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Item No.:
01
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Site:
Medical-24-hour Acute Gastroenteritis (AGE) Report
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Violation:
The 24-hour report submitted before arrival in Miami on 9 March listed seven reportable AGE passengers and 2 reportable AGE crew members, but the AGE surveillance log indicated there were 11 reportable AGE passengers and 2 reportable AGE crew members at the time the 24-hour AGE report was submitted. The review of the AGE log yielded the correct number of 11 reportable AGE passengers and 2 reportable AGE crew members for the voyage. Medical staff stated there was an electronic error that caused an inaccurate number of reportable cases to be automatically populated on the 24-hour AGE report. Medical staff stated this problem had since been corrected.
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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) Surveillance Log
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Violation:
A crew member who reported to medical on 11 March with one episode of vomiting, a fever, and abdominal cramps was listed as nonreportable on the AGE surveillance log. Further review of the patient's medical file indicated medical staff had previously determined this person to be a reportable case.
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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:
Galley-Bistro
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Violation:
The backflow prevention device on the water line to the hood cleaning unit had a steady leak from the air relief vent, indicating a possible malfunction.
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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-Main Galley Forward Warewashing
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Violation:
The atmospheric vacuum breaker for the first wash tank on the flight-type dishwash machine was continuously leaking, resulting in a significant amount of water that had pooled on the deck behind the machine and by the handwash sink by the soiled loading area.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-D14 Kids' Pool Room
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Violation:
The potable water supply line to the kids' pool was not striped for potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. 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.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Log
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Violation:
The air gaps for the two drain lines on the mineralizers were not indicated on the cross-connection log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Starboard Bunker Station
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Violation:
The potable water hose in the potable water hose locker was not labeled 'Potable Water Only' at both ends.
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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.
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Item No.:
08
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Site:
Buffet-Garden Cafe - Starboard Mid Beverage Station
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Violation:
The air relief vent to the continuous pressure backflow prevention device to the juice machine was blocked by an accumulation of a heavy black slime substance.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Garden Cafe - Port Mid Beverage Station
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Violation:
The continuous pressure backflow prevention device on the potable water line to the juice machine was continuously leaking from the air relief vent, indicating possible malfunction.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Data Logger Security Features
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Violation:
There was no documentation confirming the certified data security features on the electronic data logger used to record the pH and residual halogen levels for the RWFs.
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Recommendation:
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housings
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Violation:
According to the documentation, the cartridge filter housings were cleaned and disinfected after the cartridges were cleaned and disinfected, but not before new cartridges were placed in the housing units.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
13
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Site:
Galley-Glasswash
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Violation:
The crew member in charge of evaluating dishwash temperatures was not knowledgeable on the proper procedures and was unaware on how to isolate the final sanitizing rinse temperature. Upon checking the temperature of the conveyor glasswash machine, the crew member passed a maximum registering thermometer through the entire machine and was of the understanding that the reading he received on his thermometer was the temperature of the final rinse. Further evaluation of this machine found that the maximum temperature he was receiving was from a rinse cycle and not the final rinse. Every hour this crew member was recording dishwash temperatures in this manner.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
16
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Site:
Buffet-Great Outdoors
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Violation:
Cold smoked salmon and smoked herring were being offered for self-service at both port and starboard buffets, but there were no consumer advisories indicating that the fish was served undercooked. This was immediately corrected.
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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 by one of the two following methods: (1) 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.:
16
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Site:
Galley-Main Galley
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Violation:
The posted time control plan listed food warmer trolley #4 as a time control unit but the physical unit was not labeled for time control.
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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.:
19
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Site:
Galley-La Cucina -Show Galley
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Violation:
A large hotel pan of uncooked rice and a container of bulk garlic were stored less than six inches from the deck on an undercounter ledge near the pizza oven.
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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-Garden Cafe - Starboard Midship
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Violation:
A stack of bowls out for passenger self-service was not inverted, covered, or protected by other means.
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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-Great Outdoors Deck Store 1167
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Violation:
A quarter barrel of beer was stored on galvanized shelving inside this store room that also had pool machinery equipment and miscellaneous tools. This room also had an exposed deckhead with electrical wiring and duct vents and was sectioned off by a chain link fence.
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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.:
20
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Site:
Galley-Bistro
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Violation:
Approximately 20 small bowls used to serve fondue were constructed out of cast iron. Areas of several bowls were rusted and pitted in many places.
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Recommendation:
Ensure cast iron is not used for utensils or food contact surfaces of equipment.
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Item No.:
21
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Site:
Galley-Main Galley Pot Wash
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Violation:
Sealant was missing on the left side of the mechanical pot wash counter edge where it met the bulkhead, creating a difficult to clean seam.
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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:
Buffet-Great Outdoors Deck Store 1167
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Violation:
A quarter barrel of beer was stored on galvanized shelving 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.
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Item No.:
24
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Site:
Galley-Glasswash
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Violation:
The final rinse temperature on the in-use conveyor glasswash machine failed to reach the required 160F at the food contact surfaces of the equipment in this machine. Several different temperatures taken by both the inspector's and crew member's thermometers were measured below 150F on repeated tests. The temperature gauge on the dishwash machine showed a final rinse temperature of 158-161F. The machine was taken out of service until repairs could be made.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Bar-Atruim
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Violation:
The food contact surfaces of the plastic holsters for the soda guns were soiled with an old moldy residue.
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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:
Preparation Room-Deli Slicer
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Violation:
An oily food residue was on the recessed ledge of the back plate of the previously cleaned deli slicer.
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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:
Dining Room-La Cucina - Beverage Station
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Violation:
Heavy dust was on the electrical cables inside the technical compartment to the beverage equipment.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
29
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Site:
Buffet-Officer Mess
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Violation:
The water temperature of the handwash sink behind the serving line was measured at less than 100F by the inspector. The serving line was open for lunch at the time of the inspection.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
31
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Site:
Bar-Atruim
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Violation:
A spray bottle of Rely-On was observed hanging off the counter on the worker's side of the bar.
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Recommendation:
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.
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Item No.:
33
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Site:
Buffet-Garden Cafe - Starboard Mid Beverage Station
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Violation:
The atmospheric vacuum breaker for the first wash tank on the flight-type dishwash machine was continuously leaking, resulting in a significant amount of water that had pooled on the deck behind the machine and by the handwash sink by the soiled loading area.
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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:
Buffet-Great Outdoors Deck Store 1167
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Violation:
This room had a quarter barrel of beer that was stored on galvanized shelving and the deckhead was exposed to electrical wiring and duct vents, making cleaning difficult.
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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.:
36
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Site:
Buffet-Garden Cafe - Starboard Midship
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Violation:
The light intensity was less than 220 lux above the handwash station because the deckhead light above the station was burnt out.
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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 at handwashing facilities.
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Item No.:
36
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Site:
Buffet-Great Outdoors
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Violation:
The light intensity at both the port and starboard beverage stations was less than 220 lux at the counter surfaces and less than 110 lux behind and around the counter-mounted equipment during breakfast service. The lighting was immediately adjusted.
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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 at 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.:
36
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Site:
Buffet-Great Outdoors Starboard Beverage Station
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Violation:
The light intensity at the handwash station located on the worker's side 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 at handwashing facilities.
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Item No.:
36
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Site:
Pantry-FD-13-2-10
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Violation:
The light intensity was less than 110 lux behind the deck-mounted ice machine.
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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:
Galley-Room Service
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Violation:
The light intensity behind the deck-mounted ice machine was less than 110 lux.
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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.:
37
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Site:
Buffet-Garden Cafe - Port Mid Buffet
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Violation:
There was heavy steam from the in-use bain marie condensing on the deckhead air supply vent. No condensation was seen dripping from the deckhead and the bain marie was turned down.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Epic Club - Walk-in Refrigerator
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Violation:
Condensation was forming on the deckhead in front of the evaporator fan unit and dripping water onto the deck. No food in this room was impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
42
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Site:
Children Area-Toilet Room Handwash Stations
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Violation:
The temperature of the boys' and girls' handwash stations for kids less than six years old measured between 115F and 117F on the inspector's thermometer.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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