|
|
|
Item No.:
02
|
|
Site:
Medical-AGE Surveillance Log
|
|
Violation:
The AGE surveillance log for voyage 8-15 February had two crew members listed that were carry-overs from the previous voyage, but there was no documentation in the notes or underlying illness column that they were from the previous voyage. The crew members were listed as non-reportable AGE cases and were still in medical isolation.
|
|
Recommendation:
Ensure the AGE surveillance log contains accurate information for each voyage.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering Shore-side Pretest
|
|
Violation:
There was no documentation of shore-side free halogen residuals or pH values taken at the shore-side water supply before potable water bunkering dating back to November 2013. The ship bunkered potable water approximately 20 times since November 2013.
|
|
Recommendation:
Conduct a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process to establish the correct halogen dosage. Record the results of the pretest and ensure they are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunker Hoses
|
|
Violation:
The two bunker hoses being used for active potable water bunkering were not labeled 'Potable Water Only' at the ship's connecting end.
|
|
Recommendation:
Label potable water hoses with the words "POTABLE WATER ONLY" in letters at least 13 millimeters (0.5 inch) high at each connecting end.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Drain Covers
|
|
Violation:
A suction drain cover was missing on the side wall located near the shower at the Neptune Pool. Also a suction drain cover for the message therapy system was missing at the Spa starboard whirlpool. Both recreational water facilities were filled with water, but were closed and netted during the observation.
|
|
Recommendation:
Ensure all recreational water facilities are equipped with their appropriate drain covers before putting the facility into use. Ensure the drain covers are appropriately installed.
|
|
|
Item No.:
11
|
|
Site:
Medical-Employee Reporting
|
|
Violation:
During the 1-8 February voyage, a Waiter had three episodes of diarrhea beginning at 08:30 and did not report to the medical center until 10:00. Employee work records indicated the crew member worked during this time.
During the 25 January to 1 February voyage, an Accommodations Attendant had two episodes of diarrhea beginning at 13:00 on 27 January and did not report to the medical center until 17:30. Work records indicated this crew member was not working during this time. A salon department worker had three episodes of diarrhea beginning at 11:00 on 29 January and did not report to the medical center until 16:45. Work records indicated this crew member worked during this time.
During the 18-25 January voyage, a Photo worker had two episodes of diarrhea beginning at 11:00 on 21 January and did not report to the medical center until 22 January at 16:30. Work records indicated this crew member worked during this time. A Pastry Chef had four episodes of diarrhea beginning at 15:00 on 22 January and did not report to the medical center until 19:00. Work records indicated this crew member did not work during this time.
Documentation for disciplinary actions was observed for all of these instances. These findings were similar to the last USPHS inspection in which there were three instances of late reporting by crew members with acute gastroenteritis (AGE) symptoms.
|
|
Recommendation:
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. 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. 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.
|
|
|
Item No.:
15
|
|
Site:
Provisions-Salami, Pate, Bread, Eggs
|
|
Violation:
Approximately 8-10 boxes of shell eggs were damaged. Egg product was observed dripping from some boxes onto other egg boxes and onto the deck. It was determined the eggs were received in this condition.
|
|
Recommendation:
Ensure food is safe and unadulterated.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Time Control Plans
|
|
Violation:
The time control plans stated 'all potentially hazardous food items under time control are consumed or discarded within 4 hours and at the end of service.' The plans did not indicate potentially hazardous food items would be labeled to indicate the time 4 hours past when the foods were removed from temperature control. For many food areas, dinner service periods were longer than 4 hours.
|
|
Recommendation:
Ensure the time control plans indicate that all potentially hazardous foods on time control will be labeled with their 4 hour discard time if the service period is longer than 4 hours.
|
|
|
Item No.:
16
|
|
Site:
Pantry-Calypso Bar
|
|
Violation:
Two pitchers of milk kept on time control inside the milk refrigerator on the counter next to the espresso machine were not discarded as per the labeled discard label. The time of the finding was at 1:27pm and the discard label showed 1:00pm. Also the refrigerator was not physically labeled as being on time control.
|
|
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 (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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
|
|
|
Item No.:
19
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
Plates of ready-to-eat apples and pears were out for officer self-service, but did not have a serving utensil.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Eggs Defrost
|
|
Violation:
The feet of a deck stand were in contact with boxes of frozen whole eggs and juice concentrate.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Red Wine, Liquers, Tobacco
|
|
Violation:
Boxes of red wine, port and sherries, and vodka were stored on the deck.
|
|
Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Horizon Court
|
|
Violation:
Wood wicker baskets were used to store ready-to-eat apples and pears for passenger service. The fruits were in contact with the baskets.
|
|
Recommendation:
Do not use wood and wood wicker as a food-contact surface. When used, line the wood wicker baskets with clean paper or linen to prevent foods from contacting the wood wicker.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 - Beverage Station
|
|
Violation:
The electrical cord and the water line for the juice machine were draped across the counter. Also, the water lines for the two coffee machines were draped across the counter.
|
|
Recommendation:
Remove the electrical cord and water lines from the counter.
|
|
|
Item No.:
22
|
|
Site:
Food Service General-Hood-Type Potwash Machines
|
|
Violation:
During inspection of the in-use potwash machines, the pressure gauges fluctuated between 20-30 psi during use. The manufacturer's data plates indicated the rinse water pressure to be 20 psi, but did not indicate a range.
|
|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Galley-Cafe Caribe
|
|
Violation:
The wash tank basket of the dishwash machine contained large food items and a plastic straw. The basket was removed to be cleaned.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
24
|
|
Site:
Buffet-Horizon Court - Gazebo
|
|
Violation:
The bucket of sanitizing solution was less than 50 ppm chlorine and appeared to have an oily residue. The solution was immediately remade.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
26
|
|
Site:
Buffet-Horizon Court - Pantry
|
|
Violation:
On the right juice machine, the underside splash panel was soiled with old juice residue. Staff stated they had used the machine the night before.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Crew Mess - Beverage Stations
|
|
Violation:
At the starboard (#1) beverage station, the inside of the juice machine dispensing ports were soiled with old juice residue. On the ice/water machine, the inside of the ice chute was soiled with a black material. These machines were not in operation. At the port (#2) beverage station, on the ice/water machine, the inside of the ice chute was soiled with a black material. This machine was in operation.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Beverage Station
|
|
Violation:
On the juice machine, the underside splash panel was soiled with old juice residue. Staff stated they had used the machine the night before.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Horizon Court - Pantry
|
|
Violation:
On the right juice machine, the inside of the dispensing ports were soiled with old juice residue. Staff stated they had used the machine the night before.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Food Service General-Room Service Staging Pantries
|
|
Violation:
A room service staging pantry identified as Trolley Wash 8641 (deck 8 crew corridor) had an inner locker in which food service items were stored with a miscellaneous assortment of nonfood items. The food service items included boxes of packaged forks, wine glasses, unboxed service bowls that were stored on top of and in contact with boxes of hand sanitizer, wood polish, tables, dust pans, black tubs, and other cleaning equipment. A similar finding was observed in Trolley Wash 9367 (deck 9 crew corridor) where single service paper food service items such as napkins, cups, and bowls were stored with and in contact with cleaning chemicals, electrical cords, cleaning buckets, unfolded towels, and other cleaning items. Several metal spoons in wrapping were also laying on the deck.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Horizon Court - Oatmeal Station
|
|
Violation:
Many coffee mugs out for passenger service were wet with condensation and dripping onto their storage trays. It appeared the mugs were not allowed to thoroughly air dry after being washed.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
31
|
|
Site:
Food Service General-Room Service Staging Pantries
|
|
Violation:
Two room service staging pantries identified as Trolley Wash 8641 (deck 8 crew corridor) and Trolley Wash 9367 (deck 9 crew corridor) contained food service and nonfood items, as well as poisonous materials such as hand sanitizer and wood polish.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
|
|
|
Item No.:
33
|
|
Site:
Galley-Door Leading Into Horizon Court Dishwash Area
|
|
Violation:
The locking mechanism was missing, exposing a hole in the door.
|
|
Recommendation:
Repair or replace the locking mechanism.
|
|
|
Item No.:
33
|
|
Site:
Galley-Crown Grill
|
|
Violation:
In many areas of the galley, sealant was missing along the top of the deck/counter coving tiles. Some areas along the top and behind the deck tiles were soiled.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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). Clean and sanitize the top and behind the deck tiles. Install hard or semi-hard sealant at the deck tile/counter juncture.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Fish
|
|
Violation:
The deck was soiled below the band saw foot activator pedal. A crew member immediately cleaned the area.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Salami, Pate, Bread, Eggs
|
|
Violation:
Approximately 8-10 boxes of shell eggs were damaged. Egg product was observed dripping from some boxes onto other egg boxes and onto the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 6 - Potwash Area
|
|
Violation:
Water continuously dripped from the outside of the machine hood overhang between the machine and the clean storage area. It appeared the water was coming from a seam underneath the sealant used on the overhang. Also, water dripped from a seam between two deckhead panels above the clean storage shelf behind the potwash machine. No clean items were impacted.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Pantry-International Cafe
|
|
Violation:
The light intensity was less than 220 lux at the back left counter next to the counter-mounted microwave. A portable warmer holding a container of soup was positioned in this area. A deckhead light in the center of the pantry was burnt out, which may have contributed to the light deficiency.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Palm, Island, and Coral
|
|
Violation:
The light intensity could not be raised to 220 lux at all of the waiter stations. This was written on the last two inspection reports. Staff stated new light fixtures were received in November 2013, but they were too large. The correct light fixtures were received about one week prior to the inspection. Over the past week, electricians began installing additional lights in the Palm Dining Room. The entire project was scheduled to be completed by mid-March.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
37
|
|
Site:
Galley-Cafe Caribe
|
|
Violation:
Above the soiled end of the dishwash machine, excess condensation had built up on the deckhead and inside the hood overhang. The exhaust vent was located above the machine and not where condensation exited the machine at the soiled end. Staff would routinely wipe off the condensation.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|