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Item No.:
01
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Site:
Medical-Medical Reporting
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Violation:
The total number of reportable cases of AGE among crew members submitted in the MIDRS report during the cruise from 30 November to 7 December, included a crew member with a respiratory illness. This crew member did not have any GI related symptoms.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (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); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A crew member who was diagnosed with a respiratory illness was listed on the AGE log for the 30 November - 7 December voyage. This crew member did not have any gastrointestinal related symptoms and was also marked as reportable on the AGE log.
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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.:
08
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Site:
Medical-Dialysis Machine Reduced Pressure Assembly
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Violation:
The air gap for the relief vent to this backflow device was not at least twice the diameter of the supply pipe and at least 1 inch. This was corrected during the inspection.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
14
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Site:
Galley-Bakery
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Violation:
A food employee working at the dough sheeter had a pronounced moustache and had no facial hair restraint. This was corrected.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Galley-Normandie
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Violation:
The time control plan had service times and no set-up and discard times.
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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:
Dining Room-Normandie
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Violation:
The time control plans had service times and no set-up and discard times.
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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.
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Item No.:
19
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Site:
Galley-Chef's Office
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Violation:
Office supplies were stored along with bottles of water and wine, spices, knifes, and pans in the galvanized metal cabinet.
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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-Ocean View Cafe
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Violation:
The serving utensil for the chafing dish at starboard line #3 was not under a sneeze guard. This was corrected.
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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-Ocean View Cafe - Sneeze Guards
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Violation:
The sneeze guards did not protect entirely the left side of the port bain marie. There was no side sneeze guards at the sandwich station.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Galley-Hote Galley
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Violation:
A cutting block was scratched and scored, making it difficult to clean.
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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.:
20
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Site:
Galley-Normandie
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Violation:
There was a household mixer being used in this area which did not Operations Manual construction requirements.
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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.:
20
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Site:
Dining Room-Deck 4 & 5 Coffee Stations
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Violation:
The top panels of the upper compartments of the ice machines had spots of corrosion.
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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.:
21
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Site:
Dining Room-Deck 5 Bar Pantry/Coffee Station
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Violation:
The countertop of the port waiter station was broken.
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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:
Dining Room-Deck 4 Aft Lockers
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Violation:
Galley equipment, such as hot plates, chafing dishes, cutlery and pans were stored in these lockers. Most of these utensils were stored on galvanized metal shelving. Some of the shelving had signs of corrosion.
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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:
Dining Room-Deck 4 Aft Starboard Waiter Station
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Violation:
One of the upper cabinet doors was broken.
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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.
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Item No.:
21
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Site:
Pantry-Cafe al Bacio
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Violation:
An untreated wooden wine box was being used to store cans of unopened drink mixes on the shelf below the preparation counter. The raw wood box was removed.
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Recommendation:
Do not use raw wood containers for storing food items in a preparation area.
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Item No.:
21
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Site:
Galley-Chef's Office
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Violation:
A galvanized metal cabinet had bottles of water and wine, spices, knifes, pans, and office supplies. The bottom shelf had signs of corrosion.
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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.:
26
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Site:
Pantry-Across from Cabin 3063
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Violation:
A build-up of grey granular sediment was in the white plastic water return bath to the ice machine in this pantry.
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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:
Pantry-Martini Bar
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Violation:
The handle to the serving utensil being used to serve the dry pretzel snack mix was in contact with the food.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
26
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Site:
Bar-Martini
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Violation:
A previously cleaned small drink strainer was soiled with old food residue on the food contact end. The strainer was sent to be re-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:
Dining Room-Deck 4 & 5 Coffee Stations
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Violation:
On deck 4, the back side of the deflector in front of the cuber panel of the upper compartment of the ice machine had a significant amount of spots that appeared to be mold. On deck 5, the water bath of the upper compartment of the ice machine had a significant amount of black particles. In addition, there was a material that appeared to be mold around the water bath and under the ice chute.
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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.:
28
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Site:
Dining Room-Deck 4 Aft Lockers
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Violation:
Galley equipment, such as hot plates, chafing dishes, cutlery and pans were stored in these lockers. Some of these utensils were stored directly on the deck
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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.:
30
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Site:
Galley-Food Employee Toilet Room
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Violation:
There was no toilet paper in the toilet room.
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Recommendation:
Provide a supply of toilet tissue at each toilet at all times.
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Item No.:
33
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Site:
Dining Room-Deck 4 Aft Lockers
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Violation:
Galley equipment, such as hot plates, chafing dishes, cutlery and pans were stored in these lockers. Some of these utensils were stored directly on the deck. There were painted wood bulkheads and no deck coving.
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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:
Food Service General-Decks
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Violation:
There were broken and missing tiles and recessed and missing grout in many of the food areas. These deck conditions allowed for pooled clean and soiled water between tiles. This was observed in the Ocean View Caf galley and silverware room, main galley, and crew galley.
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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:
Bar-Staff Bar
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Violation:
The back bar bulkhead had several holes by the food display cabinet.
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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-Dry Store Locker
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Violation:
Two deckhead panels were loose, creating openings to the plenum.
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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.
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Item No.:
33
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Site:
Galley-Ice Cream Walk-In Cooler
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Violation:
The upper left corner of the door frame had gaps and seams where a door locking mechanism was installed before.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure door frames in storage areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Galley Utensil Storage
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Violation:
The deck of the galley utensil storage room in the vegetable preparation room was heavily soiled under the pallets.
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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.:
36
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Site:
Food Service General-Lighting
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Violation:
The light intensity was less than the minimum required in many areas. Specifically, (1) the light intensity at waiter stations at the aft and those at the starboard entrances on deck 4 and deck 5 dining room areas could not be raised to 220 lux for cleaning operations, (2) the light intensity over the clean end of the starboard flight-type dishwasher and at the plate cover racks next to the machine was less than 220 lux, (3) the light intensity over some areas of the center, port, and starboard beverage stations in the Ocean View Caf was less than 220 lux at the self-service area and less than 110 lux behind equipment, (4) there was no light at the toilet facility for food workers of the crew galley and messes.
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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 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
38
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Site:
Pantry-Cafe al Bacio
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Violation:
A large cloth rolled-up display banner in a black bag was propped up against the bulkhead and ice machine.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Dining Room-Deck 4 Aft Lockers
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Violation:
Manual carpet cleaners were stored along with galley equipment, such as hot plates, chafing dishes, cutlery and pans in these lockers.
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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:
Preparation Room-Defrosting Machine
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Violation:
Staff stated that the large defrosting machine had not been in use for several years.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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