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Item No.:
02
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|
Site:
Medical-72 Hour Questionnaire
|
|
Violation:
Passengers and crew members who reported to the medical center with AGE symptoms were given a one page form to indicate any foods they had eaten within 72 hours prior to their illness onset. It was difficult to determine which foods were eaten on specific days. Beginning in late March, the medical staff began providing three separate forms for passengers and crew members to indicate specific foods consumed each day.
|
|
Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2.
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Item No.:
03
|
|
Site:
Potable Water-Production
|
|
Violation:
According to the records, the free residual chlorine was less than 2.0 ppm from 20:00 on 20 February to 01:00 on 21 February and from midnight to 01:00 on 23 February.
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|
Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8.
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Item No.:
08
|
|
Site:
Potable Water-Reverse Osmosis Unit
|
|
Violation:
The reduced pressure assembly for the overboard discharge was installed vertically. There was no documentation indicating the device was certified for vertical installation. Staff stated the pipes had been prepared for the horizontal installation, and the device will be properly installed within one week.
|
|
Recommendation:
Install the reduced pressure assembly according to the manufacter's specifications.
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Item No.:
08
|
|
Site:
Potable Water-Distillate and Permeate Lines
|
|
Violation:
The distillate lines from the evaporators and the permeate lines from the reverse osmosis system were not striped to the halogen injection point in accordance with ISO 14726 standards (blue/gray/blue).
|
|
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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|
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Item No.:
08
|
|
Site:
Potable Water-Mineralizer
|
|
Violation:
The air gap for the mineralizer backwash drain was not included in the list of cross-connections.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing.
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Item No.:
08
|
|
Site:
Potable Water-Garbage Room
|
|
Violation:
The list of cross connections indicated two 9D-M2 devices were installed on the potable water lines for the handwash station. Upon inspection of the area, two Watts N9 devices were installed.
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|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location.
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|
|
Item No.:
08
|
|
Site:
Potable Water-A-Deck Dressing/Laundry Room
|
|
Violation:
The water lines for the washing machine were not striped to indicate potable water.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Chilled Water Lines
|
|
Violation:
The chilled water lines for the ice machines and upright refrigerators in the galleys were not uniquely identified.
|
|
Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
08
|
|
Site:
Bar-Retreat
|
|
Violation:
The backflow prevention device on the potable water line was continuously leaking in the post mix technical compartment. The device was repaired.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Swimming Pool Antientrapment
|
|
Violation:
Each swimming pool had two or more gravity drains greater than three feet apart constructed of a standard design and no alarms were installed.
|
|
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.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Safety Signs
|
|
Violation:
The safety signs at the aft pool and aft whirlpool spa did not include a statement indicating the RWFs should not be used by individuals experiencing diarrhea, vomiting, or fever. Also, the safety sign at the aft whirlpool spa did not include a caution against individuals with diabetes or high or low blood pressure, or elderly persons and children.
|
|
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. 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: (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Filter Housing Cleaning and Disinfection
|
|
Violation:
According to the staff, the filter housings for the recreational water facilities were cleaned, rinsed, and disinfected each time a new cartridge filter was replaced, but there was no documentation of the disinfectant concentration or contact time.
|
|
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.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Hair and Lint Strainers
|
|
Violation:
There was no documentation that the hair and lint strainers and hair and lint strainer housings were cleaned, rinsed, and disinfected.
|
|
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.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Antientrapment
|
|
Violation:
The whirlpools had suction fittings for the therapy jets. There were multiple suction fittings in each whirlpool that were less than three feet apart and no safety vacuum release system or automatic pump shut-off system was installed.
|
|
Recommendation:
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
|
|
Site:
Recreational Water Facilities-Whirlpool Shock Halogenation
|
|
Violation:
The free residual halogen concentration was not documented at the start and completion of shock halogenation of the whirlpools.
|
|
Recommendation:
Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Sample Lines
|
|
Violation:
The sample lines for monitoring all of the recreational water facilities were located after the compensation tank.
|
|
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. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Turnover Rates
|
|
Violation:
The turnover rate calculations were not completed for each recreational water facility. Staff stated that flow meters were not installed on the mid pool and whirlpool spas and on the forward hydropool.
|
|
Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. Install flow meters on the mid pool, whirlpool spas, and on the forward hydropool.
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|
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Item No.:
11
|
|
Site:
Medical-Crew Members Reporting
|
|
Violation:
A Training and Development Cadet had an onset of reportable acute gastroenteritis (AGE) symptoms on 15 April at 06:00, but did not report to the medical center until 16:30 that day. It could not be determined if he worked because the database could not export his time sheet for that day. An Information Technology Officer had an onset of reportable AGE symptoms on 29 February at 13:00, but did not report to the medical center until 2 March at 17:00. According to the time sheet, he worked on 29 February from 13:00-17:00 and 19:00-20:00. The time sheet for 1 and 2 March indicated work hours, but 'crew not approved' was stamped for those days. It could not be determined if he worked on these days.
|
|
Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure nonfood employees with AGE symptoms report to medical immediately.
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|
|
Item No.:
16
|
|
Site:
Galley-Pinnacle
|
|
Violation:
The time control plan stated lunch was served every day of the week, but according to the staff, lunch was not served the first 2 days of each cruise. Also, there were red and blue colored dots on the time control plan but it could not be determined for which food items or meal service the dots were used.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet; (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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|
|
Item No.:
16
|
|
Site:
Galley-
|
|
Violation:
There were 2 different time control plans next to each other in the port ice cream station for both continental breakfast lines. The correct plan was identified during the inspection.
|
|
Recommendation:
Ensure the time control plan is accurate for both continental breakfast lines.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Starboard Lido Juice Station
|
|
Violation:
The internal temperature of several foods inside undercounter refrigerator 8.3A, including containers of yogurt, milk, and buttermilk, was measured between 50°F and 51°F. The food items were stored in this refrigerator overnight. The inside of the refrigerator was measured at 50°F and the compressor was blowing warm air in the unit. Some of the food items were removed from this refrigerator beginning at 5:30 a.m. and throughout the breakfast period to be placed on time control. All food items were discarded and the refrigerator was shut down for repair.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 5°C (41°F) or less.
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control.
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|
|
Item No.:
16
|
|
Site:
Buffet-Starboard Lido Juice Station
|
|
Violation:
The time control plan was not posted at this food outlet.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Consumer Advisories
|
|
Violation:
The menu for the pinnacle grill had steaks and burgers that could be served undercooked but these food items were not identified and there was no consumer advisory statement on the menu. Also, the signs in the lido buffet did not state the food items that could be served undercooked such as eggs, steak, and cold smoked salmon, but there were consumer advisory statements on the signs. Finally, the menu for the main galley dining room did not identify foods of animal origin that could be served undercooked such as burgers for lunch and steaks for dinner, but there was a consumer advisory on both of the menus.
|
|
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 OR (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.
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|
|
Item No.:
19
|
|
Site:
Provisions-Meat Freezer
|
|
Violation:
There was cherry juice on several boxes of frozen veal.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Tip-Sensitive Thermometers
|
|
Violation:
The staff responsible for measuring thin foods did not have tip-sensitive thermometers. According to the staff, tip-sensitive thermometers arrived on board today but had not been distributed to staff.
|
|
Recommendation:
Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
|
|
|
Item No.:
20
|
|
Site:
Galley-Ice Machine LPIM-2 Aft
|
|
Violation:
There was rust on several areas of the deflector panel and on the bottom of the upper compartment directly above the ice bin.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Starboard Lido Juice Station
|
|
Violation:
The inside of undercounter refrigerator 8.3A was measured at 50 degrees Fahrenheit and the compressor was blowing warm air in the unit. The refrigerator was shut down for repair.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Crew Beverage Station
|
|
Violation:
There were five slotted fasteners in the splash zone around the juice machine dispensing nozzles.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
20
|
|
Site:
Bar-Explorations
|
|
Violation:
There were slotted fasteners in the food contact area of both coffee dispensers. Also, the protective panel in the food splash zone above the coffee and water dispensers was missing. The inside of the machine and electrical wiring were visible and exposed to splash.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (3) finished to have a smooth, easily cleanable surface.
|
|
|
Item No.:
20
|
|
Site:
Galley-
|
|
Violation:
T-shaped wood tools were used to make the proper shape of a crepe at least once during each cruise. The wood was not a close-grained material and was easily coming apart in small pieces.
|
|
Recommendation:
Do not use wood and wood wicker as a food-contact surface.
|
|
|
Item No.:
20
|
|
Site:
Galley-Bakery
|
|
Violation:
There were slotted fasteners in the food splash zone of the smallest deck mixer.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
20
|
|
Site:
Galley-Bakery
|
|
Violation:
The in-use rubber dough sheeter belt had several tears and was worn in several areas.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Starboard and Port Beverage Station Ice Machines
|
|
Violation:
The sealant between the upper and lower compartments of the ice machines was cracked and peeling, making cleaning difficult.
|
|
Recommendation:
Remove, repair, or replace the sealant.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Captain's
|
|
Violation:
The counter-mounted microwave was not able to be cleaned underneath because there was not enough space between the microwave and the counter.
|
|
Recommendation:
Ensure the clearance space between the microwave and the counter is at least 3 inches. (7.4.4.2.4)
|
|
|
Item No.:
21
|
|
Site:
Buffet-Crew Mess Locker AD11
|
|
Violation:
The shelving unit in this locker had difficult to clean features, including crevices. According to the staff, another shelving unit had been ordered.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
There were no protective panels surrounding the outsides of the water and ice chutes of the water and ice machine. The inside of the machine and electrical wiring were visible and exposed to splash.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewashing
|
|
Violation:
The wash compartment of the flight type conveyor warewash machine was 157°F as measured by the inspector but the gauge indicated a temperature of less than 100°F.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewashing
|
|
Violation:
According to the staff, the flight type conveyor warewash machine was not working properly in the morning. The in-use warewash machine had excessive steam and was not spraying the full amount of water from the final rinse spray nozzles. The temperature of the manifold taken by the inspector with a temperature sensitive label was at least 200°F. The final rinse gauge indicated the temperature of the final rinse was well over 220°F. The machine was shut down and repaired during the inspection.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
|
|
|
Item No.:
24
|
|
Site:
Galley-Warewashing
|
|
Violation:
The in-use flight type conveyor warewash machine had excessive steam and was not spraying the full amount of water from the final rinse spray nozzles. The temperature of the manifold taken by the inspector with a temperature sensitive label was at least 200°F. The final rinse gauge indicated the temperature of the final rinse was well over 220°F. The machine was immediately shut down and repaired during the inspection. According to the staff, the machine was not working properly that morning and was not adjusted or tested properly before putting the machine back into service.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The inside of the toaster oven was covered in a thick black residue. The toaster was previously cleaned and not in use.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Ice Machine LPIM-2 Aft
|
|
Violation:
A large hole in the bottom right corner of the water bath was sealed with both a plastic steel putty resin and putty hardener 0200, which are not food grade substances. The machine was shut down for replacement of the water bath.
|
|
Recommendation:
Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
|
|
|
Item No.:
26
|
|
Site:
Galley-Ice Machine LPIM-2 Aft
|
|
Violation:
There was a light brown film surrounding the water bath and under the ice cuber panel. The ice machine was shut down for cleaning and sanitizing.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Starboard Beverage Station Ice Machine
|
|
Violation:
The inside of the ice dispensing chute was soiled with a brown residue. The ice machine was cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Spirits and Ale
|
|
Violation:
There was one pair of previously cleaned tongs on the front bar counter that were soiled with food residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Ice Machine 4.04A Aft
|
|
Violation:
There was a grey and brown residue on the white plastic panels above and surrounding the cuber panel and water bath. A sign stated the machine had been cleaned on April 13, 2012.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The technical compartment of ice machine 4.04B was soiled with dirt, including the braided water line.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Starboard and Port Beverage Station Ice Machines
|
|
Violation:
The outsides of the ice chutes were soiled with a brown and pink residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Ice Machine LPIM-2 Aft
|
|
Violation:
The water lines in the technical compartment were soiled with large black particles.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Retreat
|
|
Violation:
The outside of the protective panel of the ice machine was soiled with a black and grey material.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The top of the toaster oven was soiled with a reddish black residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
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Site:
Food Service General-Decks
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Violation:
There was recessed and missing grout in several areas including: the preparation, warewashing, and bakery areas in the main galley, the crew galley and warewashing area, vegetable and butcher preparation rooms, and the starboard and port bistro lines.
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Recommendation:
Ensure 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:
Buffet-Crew Mess Locker AD11
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Violation:
There was no coving at the deck/bulkhead juncture. Beverages were stored in this locker.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Provisions-Meat Freezer
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Violation:
The deck was soiled with cherry juice.
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Recommendation:
Ensure 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.:
33
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Site:
Galley-Potwash
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Violation:
There were 2 broken deck tiles in front of and to the right of the wash basin of the 3 compartment sink.
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Recommendation:
Ensure 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-Refrigerator Room 22
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Violation:
There was water leaking from the deckhead panel near the light cover and dripping on the deck. The source of the water was unknown. No food items were impacted.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-
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Violation:
There was water dripping from a few areas in the deckhead onto the deck below in the door threshold between the crew galley and the crew mess. The source of the water was unknown. No food items were impacted.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Food Service General-Lighting
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Violation:
The light intensity around and behind many pieces of counter- and deck-mounted equipment was less than 110 lux including: ice machines and coffee machines in the lido galley, the left bulkhead side of the main galley four deck oven, the lido and starboard bistro lines at the rotisserie and toaster ovens, and behind and around the ice machine in the Retreat Bar pantry.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
38
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Site:
Galley-
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Violation:
The cleaning locker to the right of cold room 26 was not labeled 'cleaning materials only'.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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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 procedures for returning the ship to normal after an outbreak and there were no procedures on how to protect the crew and passengers from exposure to disinfectants.
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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: (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
42
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Site:
Children Area-Club HAL
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Violation:
The exclusion policy posted at the entrance did not include written clearance from the medical staff before a child with symptoms of infectious illness could be allowed into the center.
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Recommendation:
Ensure the child activity center has a written exclusion policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center. Ensure the exclusion policy includes a requirement for written clearance from the medical staff before a child with symptoms of infectious illness can be allowed in the child activity center. Post the policy at the entrance of the child activity center.
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Item No.:
42
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Site:
Children Area-Club HAL
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Violation:
In the child's toilet room, the height of the handwash sink measured approximately 33 inches (840 millimeters) above the deck. No step stool was available.
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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 handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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Item No.:
43
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Site:
Ventilation-AC Station 6/3.02
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Violation:
For the two air handling units in this area, the condensate collection pans were not accessible for inspection.
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Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical.
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Item No.:
43
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Site:
Ventilation-
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Violation:
Staff stated that technical water was used to clean the air handling units.
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Recommendation:
Use only potable water for cleaning HVAC distribution systems.
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