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Item No.:
02
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Site:
Medical-Gastrointestinal Illness Surveillance Logs
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Violation:
There was no paper or electronic log for the cruise on 20-24 June 2011. Three passengers and no crew members were ill on this cruise.
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Recommendation:
Ensure that a standardized gastrointestinal illness surveillance log for each cruise is maintained daily by the master of the vessel, the medical staff, or other designated staff.
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Item No.:
06
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Site:
Potable Water-Microbiological Testing
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Violation:
It was difficult to determine if all four monthly random microbiological potable water samples were taken from the forward, aft, upper, and lower decks of the vessel. It was also unclear which samples were from potable water bunkering and which were the monthly random samples. The location of the samples were not identified by deck or specific area of the ship.
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Recommendation:
Ensure that all potable water samples analyzed for the presence of E. Coli are clearly identified to determine if it was a bunkering sample or a monthly random potable water sample. Diagrams can be used to visually see the locations of the monthly samples or additional comments can be noted in the current table where the results are recorded.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
On the list of backflow prevention devices, private state room #8001 whirlpool had a Watts RPZ009 device. However, this whirlpool had an air gap.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-Cabin #8201
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Violation:
There was no backflow prevention device on the threaded faucet to the whirlpool tub. This was corrected.
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Recommendation:
Install a backflow prevention device or remove the threads.
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Item No.:
08
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Site:
Potable Water-Kids Pool/Whirpool #5 Machinery Room
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Violation:
The technical water discharge line for the whirlpool had a blue stripe, indicating potable water.
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Recommendation:
Remove the blue potable water stripe.
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Item No.:
16
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Site:
Bar-Crossings
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Violation:
An opened can of whipped cream did not have a 7-day discard label.
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Recommendation:
Ensure that a container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
19
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Site:
Medical-
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Violation:
Two boxes of ginger ale were stored on the deck in a supply room. According to the staff, the ginger ale is provided to ill patients.
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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:
Galley-Blast Chiller
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Violation:
The only blast chiller in the main galley had been out of order since 15 June 2011 (P.O. # 23510-11-0335). According to the staff, parts had been expected to arrive the previous week. Potentially hazardous food was being cooled in the freezer and other blast chillers on the vessel.
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Recommendation:
Repair the blast chiller.
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Item No.:
21
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Site:
Galley-Crossings Hot Galley
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Violation:
The front piece on the drip tray for the grooved griddle was separating from the basin. This was corrected.
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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:
Galley-
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Violation:
The magnet latch for the bottom door on the hot holding cabinet across from the soup kettles was broken, creating gaps and holes that made cleaning difficult.
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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:
Dining Room-Crossings and Palace
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Violation:
A few of the clean waiter stations had holes with exposed raw wood on the top of the cabinets just below the counter tops. It appeared that switches had previously been installed in the holes.
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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:
Galley-Garden Cafe Dishwash Area
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Violation:
The final sanitizing rinse on the warewash machine did not have an effective spray pattern. The temperature of the final rinse at the utensil surface was measured above 160F. The spray pattern was corrected.
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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.:
26
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Site:
Galley-Palace Beverage Station
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Violation:
The areas around the nozzles on the previously cleaned juice machine were soiled.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
29
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Site:
Galley-Dishwash Area
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Violation:
The temperature of the water at the handwashing sink was 130F. The temperature could not be adjusted by the user.
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Recommendation:
At handwashing sinks where the user cannot adjust the temperature, ensure that the water temperature does not exceed 125F.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
There was a gap between the corner profile strip and the bulkhead on the right side of the bulkhead behind the pot wash sinks. This was corrected.
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Recommendation:
Ensure that 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-
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Violation:
In the exhaust hood above the flat top, water was dripping from the edge of the light box to the deck below. The area was not in use at the time of the inspection, and no food or clean items were impacted. According to the staff, the water was from cleaning.
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Recommendation:
Ensure that water from cleaning does not drip onto the deck.
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Item No.:
33
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Site:
Galley-Roast Station
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Violation:
The water line for the combination oven closest to the blast chiller was laying on the deck. The deck around the water line was soiled.
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Recommendation:
Secure the water line so it does not lay on the deck and impede cleaning.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
There was missing and recessed grout between the deck tiles in several food service areas, including the main galley soup and sauce station, the crew galley in front of the fryers, the bakery and pastry, and the Great Outdoors service line in front of the cooking equipment.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
34
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Site:
Galley-Crossings Hot Galley
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Violation:
There was a drip from the faucet at the titling pan.
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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-Pastry Walk-in Freezer
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Violation:
There was a drip from the deckhead sprinkler closest to the entrance door. No food was impacted.
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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.:
37
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Site:
Galley-Pot Wash Area
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Violation:
This area was hot and humid, and the crew member on the soiled end of the pot wash was sweating excessively. The temperature of the water in the sanitizing sink was 190F, and there was visible steam coming from the sink.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Lower the temperature of the water in the sanitizing sink to reduce the amount of steam in the area.
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