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Item No.:
02
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Site:
Medical-Acute Gastronenteritis (AGE) Log
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Violation:
Medical staff was writing AGE in the underlying illness column for every patient
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Recommendation:
Only record underlying illnesses that can cause AGE symptoms in patients in the underlying illness column. If no underlying illnesses exist "None" or a similar statement should be recorded in this column.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
There was no documented follow-up after the initial 8 hour interview with one of the cabin mates for an ill crew member on 6/25. It was later determined the cabin mate signed-off and disembarked after the 8 hour interview.
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Recommendation:
Document the reason(s) why a complete follow-up of a close contact for an ill crew member was not completed.
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Item No.:
08
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Site:
Galley-La Cocina Galley
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Violation:
The backflow preventer on the water supply line to combination steamer oven #126103 was constantly leaking from the air relief valve indicating possible failure.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Moderno
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Violation:
The backflow preventer on the water supply line to combination steamer oven #085271 was constantly leaking from the air relief valve indicating possible failure. Plumbers replaced this malfunctioning unit while the inspection team was still in this galley.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Bar-Bali Hi
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Violation:
One carbonator had a slight leak from the air relief vent indicating a possible failure. The other carbonator had a similar leak, but the vent connection was pointing in an upward direction. The attached hose had water collecting at the hose valve juncture.
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Recommendation:
Install backflow prevention devices with the vents pointing down. Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units.
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Item No.:
08
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Site:
Potable Water-Evaporators
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Violation:
At the three evaporators used for potable water production, the brine lines were painted blue indicating 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 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housing & Strainer Disinfection
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Violation:
Staff documented that filters, filter housings, hair and lint strainers and hair and lint strainer housings on the RWFs were cleaned and disinfected, but there was no documentation regarding the disinfectant concentration or contact time. There was a sample wording with concentration and contact time in front of the binder but it was not an instruction for the procedure.
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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. 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
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Site:
Recreational Water Facilities-Data Loggers - Spa Whirlpools
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Violation:
Each individual RWF did not have electronic data loggers for pH and halogen measurements. There was a combined system for jacuzzi #1 (whirlpool spa) and whirlpools #1 to #4 (hot tubs for 1 person each in the spa). There was a data logger for jacuzzi #1, one data logger for whirlpools #1 and #2, and one data logger for whirlpools #3 and #4.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. 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. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
The safety signs for the hydro pool, jacuzzi #1, and whirlpools #1 to #4 had no warning against the use of the facilities if experiencing vomiting, diarrhea, vomiting, or fever, no bather load information, and no caution against exceeding 15 minutes of exposure. Staff stated that old signs were posted.
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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; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS." 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: (1) individuals who are immunocompromised; (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. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
20
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Site:
Preparation Room-Poultry
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Violation:
One yellow cutting board was scored and scratched and no longer easily cleanable.
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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.:
22
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Site:
Galley-Glasswash Machine
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Violation:
The top right spray nozzle on the horizontal final rinse manifold was clogged with food residue and not producing an effective spray pattern. This was corrected immediately by staff.
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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.:
22
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Site:
Galley-Warewashing
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Violation:
The data plates on both the dishwash and glasswash machines had conveyer speed listed as 180 racks per hour.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Housekeeping-Hotel Store FSP-10-3-024
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Violation:
A plastic container with several soiled glasses taken from the cabins during turnaround cleaning procedures were stored in this room instead of in a proper dishwash area.
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Recommendation:
Do not store soiled glasses in this locker. Move them to a proper dishwah area.
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Item No.:
22
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Site:
Food Service General-Conveyor Dishwashers
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Violation:
The rinse temperature did not appear on the control panel of many of the main conveyor type dishwashers. It did show in the main galley dishwasher that was operating.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Galley-Clean Storage Rack
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Violation:
Three coffee cups were stored with food residue on the inside food-contact surface on the clean storage rack in the warewashing area.
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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:
Buffet-Starboard Ice Machine
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Violation:
The gasket around the white cover protecting the ice inside the technical compartment was soiled with mold and dirt.
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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:
Provisions-Vegetable Store Room
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Violation:
The deckhead seam above the portside aft walkway was soiled with a grayish/brown substance.
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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.:
29
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Site:
Preparation Room-Handwash sink next to stove
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Violation:
The water temperature for the handwash sink was measured at 136F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Galley-Door Leading to Staff Mess
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Violation:
The handwash station did not have a waste receptacle when the inspector washed his hands.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Galley-Toilet Room
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Violation:
The lock on the toilet room door was extended out so the toilet room door was not completely closed.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
31
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Site:
Bar-Bali Hi
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Violation:
A first aid kit was found stored with beverage containers in a food cabinet. The kit was moved to a non-food area of this pantry.
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Recommendation:
Ensure first aid supplies in a food area for food employees' use are labeled and stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Provisions-Vegetable Store Room
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Violation:
There was a leak in the deckhead over the portside aft area walkway. The water was not dripping on any food but it was pooling in the second light fixture from the end.
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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:
Preparation Room-Hot Buffet
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Violation:
The light intensity behind the two self-cooking ovens was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
36
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Site:
Preparation Room-Main Oven
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Violation:
The light intensity behind the main oven was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
36
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Site:
Galley-La Cocina Show Galley
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Violation:
The light level on either side of the deck pizza oven was not at 110 lux. A new light had been added at the rear of the oven improving the visibility in this area. Additional lights for the sides were on order.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) around counter-mounted equipment.
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