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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
On July 12, a passenger had two episodes of vomiting and no other symptoms, but they were indicated as reportable on the AGE log. No additional information was entered into the underlying illness column. According to the staff, this individual should have been indicated as nonreportable on the AGE log.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
On July 11, a food worker had an illness onset of two episodes of diarrhea, abdominal cramps and a headache and was indicated as reportable on the AGE surveillance log. The underlying illness column stated 'hyperacidity/medicine induced' and according to the medical staff, their symptoms were not above normal for this individual and they should have been indicated as nonreportable on the AGE log.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
On June 16, a passenger had an illness onset of four episodes of diarrhea and was indicated as nonreportable on the AGE surveillance log. The underlying illness column stated 'gluten intolerance/hashimotos', but according to staff, the symptoms were above normal for this individual and they should have been indicated as reportable on the AGE surveillance log.
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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-Medical
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Violation:
There were four double check valves with no air vents installed on the potable water line in ward room #1. According to staff, these backflow prevention devices were installed for dialysis machines used by passengers, but no dialysis had been conducted in this room since these devices were installed.
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Recommendation:
Install a reduced pressure assembly or a pressure vacuum breaker on the potable water line for the four dialysis machines.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The water lines after the reduced pressure assemblies to the HI FOG aft and forward connections were striped for potable water.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The sample cock for potable water tank 2 C was not labeled.
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Recommendation:
Ensure potable water tanks have labeled sample cocks that are turned down. Identify the sample cocks with the appropriate tank number.
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Item No.:
19
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Site:
Preparation Room-Lido Preparation
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Violation:
Two containers of ready-to-eat food in the walk-in refrigerator were partially uncovered. This was corrected on site.
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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.:
21
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Site:
Buffet-Lido- Starboard Ice Cream Counter
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Violation:
The sides of the circular sneeze guards had crevices making the area difficult to clean and dust and food debris had accumulated in these crevices.
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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.:
22
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Site:
Galley-Deck 3 Pot Wash
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Violation:
The mechanical pot wash was out-of-order since May 15. This was noted on the last inspection, but documentation from the ship stated that they put a rush order on the spare parts and they were scheduled for delivery on August 3.
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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:
Buffet-Lido- Aft Beverage Station
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Violation:
The crevices in the food-splash zone on the underside of the juice machine were soiled with old food 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:
Galley-Beverage Stations
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Violation:
The previously cleaned coffee machines at the beverage stations in the deck 3 and 4 main galleys were soiled with coffee residue on the food-splash zones.
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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-Deck 3 Hot Galley
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Violation:
Three previously cleaned grill tops and grease collection channels had debris on the food contact surfaces from the instruments used to clean the equipment.
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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:
Buffet-Lido- Starboard Ice Cream Counter
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Violation:
The sides of the circular sneeze guards had crevices, and a significant amount of dust and food debris had accumulated in these crevices.
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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
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Site:
Other-Culinary Arts Center Equipment Locker
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Violation:
A mixer, mobile trolley stations used as countertop preparation surfaces, and other food equipment were stored under an exposed deckhead and were not covered or protected in any way. Electrical wires and pipes were observed in the exposed deckhead.
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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.:
30
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Site:
Galley-Deck 2 Mens Food Worker Toilet Room
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Violation:
The toilet room door was not self-closing properly.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Galley-Deck 3 Equipment Locker
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Violation:
The electrical cords of the speaker on the deckhead in the equipment locker were soiled with dust.
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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-Lido- Forward Port Waffle Station
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Violation:
Crevices were observed on the deckhead above the station around the technical hatch and other deckhead panels, 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.
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Item No.:
33
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Site:
Buffet-Neptune Lounge
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Violation:
The permanently affixed shelving unit used to store plates for the dome sneeze shield was not coved at the deck/bulkhead juncture.
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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:
Pantry-Neptune Lounge
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Violation:
The back bulkhead where the electrical cords and drain lines protruded from the coffee machine was constructed of raw wood.
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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.
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Item No.:
33
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Site:
Other-Culinary Art Center Locker
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Violation:
There was no coving at the deck/bulkhead juncture in this room where food equipment was stored. Also, the deckhead was exposed above where equipment was stored and there were many difficult to clean surfaces, including electrical cables, conduit, and pipes.
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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.
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Item No.:
33
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Site:
Preparation Room-Deck
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Violation:
The deck was in disrepair throughout the bakery. A work order was placed for this area and work was expected to be conducted in this area on July 20.
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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:
Preparation Room-Deck
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Violation:
There was a large hole in the deck in front of the mixer.
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Recommendation:
Close the hole in the deck.
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Item No.:
33
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Site:
Galley-Deck 3 Sous Chef Office
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Violation:
Water seeped out from the stainless steel deck where it met with the old deck in front of the door of the Sous Chef's office. A work order had been placed and work was scheduled for July 20.
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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:
Preparation Room-Oven
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Violation:
Water seeped out from the stainless steel deck where it met with the old deck in front of the oven. A work order has been placed and work was scheduled for July 20.
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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.:
36
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Site:
Buffet-Lido- Aft Continental Station
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Violation:
The light intensity at the customer self-service tray rail was less than 220 lux. This was noted on the last inspection. Part of the lighting was corrected, and staff showed a work order had been made. Significant progress had been made since the last 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:
Buffet-Lido- Forward Buffet Lines
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Violation:
The light intensity at the aft customer self-service tray rail was less than 220 lux. This was noted at the forward waffle station and forward Asian station. This was noted on the last inspection. Part of the lighting was corrected, and staff showed a work order had been made. Significant progress had been made since the last 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:
Bar-Lido Bar
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Violation:
The light intensity at the handwash station 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 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.:
38
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Site:
Pantry-Medical
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Violation:
There was no sign on the cleaning locker stating 'cleaning materials only' or any similar wording.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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