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Item No.:
*
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Site:
Medical-Acute Gastronenteritis (AGE) Log
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Violation:
Several underlying illness lines on the AGE log listed information that was not relevant. For example, the underlying illness for a passenger on 7/30 listed 'patient declines medication.' The underlying illness for a crew member on 8/1 listed '1 soft stool; precautionary isolation.' The underlying illness for a passenger on 7/14 listed 'has own meds.'
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Recommendation:
Ensure only underlying illnesses are listed in the underlying illness column. Document "none" if the patient has no underlying illnesses.
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Item No.:
02
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Site:
Medical-Acute Gastronenteritis (AGE) Log
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Violation:
A passenger came to medical on 7/21 with 1 episode of diarrhea and abdominal cramps and no underlying illness. Anti-diarrhea medication was dispensed. Medical staff did not ask if these symptoms were above normal for the individual. The case was marked as non-reportable. Another passenger reported to medical on 7/13 with 2 episodes of diarrhea and with no underlying illness. Anti-diahrrea medication was dispensed. Medical staff did not ask if these symptoms were above normal for the individual. The case was marked as non-reportable. A third passenger reported to medical on 7/14 with 1 episode of diarrhea and no underlying illness. Anti-diarrhea medication was dispensed. Medical staff did not ask if these symptoms were above normal for the individual. The case was marked as non-reportable. This was a repeat violation from the previous inspection report.
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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]).
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Item No.:
02
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Site:
Medical-Acute Gastronenteritis (AGE) Log
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Violation:
A passenger on 7/19 reported to medical with 4 episodes of diarrhea with an underlying illness of Irritable Bowel Syndrome. Medical staff deemed her non-reportable because of the underlying illness but this case was still counted in the total number of reportable cases on the AGE log for the voyage.
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Recommendation:
Ensure the total number of reportable AGE cases are accurate on the AGE log for each cruise.
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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
The potable water line after the chlorine injection point from production was striped blue/gray/blue.
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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. 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. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer Disinfection
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Violation:
The ship's protocol was to disinfect all hair and lint strainers on every Saturday. The hair and lint strainer disinfection was not documented for Saturday 7/20.
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Recommendation:
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-Shock Halogenation
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Violation:
The shock halogenation was not documented for the portside center Jacuzzi on 7/27.
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Recommendation:
Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
12
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Site:
Housekeeping-
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Violation:
The employee sent to open ice machines for the inspector wore the same gloves from a pantry on Deck 7 to a pantry on Deck 8. The employee was seen touching handrails and other surfaces on the way to Deck 8. This employee attempted to open the ice machine with the same pair of gloves on before he was stopped by the inspector.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
13
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Site:
Food Service General-Knowledge
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Violation:
The managers in charge of the lido store room, the store room on Deck 2, and the cleaning locker on Deck 3 did not properly manage the storage or protection of the food and equipment in these areas. Also, there was no action taken by the manager in charge when staff were pouring champagne and setting up a uncontrolled and unmonitored area for guests to obtain glasses of champagne via self-service in the Vista Dinning Room. The soiled areas of the Deck 3 and crew pot washes were not properly managed by the staff in charge resulting in the soiled equipment and utensils from these areas being stored near clean equipment, utensils, and food preparation areas. Also, the water in the rinse compartment of the 3- compartment sink in the crew galley pot wash and Deck ## main galley pot wash was cloudy with an excessive amount of suds requiring equipment and utensils having to be re-washed, rinsed, and sanitized.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Buffet-Lido Time Control Plans
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Violation:
The time control plans for the food service operation that was only open for four hours did not state the discard times. Only the closing times were stated.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-Lido Beverage Stations
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Violation:
The milk and cream out for self-service had a yellow sticker indicating they were on time control and should be discarded at 9:00 AM, but the time control plan stated there should have been an additional milk and cream set-up with a brown sticker with a set-up time of 8:30 AM. The time control plan also stated the coffee stations were open for 24 hours. According to staff, during embarkation, the milk and cream should only be used for four hours, but there was no time control plan for embarkation day.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control. Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Galley-Deck 2 Beverage Station
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Violation:
The milk on time control was labeled to follow the time control plan for 'regular' days, which did not include embarkation day. There was no time control plan for the milk used during embarkation day. Staff were correctly following the time control plan for 'regular' days.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Galley-Deck 2 Cold Galley
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Violation:
Two working containers of salmon salad were on time control according to staff, but were not labeled for time control. The containers were on a trolley in between the preparation counters and staff were in the process of plating the salmon salad during the inspection.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
19
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Site:
Provisions-Room #12 Ice Carving
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|
Violation:
There were several blocks of ice used for display surrounding several boxes of frozen juice concentrate cartons. The ice blocks were stored as close as six inches from the concentrated juice cartons and staff had to walk beside and around the ice blocks to get to the boxes of concentrated juice cartons.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Dining Room-Vista
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Violation:
Staff were pouring champagne into several glasses placed on dining room tables as guests were entering the ship. At least 25 glasses were filled with champagne on tables while guests obtained the glasses via self-service. This activity was not monitored by the person in charge of this area or the manager present during the inspection. No sneeze guards were protecting the champagne glasses.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self-service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters). During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Provisions-Freezing Room #6
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|
Violation:
There was an eight pound roll of Canadian bacon that had been left cut open in an opened cardboard box. The unprotected portion of the Canadian bacon had ice crystals on it and it was unknown if the bacon had defrosted and was re-frozen. The bacon was discarded.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Lido Continental Line
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|
Violation:
Four bowls of condiments, including sliced onions, lemons, and tomatoes, for the smoked salmon were out for self-service and not protected by the sneeze guard.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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|
Site:
Buffet-Bistro Starboard
|
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Violation:
There were no serving utensils for the container of fruit or the bowl of sliced onions. According to staff, this area was closed but crew members were still preparing food and there was a line of passengers at this self-service station. The time control plan also indicated this area was still open.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Bistro Starboard
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|
Violation:
At least two passengers were seen reaching under the sneeze guard into the worker area where food was stored and prepared in order to take plates from the worker side of the counter. The individual in charge of this area was not monitoring the buffet line and no action was taken.
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Recommendation:
Ensure the buffet line is monitored and food is protected from contamination at all times.
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Item No.:
19
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Site:
Galley-Continental
|
|
Violation:
A food worker was seen carrying an uncovered bowl of fresh cut watermelon through a busy galley and self-service dining area to the continental buffet line in the dining room.
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Recommendation:
Ensure food is properly protected during transportation.
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Item No.:
19
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Site:
Other-Deck 9 Lido Store L.9.2.01
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Violation:
This room was not constructed properly or maintained for food storage. The deckhead was open and exposed a thick layer of dust on the electrical wires, dusty ventilation pipes and vents, and HI fog pipes. Food items stored in this room included: hot cocoa mix, condiments such as sugar and cream packets, steak sauce, olive oil, and vinegar, and boxes of tea.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck. Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
21
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Site:
Other-Deck 9 Lido Store L.9.2.01
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Violation:
The metal shelving used to store food and food service articles was corroded in several areas.
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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.:
21
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Site:
Buffet-Crew Mess Beverage Station
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|
Violation:
There was a continuous leak on the outside of the ice dispenser of the water/ice machine. It appeared condensation was forming above the ice dispensing spout and dripping down the unit. Also, the insulation in the technical compartment surrounding the ice was pitted not smooth or durable.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications. 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:
Galley-Deck 3 Dry Store
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Violation:
There was liquor in a metal cabinet that was corroded in some areas and all the shelves were soiled with a sticky residue and debris.
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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.:
21
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Site:
Galley-Deck 3 Dry Store
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Violation:
The metal filing cabinet next to the evaporative condenser was corroded in several areas on the outside and inside of the cabinet. The cabinet was used to store equipment.
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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-Deck 3 Pot Wash
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Violation:
There was not enough soiled storage in the pot wash area for all of the accumulated pots and pans. There were five large stacks of soiled pans and pots, utensils, and containers stored between the bulkhead and baking ovens near the hot line and up against the blast chiller. There was food in both of the large deck-mounted ovens. Another stack of soiled equipment was between 18 and 25 inches from a large tilting kettle full of curry. The tilting kettle was open during the inspection. There were also several soiled pots and pans stacked next to the handwashing sink across from the large preparation counter and they were towering above the handwashing sink splash shield. There was active food preparation occurring in this area during the inspection and the corridor to enter the preparation area from the pot wash area was very narrow due to an accumulation of additional soiled storage. The three-compartment sink was in-use, but not the potwash machine.
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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.:
22
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Site:
Galley-Pot Wash
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Violation:
The wash compartment of the three compartment sink was completely overloaded with many pots and pans. The compartment was very soiled and discolored with many food debris particles and several pieces of rice. As a result, the rinse water compartment was very cloudy with an excessive amount of suds. The person at the sanitizing compartment was finding equipment that was still soiled because they could not be washed correctly in that condition.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 2 Pot Wash
|
|
Violation:
The wash compartment of the three compartment sink was completely overloaded with many pieces of equipment and utensils. The compartment was very soiled and discolored with many food debris particles. As a result, the rinse water was very cloudy with an excessive amount of suds. The person at the sanitizing compartment was finding equipment that was still soiled because they could not be washed correctly in that condition.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Housekeeping-Pantry 7.4.01
|
|
Violation:
The interior white cover of the ice machine had scale residue buildup on the side contacting the ice.
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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 3 Dry Store
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|
Violation:
There was liquor stored in a metal cabinet and all of the shelves were soiled with a sticky residue and 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.:
27
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Site:
Buffet-Crew Mess Beverage Station
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|
Violation:
The bottom of the left side of the technical compartment for the water/ice machine was soiled with a thick black residue.
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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 3 Dry Store
|
|
Violation:
There were three wooden sail boats used for display and a soiled blender stand stored next to clean, ready to use aluminum pie pans.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Other-Deck 9 Lido Store L.9.2.01
|
|
Violation:
This room was not constructed properly for clean equipment storage. The deckhead was open and exposed a thick layer of dust on the electrical wires, dusty ventilation pipes and vents, and HI fog pipes. A coffee machine ready for service in the lido buffet area and single service items such as straws, wood stirrers, and coffee filters were stored in this room.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
|
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Site:
Galley-Deck 2 Store L.2.1.02
|
|
Violation:
This area was not constructed for storage of clean equipment or single service items. The bulkhead was open and there were exposed dusty electrical wires, ventilation pipes and vents, chilled water lines, and a grey water drainage pipe from the Deck 3 main galley over this store room. The bulkheads were not constructed of an easily cleanable material and were heavily soiled with large stains. There were several pieces of silverware, tea cups, salt and pepper shakers, gravy boats, milk pitchers, bread baskets, and pitchers stored in this room. There were single service items stored in this room such as napkins and paper cups. There were also two large coffee dispensers stored on the bottom of one of the shelves on the left side of the room. One of the coffee dispensers had water in it. There were also one hot water dispenser and two large Cambro beverage dispensers stored on this shelving unit that had water in them. Also, there was a large flammable cabinet in this room containing hand sanitizer, butane, and propane.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
|
|
Site:
Galley-Deck 3 Cleaning Locker
|
|
Violation:
There were 15 clean cutting boards stored on the top shelf of a storage rack with a soiled orange strap holding them together. The cutting boards were leaning up against several brooms and squeegees. Also, there was an open package of aluminum foil that was being used in the galley and two closed boxes of aluminum foil next to an industrial strength open spray bottle of Orange-Sol. There were several containers of bleach, and Ecolab cleaning solutions in this room. Finally, there were approximately eight clean pans of what were reported to be drip pan trays for the grills stored in this area and next to a container of work gloves, spare parts, and tools.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
31
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|
Site:
Galley-Deck 2 Store L.2.1.02
|
|
Violation:
There was a yellow flammable cabinet stored in the equipment storage room near items such as napkins, paper cups, and several beverage dispensers. The flammable cabinet contained hand sanitizer, butane, and propane.
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|
Recommendation:
Ensure toxic items needed for the food operation are not stored near food equipment or single service items.
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Item No.:
33
|
|
Site:
Galley-Food Lift #6
|
|
Violation:
The door tracks of this lift were heavily soiled with old food residue.
|
|
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:
Other-Deck 9 Lido Store L.9.2.01
|
|
Violation:
This room was not constructed properly for food or clean equipment storage. There was soiled carpet over the majority of the deck and the deck that did not have carpet was heavily soiled. There was no coving at the bulkhead/deck juncture. The bulkhead was partly covered with soft insulation and was chipped and soiled in several areas. The deckhead was open to a thick layer of dust on the electrical wires, dusty ventilation pipes and vents, and HI fog pipes. A clean coffee machine filled with coffee and ready to be used, hot cocoa mix, condiments such as sugar and cream packets, steak sauce, olive oil and vinegar, and boxes of tea were stored in this room. Also, three of the large shelving units used to store single service articles such as straws, wood stirrers, and coffee filters were corroded in several areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Mixed Frozen #8
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Violation:
Red mixed berry juice leaked out of two containers with mixed berries and spilled in a large area on the deck below.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Other-Deck 2 Store L.2.1.02
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Violation:
This area was not constructed for storage of clean equipment or single service items. The bulkhead was open and there were dusty electrical wires, ventilation pipes and vents, chilled water lines, and a grey water drainage pipe from the Deck 3 main galley over this store room. The deck was carpeted and heavily soiled. There was no coving at the deck/bulkhead juncture. The bulkheads were not constructed of an easily cleanable material and were heavily soiled and stained. There were several pieces of clean silverware, tea cups, salt and pepper shakers, gravy boats, milk pitchers, bread baskets, and pitchers stored in this room. There were also single service items, such as napkins and paper cups, stored in this room. There were also two large coffee dispensers stored on the bottom of one of the shelves on the left side of the room. One of the coffee dispensers had water in it. There was also one hot water dispenser and two large Cambro beverage dispensers stored on this shelving unit that had water in them. Underneath the shelving with the food equipment there were several soiled pieces of silverware, large pepper corns, food debris, and several pieces of crumpled up paper. Finally, there was a large yellow flammable cabinet in this room containing hand sanitizer, butane, and propane.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Neptune Lounge
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Violation:
There were five holes in the back bulkhead of the middle technical cabinet where the undercounter refrigerator used to be installed.
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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:
Pantry-Neptune Lounge
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Violation:
There was no coving at the deck/bulkhead juncture. Food and equipment was stored in this room.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Buffet-Neptune Lounge
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Violation:
There was no coving at the deck/counter juncture of the self-service beverage station.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
36
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Site:
Buffet-Neptune Lounge
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Violation:
The light intensity was less than 110 lux to the right and behind of the counter-mounted coffee machine.
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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:
Dining Room-Cannaletto Waiter Station
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Violation:
The light intensity could not be raised to 220 lux at the clean waiter station.
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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.:
36
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Site:
Galley-Deck 3 Pot Wash
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Violation:
The light intensity at the handwashing sink 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. 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.:
38
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Site:
Galley-Deck 3 Dry Store
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Violation:
There were several brooms, squeegees, and dust pans stored in this room.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Galley-Deck 3 Cleaning Locker
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Violation:
The cleaning locker was not labeled 'CLEANING MATERIALS ONLY.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
42
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Site:
Children Area-
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Violation:
Four large toys on an interior window sill that were cleaned by hand the previous night had dust and other dirt visible in the corners and recessed areas of the toys.
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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.:
43
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Site:
Ventilation-AC Unit 4.6.07
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Violation:
The chilled water line in the center of the condensate collection pan was heavily corroded.
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Recommendation:
Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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Item No.:
43
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Site:
Ventilation-AC Unit 4.6.03
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Violation:
The far end of the condensate collection pan was soiled with dirt and other debris.
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Recommendation:
Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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Item No.:
44
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Site:
Medical-Acute Gastronenteritis (AGE) Case Definition
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Violation:
Medical staff did not demonstrate a clear understanding of a reportable AGE case definition. Medical staff did not ask the patient if the symptoms they were experiencing were above normal for that individual for several cases that were listed as non-reportable.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP-during inspections and on request-knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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