the beverage station were not joined together creating half-inch gaps that exposed the plenum. The countertop ice and juice machines were directly below this area.
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Recommendation:
Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
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Item No.:
33
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Site:
Buffet-Deck 10 Lido Market
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Violation:
The forward, starboard side beverage station had an undercounter potable water line that was dripping water continuously into the technical area causing puddles to form. Remediation began immediately.
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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-Appetizer Walk-In Cooler
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Violation:
Water was continuously dripping from the seam between two deckhead panels near the deckhead access hatch. Water was pooled on the deck in this cooler. The source of the leak could not be identified.
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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-Crew Notice Boards
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Violation:
In many areas of the galley and close to food preparation areas, papers were in plastic sheet covers and attached to a white display board. Masking tape and double-sided tape was exposed on some boards. These boards with crew notices made cleaning difficult.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
34
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Site:
Buffet-Deck 10 Lido Market
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Violation:
The forward, starboard side beverage station had an undercounter potable water line that was dripping water continuously into the technical area causing puddles to form. Remediation began immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Other-Deck 0 Garbage/Recycling Collection Area
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Violation:
One damp mop was stored with the mop head in an empty yellow cleaning bucket, while a second wet mop was stored with the mop head in a yellow cleaning bucket filled with soiled water.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Galley-Ice Machine Area
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Violation:
One small, live fly was in front of the ice machine. No food was impacted at the time of the inspection.
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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:
Galley-Pastry
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Violation:
One small, live fly was near the ice cream machine. No food was impacted at the time of the inspection
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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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