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Item No.:
11
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Site:
Medical-
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Violation:
During the 03/16-04/03/2010 cruise, an ill crew member reported to medical at 9:00 a.m. and was classified as a case of gastrointestinal illness. This individual's cabin mate had an initial interview 24 hours later.
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Recommendation:
When possible, ensure that the initial interviews of close contacts and cabinet mates of crew members classified as cases of gastrointestinal illness are conducted the same day as the ill crew members initial visit to the medical facility.
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Item No.:
16
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Site:
Buffet-Time As a Public Health Control Plan
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Violation:
The cooks at the gazebo station did not know that the uncooked meats were to be discarded after the buffet closed as stated in the time as a public health control plan. Per the cooks, the meat was to be returned to the walk-in refrigeration unit after the buffet closed.
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Recommendation:
Ensure that the time control plan is followed, including discarding foods that have been placed on time control. Ensure that food employees are trained with respect to the time control plan. If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
18
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Site:
Provisions-Fish Thaw Box
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Violation:
Boxes of raw and ready-to-eat seafood were stored against each other.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Provisions-Room 3712
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Violation:
Condensate from the cooling unit was dripping on to the outer box of packaged cereal.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Crew & Staff Mess
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Violation:
The top shelves of the buffets were protected by hinged plastic shields that were not self-closing.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
21
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Site:
Food Service General-Flat & Grooved Grills
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Violation:
There were several flat and grooved grills that had gaps around the grease chutes inside the drip pan housings.
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Recommendation:
Ensure that 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.:
27
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Site:
Galley-Sabatini's
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Violation:
The underside of the fan guard inside the microwave was soiled.
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Recommendation:
Ensure that 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:
Galley-Dishwash
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Violation:
There was a leak of the recirculation water in the food trough of the pulper system at two dishwash areas. This caused the previously cleaned trough to be soiled with food sludge.
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Recommendation:
Ensure that 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:
Buffet-Officer's Mess Pantry
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Violation:
The pipes and wires in the technical compartment under the dump sink were soiled.
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Recommendation:
Ensure that 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:
Bar-Trade Winds
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Violation:
The technical compartment under the port utility sink was soiled in the right back corner.
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Recommendation:
Ensure that 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:
Galley-Deck 5 Pastry
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Violation:
The front of the doors on the deck oven was soiled with food debris.
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Recommendation:
Ensure that 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-Deck 5 Potwash
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Violation:
The clean storage rack was soiled with grease. There were clean items stored on the rack at the time of inspection.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Buffet-Lido Middle Starboard Beverage Station
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Violation:
There were plastic cups that were wet and out for service. When separated water dripped from the cups.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
30
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Site:
Galley-Potwash
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Violation:
The handwashing station on the dirty side of the potwash area did not have a waste receptacle. This was corrected.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-
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Violation:
The decks under and in front of the tilting pans had missing and recessed grout especially at the tile/steel junctures.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Gazebo
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Violation:
The bottom of the fire screen door tracks was filled with food residue.
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Recommendation:
Ensure that 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:
Buffet-Starboard Preparation Deck 14
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Violation:
There was an open void in the door frame where the latching pin and lock inserted.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Deck 6 Hot Galley
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Violation:
There was recessed and missing grout under and in front of the tilting pans, especially at the tile/steel juncture.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Provisions-Cheese and Caviar Walk-in Refrigeration Unit
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Violation:
The deck was soiled under the left shelving unit. There was a seam between the deck and the base of the left shelving unit, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Diswash Area
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Violation:
There were holes in the door frame at the entrance to this area.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
34
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Site:
Bar-Piazza
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Violation:
The deck drain under the handwash station was draining very slowly.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
41
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Site:
Housekeeping-
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Violation:
It was not clear from the outbreak prevention and response plan what the disinfection frequency would be should the vessel reach a cumulative proportion of gastrointestinal illness cases of 2% or greater among passengers or crew.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
Level red was the highest disinfection level during outbreak response. There were public areas where the disinfection frequency was not listed as continuous. For example during red level; there was no disinfection frequency given for the crew toilets, the toys in the children's center were to be disinfected as often as possible, and hard surfaces in the children's center were not mentioned. During level red the passenger toilets were to be disinfected as frequently as possible with no minimum frequency given.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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