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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 was readmitted to the medical system on 06/06/2014. The reporting time as compared to the symptom onset time appeared to be late due to an electronic medical system record error. This error was documented on the individual treatment record.
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Recommendation:
Ensure the information on the AGE surveillance log is correct and accurate.
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Item No.:
02
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Site:
Medical-AGE Case Close Contacts
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Violation:
A food worker during the voyage of 5/17/2014 did not have any documentation in the medical records of an interview of close contacts or whether this individual had no close contacts.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews. Document if a crew member has no close contacts.
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Item No.:
10
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Site:
Recreational Water Facilities-Solarium Spa Pool - Antientrapment Cover
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Violation:
The documentation for the antientrapment cover in the Solarium spa pool indicated that it was to be used for multiple drains only, but the drain in the pool was a single drain. In addition, the documentation stated that the product should only be used when the application and design was by a registered design professional, however it was not clear on the signed installation certificate if the signatory was a registered design professional. The vessel was aware of these issues and provided documentation about actions being taken.
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Recommendation:
Do not use drain covers certified for multiple drain use only on single drains. Ensure that the installation meets the requirements of the manufacturer.
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Item No.:
12
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Site:
Galley-Giovannis
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Violation:
A worker was seen lifting a large piece of prosciutto off of a white cutting board onto a white plate without using any gloves or utensils. The prosciutto was discarded.
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Recommendation:
Ensure food employees do not contact exposed, ready-to-eat food with their bare hands and that they use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
16
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Site:
Galley-Wipeout
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Violation:
There was one large pan of battered raw fish on the counter on time control, but the pan was not labeled with a discard time as indicated on the time control plan. Also, there was a plate of sliced cheese that according to the chef was on time control, but was not labeled with a discard time. Also, there was a tray with two pizzas on time control according to the chef, but the tray or the pizza was not labeled with a discard time.
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Recommendation:
Ensure all food items on time control on counters are labeled with a discard time as indicated on the time control plan.
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Item No.:
19
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Site:
Provisions-Deck 2 - Mixed Frozen Stores
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Violation:
Water was leaking from the seam and light fixtures in the middle of the back section of the freezer. A few cartons of food on pallets under them had evidence of splash on the outside of carton, but no food was directly impacted.
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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:
Galley-Giovannis
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Violation:
The ice cream scooper was being used to dispense ice cream, but was stored under a light trickling of water that was not sufficient enough to flush the particles off of the ice cream scooper. There were large pieces of debris on the ice cream scooper.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Galley-Giovannis
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Violation:
The top tray of cannoli was not covered in the upright refrigerator 4411.084k.010.
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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-Park Cafe
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Violation:
There were two trays of uncovered sandwiches on the top shelves of the two undercounter refrigerators under the most left panini on the back counter.
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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:
Preparation Room-Deck 2 - Potato Room
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Violation:
One out of three cutting boards had a rough surface that made 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.:
20
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Site:
Galley-Deck 4 & 5 - Beverage Stations
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Violation:
The sealant in the seam at the top of the ice maker unit panels was rough creating a difficult to clean surface in a high moisture area.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Galley-150
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Violation:
There was a small seam between the back of the hot plate and the bulkhead. Also, there was loose and peeling sealant to the right of grooved grill.
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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.:
21
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Site:
Bar-Sand
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Violation:
There were several deep cuts and scratches on the nonfood contact surfaces around the rim of the ice bin and also on the top of the bin used to store ice, 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.:
22
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Site:
Galley-Warewashing
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Violation:
The temperature gauge for wash tank #1 indicated a temperature between 175 and 176 F but the temperature of the wash tank as measured by the inspector and the ship's staff was between 159 and 160 F.
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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-Deck 3 - Pastry
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|
Violation:
The sanitizing solution in the three bucket cleaning system was soiled with grease.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Galley-Deck 5 - Pastry Station
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|
Violation:
One of the top bowls in a stack of bowls had a piece of dried food soil that had fallen into it.
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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:
Bar-Rising Tide
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|
Violation:
Lipstick was on a previously cleaned glass on the bar counter.
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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:
Galley-Port
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Violation:
There was a small amount of brown residue on the inside of the interior lid against the cuber panel and there was a large amount of gray residue in three different locations inside of the water bath in the ice machine.
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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:
Galley-Room Service
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Violation:
There was a small amount of black debris on the inside of the white lid over the cuber panel. Also, there was a small amount of slime mold in both the upper corners of the ice cuber panel and there was a slimy pink residue over the ice cube thickness panel.
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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
|
|
Site:
Dining Room-Windjammer Deck-Mounted Soda Machines
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|
Violation:
A passenger was seen dumping the remainder of soda into the waste bin of the right soda machine. The soda splashed onto and around the filling lever of the soda machine and surrounding areas. Staff was in the area but did not respond to correct the situation.
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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-Wipeout Beverage Station
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|
Violation:
The previously cleaned water dispenser had a thick brown residue inside.
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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
|
|
Site:
Buffet-Wipeout Beverage Station
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|
Violation:
The seams on the food splash panel and the interior corners of the previously cleaned juice machine were soiled with a pink residue and a few pieces of dust.
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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
|
|
Site:
Galley-Room Service
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|
Violation:
There was a large amount of old yellow juice residue on the center of the food splash panel and on the right side of the food splash panel near the right interior corner of the previously cleaned right counter-mounted juice machine.
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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-Seafood Shack
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|
Violation:
A portable fan had dust on the fan guard and the air from the fan was blowing into the back bar area.
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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:
Dining Room-Deck 5 - Opus Restaurant
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|
Violation:
Dried food soil was noted on more than four of the high chairs that were stored as clean.
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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.:
28
|
|
Site:
Galley-Deck 5 - Pastry Station
|
|
Violation:
Three stacks of plates and bowls on the counter had the top plate or bowl food contact surface exposed. The area was not in use at the time of the inspection.
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|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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|
Site:
Bar-Seafood Shack
|
|
Violation:
A fan with a dusty fan guard was blowing air on the back bar area and clean glasses were stored on the back bar counter.
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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.:
28
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Site:
Galley-Waiter Station
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Violation:
There were a few small trays of silverware stored on top of the counter that were not covered or protected in any way. Most of the rest of the silverware was covered with a clean napkin.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
30
|
|
Site:
Other-Sorrento's Pizzeria
|
|
Violation:
The paper towels at handwash station were wet.
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|
Recommendation:
Ensure the paper towels are clean and dry.
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Item No.:
30
|
|
Site:
Buffet-Starboard Coffee Station B
|
|
Violation:
There was no wash hands often sign at the handwashing station.
|
|
Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
32
|
|
Site:
Pantry-Deck 14 Near Cabin 14170
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|
Violation:
A few strawberries were the handwash station waste receptacle. The receptacle did not have a lid.
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|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
|
|
Site:
Bar-Sand
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Violation:
There were several small circular clumps of dried chipped paint over most areas of the deckhead. There were no chips of paint in any food areas. Also, the hinges for the roll-up window on the most right bulkhead were corroded and the bulkhead around the hinges was chipped, making cleaning difficult. Finally, there were a few seams between some of the deckhead panels.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. 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-Pool Service Starboard
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|
Violation:
There were several small circular clumps of dried chipped paint over most areas of the deckhead. There were no chips of paint in any food areas.
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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. 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:
Provisions-Decks - Transportation Areas
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|
Violation:
Large worn places in the deck coating were noted in front of several coolers and freezers in the transportation area creating difficult to clean areas.
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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
|
|
Site:
Preparation Room-Deck 2 - Potato Room
|
|
Violation:
The electrical conduit to the right potato peeler had pulled away from the bulkhead, creating an opening into the bulkhead.
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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:
Provisions-Deck 2 - Mixed Frozen Stores
|
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Violation:
Water was leaking from the seam and light fixtures on the deckhead in the middle of the back section of the freezer. Food staff reported that this condition was scheduled for repair by adding additional insulation during the next dry dock.
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Recommendation:
Ensure water does not leak from the deckhead.
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Item No.:
33
|
|
Site:
Buffet-D11 Concierge Lounge
|
|
Violation:
The deckhead above the counter-mounted coffee machine was soiled with a large amount of old brown food residue.
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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
|
|
Site:
Buffet-Starboard Condiment Station
|
|
Violation:
The coving at the counter/deck juncture was recessed in a few areas and there was a build-up of soil in some of the recessed areas.
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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). 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:
Dining Room-Starboard and Port Wine Storage Cabinets
|
|
Violation:
The coving at the equipment/deck juncture was missing or recessed. The recessed pieces of coving were soft sealant instead of a hard, durable material.
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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). 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.:
34
|
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Site:
Preparation Room-Deck 2 - Potato Room
|
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Violation:
The water supply line to the right potato peeler had a constant leak to the deck near the valve.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
|
|
Site:
Pantry-Pool Service Starboard
|
|
Violation:
There was a blender full of ice plugged into the bulkhead on the counter and the drain for the blender was 35 inches above the scupper and was dripping down the front of the neutral cabinet with condiments and then onto the deck.
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|
Recommendation:
Ensure gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
|
|
Site:
Galley-Room Service
|
|
Violation:
The light intensity was less than 220 lux at the handwashing sink near the blast chiller.
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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
|
|
Site:
Buffet-Park Cafe Beverage Station
|
|
Violation:
The light intensity was less than 220 lux in front of the clean glass storage and the counter-mounted juice machine. The light intensity was less than 110 lux between the counter-mounted juice machine and the ice machine.
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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. 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
|
|
Site:
Galley-Room Service
|
|
Violation:
The light intensity was less than 110 lux behind and to the right of the deck-mounted ice machine.
|
|
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
|
|
Site:
Provisions-Deck 2 - Mixed Frozen Stores
|
|
Violation:
A deckhead light fixture next to the middle evaporator in the back section of the freezer was not working creating a dark area in this part of the freezer.
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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.
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|
Item No.:
36
|
|
Site:
Buffet-Windjammer Forward Coffee Station A
|
|
Violation:
The light intensity was less than 110 lux behind the ice machine.
|
|
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
|
|
Site:
Buffet-D11 Concierge Lounge
|
|
Violation:
The light intensity was less than 220 lux at the self-service beverage station.
|
|
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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