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Item No.:
02
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Site:
Medical-Reportable Case Definition
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Violation:
A food worker who presented to medical during the voyage from 16-23 February with 2 episodes of diarrhea was marked as non-reportable even though the documentation in the electronic medical database indicated that it was above normal for the individual. This crew member was only isolated for 24 hours from the last symptom and was issued anti-diarrheal medication. Also, a non-food worker presented to medical during the voyage from 9-16 February with one episode of diarrhea was marked as non-reportable even though the documentation in electronic medical database indicated that it was above normal for the individual. This crew member was issued anti-diarrheal medication and isolated for 24 hours following the last symptom.
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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:
Potable Water-Engine Room- Chlorine Injection Point
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Violation:
Distillate water lines were striped blue gray blue, except before the chlorine injection point. Before the chlorine injection point the distillate water lines were striped blue only. This was corrected on site.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
10
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Site:
Recreational Water Facilities-Serenity Starboard Whirlpool
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Violation:
The chart records of the Serenity starboard whirlpool had incorrect dates written on three charts. The records were dated 21-10-13, 22-10-13, and 23-10-13, but the records were actually from the month of November. Staff verified these were November records.
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Recommendation:
Date halogen analyzer-chart recorder charts daily.
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Item No.:
14
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Site:
Buffet-Off The Grill- Show Galley
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Violation:
The employee making omelets had bracelets on each wrist.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
16
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Site:
Galley-Off The Grill
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Violation:
Five large 4 inch deep hotel pans of chili concarne stored in the walk-in refrigerator were found holding at temperatures above 41F and were discarded. The internal temperature of each pan was measured at 64F, 47F, 70F, 61F, and 49F, respectfully. The walk-in refrigerator was working properly and several other food items stored in the walk-in had internal temperatures at 41F or below. According to staff and the cooling log, the chili concarne was prepared and cooled on 10 March. Three additional pans of chili concarne were found at proper temperatures, but were also discarded due to discrepancies in the corresponding cooling log.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
17
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Site:
Galley-Off The Grill
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Violation:
The cooling log entry for all the chili concarne cooled on 10 March identified in the above violation, listed an initial temperature of 142F, a temperature of 68F after 2 hours, and a final temperature of 38F. These temperatures were proven to be inaccurate when the internal temperature of five different pans of chili concarne were measured at 64F, 47F, 70F, 61F, and 49F, respectfully. The other 4 entries on the cooling log with dates of 9 March and 10 March had the same exact initial, 2-hour, and final temperatures recorded. An additional cooling log with 16 entries between 2 March and 8 March had initial temperatures of either 142F or 144F, a temperature of 68F after 2 hours, and a final temperature of 38F.
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Recommendation:
Ensure accurate logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Food Service General-Parasite Destruction Documentation
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Violation:
The parasite destruction documentation from a supplier that provides salmon for food service did not specify salmon as the fish species nor did it provide temperatures to which the fish was frozen and for how long. Staff who presented this letter to the inspector, were not clear on how the salmon in question is prepared and served to guests.
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Recommendation:
If raw, raw-marinated, partially cooked, or marinated partially cooked fish are served in ready-to-eat form, ensure: (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, ensure there is a designation on the outer packaging for the parasite-free fish.
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Item No.:
22
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Site:
Galley-Off The Grill
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Violation:
The single-tank dishwash machine had been out of service since 11 February. Staff provided paper work to the inspector to verify spare parts had been ordered.
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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:
Galley-Warewashing
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Violation:
The far left spray nozzle on the auxiliary rinse was completely blocked with debris.
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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:
Galley-Pot Wash- Lido Galley Storage Locker
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Violation:
Several food contact surfaces of the food equipment were soiled with debris.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Aft Dishwash
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Violation:
A previously cleaned and sanitized plate was stored soiled with food debris on the food contact side.
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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:
Buffet-Staff Mess #1
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Violation:
Old dried chocolate residue of more than a day's accumulation was on the underside of the dispensing nozzle. This was corrected before the inspector left the area.
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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:
Galley-Pot Wash- Lido Galley Storage Locker
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Violation:
Food equipment used for the buffets were not stored inverted or covered. The door to this area was not solid and open to contamination.
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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.:
29
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Site:
Buffet-Lido Mongolian Grill
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Violation:
The water temperature of both handwash sinks were at 80F when measured and could not be adjusted by the user. This outlet was in operation during 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.:
29
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Site:
Galley-Pizza Outlet
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Violation:
The water temperature of the handwash sink was measured at 81F and the temperature could not be adjusted by the user. This galley was in operation during 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.:
29
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Site:
Buffet-Pizza Outlet Show Galley
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Violation:
The water temperature of the handwash sink was measured at 80F and could not be adjusted by the user. This outlet was in operation during 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.:
33
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Site:
Galley-Tandor Cold Room 49
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Violation:
The fire suppression system in the center of the walk-in was dripping water which accumulated on the deck below. No food or storage equipment was impacted.
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Recommendation:
Ensure decks in storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Buffet-Starboard Forward Lido Beverage Station
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Violation:
The light above the ice and water dispenser was burnt out causing the light intensity to be less than 220 lux in front of the ice and water dispenser.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces and consumer self-service areas.
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Item No.:
36
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Site:
Bar-Lobby Bar
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Violation:
Light intensity behind the espresso machine could not be raised to the required 110 lux of light.
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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.:
39
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Site:
Buffet-Off The Grill- Show Galley
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Violation:
One beetle-like insect was found alive at the employee handwash sink during operation.
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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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