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Item No.:
01
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Site:
Medical-
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Violation:
The vessel reached 2% cumulative proportion of gastrointestinal illness cases among passengers on 4/1. The vessel arrived in the United States on 4/22. A special report was not submitted until one day after arrival in the United States.
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Recommendation:
The master, or designated corporate representative, of a vessel with an international itinerary destined for a U.S. port shall submit a special report at any time during a cruise, including between two U.S. ports, when:
(1) The cumulative percentage of reportable cases entered in the gastrointestinal illness surveillance log, reaches 2% among passengers or 2% among crew; and (2) The vessel is within 15 days of expected arrival at a U.S. port.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The vent was facing up on the backflow prevention device for Suite 101.
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Recommendation:
Orient the device with the vent down to prevent pooling of liquid in the vent.
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Item No.:
08
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Site:
Potable Water-Hamburger Grill
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Violation:
There was a steady leak at the vent of the hood cleaning system backflow prevention device.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The air-gaps for the mineralizers were not on the cross-connection control list.
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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.:
12
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Site:
Preparation Room-
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Violation:
A food handler was handling raw carrots with his bare hands.
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Recommendation:
Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
16
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Site:
Buffet-Continental Breakfast
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Violation:
The time between set-up and discard of potentially hazardous foods on the time as a public health control plan was six hours. The plan called for the use of color dots. These color dots corresponded to discard times in the plan. There were no color dots on the individual packages of milk, yogurt, butter and cream cheese. The individual working in this area stated that dots were not required because the foods were individually packaged. The individual working in this area stated that she would discard all of the food on the line.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Bar-Explorations Cafe
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Violation:
There were blue dots on two small stainless steel containers of milk in the undercounter refrigeration unit. The blue dots denoted a 10:30 discard time and the time of inspecting this area was 11:30. Per the individual in this area, the milk was to be discarded before the afternoon service. This area was not open at the time of the inspection..
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
18
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Site:
Preparation Room-
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Violation:
Raw turkey sausage was stored over pre-cooked breakfast sausage in the walk-in refrigeration unit. 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:
Bar-Explorations Cafe
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Violation:
The long handled coffee spoons were in standing water in the dipper well. The bar was not open for service.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (6) In a container of water if the water is maintained at a temperature of at least 60°C (140°F) and the container is frequently cleaned and sanitized. During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
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Item No.:
19
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Site:
Buffet-Lido, Petty Officer Mess and Officer Mess
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Violation:
There were no side shields where individuals lined up within one meter of foods on display.
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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-Pastry/Bakery
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Violation:
The dough roller belt was damaged.
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Recommendation:
Ensure that food contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
21
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Site:
Other-Pizzeria
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Violation:
There were open pipe penetrations in the technical compartment of the handwash sink.
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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:
Pantry-Lido
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Violation:
A cardboard box was re-used to store bottle water and canned tomato juice.
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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-
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Violation:
There was excessive sealant under the tilt pan.
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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:
Pantry-Hamburger Grill
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Violation:
There was an open seam along the right side of the grill.
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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:
Pantry-Hamburger Grill
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Violation:
There was an open pipe penetration in the technical compartment under the preparation sink.
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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-Potwash
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Violation:
The compartments of the potwash sink were too small for items washed in this area to be fully submerged. There were items on the soiled side that were too large as well as clean items air drying on the clean storage racks.
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Recommendation:
Ensure that sink compartments are large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment, such as a 3-bucket system, shall be used.
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Item No.:
26
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Site:
Pantry-Hamburger Grill
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Violation:
There was a black carbonized food residue on the fryer coils.
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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-Hamburger Grill
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Violation:
There was encrusted food and grease residue on the front edge of the grill.
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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:
There was an accumulation of grease under the tilt pan.
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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-Dishwash Area
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Violation:
Coffee and tea carafes were wet and not stored inverted to drain.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Dishwash Area
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Violation:
There was a steady heavy drip from the area under the drying fan in the dishwash machine. This water was dripping on clean items as they exited the machine. This was corrected.
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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. 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.:
33
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Site:
Buffet-Continental Breakfast Storage Locker
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Violation:
There was a hole in the deck under the continental breakfast cabinet.
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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-Midship Starboard
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Violation:
The deck was soiled under the storage cabinet across from the hood cleaning system locker.
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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:
Galley-Potwash
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Violation:
The deck and bulkhead were soiled behind the soiled end of the potwash sink.
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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:
Galley-Potwash
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Violation:
There was an open bulkhead pipe penetration at the soiled end of the potwash sink.
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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-Dishwash Area
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Violation:
The door to the clean storage room was severely damaged.
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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-Dishwash Area
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Violation:
There was an open void in the door frame for the clean storage locker at the locking pin recess.
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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:
Food Service General-
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Violation:
The decks throughout the food areas were difficult to clean due to missing/recessed grout, broken/missing deck tiles, rough surfaces and other features. There were a number of areas where the deck was damaged that had an accumulation of dirty water or mold.
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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:
Pantry-Hamburger Grill
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Violation:
There was black mold on the deck under the fryer at the bulkhead juncture.
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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:
Pantry-Hamburger Grill
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Violation:
The deck was soiled at the bulkhead juncture under the upright refrigeration unit.
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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-Petty Officer
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Violation:
There were gaps between the vinyl cove base and the deck.
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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:
Dining Room-Main
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Violation:
The deckhead was open in the clean table linen storage locker.
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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 deck finish was peeling under the buffet lines. The deck under the buffet lines were stained/soiled.
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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:
Dining Room-Pinnacle Grill
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Violation:
There were openings at the deck/cabinet junctures at the waiter stations.
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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-Starboard Beverage Station
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Violation:
There was a water leak under this station.
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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:
Pantry-Hamburger Grill
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Violation:
There was a leak at the supply line under the handwash sink.
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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:
Dining Room-Main
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Violation:
The light bulbs were not shielded or shatter-resistant in the clean table linen storage locker.
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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:
Galley-Dishwash Area
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Violation:
There was a loose cooling water line above the clean dishwash machine where the drying fan was located. This was corrected.
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Pantry-Retreat
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Violation:
There was no sign on the cleaning locker.
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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.:
40
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Site:
Integrated Pest Management-
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Violation:
There was no record that any incoming supplies other than food and beverages were inspected for pests.
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Recommendation:
Ensure that incoming shipments of food and supplies are routinely inspected for evidence of insects, rodents, and other pests. A record of these inspections shall be maintained onboard the vessel and shall be available for review during inspections.
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Item No.:
41
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Site:
Children Area-
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Violation:
The toilet facilities were not child-sized. The toilet was posted out of order.
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Recommendation:
Ensure that child-size toilet and handwashing facilities are provided, if toilet rooms are located in a child-activity center.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Respsonse Plan
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Violation:
There were public areas in the plan that were not disinfected on a continuous basis when the cumulative proportion of gastrointestinal illness cases among passengers or crew reached 2%. These areas included the launderettes, elevators, crew common areas, crew laundry and public restrooms. The disinfection frequencies for these areas ranged from every two hours to two times per day.
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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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