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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A passenger reported to medical on 25 March with 2 episodes of diarrhea and anti-diarrheal medication was dispensed. No underlying illness was listed in the corresponding column. This passenger was classified as a nonreportable case. Further review of the medical records showed the passenger had irritable bowel syndrome (IBS).
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
In the past five cruises there were a total of 4 crew members listed on the AGE log without a gender listed.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
08
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Site:
Ventilation-Deck 8 Fan Room 680
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Violation:
The potable water deck tap used for cleaning the interior of the air handling unit was not striped blue or blue/green/blue to identify 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Potable Water Tank Coating Documentation
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Violation:
No potable water approval documentation independent from the coating manufacturer was available. Staff was able to obtain the independent documentation by the end of the inspection.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers' recommendations for application, drying, and curing; and (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing.
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Item No.:
08
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Site:
Recreational Water Facilities-Aft Whirlpool Room
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Violation:
The backflow prevention device on the left potable water supply line closest to the compensation tank was continuously leaking from the relief valve.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Recreational Water Facilities-Aft Whirlpool Room
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Violation:
The potable water fill line was not striped blue or blue/green/blue at least every 5 meter (15 feet) intervals to identify 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Recreational Water Facilities-Forward Whirlpool Room
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Violation:
The potable water fill line was not striped blue or blue/green/blue at least every 5 meter (15 feet) intervals to identify 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
09
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Site:
Recreational Water Facilities-Port Aft Whirlpool pH value
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Violation:
The pH value was measured four separate times by staff and yielded results of 8.09, 8.10, 8.20, and 8.09. The inspector's results were 7.93, 8.02, and 8.08. The reference standards were used to verify calibration of both instruments. The crew's instrument was in calibration. The second pH calibration check by the inspector yielded 6.63 initially and then 6.62. The pH range of the calibration check standard was 6.58 +/- 0.04.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
16
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Site:
Galley-Tuscan Grill
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Violation:
The time control plan indicated the set up and discard times were 600 am to 1000 am. According to the staff, the area was open only in the evening for dinner and the set up and discard times should have been 600 pm to 1000 pm. The plan was immediately corrected.
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Recommendation:
Ensure the time control plan indicates the correct set up and discard times.
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Item No.:
19
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Site:
Galley-
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Violation:
A working container of flour did not have a label. This was corrected.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Provisions-Wine Refrigerator No. 10
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Violation:
A deck stand on its side was positioned so that the bottoms of the legs were in direct contact with boxes of wine.
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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-Oceanview Cafe - Port
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Violation:
A chafing dish with bread pudding and three bowls of cookies were on a counter between the Pastries, Cakes, and Cookies line and the Garden Fresh Salad Bar. The chafing dish did not have a self-closing lid or other means of passive protection and the bowls with cookies had a large opening that was not protected. The chafing dish was observed left open during the inspection. In addition, the serving tongs for the bowls of cookies were not protected. Staff corrected the issue immediately by turning the chafing dish and bowls of cookies around to face the worker side of the buffet so they were no longer self-service.
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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). Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Buffet-Oceanview Pizzeria
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Violation:
Three of the cutting boards on the front counter were scratched and scored, making cleaning difficult.
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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.:
21
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Site:
Bar-Martini
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Violation:
The insulation on the piping in the undercounter technical compartment below the point-of-sale station was wet and shriveled, making cleaning difficult.
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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:
Bar-Martini
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Violation:
There were gaps under two lower pipe penetrations in the back of the undercounter technical compartment below the speed rail closest to the windows.
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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:
Galley-Hot Galley
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Violation:
The steam actuator valve located below the control box between the steam kettle and tilting pan had several difficult to clean features, including exposed wiring and ribbed conduit lines.
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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:
Provisions-Dry Stores No. 13
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Violation:
A piece of raw, unsealed wood was used as a door stop. This wood was removed.
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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-Deck 9 Forward Pantry
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Violation:
The interior side of the white deflector panel and the right side of the ice cuber was heavily soiled with a black residue. Black residue was also present on the white water fill line tube leading from the return bath to the top of the ice cuber.
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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-Deck 8 Aft Pantry
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Violation:
The interior side of the white deflector panel was soiled with a black residue. Black residue was also present on the white water fill line tube leading from the return bath to the top of the ice cuber.
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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:
Bar-Martini
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Violation:
The insulation on the piping in the undercounter technical compartment below the point-of-sale station was soiled with a white material that appeared to be mold.
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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.:
27
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Site:
Galley-Hot Galley
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Violation:
The steam actuator valve below the control box between the steam kettle and tilting pan was soiled with dried debris.
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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.:
33
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Site:
Pantry-Oceanview Dry Stores
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Violation:
There were several cracked deck tiles in this area. In addition, there was water under the tiles and when the inspector stepped on one of the tiles, water came out through the crack.
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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-Cafe al Bacio
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Violation:
The deck tiles along the scupper in front of the side counter were cracked and one was missing a small piece of the tile.
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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-Martini
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Violation:
The coving at the entrance to the bar was missing along the threshold. A small piece of coving was still in place, but it was loose.
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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:
Galley-Decks
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Violation:
The decks in several of the areas had cracked tiles and missing and recessed grout. The vessel had a comprehensive maintenance and repair plan for the decks. The staff were expecting new deck tiles to be delivered to the ship the day of the inspection.
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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:
Pantry-Pool
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Violation:
Some of the tiles at the entrance to the bar were cracked and when the inspector stepped on one of the tiles water came out.
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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-
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Violation:
The deck tiles in front of the port side of the hot section had missing and recessed grout.
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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.:
34
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Site:
Buffet-Qsine Mess
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Violation:
There was a continuous leak from the left hot water dispenser on the coffee machine.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Tuscan Grill
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Violation:
The drain line for the handwashing station was positioned so it drained outside the scupper and as a result water pooled on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Oceanview Pizzeria
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Violation:
The light level at the preparation counter next to the oven was less than 220 lux. A cook was actively preparing pizzas at the time of the inspection.
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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.
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Item No.:
36
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Site:
Pantry-Deck 8 Aft Pantry
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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) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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:
Galley-Dishwash Area
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Violation:
There was condensate collected on the exhaust vent above the soiled end of the conveyor dishwash machine and it was dripping onto the entrance of the machine. There was also a small amount of condensate collected on the exhaust vent above the clean end of the machine, but it was not dripping. A crew member was actively wiping the condensate off. According to the staff, spare parts to increase the exhaust had been ordered and would be installed.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. 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.:
39
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Site:
Pantry-Cafe al Bacio
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Violation:
Five small flies were observed in the area between the handwashing station and the multi-flow locker.
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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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