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Item No.:
02
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Site:
Medical-Acute Gastroentiritis (AGE) Log
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Violation:
The AGE log did not include the total number of reportable cases in passengers and crew member on the top section of the log.
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Recommendation:
Update the AGE log to include the reportable cases in passengers and crew members.
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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
There were a few occasions over the past month where the switch from making technical water to making potable water was not recorded. Because it was not recorded, it was unclear if the halogenation level was at least 2.0 ppm within 30 minutes of the switch to potable water production.
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Recommendation:
Record the time that production of water is re-started and ensure a halogen reading of 2.0 ppm is reached and recorded within 30 minutes of re-starting.
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Item No.:
08
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Site:
Potable Water-Photo Lab
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Violation:
The hose with a sprayer attachment had a noncontinuous pressure backflow prevention device on the water supply line. It was replaced with a continuous pressure device.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Deck 17 Suites
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Violation:
The backflow prevention device for the shower hose was connected to the free end of the hose. Staff stated that there was also a device inside the body shower unit in the shower stall, but it could not be viewed. Also, staff stated that there was a backflow prevention device for the hose in the soaker tubs, but these could not be viewed and these devices were not included on the list of backflow prevention devices.
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Recommendation:
Install backflow prevention devices in a location that can be viewed for inspection. Update the cross-connection control program to indicate all backflow prevention devices in the suites.
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Item No.:
08
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Site:
Potable Water-Distillate and Permeate Lines
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Violation:
The distillate and permeate lines between the evaporators and reverse osmosis unit to the production halogenation station were not striped blue/gray/blue.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Food Service General-Refrigerant Brine Lines
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Violation:
The refrigerant brine lines were not uniquely identified.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Galley-Teppanyaki/Sushi Galley
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Violation:
The backflow preventer for the potable water supply line for the rice steamer was constantly leaking from the atmospheric vent holes. The backflow preventer was replaced during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Slides Safety Signs
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Violation:
The safety signs posted at the three water slides were missing the following information: do not use these facilities if you are experiencing diarrhea, vomiting, or fever; no children in diapers or who are not toilet trained; and shower before entering the facility.
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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; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment
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Violation:
The swimming pools and the spa pool each had multiple drains greater than three feet apart, but there were no antientrapment drain covers or alarms for draining the pools. The whirlpools each had single, blockable suction fittings, but there were no safety vacuum release systems or automatic pump shut-off systems.
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency. For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
10
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Site:
Recreational Water Facilities-Sample Lines
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Violation:
The sample lines for the analyzers were not directly from the recreational water facilities or on the return lines before the compensation tanks for the following facilities: PA1 spa hydrotherapy pool, PA4 deck 15 port midship pool, PA5 deck 15 starboard midship pool, water slides, children's pool, CH5 Superbowl, PA2 Spice pool, and PA6 Courtyard pool.
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Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank.
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Item No.:
16
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Site:
Dining Room-Taste - Consumer Advisory
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Violation:
There was no asterisk at the smoked salmon in the breakfast menu to indicate it is an undercooked animal-derived food.
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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. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made 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.
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Item No.:
16
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Site:
Buffet-Garden Cafe - Cook to Order Stations
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Violation:
There was only a general consumer advisory posted for animal-derived foods that were cooked to order and could be served undercooked. The products, such as lightly cooked eggs or hamburgers, did not have the specific language required in the advisory about these products.
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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. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Buffet-Garden Cafe - Starboard Forward Preparation Area
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Violation:
Inside upright reach-in refrigeration unit # 1/452225, twenty-five 1/2 gallon containers of pasteurized eggs had an internal product temperature of 75 - 83F on the sample of four containers checked from the front of the unit to the back of the unit. On the bottom shelf of the unit, a bin with over 100 shell eggs was sampled from front to back with four samples ranging from 50 - 52F. Temperatures were taken with the inspector's calibrated thermocouple. The ambient temperature of the unit was at 38.3F (3.5C) before the door was opened to check product temperatures. Later the unit returned to 38.8F (3.8C). All food was discarded.
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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.
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Item No.:
20
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Site:
Galley-Moderno's Restaurant
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Violation:
Two plastic cutting boards had severe score marks on their surfaces that made the cleaning of these cutting boards difficult.
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Recommendation:
Ensure 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:
Galley-Le Bistro
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Violation:
There was a gap around the grease drain chute where it entered the drip tray housing on the grooved grill.
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Recommendation:
Ensure 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-Manhattan Dishwash Area
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Violation:
The final rinse spray arm was misaligned and the spray pattern on the right side was ineffective. The final rinse temperature at the utensil surface was sufficient. This was corrected.
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Recommendation:
Ensure the final rinse spray arm is properly aligned and the spray pattern is effective.
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Item No.:
22
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Site:
Galley-La Cucina - Dishwashing
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Violation:
Three empty dish racks were on the deck under the soiled utensil counter of the dishwashing operation.
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Recommendation:
Do not store items on the deck.
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Item No.:
22
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Site:
Galley-La Cucina - Dishwashing
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Violation:
Two beer bottle pails and a champagne bucket were on the deck in front of the pre-wash station. A stack of beer bottle pails in a plastic bag were on the deck next to the bulkhead in front of the pre-wash station.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
26
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Site:
Buffet-Garden Cafe - Starboard Forward Preparation Counter
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Violation:
The rolling-type grill was soiled, including grease under the 'O' rings and food debris on the rollers. The unit had been previously cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Cageney's Steakhouse
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Violation:
A small kettle drain valve had not been disassembled for cleaning. The valve had a thick layer of grease on the food contact surfaces and the kettle's food drain line also was soiled with food debris. The interior of the kettle was clean.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Moderno's Restaurant
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Violation:
A rack of glasses in the clean glass storage area had several glasses with fingerprints and beverage residue on them. Staff removed the entire rack for rewashing.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Taste Coffee Station
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Violation:
The inside of the milk dispensing tube on the previously cleaned cappuccino machine was soiled with milk residue. This was corrected.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Bar-Atrium Bar
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Violation:
The bulkhead shelf above the right decaffeinated and regular coffee machines was heavily soiled with dust.
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Recommendation:
Ensure 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.:
27
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Site:
Buffet-Sushi Service
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Violation:
The green plastic trays in the bottom of the sushi display refrigerators where the plates of sushi were placed all had a white powder residue on them after being cleaned with the three-bucket cleaning system. All trays were removed for washing in the automatic dishwasher.
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Recommendation:
Ensure 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.:
27
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Site:
Buffet-Teppanyaki Service Area
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Violation:
Three previously cleaned dish trolleys had old food residue on the shelves and on the shelf support brackets.
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Recommendation:
Ensure 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.:
29
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Site:
Preparation Room-Fish
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Violation:
The water temperature at the handwashing station was measured at 126F and the user could not adjust the temperature. The temperature was lowered.
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Recommendation:
For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Galley-Noodle Bar
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Violation:
The paper towels at the handwashing station were wet. This was corrected.
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Recommendation:
Ensure the paper towels at the handwashing station are dry.
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Item No.:
33
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Site:
Galley-Le Bistro
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Violation:
A bulkhead panel next to the clean storage rack stands was loose. This was corrected.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
37
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Site:
Galley-
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Violation:
Condensation from the stainless steel condensation collection pipe on combination oven #1 was dripping on the counter top. No food or clean items were impacted.
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Recommendation:
Ensure condensation does not leak from the collection pipe.
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Item No.:
37
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Site:
Galley-Small Potwash Area
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Violation:
There was condensation on one of the deckhead air diffusers adjacent to the potwash machine. No clean items were impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not include how the current crew and passengers would be informed of an outbreak. The procedures for returning the vessel back to normal conditions was also not included in the plan.
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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: (4) Procedures for informing passengers and crew members of the outbreak. (5) Procedures for returning the vessel to normal operating conditions after an outbreak.
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Item No.:
42
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Site:
Children Area-Children's Toilet Rooms
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Violation:
The water temperature was measured at greater than 130F in the handwashing stations in both the girls and boys toilet rooms. Also, there were no sanitary wipes in the toilet rooms.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F). Provide a supply of toilet tissue, disposable gloves, and sanitary wipes in each child's toilet facility.
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