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Item No.:
*
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Site:
Other-
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Violation:
THE RECORD KEEPING FOR THE POTABLE WATER SYSTEM, SWIMMING POOLS, AND WHIRLPOOL SPAS WAS OUTSTANDING.
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Recommendation:
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Item No.:
01
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Site:
Medical-
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Violation:
A PASSENGER REPORTED TO THE MEDICAL FACILITY ON MARCH 4, 2005 AND WAS CLASSIFIED AS A CASE. THIS PASSENGER WAS CASE NUMBER 7 BUT THE 24-HOUR REPORT MADE ON MARCH 5, 2005 INDICATED THAT THERE WERE ONLY 6 PASSENGER CASES.
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Recommendation:
The gastrointestinal illness report shall contain:
(1) The name of the vessel; (2) The ports of embarkation and disembarkation; (3) The dates of embarkation and disembarkation; (4) The total numbers of reportable cases of gastrointestinal illness among passengers and crew members, including those who have been disembarked or removed because of illness, even if the number is 0; and (5) The total number of passengers and crew members on the cruise.
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Item No.:
02
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Site:
Medical-
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Violation:
THE CREW POSITION (JOB) WAS NOT FILLED IN ON THE STANDARDIZED GASTROINTESTINAL ILLNESS LOG.
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Recommendation:
The gastrointestinal illness surveillance log entry for each passenger or crew member shall contain the following information:
(1) The first date of clinic visit or report to staff of illness; (2) The person's name, age and gender; (3) A designation as passenger or crew member; (4) Crew member position or job on the vessel, if applicable; (5) Cabin number; (6) Meal seating information; (7) Date and time of illness onset; (8) Illness symptoms, including the presence of the following selected signs and symptoms: numbers of episodes each of diarrhea and vomiting per day, bloody stools, fever, recorded temperature; (9) Notation on whether or not a stool specimen was requested and received; (10) Use of antidiarrheal medication; and (11) The presence of underlying medical conditions which may affect interpretation of acute gastrointestinal illness for example diabetic diarrhea, inflammatory bowel disease, gastrectomy or others.
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Item No.:
08
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Site:
Potable Water-POOL MACHINARY
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Violation:
THE POTABLE WATER LINE WAS NOT STRIPED BLUE.
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Recommendation:
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Item No.:
10
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Site:
Recreational Water Facilities-HYDROPOOL DECK 9
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Violation:
A SHEPHERD'S HOOK AND FLOTATION DEVICE WERE NOT PROVIDED.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device is provided at a prominent location near each public swimming pool.
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Item No.:
10
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Site:
Recreational Water Facilities-WHIRLPOOL DECK 9
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Violation:
A SIGN INDICATING THE STANDARD SAFETY PRECAUTIONS AND RISKS WAS NOT PROVIDED NEAR THE WHIRLPOOL.
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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. Ensure that safety signs are provided for public swimming pools and whirlpool spas.
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Item No.:
10
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Site:
Recreational Water Facilities-WHIRLPOOL
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Violation:
A CORE SAMPLE OF THE FILTER MEDIA WAS NOT USED WHEN CONDUCTING THE MONTHLY SEDIMENTATION TESTS. ONLY THE TOP LAYER OF THE FILTER MEDIA WAS USED FOR THIS TEST.
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Recommendation:
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Item No.:
16
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Site:
Food Service General-
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Violation:
THERE WAS NO INDICATION THAT THE COLD SMOKED SALMON WAS CERTIFIED PARASITE FREE OR FROZEN TO THE TIME AND TEMPERATURE REQUIRED FOR PARASITE DESTRUCTION.
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Recommendation:
Before service in ready-to-eat form, ensure that raw, raw-marinated, partially cooked, or marinated-partially cooked fish other than molluscan shellfish: (1) Are frozen throughout to a temperature of -20C (-4F) or below for 168 hours (7 days) in a freezer; or -35C (-31F) or below for 15 hours in a blast freezer.
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Item No.:
19
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Site:
Preparation Room-
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Violation:
THE TOPS OF SEVERAL TROLLEYS WERE NOT COVERED. LOAVES OF BREAD WERE STORED IN THE TROLLEYS.
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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.:
19
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Site:
Galley-DECK 2-COFEE STATION
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Violation:
CANS OF JUICE WERE STORED IN A WET, SOILED BIN IN THE UNDERCOUNTER STORAGE CABINET.
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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.:
19
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Site:
Galley-DECK 2-GARDE MANGER
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Violation:
A SQUIRT BOTTLE OF OIL WAS NOT LABELED.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Galley-DECK 2-GARDE MANGER
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Violation:
THE CHOPPER BLADES WERE NOT SMOOTH, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Galley-DECK 2-GARDE MANGER
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Violation:
LOOSE SEALANT WAS NOTED ALONG THE BACKPLATE OF THE SLICER, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Galley-DECK 2-GARDE MANGER
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Violation:
TWO FOOD THERMOMETERS WERE MORE THAN 2 F OUT OF CALIBRATION.
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Recommendation:
Ensure that food temperature measuring devices: (1) That are scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to 1C in the intended range of use; and (2) That are scaled only in Fahrenheit are accurate to 2F in the intended range of use.
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Item No.:
21
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Site:
Galley-DECK 2-SOUP STATION
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Violation:
PEELING LABELS WERE NOTED ON THE SIDES OF THE CONTROL BOXES FOR THE KETTLES AND TILT PAN, MAKING 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:
Galley-DECK 2-SOUP STATION
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Violation:
A GAP WAS NOTED AT THE CONTROL BOX FOR THE LEFT KETTLE WHERE THE WELD FAILED, MAKING 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:
Galley-PASTRY
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Violation:
A LARGE CHUNK OF ICE WAS NOTED IN THE TECHNICAL COMPARTMENT OF THE ICE CREAM FREEZER, MAKING CLEANING DIFFICULT.
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Recommendation:
Defrost this unit.
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Item No.:
21
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Site:
Galley-DECK 2-COFEE STATION
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Violation:
THE PROTECTIVE PLASTIC SHEETING WAS PEELING FROM THE BOTTOM OF THE JUICE DISPENSER DRIP PAN IN THE TECHNICAL COMPARTMENT, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-CREW MESS
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Violation:
THE PROTECTIVE PLASTIC SHEETING WAS PARTIALLY PEELING FROM THE BOTTOM OF THE JUICE DRIP PAN, MAKING 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.:
26
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Site:
Galley-PINNACLE GALLEY
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Violation:
THREE PLATES WERE SOILED AND STORED AS CLEAN.
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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.:
26
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Site:
Galley-DECK 2-GARDE MANGER
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Violation:
THE BACKPLATE OF THE SLICER WAS SOILED WITH FOOD RESIDUE ALONG THE AREA THAT WAS NOTED TO HAVE LOOSE SEALANT.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-PASTRY
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Violation:
THE DIPPER WELL DRAIN HOSE WAS NOT DIRECTED TO THE DECK DRAIN BUT TO A SECTION OF THE TECHNICAL COMPARTMENT BEHIND THE DRAIN. STAGNANT WATER WAS NOTED IN THIS AREA.
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Recommendation:
Ensure that 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:
Galley-DECK 2
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Violation:
THE TECHNICAL SPACE FOR REFRIGERATION UNIT 2.33A WAS SOILED.
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Recommendation:
Ensure that 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.:
28
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Site:
Preparation Room-
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Violation:
WATER WAS NOTED IN THE BOTTOM OF THE VEGETABLE SPINNER. THIS UNIT WAS NOT USED THE DAY OF THE INSPECTION AND IT WAS STATED THAT THE UNIT HAD BEEN CLEANED THE PREVIOUS DAY.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Preparation Room-
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Violation:
THE DROP-DOWN PREPARATION TABLE EDGES WERE LESS THAN ONE INCH FROM THE DECK WHEN CLOSED. THIS CLEARANCE WAS INSUFFICIENT TO PROTECT THE SURFACES OF THE TABLES FROM CONTAMINATION.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are 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.:
28
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Site:
Galley-PASTRY
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Violation:
A WET COVERED TROLLEY WAS NOTED JUST OUTSIDE OF THE PASTRY AREA. THE COVER ON THE TROLLEY IMPEDED AIR DRYING.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
31
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Site:
Food Service General-
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Violation:
THE CHEMICALS FOR CLEANING THE COMBINATION OVENS WERE CONNECTED TO THE OVENS IN THE PASSENGER AND CREW GALLEYS. THE OVENS WERE NOT IN THE CLEANING MODE AT THE TIME OF THE INSPECTION. ONE OF THE OVENS IN THE PASSENGER GALLEY WAS IN USE FOR COOKING AT THE TIME OF THE INSPECTION.
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Recommendation:
Ensure that the chemical lines for cleaning these units are only connected during active cleaning.
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Item No.:
33
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Site:
Galley-
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Violation:
THE SPRAY ARMS FOR THE COMBINATION OVEN CLEANING SYSTEM WERE STORED ON THE DECK, MAKING CLEANING OF THE DECK DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-DECK 2
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Violation:
GAPS WERE NOTED AROUND THE BULKHEAD PENETRATION COLLARS UNDER THE HANDWASH SINK AT THE ENTRANCE TO THE GALLEY, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-DECK 2
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Violation:
THE EDGES OF THE DECK AROUND THE SCUPPERS WERE SLIGHTLY CHIPPED, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-DECK 2
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Violation:
THE POSTED JOB HAZARD ANALYSIS SHEETS WERE DAMAGED, AND STAINED. SOME OF THE SHEETS WERE PEELING FROM THE BULKHEADS.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-DECK 2
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Violation:
EXCESS WATER WAS NOTED ON THE DECK TO THE LEFT OF THE ICE MACHINES. THIS WATER APPEARED TO BE COMING FROM A PORTABLE ICE BIN THAT WAS STAGED IN THIS AREA.
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Recommendation:
Ensure that black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck. Stage this unit with the drain hole positioned over a deck drain or scupper.
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Item No.:
34
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Site:
Galley-DECK 2
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Violation:
THE WASTE WATER FROM THE PREPARATION SINK NEAR THE COMBINATION OVENS PARTIALLY DISCHARGED ON TO THE DECK.
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Recommendation:
Ensure that black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Bar-LIDO MID-SHIP
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Violation:
THE LIGHTS OVER THE COUNTER WERE NOT WORKING.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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