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Item No.:
39
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Site:
Buffet-Deck 12 Terrace Cafe
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Violation:
Three flies were near the back counter on the cold cuts line. No food was impacted.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
19
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Site:
Galley-Deck 12 Terrace Cafe
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Violation:
Two bins of cut lettuce were unprotected in the time control refrigeration unit.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
22
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Site:
Galley-Deck 12 Terrace Cafe
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Violation:
The flight-type dishwash machine was out of order and under maintenance.
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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; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
20
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Site:
Food Service General-
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Violation:
The following equipment in food areas was out of order and in need of maintenance:
Deck 12 Waves Galley: The far-left ice machine.
Deck 12 Aquamar Bar: The undercounter refrigerator.
Deck 5 Main Galley: The drawer refridgerator in the hot galley.
Deck 5 Main Galley: The upright refridgerator in the pantry area.
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Recommendation:
Maintain food-contact equipment 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 operation specifications of these standards; (2) Can opener parts that cut or pierce must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
24
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Site:
Galley-Deck 5 Flight -Type Dishwash
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Violation:
The temperature display gauge read 198F for the final rinse manifold temperatures. Plate surface temperatures were measured within the appropriate range.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
39
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Site:
Bar-Deck 15 Horizons
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Violation:
One fly was seen in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
19
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Site:
Provisions-I-95 Corridor
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Violation:
A pallet of potatoes was placed directly underneath the insect light trap. Crew stated active provisioning was being conducted during the inspection.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
11
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Site:
Medical-Reporting of Acute Gastroenteritis (AGE)
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Violation:
On 17 March 2026 at 2330 a nonfood worker began experiencing symptoms of AGE. However, the individual did not report to medical until 18 March at 0500.
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Recommendation:
When nonfood employees are symptomatic and 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.:
10
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Site:
Recreational Water Facilities-Deck 12 Main Pool
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Violation:
The main pool's analyzer was not properly calibrated. The following free halogen residual measurements tested with the crew's kit from different locations in the pool were: 1.15ppm, 1.16ppm, 1.19ppm, and 1.41ppm . The inspector's reading was 1.21ppm. The analyzer's set point was 3.0. The inspector and technician then visited the equipment room, where the analyzer for the main pool read 3.63ppm. During manual sampling in the equipment room, the technician measured the free halogen residual at 2.05ppm and inspector measured 2.17ppm.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 mg/L (ppm) for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours. Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 mg/L (ppm) for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The bunker/production potable water line was not striped blue/green/blue or blue after the chemical injection point.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
29
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Site:
Other-Incinerator Room
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Violation:
A large knife was stored on top of the handwashing sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are always accessible.
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