|
|
|
Item No.:
02
|
|
Site:
Medical-Gastrointestinal Illness Records
|
|
Violation:
The GI illness surveillance log for the last 5 cruises had a number of passenger entries for over the counter anti-diarrheal illness sales with empty data (no yes or no completed) for all symptoms other than diarrhea, vomiting, and fever, and for those symptoms the logs entries for those passengers was no. The field for pre-existing medical conditions had one of the following comments: OTC sale only refused to be seen, or declined medical treatment, refused exam. Staff stated that the questions specific to GI illness symptoms were not asked of these passengers per company directive, and the no answers in the log form under diarrhea, vomiting, and fever were automatically populated in the electronic program for the form completion.
|
|
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. Ensure that antidiarrheal medications are not sold or dispensed to passengers or crew members except by designated medical staff. A yes/no entry for antidiarrheal medications, sold or dispensed at medical, shall be recorded on the gastrointestinal illness surveillance log.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Microbiological Analysis
|
|
Violation:
Staff were not following the procedures for adjustment of the test water samples for microbiological analysis of potable water in bunkering and distribution, and the company log form did not specify these procedures. The new fecal coliform test kit (Colilert-18) specifies adjustment of the test water sample to a temperature of 33-38 C using either a water bath of 35 C for 20 minutes or 44.5 C for 7-10 minutes. Following that the sample was to be incubated for 18 hours. The company form specifies incubation for 24 hours under point 6 in the method, but does not address adjustment of the water sample temperature.
|
|
Recommendation:
Ensure to properly follow the methods specified by the test kit manufacturer during microbiological analyses of potable water samples.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Hamburger Station
|
|
Violation:
There was a flexible hose with a spray nozzle connected to the faucet of the preparation sink. There was no backflow prevention device connected to the hose. A continuous pressure backflow prevention device was installed as a corrective action.
|
|
Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
|
|
|
Item No.:
09
|
|
Site:
DO NOT USE (whirlpool/spa)-Aft Lido Spa
|
|
Violation:
The manual tests of the whirlpool spa revealed free bromine residuals of 2.54 and 2.63 ppm (mg/L) on the inspector's test kit and 3.15 and 2.7 ppm on the ship's test kit in multiple tests. A passenger was using the spa just before the testing was conducted. The spa was closed immediately to adjust the bromine residual.
|
|
Recommendation:
Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
|
|
|
Item No.:
17
|
|
Site:
Provisions-Parasite Destruction Records
|
|
Violation:
The letter declaring that the pickled herring was parasite free did not state that it was frozen at a certain temperature for a specified period of time enough to claim parasite destruction. This issue was noted in the last inspection but for another herring product from a different supplier.
|
|
Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
|
|
|
Item No.:
19
|
|
Site:
Buffet-
|
|
Violation:
A hotel pan with cut peppers had no serving utensil. This was corrected.
|
|
Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
19
|
|
Site:
Galley-Bakery / Pastry Walk-In Cooler
|
|
Violation:
There were water drops dripping from the deckhead panel next to a sprinkler. Trays of cups with pudding were underneath and some of the puddings were impacted by the dripping. The trays were moved to another cooler and food products in the impacted tray were discarded.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Ice Cream Station
|
|
Violation:
The water in the sanitizer bucket was cloudy. The water was changed.
|
|
Recommendation:
Ensure that the sanitizing solution is changed as often as necessary.
|
|
|
Item No.:
24
|
|
Site:
Galley-Pinnacle Restaurant
|
|
Violation:
The water in the sanitation bucket had a concentration of free halogen that was less than 50 ppm. This area was in operation during the time of inspection. The water was changed.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
28
|
|
Site:
Galley-Dishwash
|
|
Violation:
A number of clean plates that were stacked together were still wet and some dripping
|
|
Recommendation:
Ensure that plates and utensils are positioned to allow air-drying.
|
|
|
Item No.:
28
|
|
Site:
Buffet-
|
|
Violation:
A number of clean soup bowls and plates that were stacked together were still wet and some dripping.
|
|
Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Galley-Tamarind Restaurant - Dishwash
|
|
Violation:
A number of soy sauce dipping dishes and sauce bowls that were stacked together were still wet and some dripping.
|
|
Recommendation:
Ensure that plates and utensils are positioned to allow air-drying.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Stores - Liquor
|
|
Violation:
The deck under the metal racks was soiled with dust and pieces of wood. The staff stated that the pieces of wood came from wood pallets taken inside during provisioning.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Fruit Cooler
|
|
Violation:
A syrup-like liquid was spilled on the deck next to fresh pineapples. The spill was cleaned.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dairy Cooler
|
|
Violation:
There was a milk spill below the pallet having boxes of half pint milk containers. The staff identified the box causing the spill and removed the damaged container. The spill was also cleaned.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Preparation Room-Butcher Room
|
|
Violation:
There was water dripping from the deckhead intake vent to the passageway next to a preparation table. The area was not in use at the time of inspection. The staff explained that this issue was going to be corrected in the next dry dock.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Preparation Room-Thawing Room #5
|
|
Violation:
There was water dripping from the deckhead. No food was impacted. The staff explained that this issue was going to be corrected in the next dry dock.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Ice Cream Station
|
|
Violation:
There was a water leak at the faucet of the handwash station. The leak was corrected.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|