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Item No.:
02
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Site:
Medical-
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Violation:
A passenger was listed on the December 27th gastrointestinal illness surveillance log as having diarrhea. However, it was not documented how many episodes the passenger had. No other symptoms occurred.
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Recommendation:
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.:
06
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Site:
Potable Water-Microbiological Log
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Violation:
Approximately 10 microbiological samples were taken throughout the ship each week with a rotating schedule. The samples from guest and passenger cabins were reported as "random" and did not include a cabin number or deck.
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Recommendation:
Ensure that the microbiological sample records accurately list the sample location.
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Item No.:
08
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Site:
Galley-Trolley Wash Room
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Violation:
There was no backflow prevention device on the left potable water line on the back bulkhead. There was a threaded connection on the line. According to the staff, the water line was not used.
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Recommendation:
Install a backflow prevention device or cap the water line.
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Item No.:
10
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Site:
Recreational Water Facilities-Electronic Records
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Violation:
The halogen residual and pH electronic logs for the swimming pool for July/August/September and October/November appeared to be exact duplicates. These forms were signed off by the supervisor. Handwritten logs were not maintained after the end of the month.
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Recommendation:
Ensure that all swimming pool records are accurate.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Electronic Records
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Violation:
The backwashing and superhalogenation electronic logs for Jacuzzi #303 for the months of January/February/March, April/May/June, July/August, and October/November/December appeared to be exact duplicates. In addition, these logs included readings for November 31st, which matched up to the readings on October 31st and December 31st. The backwashing and superhalogenation electronic logs for the Thalasso whirlpool for April/May/June, July/August, and September/October/November appeared to be exact duplicates. These forms were signed off by the supervisor. Handwritten logs were not maintained after the end of the month.
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Recommendation:
Ensure that all whirlpool records are accurate.
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Item No.:
15
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Site:
Room Service-
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Violation:
There was a piece of debris on the ice in the crushed ice machine.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Provisions-Wine Store Room
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Violation:
Shoe polish, batteries, disposable lighters, hair mousse, and shaving cream were stored on the same shelves as bottled wine, drink mixes, and candy. According to the staff, these items are for sale to the crew in the crew bar.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There were slotted fasteners in the food contact area of the potato peeler.
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Recommendation:
Replace the slotted fasteners with ones that are smooth, non-corroding, low profile, and non-slotted.
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Item No.:
20
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Site:
Food Service General-Espresso Machines
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Violation:
There were slotted fasteners and holes in the upper panel directly above the coffee making and milk steaming area. This is a food splash zone.
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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.:
21
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Site:
Bar-Grand
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Violation:
The right and left sides of the technical space below the speed rack were open to the void behind the back side of the bar counter. This area had difficult to clean features including raw wood, crumbling bottom, and inaccessible areas.
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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.:
22
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Site:
Food Service General-Dishwash and Glasswash Machines
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Violation:
There were two data plates on these units with conflicting information about the wash temperature. One data plate had a wash temperature of 150F and the other data plate had a wash temperature of 160F. This was observed on the dishwash machine in the lido galley, the dishwash machine in the Toscana and Polo galley, the glasswash machine in the main galley, and the glasswash machine in the crew galley.
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Recommendation:
Ensure that the information on the data plates is correct.
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Item No.:
22
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Site:
Galley-Glasswash Machine
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Violation:
The temperature gauge for the wash temperature appeared not to be working because the needle was not moving. The water temperature in the wash tank was measured at 150F while the temperature gauge was reading 203F. This area was in use at the time of the inspection.
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Recommendation:
Ensure that the temperature gauge is working correctly.
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Item No.:
24
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Site:
Galley-Potwash
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Violation:
The temperature of the sanitizing solution was 64F. The concentration of chlorine was correct. There were items in the sanitizing sink at the time of the inspection.
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Recommendation:
Ensure that the chemical sanitizer is used in accordance with the EPA-approved manufacturer's label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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Item No.:
24
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Site:
Galley-Potwash
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Violation:
The temperature of the sanitizing solution was 67F. The concentration of chlorine was correct. There were items in the sanitizing sink at the time of the inspection.
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Recommendation:
Ensure that the chemical sanitizer is used in accordance with the EPA-approved manufacturer's label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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Item No.:
27
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Site:
Bar-Grand
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Violation:
The bottom of the technical space below the speed rack 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.:
28
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Site:
Galley-Toscana and Polo
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Violation:
The paper towel dispenser at the handwash station next to the hood cleaning cabinet was mounted directly above a counter. When the user retrieved a paper towel, water from their hands dripped onto the counter.
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Recommendation:
Ensure that the paper towel dispenser is located so that users cannot contaminate surfaces.
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Item No.:
28
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Site:
Room Service-
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Violation:
The paper towel dispenser at the handwash station next to the beverage station was mounted directly above a counter. When the user retrieved a paper towel, water from their hands dripped onto the counter.
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Recommendation:
Ensure that the paper towel dispenser is located so that users cannot contaminate surfaces.
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Item No.:
29
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Site:
Galley-
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Violation:
The water temperature at the handwash sink was 84F. This area was in use at the time of inspection.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
31
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Site:
Provisions-Wine Store Room
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Violation:
Shoe polish, batteries, disposable lighters, hair mousse, and shaving cream were stored on the same shelves as bottled wine, drink mixes, and candy. According to the staff, these items are for sale to the crew in the crew bar.
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Recommendation:
Ensure that only poisonous or toxic materials that are required for the operation and maintenance of a food areas of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
34
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Site:
Galley-Toscana and Polo
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Violation:
There was a leak from the dipper well faucet.
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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.:
34
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Site:
Preparation Room-
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Violation:
There was a leak from the potato peeler faucet.
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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.:
38
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Site:
Bar-Grand
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Violation:
The espresso machine had been out of service for three years. According to the staff, this item will be removed during the January dry dock.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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