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Item No.:
01
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Site:
Medical-24-Hour Report
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Violation:
The submitted 24-hour report for the voyage ending in Port Everglades, FL on 6 February listed 11 reportable passengers and 2 reportable crew. After reviewing the AGE log, the actual number of reportable cases for the voyage was determined to be 9 passengers and 3 crew. According to staff a crew member was mistakenly entered as a passenger twice on the AGE log.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness-even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness-even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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Item No.:
02
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Site:
Medical-Immediate Contacts
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Violation:
Medical staff was asking reportable crew members if they had additional immediate contacts (i.e. boyfriend, girlfriend, spouse, etc.) besides cabin mates but it was not documented if they did not.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The submitted 24-hour report for the voyage ending in Port Everglades, FL on 6 February listed 11 reportable passengers and 2 reportable crew. After reviewing the AGE log, the actual number of reportable cases for the voyage was determined to be 9 passengers and 3 crew. According to staff a crew member was mistakenly entered as a passenger twice on the AGE log.
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Recommendation:
List in the AGE surveillance log (1) the name of the vessel, cruise dates, and cruise number; (2) all reportable cases of AGE; and (3) all passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff.
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Item No.:
08
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Site:
Potable Water-Aft Bunker Station
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Violation:
Water was continuously leaking from the relief valve on the reduced pressure backflow prevention device indicating a possible failure,
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Evaporator #2
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Violation:
One section of the distillate water line heading toward the boiler tank was striped blue/green/blue indicating potable water.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Potable Water-Medical Dialysis
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Violation:
The cross connection control plan had an entry for a dialysis machine in the medical center that stated the device used was a dual check valve with an intermediate vent. When the connection in the medical center was inspected no device was installed. According to medical staff, the last dialysis performed onboard was over a year ago. If dialysis was needed for a passenger medical staff had to call the engineering department before the voyage started to install the backflow prevention device in the medical facility. It could not be determined what device was used.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (13) hospital and laundry equipment. Install a testable backflow prevention device for dialysis connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Forward Pool
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Violation:
The sand filter media was replaced on 19 February but the cleaning and sanitizing of the filter housing was not documented.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
11
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Site:
Medical-Foodhandler Isolation
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Violation:
A crew member (food handler) reported to medical on 10 January with one episode of diarrhea. Antidiarrheal medication was dispensed and the crew remember was listed as a reportable case on the AGE log. However, the crew member was only isolated for 24 hours.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Galley-Deck 4 Main Galley - Hot Galley
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Violation:
On the range top in the hot galley service line there was a large stock pan filled with fish stock at a holding temperature of only 129°F. Staff said this stock had been cooked overnight and strained some 1-2 hours prior to being transferred to the pot and the stove. The temperature was immediately increased to above 135°F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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Site:
Other-Izumi and Chops
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Violation:
There were two soup wells installed in the front service counter of Izumi restaurant which staff stated were on time control. There were two soup wells installed in the Chops galley counter which staff stated were managed on time control. In reviewing both time as a public health control plans for these two areas, neither plan identified the soup wells in the list of equipment on time control. This was corrected during the inspection.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
21
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Site:
Galley-Crew Galley - Hot Galley
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Violation:
Four separate older ranges were installed in this galley, and each had grease pan housings with crevices surrounding them that were difficult to clean. The grease pan housings were also very narrow and deep, making access for cleaning very difficult.
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Recommendation:
Ensure 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:
Galley-Deck 5 - Room Service Galley
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Violation:
There were difficult to clean crevices surrounding the grease pan housing of the range stove top, which was also difficult to clean because of the length of the housing and the narrow access throughout its length.
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Recommendation:
Ensure 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-Deck 4 Main Galley - Dishwash
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Violation:
During active use of the flight-type conveyor dishwash machine the exterior final hot-water sanitizing thermometer registered from 190-200°F, but through repeated running of the machine and testing of the manifold pipe temperature it never reached the minimum 180°F. There were no other visible or audible issues identified inside this machine to cause such a significant temperature deviation.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Galley-Deck 4 Main Galley - Dishwash
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Violation:
During active use of the flight-type conveyor dishwash machine several measures were made using thermal labels on the interior final sanitizing rinse manifold, which were all below the minimum 180°F. Several manual measures were also made by holding a thermometer directly at the dish level of the final sanitizing rinse spray and the temperature ranged from 152 to 158°F. The machine was stopped, repaired and re-tested. In the re-testing both the manifold temperature and dish level temperatures were above the minimum required.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 5 - Main Galley - Beverage Station
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Violation:
There was visible dark mold residue on the water drip tubes over both cuber panels for the in-use ice machines 5.2 and 5.4.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 5 - Room Service Galley
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Violation:
There was visible dark mold residue on the water drip tubes over both cuber panels for the in-use ice machine 5.3.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Pool Bar - Pantry
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Violation:
There was visible mold residue on the two drip tubes over the cuber panels inside the ice machine 9.3. Additionally, there were spots of dark mold along the interior side of the plastic cuber deflector panels. This machine was in active use at the time of inspection.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
29
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Site:
Buffet-Deck 11 Concierge Club
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Violation:
There were 5 soiled spoons and 2 soiled coffee mugs set in the handwash sink basin at the self-service counter. The area was not occupied at the time of inspection, so it was unclear who placed these items in the sink. Staff stated that although disembarking passengers had no access, those sailing back-to-back did have access through key cards 24 hours/day. There was a utility sink on the same counter and immediately adjacent to the handwash sink.
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Recommendation:
Ensure 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:
Bar-R Bar
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Violation:
There were two areas of deckhead along the back bar which had large open voids to a space over two meters above.
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Recommendation:
Profile the large open deckhead voids along the back bar.
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Item No.:
34
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Site:
Galley-Deck 4 Main Galley - Coffee Station
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Violation:
There was a water leak observed at the aft juice machine in the lower rear exterior panel, with pooling onto the counter below.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Bar-R Bar
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Violation:
The two lamps set on the corners of the front bar top each had two individual light bulbs inside which were not fully shielded or shatter-resistant.
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Recommendation:
Ensure 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.:
36
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Site:
Buffet-Staff and Officers Mess
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Violation:
There was less than the minimum 220 lux across the bain marie hot buffet line. There was less than the minimum 110 lux behind the bulk milk dispenser beside the bain marie line.
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Recommendation:
Ensure 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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
43
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Site:
Ventilation-Deck 6 Fan Room 324
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Violation:
This large fan room had several air-conditioning fan units inside. During the inspection it was noted that fan units 310, 311, and 312 did not have access points such as doors or a hatch to access the condensate collection pans inside for inspection. None of these units had sight windows installed, while other fan units in the same room did have sight windows installed to easily view the condensate collection pans.
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Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical.
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