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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 in passengers on 4/27. The vessel submitted a special report on 05/03 for an arrival in to the United States on 05/14.
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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-Plumber's Workshop
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Violation:
The potable water lines to the handwash sink were not painted or striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Buffet-Beverage Station
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Violation:
The juice machine backflow prevention device was leaking.
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Recommendation:
Repair or replace the backflow prevention device.
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Item No.:
10
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Site:
Recreational Water Facilities-Lido
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Violation:
The depth markers were not visible from the pool.
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Recommendation:
Ensure that the depth of each pool is prominently displayed so that it can be seen from the deck and in the pool. Ensure that depth markers are labeled in feet or meters, or both,. Additionally, ensure that depth markers are installed for every 1 m (3 feet) in change of depth.
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Item No.:
10
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Site:
Recreational Water Facilities-Seaview
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Violation:
There was no rope attached to the floatation device.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
13
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Site:
Preparation Room-
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Violation:
A worker was observed washing his hands in the wash compartment of the 3-compartment sink.
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Recommendation:
Person in charge: Ensure that food employees are effectively cleaning their hands by routinely monitoring the employees' handwashing.
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Item No.:
16
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Site:
Galley-Garde Manger
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Violation:
Butter in ramekins was tested at 53°F. The ambient temperature of the undercounter refrigeration unit was 55°F. The butter was discarded.
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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 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
19
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Site:
Buffet-Island Starboard
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Violation:
The foods and serving utensils were not completely under the sneeze shields.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
19
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Site:
Buffet-Bread Station and Hot Service Line
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Violation:
There were no side shields where consumers line up within one meter of foods on display.
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Recommendation:
Install side sneeze shields. 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.:
19
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Site:
Food Service General-
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Violation:
Liquid was observed dripping in to the ice in the ice bin when the ice bin lid was opened in the pastry area. There were no gaskets on the ice bin lids and there were gaps when the lids were opened at all of the Manitowoc Series 600 ice machine.
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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. Install seals or modify the ice bin lids to prevent contamination of the stored ice.
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Item No.:
19
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Site:
Provisions-Cold Rooms Freezers 11, 12, and 13
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Violation:
In a few areas, condensate was dripping from the deckhead on boxes of food.
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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:
Provisions-Pastry
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Violation:
There was a missing hinge pin on the left ice bin lid.
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Recommendation:
Ensure that nonfood-contact 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:
Food Service General-
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Violation:
Several pieces of non-food contact surfaces of equipment had missing fasteners, excess sealant, loose profile strips, seams and other difficult to clean features.
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Recommendation:
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. 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:
Preparation Room-
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Violation:
There was a gap around the glass in the top compartment of the stack oven where a gasket was missing.
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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. Ensure that nonfood-contact 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.:
28
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Site:
Galley-Deck 7 Hot Galley
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Violation:
There were numerous wet coffee urns that were 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.
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Item No.:
29
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Site:
Preparation Room-
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Violation:
The handwash sink was blocked when the dough sheet machine was in active use.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Provisions-Dry Store Room #14
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Violation:
The entry door had loose/damaged side panel strips and a missing profile strip at the bottom deck juncture exposing small void spaces.
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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 Store Room #14
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Violation:
The deck below the decks stands was soiled with food and other debris.
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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:
Provisions-Cold Rooms Freezers 11, 12, 13
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Violation:
There was a heavy accumulation of condensate on the deckheads in these units. The vessel was not provisioning at the time of the inspection.
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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:
Provisions-Pastry
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Violation:
The deck around the ice machine was heavily soiled.
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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:
Provisions-Dairy Room 15
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Violation:
The deckhead profile strips were soiled along the seams.
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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:
Provisions-Liquor Store 5
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Violation:
The lower right side of the door frame was 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:
Provisions-Liquor Store 5
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Violation:
The deck was soiled under the deck stands.
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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:
Provisions-Liquor Store 5
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Violation:
The deck was damaged near the entrance. The deck surfaces were pitted. These conditions made cleaning difficult.
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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-Fruit Room
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Violation:
The door frame was 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:
Provisions-Freezer 11
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Violation:
The deck was damaged at the threshold.
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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-Vegetable Room 3
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Violation:
There was a damaged profile strip at the deckhead juncture of the support beam.
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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-Meat Thawing Room
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Violation:
There was an excessive amount of sealant around the deckhead mounted fire detection sensor.
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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-Butcher Shop
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Violation:
There were open deckhead penetrations above the handwash 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-Bakery
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Violation:
The deck under the hinged threshold was heavily soiled.
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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:
Provisions-Deckheads
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Violation:
There were numerous loose profile strips and open seams in the deckheads of the cold and dry store rooms.
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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-Decks
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Violation:
The decks throughout the food preparation, food storage, food service, and warewash areas had chipped and cracked deck tiles as well as missing and recessed grout. In a few areas there were gaps between the coving 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. Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
36
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Site:
Pantry-
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Violation:
The light levels were inadequate in the pantries above the clean and soiled stations. Lighting had been added since the last inspection but it was not sufficient.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
There appeared to be only passive inspections being conducted. There were no active monitoring inspections conducted/logged.
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Recommendation:
Ensure that the Integrated Pest Management Plan includes provisions for active monitoring including pest sighting logs for the operational areas of the vessel and training for crew members in charge of log completion.
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