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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Reportable Case
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Violation:
A crew member presented with AGE systems on 7/21 that included two episodes of diarrhea within 24-hours. Medical staff inquired if this was above normal for the individual and they said yes, which met the definition of a reportable case. Anti-diarrhea medication was dispensed. This case was listed as a non-reportable case.
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Recommendation:
Reportable AGE cases must be recorded on the AGE log. 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 38°C [100.4°F]).
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Item No.:
02
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Site:
Medical-4-Hour Report
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Violation:
A 4-hour AGE report was submitted for the cruise from 7/22-7/27 even though there was no increase in reportable cases from the 24-hour report.
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Recommendation:
Do not submit a 4-hour report if there is no increase in reportable AGE cases from the 24-hour report.
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Item No.:
10
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Site:
Recreational Water Facilities-RWF Logs
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Violation:
Calibration was not documented on the chart recorder for the forward slide whirlpool on 6/8 and the aft port whirlpool on 5/1.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours. Initial, date, and change halogen analyzer-chart recorder charts daily. Initial and date strip recorder charts daily and indicate 24-hour increments.
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Item No.:
21
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Site:
Bar-Lido Coffee Bar
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Violation:
The stainless steel profile on the door frame below the coffee machine was loose at the top. Staff stated that this would be corrected after the buffet closed.
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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.:
21
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Site:
Buffet-Asian Corner
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Violation:
Part of the hot plate was corroded. A replacement piece had been ordered.
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Recommendation:
Ensure 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.:
22
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Site:
Galley-Atlantic Forward Dishwash
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Violation:
The final rinse temperature gauge read between 212°F and 222°F. The temperature of the final sanitizing rinse was measured at 185°F at the manifold. A repairman was called to repair the gauge.
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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; (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.:
27
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Site:
Buffet-Aft Grill
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Violation:
The upper, front part of the grease tray housing for the grooved griddle was heavily soiled with black debris.
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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.:
33
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Site:
Buffet-Asian Corner
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Violation:
The bulkhead-mounted time control plans were wet from a previous cleaning.
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Recommendation:
Remove the plans and ensure any posted plans do not get wet from cleaning.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
There was some missing and recessed deck grout in this area.
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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:
Galley-Scullery
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Violation:
There was missing and recessed deck grout in this area. The vessel had an extensive grout repair plan and this item was on it.
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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:
Galley-Scullery
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Violation:
The horizontal profile strip between the bulkhead and the clean end of the flight-type conveyor warewash machine was loose.
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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:
Galley-Scullery
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Violation:
A fastener for the light box above the glasswash machine was missing and the corner of the light box was loose.
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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:
Galley-Center Galley
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Violation:
There was some missing and recessed deck grout in front of the stack oven. The vessel had an extensive grout repair plan and this item was on it.
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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:
Galley-Center Galley
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Violation:
The horizontal profile strip between the bulkhead and the tilting pan control box was loose and had rough areas where the tack welds had broken. The vessel had an extensive stainless repair plan and this item was included on it.
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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.:
36
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Site:
Buffet-Starboard Beverage Station next to Coffee Bar
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Violation:
The light level in front of the juice machine and coffee condiments was less than 220 lux.
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Recommendation:
Ensure 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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Item No.:
36
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Site:
Bar-Casino
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Violation:
The light level at the port handwashing station was less than 110 lux during operations. A light above the sink was not working. This was corrected.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
37
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Site:
Galley-Pot Wash
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Violation:
Water was dripping to the deck from a deckhead hatch. According to the staff there was a leak in the condensate line.
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Recommendation:
Repair the leak from the deckhead hatch.
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Item No.:
37
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Site:
Galley-Pot Wash
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Violation:
The crew member working at the sanitizing sink was sweating heavily. The area was hot and there was excess steam from the sanitizing sink. The water in the sanitizing sink was measured at 185°F. The crew member was instructed to take a break and the inspector recommended reducing the temperature of the water in the sanitizing sink.
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Recommendation:
Ensure crew members in this area do not sweat heavily and prevent excess steam by reducing the temperature of the water in the sanitizing sink.
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