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Item No.:
01
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Site:
Medical-24-Hour Report
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Violation:
The number of reportable cases listed on top of the AGE log for the voyage ending on 28 March did not match the actual number of reportable cases listed on the log. The top of the log listed 1 reportable passenger and 3 reportable crew members for the voyage, but there were only a total of 2 reportable cases listed on the log. Subsequently, the 24-hour MIDRS report submitted before returning to Miami inaccurately listed 1 reportable passenger and 3 reportable crew members.
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Recommendation:
Ensure the required 24-hour report contains the correct number of reportable AGE cases.
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Item No.:
01
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Site:
Medical-24-Hour Reporting
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Violation:
The number of reportable cases listed on top of the AGE log for the voyage ending on 18 March did not match the actual number of reportable cases listed on the log. The top of the AGE log listed 4 reportable passengers and 1 reportable crew member but there were only 3 reportable passenger cases and 1 reportable crew case listed on the log. Subsequently, the 24-hour MIDRS report submitted before returning to Miami inaccurately listed 4 reportable passengers and 1 reportable crew member.
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Recommendation:
Ensure the required 24-hour report contains the correct number of reportable AGE cases.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The number of reportable cases listed on top of the AGE log for the voyage ending on 18 March did not match the actual number of reportable cases listed on the log. The top of the AGE log listed 4 reportable passengers and 1 reportable crew members but there were only 3 reportable passenger cases and 1 reportable crew case listed on the log. Subsequently, the 24-hour MIDRS report submitted before returning to Miami inaccurately listed 4 reportable passengers and 1 reportable crew members.
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Recommendation:
Ensure the reportable cases listed on the top of the AGE log matches with the reportable cases detailed on the AGE log.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The underlying illness column listed additional information related to the patient but did not address whether an underlying illness was present.
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Recommendation:
The underlying illness column for each AGE log entry must always be completed. If no underlying illness is present then "none" or an equivalent term must be written in this column. Any additional information can be place in this column only after the underlying illness question is addressed.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The number of reportable cases listed on top of the AGE log for the voyage ending on 28 March did not match the actual number of reportable cases listed on the log. The top of the log listed 1 reportable passenger and 3 reportable crew members for the voyage, but there were only a total of 2 reportable cases listed on the log. Subsequently, the 24-hour Maritime Illness and Death Reporting System (MIDRS) report submitted before returning to Miami inaccurately listed 1 reportable passenger and 3 reportable crew members.
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Recommendation:
Ensure the reportable cases listed on the top of the AGE log matches with the reportable cases detailed on the AGE log.
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Item No.:
08
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Site:
Galley-Deck 5 Pastry
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Violation:
One of the chilled water lines on the left sorbet machine was not uniquely identified.
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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.:
10
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Site:
Potable Water-Hair and Lint Strainer and Housing Disinfection
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Violation:
The hair and lint strainer and housing was only being documented as 'cleaned' every other day. Staff had a log for the hair and lint strainer and housing disinfection with the proper procedure and contact time listed but during discussion it was determined this was being used to document the anti-entrapment drain cover disinfection.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. 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.:
11
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Site:
Medical-Crew Member Late Reporting
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Violation:
A nonfood handler crew member experienced 5 episodes of diarrhea on 12 February with onset of symptoms at 0830 but did not report to medical until 1730. The crew member went ashore during this time period. Disciplinary action taken against the crew member was documented.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Galley-Deck 5 Cook Line
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Violation:
A pan of mise en place cut tomatoes on time control was on the preparation counter but was not labeled with the discard time. According to the time control plan, this pan should have been labeled.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Deck 5 Cold Pantry
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Violation:
There were no discard labels on the mise en place containers of cheese and ham or for the ham and cheese sandwiches that were on time control. The time control plan stated these items should have been labeled with the discard time.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Deck 5 Center Preparation
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|
Violation:
There was a container of mise en place cut spinach on time control on the preparation counter that was not labeled with the discard time.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Buffet-Terrace Cafe
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|
Violation:
The time control plan stated food was on time control for the embarkation lunch for more than four hours, but the plan only indicated the back-up trolley needed to be labeled. Also, the mise en place containers used for the omelet station during breakfast such as cut tomatoes, cheese, raw shell eggs, and chopped ham were not labeled with the discard time. According to the time control plan, these areas should have been labeled. Also, the time control plan stated all potentially hazardous foods used mise en place on preparation counters should be labeled, but these pans were not always just on preparation counters.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control. 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.:
16
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Site:
Other-Culinary Center
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Violation:
There was a cold trolley labeled for time control in this area, but there was no time control plan for this area. According to the chef, mise en place items for the cooking classes were placed in this trolley on time control before being given to guests at their stations.
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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.:
16
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Site:
Galley-Jacques
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|
Violation:
There was a four hour discard label on the top compartment of the combination oven with three small pans of chicken and tomatoes inside. The food had been cooked, but it was not clear if the food was on time or temperature control. The inspector confirmed the oven was on temperature control and the temperature of the food was between 115F and 129F. This was a very busy galley and staff stated the food had not been done cooking more than approximately 20 minutes. The discard label was removed from the oven and the food was reheated to 165F and immediately served.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less. Do not place time control labels on equipment that is under temperature control.
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Item No.:
19
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Site:
Buffet-Officer Mess
|
|
Violation:
The container of soup on the self-service buffet line was not under the sneeze guard and did not have a self-closing lid.
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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).
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Item No.:
19
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|
Site:
Galley-Deck 5 Pastry
|
|
Violation:
The container of raspberry ice cream in the ice cream freezer was not covered.
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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:
Provisions-Vegetable Room 9
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|
Violation:
A jacket belonging to a crew member was placed on top of produce boxes.
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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. Do not place jackets on food boxes.
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Item No.:
19
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|
Site:
Other-I-95 Corridor Mid-Ship
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|
Violation:
There were seven large pallets of water stored on wooden pallets underneath a deckhead that was not sealed and open to electrical cables, a HI FOG water line and a seawater line. Some of the deckhead panels and electrical cables were soiled with a layer of dust. According to staff, the water was stored here temporarily while provisioning.
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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:
Pantry-Waves Grill
|
|
Violation:
Three slotted fasteners were in the ice cuber thickness probe panel of the deck-mounted ice machine.
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|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Pantry-Polo
|
|
Violation:
There were three slotted fasteners in the ice cuber thickness panel of the deck-mounted ice machine.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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|
Site:
Room Service-Ice Machine
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|
Violation:
There were three slotted fasteners in the ice cuber thickness panel.
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|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Pantry-Terrace
|
|
Violation:
There were several slotted fasteners on the inside of the white cover of the cuber panel of the deck-mounted ice machine.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
|
|
Site:
Dining Room-La Reserve
|
|
Violation:
There were two large tree branches on both shelves of the worker side of the finishing area that had difficult to clean surfaces.
|
|
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:
Galley-Deck 5 Warwashing
|
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Violation:
There was a long table against the clean side of the inboard conveyor warewash machine that was worn, cracked, and had deep crevices in a few areas, making cleaning difficult. The table was used to store clean equipment.
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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:
Other-Fire Safety Door 4.4.08
|
|
Violation:
Several boxes of water were stored on raw wood pallets in this hallway between the staff and crew mess. According to staff the raw wood pallets were extra that were kept onboard.
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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-Deck 5 Pot Wash
|
|
Violation:
The data plate for the pot wash machine was faded and not easy to read.
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|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
26
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Site:
Pantry-Waves Grill
|
|
Violation:
There was old food residue in the seam and interior corners of the food-splash panel of the in-use 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.:
26
|
|
Site:
Buffet-Terrace Beverage Stations
|
|
Violation:
The seams and the interior corners of the food-splash panels of both in-use counter-mounted juice machine on the starboard and port beverage stations 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.:
27
|
|
Site:
Dining Room-Waves Grill Waiter Stations
|
|
Violation:
The tops of both waiter stations were soiled with dirt and dust.
|
|
Recommendation:
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Item No.:
28
|
|
Site:
Pantry-Terrace
|
|
Violation:
There was an insect light trap on the left bulkhead over the counter of the coffee station with two coffee dispensers.
|
|
Recommendation:
Do not locate insect-control devices over warewashing, utensil storage areas, equipment, utensils, linens, unwrapped single-service, and single-use articles. Prevent dead insects and insect fragments from falling on clean items.
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Item No.:
28
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|
Site:
Dining Room-Starboard Terrace Waiter Station
|
|
Violation:
Two trays of clean silverware were not covered or inverted on top of the waiter station.
|
|
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
|
|
Site:
Dining Room-Waves Grill Waiter Stations
|
|
Violation:
One tray of clean silverware and a stack of clean cups and glasses were not covered or inverted on the aft starboard waiter stations.
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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.:
33
|
|
Site:
Buffet-Concierge Lounges
|
|
Violation:
There was no coving at the cabinet/deck junctures where cans of soda and beverages were stored in both the deck 9 and 11 lounges.
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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
|
|
Site:
Pantry-Casino Bar Coffee Station
|
|
Violation:
The deck/bulkhead juncture under the counter with the coffee machine was not coved.
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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
|
|
Site:
Dining Room-La Reserve
|
|
Violation:
There was no coving at the counter/deck juncture where equipment was stored on the worker side of the finishing area and at the equipment cabinet/juncture next to the passenger entrance of the restaurant.
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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
|
|
Site:
Other-I-95 Corridor Mid-Ship
|
|
Violation:
The deckhead above seven large pallets of bottled water was soiled in some areas with a heavy layer of dust. The deckhead was slotted and exposed several difficult to clean electrical bundles of cables, a HI FOG water line and a sea water line.
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|
Recommendation:
Ensure dust is not allowed to accumulate on the deckhead above stored food.
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Item No.:
33
|
|
Site:
Dining Room-Officer Mess Locker
|
|
Violation:
A container of silverware and single service items including napkins and cups were stored in this room that was carpeted and did not have coving at the bulkhead/deck juncture.
|
|
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. 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
|
|
Site:
Dining Room-Officer Mess Waiter Stations
|
|
Violation:
The carpet at both waiter stations was stained with a black residue and no coving was at the counter/deck juncture of both waiter stations.
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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. 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.:
36
|
|
Site:
Dining Room-Officer Mess Locker
|
|
Violation:
The light intensity was less than 220 lux in this locker were silverware and single service items were stored.
|
|
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-Officer Mess
|
|
Violation:
The light intensity was less than 110 lux between the ice/water machine and the juice machine.
|
|
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.:
36
|
|
Site:
Pantry-Waves Grill
|
|
Violation:
The light intensity was less than 220 lux at the handwashing 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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Item No.:
37
|
|
Site:
Provisions-Vegetable Freezer Room 24
|
|
Violation:
The deckhead was covered with an excessive amount of frozen condensate. Several boxes showed slight signs of condensate damage. The bulkheads the entrance to the freezer had ice accumulated in several locations.
|
|
Recommendation:
Prevent excessive condensation from accumulating on the deckhead, bulkhead, and boxes of food.
|
|
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Item No.:
37
|
|
Site:
Provisions-Meat and Asian Meet Freezer Room 17
|
|
Violation:
The deckhead had an excessive amount of condensation and it was beginning to drip on boxes of food in several locations. The food was moved up from under the condensation and the deckhead was wiped down.
|
|
Recommendation:
Prevent excessive condensation from accumulating on the deckhead.
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