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Item No.:
*
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Site:
*General Comments-Fecal Accident Plan
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Violation:
The fecal accident plan indicated a contact time of 4 hours for a free halogen concentration of 50 ppm for all fecal accidents. Current scientific research recommends a contact time of 5.1 hours for a free halogen concentration of 50 ppm for loose stools for the inactivation of Cryptosporidium.
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Recommendation:
Update the fecal accident plan.
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Item No.:
02
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Site:
Medical-Clinical Specimen Shipping Containers
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Violation:
There was not a proper shipping container or labels for shipping gastrointestinal illness stool specimens.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
08
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Site:
Potable Water-Evaporator High Saline Discharge
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Violation:
The reduced pressure assembly on the discharge line for evaporator 3 was continuously leaking from the pressure relief vent. A bucket was below the leak and it was almost full, indicating that it had been leaking for a while.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
08
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Site:
Food Service General-Multi-Flow Cabinet Backflow Prevention Devices
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Violation:
There were no backflow prevention devices on the potable water lines to the multi-flow systems. There were devices on the carbonators, but each system had a still water line that branched off to the dispensing gun prior to that device. A device was installed on system in the Deck 11 Grill Pantry adjacent to the wine bar, and staff stated that the other devices would be installed as soon as additional ones were ordered.
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Recommendation:
Install the backflow prevention devices.
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Item No.:
10
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Site:
Recreational Water Facilities-Pavilion Pool and Pavilion Spa Starboard Whirlpool
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Violation:
For the Pavilion pool, the inspector's test kit measured 2.76 ppm free chlorine, but the vessel's test kit measured 0.37, 0.53, and 0.39 ppm free chlorine. For the Pavilion spa starboard whirlpool, the inspector's test kit measured 8.44 ppm bromine, but the vessel's test kit measured 1.28 ppm bromine. Another test kit was brought by a crew member to the test these facilities, and the measurements were in the same range as the inspector's.
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Recommendation:
Ensure the test kits used for testing pools and whirlpools are accurate.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Lido
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Violation:
There were no signs at the port and starboard whirlpools listing standard safety precautions and risks, and warning against use by particularly susceptible people, such as those who are immunocompromised.
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Recommendation:
Ensure that a sign is installed near the whirlpool spas that lists standard safety precautions and risks, warning against use by particularly susceptible people, such as those who are immunocompromised.
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Item No.:
11
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Site:
Medical-Food Handler Reporting
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Violation:
A hair stylist who serves food and beverages had an onset of gastrointestinal symptoms on 14 September 2011 at 1230. The stylist worked on the same date from 1230 to 2000 and did not report to medical until 15 September at 0855. The stylist was counseled and the head doctor sent an e-mail to the entire crew on proper reporting procedures.
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Recommendation:
Ensure that food employees suspected of, diagnosed with, or exposed to any communicable diseases caused by Salmonella typhi, Shigella spp., Escherichia coli O157:H7, or hepatitis A virus, or other communicable diseases that can be transmitted by food, are restricted from working with exposed food, warewashing equipment, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. The restricted individual shall not return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
19
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Site:
Buffet-Officer's Mess
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Violation:
The soup kettle out for service was not under a sneeze shield or otherwise protected. The kettle only had a removable lid.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
19
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Site:
Buffet-Lido Port Danish and Bread Station
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Violation:
There were eight containers of bread and danishes, but only three serving utensils. In addition, the bread in the front row of the display could potentially be contaminated by consumers reaching for bread in the back row of the display.
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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. Ensure that food in the first row of the display cannot be contaminated by consumers reaching for the back row.
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Item No.:
19
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Site:
Buffet-Lido Port and Starboard Fruit Stations
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Violation:
There were not enough serving utensils for each container of whole fruit at these stations.
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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.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
Two of the six cleaned and sanitized cutting boards were heavily scratched and scored. These cutting boards were replaced with two new cutting boards.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Buffet-Lido Port Service Line
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Violation:
The collar around the drain chute on the flat grill where it penetrated the drip tray housing was loose and missing a fastener, creating a gap. 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-Hot Galley
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Violation:
There were gaps around the drain chutes on the two deep fat fryers labeled D.F.F. 7 where they penetrated the lower compartments. 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.:
24
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Site:
Buffet-Lido Port Service Line
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Violation:
The sanitizing solution in the bucket in the grill area was cloudy. The solution was replaced.
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Recommendation:
Ensure that the sanitizing solution is replaced when it is cloudy.
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Item No.:
25
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Site:
Buffet-Lido Port Service Line
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Violation:
The wet wiping cloth for the sanitizing bucket next to the grill area was draped over the side of the bucket. In addition, the cloth was soiled. The cloth was replaced.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment. Ensure that wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
29
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Site:
Buffet-Lido Hamburger Grill
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Violation:
The crew member testing the pools discarded the pool water sample and reagent in the handwash sink. This area was not in operation at the time of the inspection.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Deck 10 Galley Toilet
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Violation:
There was no 'wash hands after using toilet' sign in the food employee toilet room. This was corrected.
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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:
Dining Room-Veranda Restaurant
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Violation:
There was no coving at the juncture between the deck and the two cabinets in the pantry area. This was corrected. In addition, there were seams along the top and bottom of the coving pieces below the upright refrigerator. The deck below the refrigerator was soiled and dusty. This area was cleaned.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters). Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that 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.:
34
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Site:
Buffet-Lido Port Bread and Danish Station
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Violation:
The drain on the handwash station was leaking. This was corrected.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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