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Item No.:
01
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Site:
Medical-Medical
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Violation:
The wine attendant listed as a non-reportable case on 22 January 2010, was not included in the 24-hour report for 6 February 2010.
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Recommendation:
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Item No.:
02
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Site:
Medical-GI Log
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Violation:
A wine attendant that met the case-definition for Acute Gastroenteritis (AGE) was listed as a non-reportable case on the GI log. The wine attendant reported to medical on 22 January 2010 and had 5-loose stool in a 24-hour period. A review of the medical records did not rule-out any other diagnosis (e.g., diabetic diahria, etc).
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Recommendation:
A reportable case of gastrointestinal illness shall be defined as:
(1) Diarrhea (three or more episodes of loose stools in a 24 hour period); or (2) Vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature >38 °C (100.4 °F)); and (3) Reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member.
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Item No.:
02
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Site:
Medical-GI Log
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Violation:
On 6 March 2010, a crew member was listed as a reportable case on the GI log. The crew member's position was not listed in the GI log.
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Recommendation:
The gastrointestinal illness surveillance log entry for each passenger or crew member shall contain the following information:
(1) The first date of clinic visit or report to staff of illness; (2) The person's name, age and gender; (3) A designation as passenger or crew member; (4) Crew member position or job on the vessel, if applicable; (5) Cabin number; (6) Meal seating information; (7) Date and time of illness onset; (8) Illness symptoms, including the presence of the following selected signs and symptoms: numbers of episodes each of diarrhea and vomiting per day, bloody stools, fever, recorded temperature, abdominal cramps, headaches and muscle aches; (9) Notation on whether or not a stool specimen was requested and received; (10) Use of antidiarrheal medication; and (11) The presence of underlying medical conditions which may affect interpretation of acute gastrointestinal illness for example diabetic diarrhea, inflammatory bowel disease, gastrectomy or others.
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Item No.:
06
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Site:
Potable Water-Distribution - Chart Recorder
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Violation:
On 5 May 2010, beginning at 1630 through 0500 on 6 May 2010, the chart analyzer peaked at 5 ppm (mg/L). The halogen injection system chart recordings for water distribution during this time period indicated that the halogen levels were within the required limits of 0.2 - 5.0 ppm.
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Recommendation:
Ensure that halogen analyzer-chart recorder charts are changed, initialed, and dated daily and contain notations of any unusual water events in the potable water system.
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Item No.:
08
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Site:
Potable Water-Bunker Station - Port, Forward
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Violation:
A damaged and lightly soiled potable water hose was stored in the hose locker. The hose was removed from service.
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Recommendation:
Ensure that all hoses, fittings, water filters, and appurtences used for connection with the bunkering of potable water are maintained in good repair.
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Item No.:
08
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Site:
Buffet-
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Violation:
There was no backflow prevention device on the potable water line connected to the coffee machine.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer. Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
11
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Site:
Medical-GI Log
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Violation:
The wine attendant that met the case definition as a reportable case was not classified as a food handler.
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Recommendation:
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Item No.:
11
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Site:
Medical-GI Log
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Violation:
On 6 March 2010, the records for the crew member that was listed as a reportable case did not have any follow-up and work-release information. A review of the records indicated the crew member may have had a cabinmate, and there was no record or information available on interviews for this cabinmate.
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Recommendation:
Ensure that follow-up with and approval by designated medical personnel is completed before returning crew (food and non-food) to work. Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours. Ensure that medical staff conduct verbal interviews with asymptomatic cabin mates or immediate contacts to confirm their condition, advise them of the hygiene and handwashing facts, and instruct them to report immediately to medical if they develop illness symptoms.
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Item No.:
11
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Site:
Medical-GI Log
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Violation:
The GI log for 22 January 2010 did not list the wine attendant as a food worker. According to staff, wine attendants serve wine and other foods. Information concerning the last symptom was also not available. In addition, information concerning the minimum isoluation period was not available and information concerning asymptomatic cabin mates or close contacts was not available. The voyage covering 22 January 2010 had elevated numbers of reportable GI cases.
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Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
16
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Site:
Galley-Refrigeration Unit 25
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Violation:
There was a hotel pan of linguine that was prepared on 6/17. This item was not entered in the cooling logs.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) Within 4 hours, from 21°C (70°F) to 5°C (41°F) or less. Ensure that all potentially hazardous foods that are cooked and cooled on the vessel are recorded in the cooling logs.
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Item No.:
16
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Site:
Buffet-Under Counter Refrigerator A.6A
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Violation:
There were a few individual butter patties, milk cartons, and yogurts with a temperature of 45°F. Per staff, the electrical control breaker for this unit sometimes trips causing the unit to shut down. The unit was on temperature control and functioning at the time of the inspection. All items were discarded.
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Recommendation:
Ensure that this refrigeration unit is not used until it has been serviced and the internal, ambient air temperature can be maintained at 41°F or below. Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-Refrigerator 22
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Violation:
There was one hotel pan orzo salad and one hotel pan of bowtie pasta salad recorded on the mixed food cooling log as prepared on 6/18 and with a discard date of 6/23. The pasta and orzo were listed on the cooling logs for 6/16. The discard date for these products should be 6/22.
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Recommendation:
When mixing potentially hazardous food ingredients that have been cooked and cooled at different times, use the date of the "oldest" ingredient when determining the 7-day discard date.
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Item No.:
18
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Site:
Buffet-Officers Mess
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Violation:
There was an open, partially consumed single-serve container of milk in the bulk milk dispenser with non-opened individual containers of milk. The used milk was discarded.
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Recommendation:
Ensure that food that is contaminated by food employees, consumers, or other persons through contact with their hands; bodily discharges, such as nasal or oral discharges; or other means is discarded.
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Item No.:
19
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Site:
Galley-Breakfast Pantry
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Violation:
There was a small hotel pan containing powdered sugar in the under counter storage cabinet. The pan was not labeled.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
21
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Site:
Dining Room-Wait Stations
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Violation:
A few of the stations had damaged wooden frames.
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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.:
21
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Site:
Preparation Room-Band Saw
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Violation:
The lower base frame was pitted and gouged.
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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.:
21
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Site:
Preparation Room-Under Counter Refrigerator
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Violation:
The left door handle was not secured to the unit.
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Recommendation:
Ensure that non-food 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:
Galley-Dishwash
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Violation:
The conveyor dishwasher was posted out of order. Per staff, the unit has been out of order for two weeks awaiting parts for the conveyor motor. Staff were taking soiled items to the main galley dishwash.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
27
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Site:
Preparation Room-Upright Reach-in Refrigerator
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Violation:
The technical space 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.:
28
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Site:
Galley-Breakfast Pantry - Clean Storage Shelves
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Violation:
There were several clean coffee urns stored upright. A few urns had liquid inside.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food. Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
29
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Site:
Galley-Garde Manger
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Violation:
The water at the handwash station adjacent to the reach-in refrigerators was measured at 80°F.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
30
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Site:
Bar-Lido Pool
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Violation:
The handsink did not have a waste receptacle. The bar was in operation at the time of the inspection.
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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.:
30
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Site:
Bar-Lido Pool
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Violation:
The signage for the handwash station read "handwash sink only," and not "Wash Hands Often", as required.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Galley-Bakery
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Violation:
The proofing cabinet was not coved at the front and sides deck/equipment junctures.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Dining Room-Wait Stations
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Violation:
Several of the stations were not coved at the deck/cabinet juncture.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Dining Room-Wait Stations
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Violation:
A few of the deck tiles at the wait stations were damaged.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Service Lines
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Violation:
There were a few areas on the service side of the lines where the coving was missing.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Other-Food Lifts
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Violation:
The door tracks were soiled.
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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 Ice Cream Station
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Violation:
The deck was soiled under the soft serve machine.
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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:
Bar-Officers - Irish Pub
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Violation:
The bulkhead/deck and deck/equipment junctures at various areas around the back bar were not coved.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
There was recessed grout in various sections of the main galley and crew galley. This was observed in the dishwash, potwash and hot galley areas.
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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-
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Violation:
The vinyl deck covering adjacent to the plate lowerators was damaged at the tile transition strip.
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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:
Other-Petty Officer Mess
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Violation:
The deck in the cold top and baine marie technical spaces had approximately 2 inches of standing water. The deck was corroded.
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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. Ensure that equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
33
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Site:
Bar-
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Violation:
The bulkhead/deck juncture under the back bar counter and storage locker was not coved.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Buffet-Service Line
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Violation:
The working side of the service line had missing/damaged coving material.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters). Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Dairy Room 10
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Violation:
There was loose and peeling sealant in the deckhead panel joints.
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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-Dairy Room 10
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Violation:
The deckhead panel seams were corroded.
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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. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion-resistant.
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Item No.:
33
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Site:
Provisions-Freezer, Refrigerator, Dry Store Rooms
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Violation:
The deckhead mounted fire sprinkler heads and collars were corroded.
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Recommendation:
Ensure that light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Provisions-Various Frozen 14
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Violation:
There was a loose profile strip at the bulkhead/deckhead juncture behind the aft condenser unit.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Various Frozen 14
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Violation:
There were four deckhead mounted access panels with missing fasteners. The panels were loose, exposing the void spaces.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Thawing Room 7
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Violation:
The deck coving around the deckhead support pillar was damaged.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Refrigeration Room 11
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Violation:
The coving along the deck on the aft side of the entry was damaged. Both the forward and aft bulkheads were damaged as well. The damage resulted from pallets hitting the bulkhead during loading operations.
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Recommendation:
Install bumper guards on both bulkheads at the entry to prevent damage during loading operations. Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Refrigeration Room 11
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Violation:
There were a few bulkhead fastener access holes with missing plugs.
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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-Dry Store 6
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Violation:
The deck below the deck stands at the bulkhead/deck juncture was soiled.
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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.:
34
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Site:
Preparation Room-
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Violation:
There was a steady leak at the base of the preparation sink faucet.
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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.:
34
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Site:
Preparation Room-Potato Peeler
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Violation:
There was a steady drip from the fill line and there was an accumulation of water in the drum.
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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.:
36
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Site:
Bar-Lido Pool
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Violation:
There was an exposed light bulb above the service line adjacent to the bulkhead, immediately above the speed rail. The bulb was not shatter resistant.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Buffet-
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Violation:
There was liquid dripping from the deckhead ventilation cover in front of the galley access door. There was water pooling on the deck below the vent.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-
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Violation:
There was excessive steam coming from the baine marie units causing condensate to form on the overshelf and forward sneeze shields at each location. Condensate was dripping onto the counter below the sneeze shields. No foods were present and the units were not covered.
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Recommendation:
Ensure that baine marie units covered when heating the water and when no food pans are inserted to prevent excessive steam from exiting the units. Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
40
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Site:
Galley-Dishwash
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Violation:
The door between the provisioning corridor and the galley was open. One filth fly was found in this area.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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