|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The AGE surveillance log did not include the time of the first medical visit or report to staff, meal seating information, the recorded temperature, and underlying medical conditions. Also, the required items in the log were not in the correct order.
|
|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (2) time of the first medical visit or report to staff of illness; (10) meal seating information; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (d) recorded temperature; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Filter Housing Cleaning
|
|
Violation:
There was no documentation that any of the RWF filter housings were cleaned, rinsed, and disinfected before new filter media was used.
|
|
Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Hair and Lint Strainers
|
|
Violation:
There was no documentation that the hair and lint strainers and the hair and lint strainer housings were cleaned, rinsed, and disinfected on a weekly basis.
|
|
Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Bather Load
|
|
Violation:
There was no documentation for the bather load of each RWF.
|
|
Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Depth Markers
|
|
Violation:
The depth markers for the RWFs were not labeled in meters.
|
|
Recommendation:
Label depth markers in both feet and meters.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Safety Signage
|
|
Violation:
The safety signs for the swimming pools did not include: 'do not use these facilities if experiencing diarrhea, vomiting or fever', 'shower before entering the facility', or the bather load number. The safety sign at the children's pool did not have the above information or 'take children on frequent bathroom breaks or take children on frequent toilet breaks'. The safety signs for the whirlpools did not include the information required for the swimming pools above or a caution against pregnant women, elderly persons, or exceeding 15 minutes of exposure.
|
|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (3) pregnant women and elderly persons. Additionally, caution against exceeding 15 minutes of exposure.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Horizon Court Time Control Plan
|
|
Violation:
The time control plan did not include the correct set up and discard times for operation during embarkation days.
|
|
Recommendation:
Revise the written time control plans to reflect the actual service times expected for embarkation days.
|
|
|
Item No.:
16
|
|
Site:
Galley-Consumer Advisories
|
|
Violation:
There were no consumer advisories for the menus in the Crown Grill and Main restaurants. There were animal-derived foods that could be served raw or undercooked in these restaurants.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
16
|
|
Site:
Galley-Pastry Walk-In Cooler
|
|
Violation:
The temperature of the bulk milk bag was 47F. The milk was recently placed in the cooler and was moved to the walk-in freezer.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 5 Forward
|
|
Violation:
There was no ice scoop for the left ice machine located by the dishwashing area. The ice machine contained ice at the time of the inspection.
|
|
Recommendation:
Provide an ice scoop for dispensing ice out of the left ice machine.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Lido - Starboard Line
|
|
Violation:
There was no serving utensil for a container of waffles. The buffet line was open for service at the time of the inspection. This was corrected.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Food Thermometers
|
|
Violation:
None of the staff in the food preparation areas were equipped with tip-sensitive food thermometers.
|
|
Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Horizon Court
|
|
Violation:
The power cables to the two juice dispensers and a milk dispenser were draped on the counter, making cleaning difficult.
|
|
Recommendation:
Shorten and/or support the power cables above the counter to allow for cleaning.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
A can opener was soiled with old food debris between the arm and the cutter. In addition, a meat slicer was soiled with old food debris at the internal support carriage. These items were previously cleaned and were not being used at the time of the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Pantry-Officer's Mess
|
|
Violation:
There was no 'WASH HANDS OFTEN' sign at the handwashing sink.
|
|
Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
|
|
|
Item No.:
30
|
|
Site:
Galley-Food Worker Toilet Room - Sabatini
|
|
Violation:
There was no 'WASH HANDS AFTER USING TOILET' sign in the restroom used by food workers.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Hamburger
|
|
Violation:
The deck under the starboard 'non-food' cabinets was heavily soiled. This area was previously cleaned and not in operation at the time of the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Food Lifts
|
|
Violation:
The door tracks of both food transportation lifts were soiled with an accumulation of debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Crown Grill Show Galley
|
|
Violation:
The deck under the left grooved grill was soiled with grease. This area was previously cleaned and not in operation at the time of the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Pastry
|
|
Violation:
Water was leaking from the deckhead panel in front of the cooking area and was collecting in a deckhead light cover. A crew member opened the deckhead hatch and noticed a leaking pipe. No food was impacted.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Pantry-Horizon Court
|
|
Violation:
Water was leaking from the faucet of the utility sink in the preparation counter.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Food Service General-Lighting
|
|
Violation:
In multiple food areas, the light intensity was less than 110 lux behind and around several pieces of deck-mounted and counter-mounted equipment.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Bakery
|
|
Violation:
There was a continuous condensate drip from the deckhead exhaust vent. No food was impacted.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 Hot Galley
|
|
Violation:
There was a continuous condensate drip from the deckhead exhaust vent in front of walk-in cooler # 5625. No food was impacted.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
There was heavy condensation on the deckhead of the in-use hood-type warewash machine. The condensation was dripping in front of the machine. There was steam all around the machine but no clean items were impacted.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Galley-Pastry
|
|
Violation:
A squeegee was stored behind a dough mixer and in front of the cleaning locker.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Galley-Crown Grill Show Galley
|
|
Violation:
A steel brush was stored between the grooved grill and the food preparation table. This was corrected.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Pantry-Hamburger
|
|
Violation:
A mop handle was stored on the deck under the starboard food preparation counter.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Rat Guards
|
|
Violation:
The rat guards were not placed correctly around the rope while the ship was docked, which could allow rodents to enter the ship.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
41
|
|
Site:
Children Area-Toilet Rooms
|
|
Violation:
The boys and girls toilet rooms were not equipped so that persons exiting the toilet rooms were not required to handle the door with bare hands. Also, there was no sign advising users of the toilet rooms to use a hand towel, paper towel, or tissue to open the door.
|
|
Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit.
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
There were no procedures in the OPRP for returning the vessel to normal operating conditions after an outbreak.
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (5) Procedures for returning the vessel to normal operating conditions after an outbreak.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Diaper Changing Station
|
|
Violation:
There was no disinfectant in the diaper changing station.
|
|
Recommendation:
Include in each diaper changing station: (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Toilet Rooms
|
|
Violation:
In the girls toilet room, the child accessible toilet was 16 inches above the deck and the handwashing sink was 26 inches above the deck and there was no step stool available.
|
|
Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
|
|