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Item No.:
02
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Site:
Medical-Asymptomatic Close Contact Follow Up
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Violation:
There was no 48-hour verbal interview for the asymptomatic close contact of a crew member who experienced an onset of acute gastroenteritis symptoms at 1015 on 20 July. The close contact was interviewed at 1730 on 20 July and at 1208 on 21 July, but not on 22 July. Crew explained that the interview on 22 July would have needed to occur on the following cruise and that due to the change of cruise in the electronic medical record system, the 'workflow' notification in the system for the last follow up interview did not transfer. Because there was no workflow notification, the follow up interview was not conducted.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (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 is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin?s bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. Ensure to document if the symptomatic crew member has or not cabin mate(s) or other immediate contact(s).
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Item No.:
08
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Site:
Potable Water-Fire Cabinet in Medical Center
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Violation:
The potable water lines prior to the two reduced pressure backflow prevention assemblies for the dialysis equipment connection were not striped blue or blue/green/blue.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-AC Station 7.5.1
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Violation:
Crew were unable to identify a backflow prevention device with a vent on the 'Potable Water Line Used for Cleaning Booster' that was striped blue/green/blue. There was a dual check valve installed but it was not a vented backflow prevention device. Crew noted that this may be the same in other fan rooms and that there was no reduced pressure principle assembly prior to these lines. Crew noted backflow prevention devices would be installed after sanitizing with 50 ppm chlorine for 4 hours. Additionally, there was no blue or blue/green/blue striping on the potable water line for the far point analyzer in this room.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. 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: (7) hose-bib connections; (29) any other connection to the potable water system where contamination or backflow can occur. Ensure a mechanical backflow prevention device has an atmospheric vent.
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Item No.:
16
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Site:
Buffet-Lido Port Side: Undercounter Refrigerator 8.58A
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Violation:
A container of sour cream had an internal food temperature of 44-45F. It had been stored on temperature control inside this unit. The sour cream was discarded.
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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 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
20
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Site:
Galley-Starboard Left Ice Machine
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Violation:
Absorbable foam coated the interior top surface inside the ice bin. This created a difficult to clean surface. Ice stored below was not impacted.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
22
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Site:
Buffet-Lido
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Violation:
The glasswasher was not working and out of service since July 2019. The ship was waiting for a spare part, which was scheduled to arrive in August 2019. This did not impact operations.
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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-Dishwash Area
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Violation:
Water was dripping from the flight-type dishwasher and pooled on 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:
Bar-Explorations Cafe
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Violation:
A sticky substance was along the gasket of the lid of the undercounter ice machine in the food-splash zone.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Garde Manger
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Violation:
The lid of the buffalo chopper was soiled with a powder-like debris on the food-contact surface. The equipment was used and cleaned the morning of the inspection. Staff immediately recleaned equipment.
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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:
Buffet-Lido Port Side: Ice Cream Station
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Violation:
At least 10 bowls were soiled with food debris on the food-contact surface. At least two bowls were wet and stacked. A bowl had standing water that was soiled. This area was not in operation. All bowls were sent to be recleaned.
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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.:
28
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Site:
Buffet-Lido Port Side: Ice Cream Station
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Violation:
At least two bowls were wet and stacked. A bowl had standing water that was soiled. This area was not in operation. All bowls were sent to be recleaned.
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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.:
29
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Site:
Galley-Dive In
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Violation:
A sanitizing bucket was blocking the handwashing station. This was corrected.
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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:
Galley-Dishwash Area
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Violation:
The deck under the flight-type dishwasher was in significant disrepair and multiple areas were peeling and corroded. Water pooled in this area. The deck will be replaced following the installation of the new dishwasher in April 2020.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
33
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Site:
Buffet-Lido Starboard Side: Pastry
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Violation:
The bottom left side of the door separating the galley from the pastry area of the buffet was in disrepair. A visible hole was present on the door and visible brown and black oxidation was present inside this gap. A similar violation was noted on the previous inspection.
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Recommendation:
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:
Buffet-Crew Beverage Station
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Violation:
Orange standing water was observed in the technical space around the potable water lines.
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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.:
33
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Site:
Buffet-Neptune Lounge
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Violation:
In the undercounter technical area below the espresso machine, there were two penetrations of cords through the bulkhead into areas that were difficult to access for cleaning. There were gaps and seams around these penetrations.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Lido Starboard Side: Omelet Station
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Violation:
Greater than a day's accumulation of dust was on the top of the LED light strip, which was located under the shelf and above clean dishware.
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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.:
33
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Site:
Buffet-Lido Starboard Side: Wild Harvest
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Violation:
Greater than a day's accumulation of dust was on the deckhead extraction fan over the juice machine.
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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.:
33
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Site:
Galley-Fish Preparation Room
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Violation:
Water was dripping from the deckhead sprinkler onto the deck in the walk-in refrigerator. No food was impacted.
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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.:
35
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Site:
Galley-Dishwash Area
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Violation:
Water pooled in two areas on the deck under the flight-type dishwasher that was leaking.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Buffet-Officer and Petty Officer Messes
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Violation:
The light intensity in the self-service areas was below 220 lux. The light intensity on the sides of the counter-mounted equipment was below 110 lux.
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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.:
39
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Site:
Buffet-Lido Starboard Side: Wild Harvest
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Violation:
One live fruit fly was observed.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
42
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Site:
Children Area-Tween Room
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Violation:
Numerous surfaces inside this area were difficult to clean and were observed soiled. There was a difficult to clean bulkhead that was made of fake grass and rope at the height that 3 to 5-year olds may interact with. Additionally, the deck in this area was in disrepair, which made it extremely difficult to clean. Under and around the chairs and tables that were bolted to the deck, there were many cracks, chips, and large pieces of the deck material missing. Also, the manner in which the furniture was bolted to the deck made the area extremely difficult to clean. This area required hand cleaning and still there were many difficult to reach areas under this equipment. There had not been children in the area since the last cleaning, but the deck was still soiled in the difficult to access areas. Crew noted the deck may be replaced during the upcoming dry dock. While the 'Tween Room' was designed for 7 to 12-year olds, crew reported that the 3 to 5-year olds also play in this area and that the room for the 3 to 5-year olds was no longer being used.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable. Wash and disinfect decks when soiled or at least daily.
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