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Item No.:
01
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Site:
Medical-4-hour report
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Violation:
The 4-hour report was incorrect for the 7-18 October voyage. The 4-hour stated 3 reportable passenger cases and the AGE log stated 2 reportable cases.
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Recommendation:
Ensure the AGE report contains the following: (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting).
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Item No.:
02
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Site:
Medical-Medical Records
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Violation:
The acute gastroenteritis (AGE) surveillance log automatically determined if a patient was a reportable case and staff reported they were unable to override this entry in the log. On the 13-20 October voyage, a passenger experienced one episode of diarrhea and was dispensed anti-diarrheal medication. When the inspector asked the staff why this case was reportable, the medical records were not available to review. Staff explained the medical records were at the corporate office for privacy reasons and the AGE log system automatically determined the patient as a case if dispensed diarrheal medication.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]). Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) medical log/record; (2) AGE surveillance log; (3) 2-hour self-administered questionnaires; (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) documentation of the 3-day assessment of crew members with AGE symptoms before joining the vessel; (6) documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
08
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Site:
Potable Water-Fwd Sewage Treatment Room- Mineralizers Backwash Supply
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Violation:
The water line was striped blue/green/blue after the reduced pressure backflow prevention device for the mineralizer backwash supply.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Fwd Sewage Treatment Room- Mineralizers Backwash Supply
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Violation:
A hose line connection without backflow prevention was placed on the potable water supply line before the reduced pressure backflow prevention device for the mineralizer backwash supply.
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Recommendation:
Install a backflow prevention device.
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Item No.:
08
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Site:
Potable Water-Deck 1- Auxilary Room
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Violation:
The water line going to the distilled DD.BB filling water was striped blue/green/blue before the reduced pressure backflow prevention device. Staff verified this was a distallate water line.
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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:
Potable Water-Chlorine Injection Point- Production
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Violation:
The potable water line was not striped blue or blue/green/blue every 5 meters after the chlorine injection point.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.:
19
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Site:
Buffet-Crew Mess
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Violation:
The sneeze shields for the hot line on the starboard part of the line were cloudy and the food below could not be seen. It appeared that the cloudiness was caused by a chemical residue on the underside. This made the sneeze shields ineffective because the consumer would have to look under the guard in order to serve their food.
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Recommendation:
Clean the sneeze shields so that the food located below can be seen by the consumer.
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Item No.:
19
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Site:
Pantry-Pool
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Violation:
Five boxes of soda were wet with a light coat of water. They were stored directly in front of the evaporative condenser, and it appeared that condensate from the unit had sprayed onto the boxes.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Galley-Deck 6 Bakery
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Violation:
The belt on the bread stick machine was torn and frayed at the edges. A work order had been submitted and a new belt had been ordered.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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.:
22
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Site:
Food Service General-Dishwash/Glasswash Machines
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Violation:
Several machines were out of order. The deck 5 main galley starboard conveyor dishwash machine had been out of order for less than one day. The deck 5 main galley starboard hood-type glasswash machine had been out of order since 25 October. The deck 5 main galley port hood-type dishwash machine had been out of order for three days, the deck 6 main galley potwash machine had gone out of order on the day of the inspection. The deck 6 main galley starboard hood-type glasswash machine had been out of order since 23 October. All of the machines were waiting for spare parts that had been ordered and the vessel was managing the warewashing by using other areas with working machines.
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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.
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Item No.:
22
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Site:
Galley-Deck 6 Potwash Area
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Violation:
The gauge for the sanitizing sink read 160F, but the temperature of the water in the sanitizing compartment was 180F as measured by the inspector.
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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.
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Item No.:
22
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Site:
Pantry-Pizzeria
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Violation:
The gauge for the wash tank on the rack conveyor dishwash machine indicated the wash temperature was between 160 and 163F, but the temperature of the wash tank was measured at 147F by the inspector.
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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.
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Item No.:
22
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Site:
Pantry-Pizzeria
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Violation:
When the door for the wash compartment was open, a strong stream of water poured from the top of the compartment on to the deck. The water continued to pour even after the machine had shut down. It was not clear where the water was coming from or what caused the leak.
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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.
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Item No.:
22
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Site:
Galley-Pot Wash
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Violation:
Three stacks of soiled dishes were stored in the corner between the rinse and sanitizing compartments of the 3-compartment sink instead of the soiled storage area.
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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.:
23
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Site:
Pantry-Pizzeria
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Violation:
The wash tank for the rack conveyor dishwash machine was measured at 147F by the inspector. The dataplate indicated that the temperature of the wash must be 160F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
25
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Site:
Galley-Deck 5 Garde Manger
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Violation:
Wet wiping cloths were stored in an empty sanitizing bucket. The cloths were removed immediately.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
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Site:
Galley-Sabatini's
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Violation:
A wet wiping cloth was stored in an empty sanitizing bucket. The cloth was removed.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
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Site:
Pantry-Lido
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Violation:
Wet wiping cloths were stored in an empty sanitizing bucket.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Deck 6 Beverage Station
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Violation:
Milk splash was on the food splash surface of the espresso machine above the milk steamer wand. The area and machine were previously cleaned.
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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.:
26
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Site:
Galley-Deck 5 Coffee Station
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Violation:
Milk splash was on the food splash surface of the espresso machine above the milk steamer wand. The area and machine were previously cleaned.
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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:
Galley-Deck 5 Coffee Station
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Violation:
Coffee ground residue was in the technical area of the coffee grinder. The area and machine were previously cleaned.
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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:
Galley-Deck 6 Beverage Station
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Violation:
Coffee ground residue was in the technical area of the coffee grinder. The area and machine were previously cleaned.
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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-Crew Mess
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Violation:
The sneeze shields for the hot line on the starboard part of the line were cloudy and the food below could not be seen. It appeared that the cloudiness was caused by a chemical residue on the underside.
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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:
Galley-Deck 6 Bakery
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Violation:
The bread stick machine had been previously cleaned and was partially wrapped in plastic film, but there was a layer of flour dust on the exterior surfaces of the machine.
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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.:
28
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Site:
Galley-Deck 6 Bakery
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Violation:
The previously-cleaned bread stick machine was stored with the power cord wrapped around the machine and in direct contact with the belt.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Pantry-Trident
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Violation:
The locking cylinder was missing from the door from the pantry to the bar, exposing a hole through the door.
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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:
Room Service-
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Violation:
The tape and insulation around the deckhead mounted protective frame for the CCTV camera was ripped and gouged at the corners.
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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-Deck 5 Soup/Pasta Station
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Violation:
One of the pipes was leaking in the technical compartment for bain marie #12. This was corrected.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Horizon Court Starboard Line
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Violation:
One of the heat lamp bulbs at the carving station had started to peel slightly. The bulb was removed. The buffet line was open, but the carving station was not in use.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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