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Item No.:
10
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Site:
Housekeeping-Private Cabin Whirlpool Cleaning
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Violation:
The 23 suite cabins on decks 6, 7, and 8 have individual whirlpool tubs inside which were cleaned and disinfected on July 16 and 25, then August 4 and 13. The next date scheduled is 22 August. This is not on a 7 day schedule and the dates of passenger disembarkation during this period was July 15 and 22, then August 6, 13, and 20.
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Recommendation:
Ensure that private whirlpool spas located in individual passenger cabins are cleaned and disinfected, including associated recirculation systems, between occupancies or weekly, whichever is more frequent.
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Item No.:
*
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Site:
Housekeeping-Diarrhea and Vomiting Log
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Violation:
It's recommended that the existing diarrhea and vomiting log be improved to include the actions taken to communicate the ill passenger information to the medical center and the follow-up discussions which medical has with the ill passengers, including whether or not they accepted medical care for their illness.
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Recommendation:
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The written OPRP was titled Enhanced Epidemic Control Sanitation Plan and it described measures taken in normal operations and the enhanced measures to be taken under epidemic control. In many cases the epidemic control instruction for a specific measure used the phrase "consider using". For instance, in cabin disinfection under the epidemic control measure the statement provided was consider using a 200 ppm chlorine concentration from a spray bottle. There were instructions under epidemic control to use 100 ppm chlorine on hard surfaces in tender boats, 200 ppm chlorine on handrails for the open decks, and 100 ppm chlorine on the soft furnishings of the ship. These chlorine concentrations do not inactivate norovirus particles. Additionally, staff stated that due to the damage chlorine caused to various sensitive metals and soft furnishings that MikroBac was actually used on these materials, but there was no instruction to use that product found in the plan.
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Recommendation:
Review and revise the written Epidemic Control Sanitation Plan so that it reflects the actual disinfection chemical used on the various surfaces and so that where chlorine is used on non-food surfaces for disinfection that the concentration is at least 1,000 ppm.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Water Change
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Violation:
The written records on the whirlpool spas were very unclear about the whether backwashing and shock halogenation was performed on the port and starboard whirlpool spas. It was even less clear from the records that the water was changed daily, as this was never written in the logs and staff stated it was part of the backwashing and shocking process. Specifically the staff stated that since the ship cannot discharge whirlpool spa water into an onboard gray water holding tank and that the spas are alternatively closed during sailing in the inside passage. Again there was no notation in the log records that either spa was closed during sailing in the inside passage.
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Recommendation:
Ensure the record on backwashing and shock chlorination is clear for all days when there is water in the whirlpool spas, and make more clear when those spas are closed and netted.
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Item No.:
41
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Site:
Ventilation-Air Conditioning Fan Units
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Violation:
The condensate collection pans for deck 3 fan units 104 and 105 had a consistent layer of corrosion on the surface of the stainless steel pan, indicating they require more frequent and thorough cleaning. Additionally, fan unit 106 was not accessible for inspection and had no sight window or other method to easily view the condition or cleanliness. According to staff there were 2-3 other fan units with the same access problem.
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Recommendation:
Ensure that evaporative condensers are inspected at least annually and cleaned as necessary to remove scale and that sediment and cooling coils and condensate pans are cleaned as necessary to remove dirt and organic material.
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Item No.:
20
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Site:
Buffet-La Terraza
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Violation:
Inside the upper compartment of the ice machine, the plastic chute was cracked. The chute was replaced.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
22
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Site:
Buffet-La Terraza
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Violation:
The sanitizing solution in the sanitizing bucket was measured at greater than 50 ppm, but the water was very cloudy and discolored.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
36
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Site:
Buffet-La Terraza
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Violation:
The lights above the serivice side of the buffet counter were not shielded or shatter-resistant. Covers for the lights were on order.
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Recommendation:
Ensure that 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.:
22
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Site:
Galley-La Terraza
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Violation:
There was one rack of soiled dishes on the deck during the inspection. The rack was moved to the soiled landing area.
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Recommendation:
Ensure that drainboards, utensil 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.:
33
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Site:
Food Service General-Decks
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Violation:
There was cracked and recessed grouting betwen the deck tiles and between the deck tiles and stainless steel junctures. This was noted in the Pool Grill, La Terraza buffet, Panorama Bar pantry, and a few areas of the main and crew galleys. Regrouting of the deck tiles was in progress.
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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.:
22
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Site:
Galley-Starboard Dishwash
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Violation:
During active use of the conveyor dishwash machine, the water pressure for the final rinse was too low to provide water at the upper arm of the final rinse spray arm. Water was in a single stream pattern from the lower arm of the final rinse instead of the normal (fan) spray pattern. Staff determined that repairs had been conducted on the water line in a cabin above this area and that caused the low pressure.
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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.:
33
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Site:
Galley-Port Beverage Station
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Violation:
The cable for the espresso machine was in contact with the deck below the counter.
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Recommendation:
Shorten or secure the cable so that it does not contact the deck.
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Item No.:
33
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Site:
Galley-Crew Toilet
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Violation:
The vertical profile strip on the right side of the door was loose.
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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.:
30
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Site:
Galley-Crew Toilet
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Violation:
There was no "wash hands after using toilet" sign posted on the bulkhead adjacent to the exit door. This sign was posted on the ouside of the door.
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Recommendation:
Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
33
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Site:
Provisions-White Wine Storage
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Violation:
The shelving had been removed from the room. Two shelving deck mounts remained near the entrance. These mounts were hollow and not easy to clean.
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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.:
21
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Site:
Bar-The Bar
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Violation:
In the technical compartments below both speed rails, there were two open pipe penetrations in the floor of the compartments.
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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:
Bar-Panorama Bar
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Violation:
In the technical space below the speed rail closest to the swing door, there was an unsealed cable penetration in the floor of the compartment.
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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.:
36
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Site:
Bar-Panorama Bar
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Violation:
The lights above the service side of the bar were not shielded or shatter-resistant. Covers for these lights were on order.
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Recommendation:
Ensure that 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.:
20
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Site:
Buffet-La Terraza
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Violation:
Inside the upper compartment of the ice machine, the plastic chute was cracked. The chute was replaced.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
22
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Site:
Buffet-La Terraza
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Violation:
The sanitizing solution in the sanitizing bucket was measured at greater than 50 ppm, but the water was very cloudy and discolored.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
36
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Site:
Buffet-La Terraza
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Violation:
The lights above the serivice side of the buffet counter were not shielded or shatter resistant. Covers for the lights were on order.
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Recommendation:
Ensure that 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.:
22
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Site:
Galley-La Terraza
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Violation:
There was one rack of soiled dishes on the deck during the inspection. The rack was moved to the soiled landing area.
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Recommendation:
Ensure that drainboards, utensil 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.:
33
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Site:
Food Service General-Decks
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Violation:
There was cracked and recessed grouting betwen the deck tiles and between the deck tiles and stainless steel junctures. This was noted in the Pool Grill, La Terraza buffet, Panorama Bar pantry, and a few areas of the main and crew galleys. Regrouting of the deck tiles was in progress.
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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.:
22
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Site:
Galley-Starboard Dishwash
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Violation:
The conveyor dishwash machine, the water pressure for the final rinse was too low to provide water at the upper arm of the final rinse spray arm. Water was in a stream pattern from the lower arm of the final rinse instead of the normal spray pattern. The unit was in active use during the inspection. Staff determined that repairs had been conducted on the water line in a cabin above this area and that caused the low pressure.
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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.:
33
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Site:
Galley-Port Beverage Station
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Violation:
The cable for the espresso machine was in contact with the deck below the counter.
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Recommendation:
Shorten or secure the cable so that it does not contact the deck.
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Item No.:
33
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Site:
Galley-Crew Toilet
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Violation:
The vertical profile strip on the right side of the door was loose.
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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.:
30
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Site:
Galley-Crew Toilet
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Violation:
There was no "wash hands after using toilet" sign posted on the bulkhead adjacent to the exit door. This sign was posted on the ouside of the door.
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Recommendation:
Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
33
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Site:
Provisions-White Wine Storage
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Violation:
The shelving had been removed from the room. Two shelving deck mounts remained near the entrance. These mounts were hollow and not easy to clean.
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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.:
21
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Site:
Bar-The Bar
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Violation:
In the technical compartments below both speed rails, there were two open pipe penetrations in the floor of the compartments.
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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:
Bar-Panorama Bar
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Violation:
In the technical space below the speed rail closest to the swing door, there was an unsealed cable penetration in the floor of the compartment.
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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.:
36
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Site:
Bar-Panorama Bar
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Violation:
The lights above the service side of the bar were not shielded or shatter resistant. Covers for these lights were on order.
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Recommendation:
Ensure that 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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