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Item No.:
03
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Site:
Potable Water-Bunkering Records
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Violation:
On 29 November, potable water bunkering started at 11:45. According to the written records, from 13:10 - 15:10, the chlorine level was less than 2.0 ppm. The records indicated the chlorine level was 1.04 ppm at 13:10, 1.10 ppm at 14:10, and 1.10 ppm at 15:10. At 16:10, the chlorine level was 2.10 ppm and production stopped at 16:45.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
08
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Site:
Potable Water-Deck 1, Compartment 14
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Violation:
Prior to the backflow prevention assembly for hot water to technical water, the water line was not striped to indicate potable water. By the end of the inspection, the water line was striped blue.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.
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Item No.:
08
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Site:
Preparation Room-Hot Section
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Violation:
There was a continuous leak from the vent of the backflow prevention device on combination oven 551 213 000. The device was replaced.
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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-Hot Galley
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Violation:
The vent on the backflow prevention device for combination oven 551 212 000 was plugged with a screw-in plug. The device was replaced.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
A Photographer had an onset of acute gastroenteritis (AGE) symptoms on 30 November at 18:00, but did not report to the medical center until 2 December at 21:52. Her time card indicated she worked on 1 December from 06:30 - 10:30 and 17:00 - midnight, and also on 2 December from 16:00 - 21:00. An Assistant Cook had an onset of AGE symptoms on 1 December at 13:30, but did not report to the medical center until 4 December at 16:55. Her time card indicated she worked on 1 December from 18:00 - 23:00, on 2 December from 08:30 - 10:00 and 18:00 - 23:00, on 3 December from 08:30 - 10:00, 16:00 - 21:00, and 21:30 - 23:00, and on 4 December from 09:00 - 12:30 and 16:00 - 17:30. A Utility Galley had an onset of AGE symptoms on 2 December at 20:00, but did not report to the medical center until 4 December at 18:50. His time card indicated he worked on 2 December from 17:30 - 23:00, on 3 December from midnight - 03:00, 03:30 - 05:00, and 17:30 - 23:00, and on 4 December from midnight - 03:00, 03:30 - 05:00, and 17:30 - 23:00. Another Utility Galley had an onset of AGE symptoms on 6 December at 05:30, but did not report to the medical center until 19:35. His time card indicated he worked 17:00 - 18:00.
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Recommendation:
Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Medical-Crew Member Reporting
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Violation:
An Assistant Cook had an onset of AGE symptoms on 1 December at 13:30, but did not report to the medical center until 4 December at 16:55. Her time card indicated she worked on 1 December from 18:00 - 23:00, on 2 December from 08:30 - 10:00 and 18:00 - 23:00, on 3 December from 08:30 - 10:00, 16:00 - 21:00, and 21:30 - 23:00, and on 4 December from 09:00 - 12:30 and 16:00 - 17:30. A Utility Galley had an onset of AGE symptoms on 2 December at 20:00, but did not report to the medical center until 4 December at 18:50. His time card indicated he worked on 2 December from 17:30 - 23:00, on 3 December from midnight - 03:00, 03:30 - 05:00, and 17:30 - 23:00, and on 4 December from midnight - 03:00, 03:30 - 05:00, and 17:30 - 23:00. Another Utility Galley had an onset of AGE symptoms on 6 December at 05:30, but did not report to the medical center until 19:35. His time card indicated he worked 17:00 - 18:00.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (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.:
13
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Site:
Galley-Pot Wash
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Violation:
A crew member had placed the electronic end of a thermometer in his mouth while using a squeegee. The crew member was instructed that this was not an acceptable practice.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
16
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Site:
Buffet-Garden Cafe Burger Station
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Violation:
According to the staff, hamburgers could be cooked to order. The posted consumer advisory indicated that eggs could be cooked to order, but there was no mention of hamburgers being cooked to order. The buffet was open for lunch and hamburgers were being cooked. Staff found the sign for hamburgers and posted it in the station.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made on a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
19
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Site:
Provisions-Dry Store Room
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Violation:
A deck stand had been placed on its side so that one of the feet was in direct contact with a box of food. The deck stand was immediately moved.
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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:
Provisions-Beverage Cold Room
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Violation:
A deck pallet had been placed on its side and the bottom of pallet was in direct contact with a box of bottled beer. The pallet was immediately moved.
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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.:
21
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Site:
Galley-La Cucina Pizza Counter
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Violation:
The wrapping on one set of soda lines was split in the technical compartment with the CO2 tank.
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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:
Other-Star Bar Beverage Store - FSD 13-5-013
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Violation:
The shelves in this storage room were made of galvanized steel and had holes, seams, and other difficult to clean features. Beverages were stored in this room.
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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. 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.:
22
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Site:
Galley-Asian Restaurant
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Violation:
The glasswash machine had been out of order since 18 November. Spare parts had been ordered and were expected to arrive by the end of December.
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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:
Provisions-Pot Wash
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Violation:
The potwash machine had been out of order since 29 November. Spare parts had been ordered and staff stated that large items were brought to the deck 6 dishwash area.
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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.:
26
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Site:
Pantry-Topsiders
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Violation:
There was what appeared to be a small hair on the right, lower side of the ice-making compartment of the right ice machine. The hair was removed.
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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:
Bar-Shakers
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Violation:
Wrapped straws and cocktail napkins were stored among office supplies such as a staplers and signs in the storage locker next to the Bistro galley entrance. The food-service items were moved.
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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.:
33
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Site:
Provisions-Pot Wash
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Violation:
A drain hose was directly on the deck behind the potwash machine. There was a hook on the bulkhead to suspend the hose, but the hose was not on it.
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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-Hot Galley
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Violation:
The deck tiles in front of the combination ovens in the hot galley had missing and recessed grout. The vessel has a comprehensive plan for deck repairs and this area was listed 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:
Preparation Room-Hot Section
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Violation:
Several of the deck tiles around the steam kettle were cracked. The vessel has a comprehensive plan for deck repairs and this area was listed 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:
Provisions-Pot Wash
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Violation:
The light level behind the potwash machine was less than 110 lux. The vessel has a comprehensive lighting improvement plan and this area was listed on it.
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Recommendation:
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:
Bar-Star
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Violation:
The light level on the back bar counter and in several areas on the front bar counter could not be raised to 220 lux for cleaning. The vessel has a comprehensive lighting improvement plan and this area was listed on it.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
38
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Site:
Preparation Room-
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Violation:
The potato peeler had been out of order since 1 September. Spare parts had been ordered and were expected to arrive by the end of December.
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Recommendation:
Repair, replace, or remove the potato peeler.
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Item No.:
38
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Site:
Buffet-Topsiders
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Violation:
The rotisserie oven had been out of order since 14 September because the bottom door needed replacement. Parts had been ordered, but there was no delivery date. Staff stated that the parts had to be ordered from Europe.
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Recommendation:
Repair, replace, or remove the oven.
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Item No.:
39
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Site:
Galley-Summer Palace Beverage Station
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Violation:
There was one large fly in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
42
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Site:
Children Area-Illness Exlusion Policy
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Violation:
The illness exclusion policy posted at the entrance to the child activity center was blocked by a large portable sign. The sign was moved.
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Recommendation:
Ensure the child activity center has a written exclusion policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center. Ensure the exclusion policy includes a requirement for written clearance from the medical staff before a child with symptoms of infectious illness can be allowed in the child activity center. Post the policy at the entrance of the child activity center.
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Item No.:
44
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Site:
Medical-Crew Member Reporting
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Violation:
A Photographer had an onset of acute gastroenteritis (AGE) symptoms on 30 November at 18:00, but did not report to the medical center until 2 December at 21:52. Her time card indicated she worked on 1 December from 06:30 - 10:30 and 17:00 - midnight, and also on 2 December from 16:00 - 21:00.
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Recommendation:
Ensure nonfood workers report to medical at the onset of AGE symptoms.
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