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Item No.:
02
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Site:
Medical-
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Violation:
The column for crew position listed "mess" for a bartender who was classified as a case of gastrointestinal illness during the current cruise.
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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.:
08
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Site:
DO NOT USE (whirlpool/spa)-Grand Spa Machinery Room
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Violation:
The potable water lines supplying two hose connections were not fitted with backflow prevention devices. This was corrected.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There was no information on the coating used in the potable water tanks. According to the Staff Captain, the tanks had not been painted since the change in ownership in 2006.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentation for the coating used and recommendations followed are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
There were several locations where connections to the potable water system were protected, but not listed. These locations included; the deck 5 dishwash area, the engine room, the deck 9 forward and aft pantries, the mineralizer backwash line, and the medical center.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The vessel bunkered water in Tenerife on May 24, 2010. There was a free halogen residual test conducted at 9 a.m. and the next test was conducted at noon. According to the Staff Captain, there was a crew drill between those hours and that was why the required tests were not conducted.
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Recommendation:
Ensure that free residual halogen monitoring is performed at least hourly during the bunkering of potable water and performed at least once every 4 hours during the onboard production of potable water.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The log for recording the free halogen residual during production had columns that were labeled 00/04, 04/08, 08/12, and so on. Given this, it was possible to exceed 4 hours between tests.
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Recommendation:
Ensure that free residual halogen monitoring is performed at least hourly during the bunkering of potable water and performed at least once every 4 hours during the onboard production of potable water. Ensure that accurate records of this monitoring are maintained aboard for 12 months and are available to the VSP for review during inspections.
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Item No.:
11
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Site:
Medical-
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Violation:
There were no 24-hour and 48-hour interviews for a cabin mate and close contact of a bartender who was classified as a case of gastrointestinal illness. According to the Doctor, these individuals were advised to report to medical if they developed symptoms.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
11
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Site:
Medical-
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Violation:
The date and time of the last symptoms of gastrointestinal illness were not clear in the medical records of an ill bartender. It was not possible to determine if this individual was symptom free for the required 48 hours prior to returning to work.
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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-Cold
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Violation:
Trays of smoked salmon, raw tuna, and cheese that were said to be on time control had 7-day discard labels and were stored in an undercounter refrigerator labeled for temperature control. There were no other foods in this unit. The 7-day discard labels were removed and the trays were moved to a reach-in refrigerator designated for time control.
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Recommendation:
Remove the 7-day discard labels when foods are placed under time control. Ensure that foods on time control are placed in equipment labeled for time control.
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Item No.:
16
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Site:
Galley-
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Violation:
The tomato sardine mixture and potato salad with 7-day discard labels were in an undercounter refrigerator labeled for temperature control. According to the staff and the log posted above the refrigerator, these items were on time control.
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Recommendation:
Remove the 7-day discard labels for food placed on time control.
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Item No.:
16
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Site:
Galley-Time as a Public Health Control Plan
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Violation:
The reach-in refrigerators in the cold galley were labeled for time control. These units were not listed on the time control plan.
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Recommendation:
Ensure that all cold holding units under time control are listed in the time control plan.
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Item No.:
16
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Site:
Galley-Cold
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Violation:
There were several trays of food on time control in the reach-in refrigerator with 7-day discard labels. The reach-in refrigerator was labeled for time control.
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Recommendation:
Remove the 7-day discard labels when foods are placed under time control.
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Item No.:
17
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Site:
Galley-Pastry
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Violation:
Pastries such as crème caramel and cheesecake were in the pastry walk-in refrigerator but were not listed on the cooling logs. According to the staff, these items and all other pastries/desserts were cooled using an ice bath or in the blast chiller, but the cooling was not logged.
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Recommendation:
Ensure that the cooling of all potentially hazardous foods is properly logged.
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Item No.:
18
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Site:
Preparation Room-Thaw Room
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Violation:
A tray with packages of ground beef was stored over a pan of cubed pork. This was corrected.
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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:
Buffet-Officers Mess
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Violation:
Containers of rice, miso soup, and cereal were not under a sneeze shield or otherwise protected. These containers had hinged lids 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:
Galley-Hot
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Violation:
There was steam coming from the upper left corner of the door for convection oven #1. There appeared to be a leak in the gasket.
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Recommendation:
Replace the oven gasket.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
There were gaps and seams inside the grease drip tray housing of the flat grill. In addition, the drip tray housing was deep, making cleaning difficult.
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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:
Galley-Hot
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Violation:
There were openings around the grease drain pipes on the bottoms of grooved griddle 05 Z5 218 and flat grill 05 Z5 217.
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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.:
22
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Site:
Pantry-Piano
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Violation:
The data plate for the undercounter dishwash machine was mounted inside a cabinet and not affixed to the machine. In addition, the temperatures required for washing, rinsing, and sanitizing were not listed on the data plate.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
27
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Site:
Galley-
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Violation:
The gaps and seams in the drip tray housing of the flat grill 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:
Galley-
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Violation:
The technical compartments below the two deep fat fryers were soiled with grease.
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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-Hot Galley
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Violation:
The seams along front and sides of the flat grill were soiled. The sides of the grease drain chute were also 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.:
33
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Site:
Galley-Hot
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Violation:
The water and conduit lines between the ice water cooler and convection oven were too close to the deck to allow for cleaning. The deck around these lines was soiled. The deck under the ice water cooler was also soiled.
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Recommendation:
Raise the water and conduit lines off the deck to make cleaning of the deck easier. 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:
Galley-
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Violation:
There was missing and recessed grout in the deck in front of the soup kettles.
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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-Hot
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Violation:
There was missing and recessed grout throughout the hot galley. Water was pooled in the recessed grout in a few 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.:
34
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Site:
Galley-Hot
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Violation:
The water line supplying the middle soup kettle was leaking.
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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.:
37
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Site:
Galley-Hot
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Violation:
There was condensate on the exhaust hood above the left upper corner of convection oven #1.
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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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
Not all of the public areas were listed in the plan. The plan did not specify the frequency for disinfecting surfaces when the cumulative proportion of gastrointestinal illness cases was at or above 2%.
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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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