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Item No.:
02
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Site:
Medical-Immediate Contacts
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Violation:
Medical staff was asking reportable crew members if they had additional immediate contacts (e.g. boyfriend, girlfriend, spouse, etc.) besides cabin mates but it was not documented if they did not.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
08
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Site:
Potable Water-Incinerator Room
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Violation:
The potable water line for the food and grease separators was not striped blue or blue/green/blue to indicate potable water before the reduced pressure assembly backflow prevention device. The adjacent hot water pipe was also not striped blue or blue/green/blue to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
10
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Site:
Recreational Water Facilities-Family and Sport's Pool Area
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Violation:
The shepard's hook was not long enough to reach the center of the deepest part of the pool plus two feet. This was corrected.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
42
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Site:
Children Area-Deck 15 - Fun Factory
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Violation:
Toys found in a clean toy basket were damaged from use and contained moisture and debris. Two such items were discarded.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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Item No.:
*
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Site:
Provisions-Commendation
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Violation:
Outstanding sanitation, maintenance and organization was observed in all of the food and beverage provision's dry, refrigerated and frozen storage areas during today's inspection.
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Recommendation:
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Item No.:
20
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Site:
Preparation Room-Deck 2 - Fish Preparation
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Violation:
A blue cutting board in the clean storage rack was found with a rough surface from knife cut marks that were difficult to clean. The cutting board was removed for resurfacing or discarding.
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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.:
37
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Site:
Galley-Deck 2 - Hot Galley
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Violation:
Dripping condensate was noted from inside the hood over the two combination steamer ovens, The ovens were set in a holding mode, but the oven temperature was set at 135C / 275F for food eventually going out to the serving line that was operating on the ship's time control plan. The left oven door gasket was apparently not properly sealing on the lower portion of the door opening, where a steady heavy plume of steam was escaping. Since the doors were closed and no food was being removed at the time of the observation, no food was being impacted by this condensate problem.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the deckheads and remove contaminants generated by equipment located under them.
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Item No.:
22
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Site:
Galley-Deck 2 - Hot Galley
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Violation:
The sanitizing bucket at the soup station had a heavy layer of grease on the surface of the solution. The bucket was changed for a fresh solution.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
16
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Site:
Galley-Deck 3 & 4 - Pastry
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Violation:
The posted time control plans indicated two time control periods for the food and holding equipment operating under time control. Dinner's first seating time control plan was indicated as 4:00 PM - 8:00 PM. The second seating time control was indicated as 8:00 PM - 11:00 PM. Desserts were found in the time control refrigerators with labels indicating their time control period was 5:45 PM - 9:45 PM. Staff indicated that this late afternoon port of call was different than other ports where the normal time control times on the plan worked. Contingency plan options were also discussed.
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Recommendation:
Ensure the written time control plan matches the operation.
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Item No.:
12
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Site:
Galley-Deck 3 - Serving Line
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Violation:
A food worker placing the covers on the plated foods being prepared for dining room service was observed with his gloved finger in his mouth when the inspection team was passing through this area. No food or food contact surfaces were seen being touched by this contaminated glove.
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Recommendation:
Ensure employees do not contaminate their gloves while working with food or food-contact surfaces.
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Item No.:
13
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Site:
Galley-Deck 3 & 4 - Pastry
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Violation:
The time control plan for this area was not being followed for this serving period.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
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