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Item No.:
02
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Site:
Medical-Gastrointestinal Illness Surveillance Log
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Violation:
The log did not have a column for underlying illness or crew member position or job.
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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.:
02
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Site:
Medical-Gastrointestinal Illness Surveillance Log
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Violation:
Per the medical staff, non-reportable cases of gastrointestinal illness were not placed on the log. The medical staff stated that only reportable cases of gastrointestinal illness were to be reported on the log.
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Recommendation:
Ensure that a standardized gastrointestinal illness surveillance log for each cruise is maintained daily by the master of the vessel, the medical staff, or other designated staff. The log shall list:
(1) All reportable cases of gastrointestinal illness; (2) All passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, the medical staff, or other designated staff.
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Item No.:
08
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Site:
Potable Water-Starboard Bunker Station
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Violation:
The potable water hose inside the bunker station was labeled "POTABLE WATER ONLY" at only one connecting end. This was corrected.
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The potable water line before the reduced pressure assembly for the potable water/technical water connection was striped blue/brown/blue. This designation indicated technical water. This was corrected.
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Recommendation:
Remove the brown striping.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Mechanical Room
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Violation:
The staff used a long pole with a small cup attached to the end to take a core sample for the sand filter. However, the small cup was only able to collect a sample from the top of the sand filter.
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Recommendation:
Ensure that the granular filters are opened at least monthly and examined for cracks, mounds, or holes in the filter media and a core sample of the filter media is inspected for excessive organic material accumulation using a recommended sedimentation method.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The free residual chlorine was measured at 2.2 ppm at the starboard whirlpool and the Thalasso pool and 1.94 ppm at the portside whirlpool. It was determined that the staff member was using a low chlorine range test kit. When measured with the correct test kit, the free chlorine residuals were within proper range.
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Recommendation:
Ensure the staff members are using the correct test kit to measure free residual chlorine.
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Item No.:
11
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Site:
Medical-Passenger Handwashing Fact Sheet
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Violation:
The fact sheet did not have instructions on proper handwashing.
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Recommendation:
Ensure that symptomatic passengers meeting the definition for AGE are provided handwashing tips and personal hygiene information.
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Item No.:
16
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Site:
Galley-Time As a Public Health Control
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Violation:
The pizza cold top was on time as a public health control. However, this was not listed on the time control plan. No potentially hazardous foods were out during the inspection.
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Recommendation:
Ensure the time as a public health control plan reflects the operation.
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Item No.:
16
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Site:
Galley-Pastry
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Violation:
There were potentially hazardous food items on the cooling log that were placed in the blast chiller at 136° F and cooled to below 70° F within 2 hours and below 41° F within an additional 4 hours. These items were in the walk-in cooler and had internal temperatures of less than 41° F when measured with the inspector's measuring device.
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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.
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Item No.:
19
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Site:
Provisions-Liquor Stores
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Violation:
There were 5 stacked boxes stored on the deck.
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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.:
21
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Site:
Galley-Toscanas
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Violation:
There was an unsealed opening around the grease drain of the double deep fryer.
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Recommendation:
Close the opening.
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Item No.:
21
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Site:
Other-Polo & Toscanas
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Violation:
There were raw, exposed wooden shelves in the wine cabinets. Some of the shelves were damp.
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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-Hot Galley
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Violation:
The profile around the grease drain on the left deep fryer was loose.
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Recommendation:
Seal the profile.
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Item No.:
21
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Site:
Bar-Martini Bar
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Violation:
The lower right entrance of the bar was damaged. The laminate had peeled and raw wood was exposed.
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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. Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-
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Violation:
There were small gaps in the drip pan housing around the grease chute.
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Recommendation:
Close the gaps.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The two right nozzles on the upper spray arm of the final rinse were clogged. The temperature at the plate surface was 163.4° F when measured with the inspector's measuring device.
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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:
Galley-Hot Galley
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Violation:
The area around the loose profile on the left deep fryer was heavily 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-
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Violation:
The small gaps in the drip pan housing were soiled with a small amount of 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.:
28
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Site:
Housekeeping-Ice Pantries
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Violation:
The clean storage rack was adjacent to the soiled area. There was a possibility that the clean items could be exposed to splash from the soiled area.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
33
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Site:
Galley-Toscanas
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Violation:
There was an open penetration in the bulkhead inside the technical space of the single deep fryer.
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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-
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Violation:
There were a few places around the galley were the coving was damaged or missing.
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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-
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Violation:
There was an open penetration in the bulkhead around the cold water line supplying the handwashing station.
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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 Stores
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Violation:
The deck was damaged in places and the coving had lifted, leaving gaps and hard to clean 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:
Provisions-Dry Stores
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Violation:
The back right corner of the room near the metal riser was heavily soiled with dust and spices.
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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:
Galley-
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Violation:
There was a leak at the strainer on the potable water line supplying the combination oven.
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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.:
38
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Site:
Provisions-Dry Stores
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Violation:
There were mop handles stored in the back left corner of the dry stores.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Galley-Dishwash
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Violation:
There were a few small flies around the handwash station. Water was pooled on the deck in this area.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
41
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Site:
Ventilation-Air Handling Units
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Violation:
The condensate drain pans on a few units were not accessible for inspection.
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Recommendation:
Ensure that air handling unit condensate drain pans and collection systems are accessible for inspection, maintenance, and cleaning.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The plan did not mention the frequency of disinfection of all the public areas including the casino and the gym during an outbreak.
In addition, the plan mentioned that cutting boards, dishwash machines, food transport and storage boxes in the galleys were to be disinfected with 1000 ppm chlorine before each use during an outbreak.
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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%. Ensure that if the staff members use 1000 ppm chlorine in the galleys, that they wash, rinse and sanitize with 50-200 ppm chlorine after the 1000 ppm disinfection.
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