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Item No.:
01
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Site:
Medical-Gastrointestinal Illness Reporting
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Violation:
The number of reportable gastrointestinal (GI) cases changed after the submission of the initial 24-hour report, but a 4-hour report was not submitted:
For the cruise of 12-19 June 2011, the 24-hour report sent on 13 June 2011 at 12:15 pm prior to the vessel's arrival to Icy Straight Point, Alaska on 14 June 2011 at 3:00 pm listed 0 reportable GI cases. However, a passenger reported to the medical center on 13 June 2011 at 7:18 pm and a crew member reported to the medical center on 14 June 2011 at 12:57 am. Both met the definition of a reportable GI case.
For the cruise of 5-12 June 2011, the 24-hour report sent on 6 June 2011 at 10:39 am prior to the vessel's arrival to Icy Straight Point, Alaska on 7 June 2011 at 3:00 pm listed 1 reportable GI case. However, a passenger reported to the medical center on 6 June 2011 at 10:04 am. This passenger met the definition of a reportable GI case.
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Recommendation:
If the number of cases changes after submission of the initial report, ensure that an updated report is submitted no less than 4 hours before the vessel's arrival at the U.S. port.
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Item No.:
08
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Site:
Potable Water-Evaporator #1
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Violation:
The reduced pressure assembly backflow prevention device installed at the high-saline discharge pipeline had a metal cap covering the air relief vent, preventing its proper functioning.
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Recommendation:
Remove the metal cap covering the air relief vent of the reduced pressure assembly backflow prevention device.
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Item No.:
11
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Site:
Medical-Crew Gastrointestinal Illness Reporting
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Violation:
The review of the gastrointestinal illness (GI) logs for the last 5 cruises revealed that there were three crew members who experienced GI symptoms and continued to work part or all of a work shift after those symptoms began. Specifically:
(1) A performer experienced 18 episodes of diarrhea and had an onset of symptoms on 28 April 2011 at 7:00 am, but reported to the medical center on 4 May 2011 at 6:07 pm.
(2) A personal trainer experienced 4 diarrhea and stomach cramps and had an onset of symptoms on 11 May 2011 at 8:00 am, but reported to the medical center on 11 May 2011 at 3:21 pm.
(3) An assistant guest relations manager experienced 4 diarrhea, 4 vomits, and stomach cramps and had an onset of symptoms on 11 May 2011 at 8:00 pm, but reported to the medical center on 11 May 2011 at 3:54 pm.
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Recommendation:
Ensure that employees having gastrointestinal (GI) symptoms do not go to work and report to the medical center as soon as having their first GI symptom.
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Item No.:
16
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Site:
Pantry-Deck 4 Aft - Reach-In Refrigerator
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Violation:
One tray of non-UHT milk containers had temperatures that ranged from 54F to 58F. In addition, another tray with wrapped butter had temperatures that ranged from 52F to 70F. These temperatures better support progressive growth of pathogens.
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Recommendation:
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:
Pantry-Deck 9 Aft - Reach-In Refrigerator
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Violation:
One tray with wrapped butter had temperatures that ranged from 48F to 50F. These temperatures better support progressive growth of pathogens.
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Recommendation:
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-Breakfast/Pizza
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Violation:
This area was used for both breakfast in the mornings and then pizza beginning at 11:00 am. The time control plan indicated that a yellow sticker would be used for items from 11:00 am to 3:00 pm, but there were yellow stickers on items at 9:00 am. According the time control plan, the set up time for the breakfast was 6:00 am and the discard time was 10:00 am.
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Recommendation:
Ensure that the time control plan corresponds to the actual operations of the food handling. Adjust the time control plan, as necessary.
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Item No.:
19
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Site:
Pantry-Crew
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Violation:
There were non-food items such as hair spray and shampoo stored on the top shelf of a cabinet that contained beverages.
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Recommendation:
Remove the non-food items to a separate location or place them on the lowest shelf inside the cabinet.
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Item No.:
21
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Site:
Bar-Cova Cafe
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Violation:
In the technical compartment below the soda guns, the penetration for the soda lines on the right panel was not sealed.
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Recommendation:
Seal the penetration for the soda lines.
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Item No.:
21
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Site:
Bar-Cova Cafe
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Violation:
The top of the drawer for the espresso machine coffee grounds was heavily damaged. The unfinished wood panel was exposed and very rough from the damage.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-Aqua Spa Cafe
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Violation:
There was exposed foam insulation on the outside of the ice dispensing chute of the ice/water dispenser.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Starboard Potwash
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Violation:
The lower section of the control panel for the out of service potwash machine was heavily corroded. There was also rough sealant over some of the corroded area on the lower right of the control panel.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-Island Cafe
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Violation:
At the starboard end of the front buffet line inside the technical compartment for the undercounter chilled plate storage unit, there was no hose or pipe to direct the condensate drain to the deck drain.
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Recommendation:
Install a pipe or hose to direct the condensation drain to the deck drain inside the technical compartment.
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Item No.:
21
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Site:
Buffet-Island Cafe
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Violation:
At the port end of the front buffet line inside the technical compartment for the undercounter chilled plate storage unit, there was a hole on the lower front corner of the right panel.
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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:
Buffet-Pool Grill
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Violation:
There were two holes in the counter top to the right of the flat grill.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-Aqua Spa Cafe
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Violation:
In the technical compartment below the beverage station, there was a detached drain line that had water inside. It was unclear what this line should be connected to.
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Recommendation:
Re-attach the drain line to the appropriate piece of equipment.
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Item No.:
21
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Site:
Buffet-Aqua Spa Cafe
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Violation:
At the beverage station, there was a gap between the outside decorative counter and the inside stainless steel cabinets.
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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:
Galley-Dishwash
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Violation:
The final rinse temperature gauge was not accurate. The gauge indicated a temperature higher than 220F when the final rinse was activated, but the plate surface was measured at 165F and there was no steam coming from the final rinse spray nozzles.
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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.:
22
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Site:
Galley-Potwash
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Violation:
The temperature gauge on the sanitizing compartment was not accurate. The gauge indicated a temperature of almost 200F and the water temperature was measured at 176F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to 1.5C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to 3F in the intended range of use.
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Item No.:
23
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Site:
Galley-Starboard Dishwash
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Violation:
The wash temperature of the flight-type warewash machine was measured at 130F and the manufacturer's data plate indicated a minimum wash temperature of 150F. The machine was in use and the final rinse plate surface temperature was measured at more than 160F.
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Recommendation:
Ensure that the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) For a stationary-rack, single-temperature machine, 74C (165F); (2) For a stationary-rack, dual-temperature machine, 66C (150F); (3) For a single-tank, conveyor, dual-temperature machine, 71C (160F); or (4) For a multitank, conveyor, multitemperature machine, 66C (150F).
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Item No.:
26
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Site:
Buffet-Aqua Spa Cafe
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Violation:
The inside of the ice dispensing chute of the ice/water dispenser was soiled with a black material.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Pantry-Deck 9 Aft
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Violation:
The ice bin of the ice machine was soiled at the edges of the upper panel with a black material that appeared to be mold.
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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:
Galley-Bain Marie Units
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Violation:
The lower back surface was soiled with a dried black material inside most of the bain marie technical compartments.
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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-Aqua Spa Cafe
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Violation:
In the technical compartment below the ice/water dispenser, the inside of the drain line from the ice/water dispenser 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.:
33
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Site:
Galley-
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Violation:
At the doorway from the potwash to the cold pantry, there was an opening in the door frame where there was no sealed latch pin recess. There was also a gap between the door frame and a profile strip near the door latch.
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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:
Preparation Room-Fish
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Violation:
The deck grout was recessed throughout this preparation room.
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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-Port Hot Line
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Violation:
To the right of the flat grill, the conduit for the grill was not tightly secured to the bulkhead and there was a seam between the counter support and the bulkhead.
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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-Port Hot Line - Walk-In Refrigerator #3
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Violation:
The deck near the entrance in this refrigerator had two cracked welds and water was coming up from the cracks when pressure was placed on the deck beside the welds.
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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-Starboard Hot Line
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Violation:
To the left of the flat grill, the conduit for the grill was not tightly secured to the bulkhead and there was excess sealant and peeling sealant at the juncture. Also, there was a seam between the counter support and the bulkhead.
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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:
Buffet-Island Cafe
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Violation:
At the port end of the front buffet line inside the technical compartment for the undercounter chilled plate storage unit, there was a leak from one of the pipes on the right side of the compartment.
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Recommendation:
Ensure that the plumbing system in the food area is maintained in good repair.
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Item No.:
38
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Site:
Galley-Starboard Potwash
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Violation:
The potwash machine was not in use and the staff stated that there were no plans to repair the machine.
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Recommendation:
Remove the potwash machine.
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