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Item No.:
02
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Site:
Medical-Close Contacts
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Violation:
There was no information recorded about close contacts for a crew member who reported to medical with AGE symptoms on November 18. Medical staff stated the crew member did not have any close contacts.
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Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) medical log/record; (2) AGE surveillance log; (3) 2-hour self-administered questionnaires; (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) documentation of the 3-day assessment of crew members with AGE symptoms before joining the vessel; (6) documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
08
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Site:
Potable Water-Portside Bunker Station
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Violation:
The screw cap on the bottom filling line was not secured with a chain. This was corrected immediately.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
08
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Site:
Galley-Main Deck 4 Dishwash
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Violation:
The backflow prevention device installed on the pre rinse spray hose was continuously dripping. Staff stated this would be replaced after proper disinfection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Main Deck 3 Potwash
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Violation:
The backflow prevention device installed on the pre-rinse hose of the potwash area was leaking continuously. Staff stated that the device would be replaced after appropriate disinfection and the hose modified to prevent overextension of the device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Pantry-Pool Bar
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Violation:
The backflow prevention device installed on the pre-rinse spray hose had a steady stream of water coming from the vent. Staff stated that a work order/repair request placed for this.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
22
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Site:
Dining Room-Windjammer Aft
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Violation:
There were approximately 8 trolleys with soiled glasses, bowls, plates, silverware and food scraps which were pushed into the soiled drop off area of the warewash. Crew were pushing additional carts into the already crowded space when the inspector entered the area. Crew stated that the soiled dishes were from the breakfast service. It was noon when the inspector was in the area. The inspector observed many other soiled dishes at the other two waiter stations in the dining room. These dishes were from breakfast service as well. The inspector suggested some of the dishes be rerouted to the main galley to accommodate the quantity.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Main Deck 4
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Violation:
The flight type warewash machine was undergoing repairs when the inspector entered the area. Staff stated this would be repaired as soon as possible.
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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.:
22
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Site:
Galley-Main Deck 4 Inboard Glasswash
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Violation:
The door to the prewash/wash compartment had water leaking from the top and bottom. Staff stated that it needed to be adjusted. The water was pooling on the deck below. Crew were actively mopping the deck.
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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.:
26
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Site:
Galley-Main Deck 4 Clean Rack across from Hot Station
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Violation:
There were 2-3 racks of previously cleaned drinking glasses which had a hazy film inside and outside. Staff returned these for proper washing. It was noted that the warewash machines had a buildup of what appeared to be hard water/sediment scale. This was suggested as a possible cause for the hazy film. Crew stated that they would descale the machine after use.
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Recommendation:
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-Main Deck 4 Beverage Station
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Violation:
There were two previously cleaned plates in a trolley near the portside beverage station that had an oily film on the food contact side. These were returned to be rewashed.
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Recommendation:
Ensure 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:
Galley-Main Deck 4
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Violation:
There was a small piece of red debris on the nonfood contact surface of a white bowl stored in the clean dish racks. This was sent to be rewashed.
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Recommendation:
Ensure 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 Clean Rack Across from Hot Station
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Violation:
There were 2-3 racks of previously cleaned drinking glasses which had a hazy film inside and outside. Staff returned these for proper washing. It was noted that the warewash machines had a buildup of what appeared to be hard water/sediment scale. This was suggested as a possible cause for the hazy film. Crew stated that they would descale the machine after use.
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Recommendation:
Ensure 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-Main Deck 4
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Violation:
There were numerous (approximately 15) stacks of plate covers stored wet nested on a metal table just outside of the warewash area. Staff stated that these were being transported to a different area to be spread out for air drying. The inspector observed the crew doing this.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Crew Deck 4
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Violation:
There were several tongs in a container awaiting placement on the buffet line which were wet with droplets of water. They were not properly air dried.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Galley-Main Deck 3
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Violation:
There was a drip coming from a seam in the deckhead in the back left corner of the vegetable refrigerator #3.12. Crew presented the inspector with a work order/repair request which was submitted the day of the inspection. No food was being impacted by the dripping.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Main Deck 4
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Violation:
The door to the prewash/wash compartment had water leaking from the top and bottom. Staff stated that it needed to be adjusted. The water was pooling on the deck below. Crew were actively mopping the deck.
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Recommendation:
Ensure 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.:
36
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Site:
Galley-Main Deck 0 Dry Store
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Violation:
The measurement of light intensity in the far left corner of this area was approximately 52 lux. Staff responded right away and installed an additional light fixture.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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