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Item No.:
01
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Site:
Medical-Acute Gastroenteritis Reporting
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Violation:
For the cruise dated 5-14 May 2011, a passenger with eight episodes of diarrhea, eight episodes of vomiting, stomach cramps, muscle aches, and fever was listed on the acute gastroenteritis (AGE) log as non-reportable. This passenger was not included as a case when the 24-hour AGE surveillance report was submitted.
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Recommendation:
Ensure that the master, the medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized gastrointestinal illness report based on the number of reportable cases in the gastrointestinal illness log to the VSP no less than 24 hours, but not more than 36 hours before the vessel's expected arrival at the U.S. port.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Reporting
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Violation:
For the cruise dated 5-14 May 2011, a passenger with eight episodes of diarrhea, eight episodes of vomiting, stomach cramps, muscle aches, and fever was listed on the acute gastroenteritis (AGE) log as non-reportable. This passenger was not included as a case when the 24-hour AGE surveillance report was submitted.
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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.:
03
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Site:
Potable Water-Production Records
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Violation:
The potable water production records dated 12 May 2011 had three consecutive recordings with halogen levels of 1.8 ppm at 21:20, 22:15, and 23:20. At 23:20, potable water production stopped.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
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Item No.:
06
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Site:
Potable Water-Microbiological Monitoring
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Violation:
The vessel used Colisure testing for the bunkering and monthly distribution system samples. The manufacturer's literature stated that the samples are to incubated at 35C +/- 0.5C. The incubator temperature was 38C and three shore side sample bottles were in the incubator at the time of the inspection. In addition, a label on the incubator door indicated that the samples should be incubated at the 33C to 36C.
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Recommendation:
Ensure that samples are analyzed utilizing a method accepted in Standard Methods for the Examination of Water and Wastewater.
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Item No.:
11
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Site:
Medical-Non-Food Worker Acute Gastroenteritis
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Violation:
For the cruise dated 5-14 May 2011, a facilities cleaner reported to the infirmary on 9 May 2011, but had an onset of acute gastroenteritis (AGE) symptoms on 6 May 2011. For the cruise dated 30 April-5 May 2011, a different facilities cleaner reported to the infirmary on 3 May 2011, but had an onset of AGE symptoms on 1 May 2011. It was determined that they worked between the time of their first AGE symptoms and the time they reported to the infirmary. Both facilities cleaners were non-food workers.
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Recommendation:
Ensure that non-food employees suspected of, diagnosed with, or exposed to any communicable diseases are restricted from working and being in public areas. The restricted individual shall not return to the above areas until they are symptom free for a minimum of 24 hours.
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Item No.:
12
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Site:
Provisions-Meat Freezer
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Violation:
An apple core was on top of a sealed bucket of frozen pork tails.
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Recommendation:
Ensure that employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
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Item No.:
16
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Site:
Buffet-Windjammer Port Salad Station
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Violation:
Several individual serving yogurts and a small carton of milk in undercounter refrigerator 5 were measured at 46F. These yogurts and milk were stored in the first couple of rows close to the doors. The thermometer inside the refrigerator near the door read 47F and the built-in thermometer read 8C (46F). According to the staff, this refrigerator was opened very frequently to restock the items on the buffet. The yogurts and milk were discarded.
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Recommendation:
Consider using time as a public health control instead of temperature control for frequently opened refrigerators. 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 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Windjammer Starboard Salad Station
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Violation:
Several individual serving yogurts and individually wrapped butters in undercounter refrigerator 2 were measured at 46 to 47F. These yogurts were stored in the first couple of rows close to the doors and the butters were stored in small plastic containers on the bottom of the refrigerator. The thermometer inside the refrigerator near the door read 46F and the built-in thermometer was flashing between P2 and -0.3. According to the staff, this refrigerator was opened very frequently to restock the items on the buffet. The yogurts and butter were discarded.
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Recommendation:
Consider using time as a public health control instead of temperature control for frequently opened refrigerators. 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 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
19
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Site:
Provisions-Outside of the Meat Freezer
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Violation:
A broom and a dust pan were leaning against pallets of soda in this staging area.
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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:
Provisions-Deck 0 Cage
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Violation:
Bag of food, such as flour and sugar, were stored directly below the bulkhead-mounted cable tray. The cable tray was dusty and difficult to clean. In addition, one of the forklift charging cables was draped over a bag of sugar. The cord was dusty.
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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 Mess
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Violation:
A bin of rolls out for self-service was not under a sneeze shield or otherwise protected by passive means. There was a cover on the bin, but the cover could be removed by the user. The bin was moved under a sneeze shield.
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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.:
20
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Site:
Galley-
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Violation:
The bottom, right corner of the upper compartment of the ice machine had peeling paint and corrosion.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
21
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Site:
Other-Solarium Cafe
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Violation:
There were seams along the front edge of the granite counter top on the worker side of the cafe.
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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-Deck 5 Bakery
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Violation:
The gaskets on the two proofer oven doors were torn near the top. New gaskets had been ordered.
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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.:
21
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Site:
Dining Room-Waiter Stations
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Violation:
In the bottom cabinets with the sliding doors, there were unsealed penetrations at the top and bottom of the cabinets where the electrical lines penetrated. According to the staff, this area of the waiter station was not used and will be corrected during the 2012 dry dock.
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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.:
26
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Site:
Galley-
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Violation:
The sides of the plastic frames around the right and left side ice cubers in the upper compartment of the ice machine were heavily soiled with what appeared to be a black, slimy mold. These frames were directly over the water baths. The sides of the compartment directly above the water baths were also soiled.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Ice Machines
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Violation:
There was an accumulation of black powder in the water baths of the ice machines in the pantry in front of cabin #2568, the pantry in front of the cabin #7644, and the pantry in front of the cabin #7542. In addition, the ice machine in the pantry in front of cabin #2568 was heavily soiled by the water dispensing tubing, on the food contact side of the plastic covers over the cuber panels, on the sides of the plastic cuber panel frames, and on the tubing leading to the water bath. The ice machine in the pantry in front of cabin #7542 was soiled on the food contact side of the plastic covers over the cuber panels.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Pool
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Violation:
There was an accumulation of black powder in the water bath of the ice machine.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-Solarium
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Violation:
The left dispensing tube of the draft beer dispenser was slightly soiled. This area was previously cleaned and not in use at the time of inspection.
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Recommendation:
Ensure that 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:
Pantry-Ice Machines
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Violation:
The ice machines in the pantry in front of cabin #7644 and the pantry in front of cabin #7542 were heavily soiled on the upper compartment front panels.
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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:
Food Service General-Flat and Grooved Grills
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Violation:
There were carbonized deposits along the front lower lips and the sides of the grill tops. This was noted on the previous inspection.
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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:
Provisions-Deck 0 Cage
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Violation:
One of the forklift charging cables was dusty and was draped over a bag of sugar.
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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:
Preparation Room-
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Violation:
Water from the prewash spray hose could splash onto the adjacent clean storage rack. There were three cutting boards stored on this rack. According to the butcher, all soiled equipment from this area is brought to the main galley potwash, but the prewash spray hose was sometimes used for rinsing the plastic bins.
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Recommendation:
Install a shield to protect the clean storage rack, or designate the clean storage rack as soiled.
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Item No.:
29
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Site:
Bar-Solarium
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Violation:
There was no handwashing station in the bar. There were handwashing stations in the pantry, but there were handles on the doors to the pantry. At the time of the inspection, one of the doors to the pantry was open, allowing access to a handwashing station. However, the deckhead outside the bar could be opened, which would make this area an open deck. During open deck conditions, the door to the pantry would need to remain closed to prevent the introduction of pests, and employees would have to make hand contact with the door handle to access the handwashing station.
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Recommendation:
Ensure that each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it. Ensure that the handwashing facility is located within 8 m (25 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door. where the user makes hand contact with the door.
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Item No.:
30
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Site:
Galley-Food Employee Toilet Room
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Violation:
There were no single-service paper towels or towel dispenser at the handwashing station. There was only a hand air dryer.
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Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available. 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:
Galley-Solarium
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Violation:
The paper towels at the handwash station near the entrance to the outdoor food service area were wet.
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Recommendation:
Ensure that the paper towels at the handwashing station are dry.
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Item No.:
30
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Site:
Galley-Food Employee Toilet Room
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Violation:
There were no single-service paper towels or towel dispenser at the handwashing station.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle. Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Bar-Pool
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Violation:
There was colored liquid in the handwash sink. The staff explained that the liquid was from a rag that was wrung out after wiping a soda spill.
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Recommendation:
Ensure that handwashing stations are only used for handwashing.
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Item No.:
33
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Site:
Galley-Deck 4 Hot
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Violation:
There was missing and recessed grout between the deck tiles under the soup kettles.
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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-Deck 0 Cage
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Violation:
The bulkhead-mounted cable tray was dusty and difficult to clean. Bags of food, such as flour and sugar, were stored directly below the cable tray.
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Recommendation:
Ensure that light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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.:
35
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Site:
Galley-Deck 5 Beverage Station
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Violation:
There was a leak from the drain line for the soda machine ice bin. Water was pooling in the bottom of the technical compartment. A work order had been submitted.
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Recommendation:
Repair or replace the drain line.
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