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Item No.:
02
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Site:
Medical-Gastrointestinal Illness Log
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Violation:
The vessel did not have a gastrointestinal illness log. The ship was using the StarDoc system. Per the medical staff, the only report they were able to print included the following information: name, cabin, position, table, illness onset, total passenger and total crew.
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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.
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.:
08
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Site:
Galley-Tuscan
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Violation:
There was a threaded hose connection without a backflow prevention device under the preparation table.
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Recommendation:
Remove the threaded connection or install a backflow prevention device.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control program did not have a complete list of the guest toilet backflow prevention devices.
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Recommendation:
Add the guest toilet backflow prevention devices to the cross-connection control program.
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Item No.:
16
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Site:
Galley-Deck 4 Pastry
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Violation:
There were two pass through refrigeration units in the pastry area that were used as both for time control and temperature control. Per the time as a public health control plan, the units would be used for time control only during service times.
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Recommendation:
Ensure that the refrigeration units are used for either time control or temperature control.
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Item No.:
17
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Site:
Galley-Deck 3 Cold Pantry
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Violation:
There were several cooked items on the cooling logs, including chicken breast, ground pork, potatoes, sausage, and pasta that did not have the two hour temperatures recorded. According to the staff, the two hour temperatures were measured but not recorded. All of the food was below 41° within four hours of cooling. Also, according to the staff, pasta and potatoes were first cooled in an ice bath before they were placed in the blast chiller. However, the chicken, pork, and sausage were only cooled in the blast chiller.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
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Item No.:
19
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Site:
Pantry-Cafe El Baccio
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Violation:
The handle of the scoop was in contact with the powder shake inside the neutral cabinet. This was corrected.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
19
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Site:
Pantry-Cafe El Baccio
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Violation:
There was no label on the powder shake container. This was corrected.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Galley-
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Violation:
There were slotted fasteners inside the rotisserie unit.
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Recommendation:
Replace the slotted fasteners with smooth, low-profile, non-corroding fasteners.
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Item No.:
20
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Site:
Preparation Room-Fish
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Violation:
The two cutting boards were heavily scored and gouged.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Provisions-Red Wine Storeroom
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Violation:
A piece of raw wood was used as a door stop.
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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-Crew Mess Cleaning Locker 02-2-003
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Violation:
There was exposed raw wood on the edges of the shelves and on the shelving supports.
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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-Deck 3 Wine Tower
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Violation:
Two raw wood boxes were used for storing wine bottle holders.
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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-Deck 3 - Deep Fat Fryers
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Violation:
A few of the profile plates on the drain lines were loose. These were corrected.
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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-Omelet Station
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Violation:
There was an opening around the drain pipe for the pasta cooker.
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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-Omelet Station
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Violation:
The rubber on the handles for the pizza oven was damaged.
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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.:
22
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Site:
Galley-Warewash
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Violation:
There was an erratic final sanitizing rinse spray pattern inside the dishwash machine.
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Recommendation:
Ensure that the spray from the final sanitizing rinse nozzles forms an effective spray pattern.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
There was only a one compartment sink and a dishwash machine in this area. The majority of the food for the passenger buffet was prepared and cooked in the lido galley. The lido galley also had cook tops, grills and preparation areas. The closest three compartment sink was on deck 4, which was 11 decks below the lido galley.
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Recommendation:
Ensure that a sink with at least 3 compartments is provided for manually washing, rinsing, and sanitizing equipment and utensils.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The potwash machine had been out of order since the vessel began sailing. According to the staff, a technician from the manufacturer was on board on the day of the inspection to repair the machine.
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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.:
24
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Site:
Galley-Deck 3 Pastry
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Violation:
There was no halogen residual in the sanitizing bucket. This area was not open at the time of the inspection. This was corrected.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
27
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Site:
Provisions-Red Wine Storeroom
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Violation:
The raw wood doorstop 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.:
27
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Site:
Galley-Deck 3 Combination Ovens
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Violation:
The exterior of the water filters and water lines on the back of combination ovens 0375142 and 0375141 were 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.:
27
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Site:
Galley-Deck 3 Cold Pantry
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Violation:
The insulation in the technical compartment of undercounter refrigerator R-03-10A 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.:
27
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Site:
Galley-Deck 4 Hot Galley Starboard
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Violation:
The grease chute on the previously cleaned flat grill 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.:
27
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Site:
Buffet-Crew
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Violation:
The bottom of the port warming plate cabinet 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.:
29
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Site:
Buffet-Sandwich Station
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Violation:
There was a pot of cooked oatmeal inside the handwash sink. There was also cooked oatmeal inside this handwash sink.
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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-Eggs
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Violation:
There was corrosion on the deck, deckhead fasteners, and the compressor fan grill.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion-resistant.
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Item No.:
33
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Site:
Pantry-Grill
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Violation:
The door between the grill and the pantry was damaged.
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Recommendation:
Repair the door.
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Item No.:
33
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Site:
Galley-Silk
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Violation:
There was a dishwash soap container on the deck under the grill.
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Recommendation:
Remove the dishwash soap container.
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Item No.:
34
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Site:
Galley-Potwash
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Violation:
There was a leak from the bottom of the potwash machine.
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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.:
37
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Site:
Provisions-Bar Storeroom
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Violation:
There was water dripping from the deckhead to the deck in front of the compressor.
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Recommendation:
Ensure that water does not collect on the deckhead and drip to the deck.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
The records indicated that there was not an active night monitoring inspection in June for the Deck 3 & 4 food areas or the provisions areas. Per staff, there may have been confusion for AM and PM and the ship will switch to a 24 hour clock to avoid this in the future.
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Recommendation:
Ensure that the Integrated Pest Management Plan sets a schedule for periodic monitoring inspections including some at night.
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Item No.:
41
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Site:
Children Area-Diaper Changing Station
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Violation:
The diaper changing station did not have a sign advising handwashing after each diaper change.
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Recommendation:
Ensure that signs are posted in the diaper-changing area advising child-activity center staff to wash their hands after each diaper they change.
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