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Item No.:
02
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Site:
Medical-Close Contact Interviews
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Violation:
No 24-hour or 48-hour follow-up interviews were conducted for the three documented close contacts of the crew member experiencing gastrointestinal illness on the June 12-21 voyage.
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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.
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Item No.:
08
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Site:
Medical-Passenger Ward 1
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Violation:
A backflow preventer was absent on the hose for the showerhead.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (17) public toilets, urinals, and shower hoses.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The comprehensive list of backflow prevention devices was improved since the previous inspection of December 2014 correcting most of the deficiencies identified then; however, additional deficiencies were identified on this current inspection. The list of backflow prevention devices for passenger cabins did not include the backflow preventers installed on the shower hoses and the shower hoses were long enough to reach the deck (repeat violation from previous inspection). The list included a backflow preventer on a dentist chair on deck A Zone 4; upon inspection of the area it was found that no chair or backflow preventer were present. In the Spa, the shower hoses in the men and women changing rooms did not have backflow preventers and the hoses were long enough to reach the decks. The list also stated that in the Spa Locker there was a backflow preventer but the plumbing system component was not listed; upon inspection, it seemed that the connection was for a cleaning solution but staff was not 100 % sure of what it was for.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Galley-Ice Machine
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Violation:
The chilled water line was not identified.
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Recommendation:
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:
Buffet-Beverage Station
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Violation:
The backflow preventer on the ice and water dispenser was continuously leaking.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
09
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Site:
Recreational Water Facilities-Pavilion
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Violation:
Approximately at 11:30 am, the bromine levels for the open port and starboard whirlpools were measured at 3.1 ppm twice for each facility. An inspection of the charts in the pump room found that the analyzers were measuring bromine levels of 5.4 ppm and 5.9 ppm respectively. Bromine levels were also measured from the analyzers in the pump room and bromine levels were 3.3 and 3.4 respectively. Also, calibration was checked for both analyzers at 7:45 am and were measuring bromine levels around 5 ppm consistently. Staff recalibrated the analyzers after the finding. The facilities were immediately closed after the finding.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 13 Sun Deck
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Violation:
The open port and starboard whirlpools had temperatures of 44C (111F), exceeding the maximum allowed of 40C (104F). It was found that the thermostat of the compensation tank of the combined system was measuring 38C (100F). The facilities were immediately closed after the finding.
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Recommendation:
Provide a temperature-control mechanism to prevent the temperature from exceeding 40C (104F) on whirlpool spas and spa pools. Ensure that the temperature-control mechanism to prevent the temperature from exceeding 40C (104F) on whirlpool spas and spa pools works appropriately. Also, ensure to close the facility if the maximum temperature is exceeded.
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Item No.:
11
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Site:
Medical-Late Acute Gastroenteritis (AGE) Reporting
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Violation:
A food handler had an onset of AGE symptoms at 2000 on 12 June and reported to medical at 0115 on 13 June; the medical record specified this person was lactose intolerant and did not report to medical until his symptoms were above normal. This crew member worked from 2200 on 12 June to 0100 on 13 June. A food handler had an onset of AGE symptoms at 2300 on 15 June and reported to medical at 1030 on 16 June. No records were available to verify these crew members were disciplined and re-trained.
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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:
Buffet-Beverage Station
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Violation:
A container of milk on time control had a discard label which stated 1100-2300. This was discarded.
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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 (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-Lotus and Carvey Galley - Hot Galley
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Violation:
There were loose pans of cut ham and chopped cheese on the counter with labels only identifying the contents. Staff brought labels from another counter indicating the discard time for each pan, but they did not affix discard time stickers on these pans of food.
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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.
Containers of POTENTIALLY HAZARDOUS FOOD under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours.
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Item No.:
16
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Site:
Galley-Deck 2 - Britannia
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|
Violation:
The opened milk carton in the milk dispenser cabinet did not have a seven day discard directly attached.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening.
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Item No.:
16
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Site:
Galley-Deck 2 - Britannia Menu
|
|
Violation:
The dinner menu from 13 July did not have a public health advisory to indicate the 'seared beef tenderloin' could be ordered and/or served undercooked.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Preparation Room-Walk-in Refrigerator 2
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|
Violation:
Two lexan boxes of cut romaine lettuce had a temperature between 48F and 50F. These were discarded and staff were instructed to evaluate the food temperatures of the other lexan boxes of cut lettuce.
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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.
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Item No.:
20
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Site:
Preparation Room-Deck A
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|
Violation:
The potato rumblers had difficult to clean gaps, which was noted on the last inspection. The gaps were sealed with a rubber gasket, and these gaskets were in disrepair creating smaller gaps. This was between the abrasive disk chamber and discharge cute to the adjacent food preparation sink. These gaps had food soil. Management had ordered new potato rumblers on 8 May, and were waiting for the equipment. Staff reported they used both rumblers.
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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. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
20
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|
Site:
Galley-Todd English - Hot Galley
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|
Violation:
The flat grill beside the broiler was heavily pitted along the food-contact surface and there was corrosion in the pits as well as along the sides that made cleaning difficult.
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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.:
22
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|
Site:
Galley-Queens Grill - Pot Wash
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|
Violation:
The pot wash machine was out of order, with a sign posted that this has been the case since 14 June, 2015.
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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-Todd English - Pot Wash
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|
Violation:
The pot wash machine was posted out of order since 9 July, 2015.
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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-Piazza Galley - Potwash
|
|
Violation:
The pot wash machine was out of order.
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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-Lotus and Carvey Galley - Pot Wash
|
|
Violation:
The pot wash machine was out of order since 8 July, according to the label affixed to the machine.
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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
|
|
Site:
Other-King's Court Scullery
|
|
Violation:
The conveyor glasswashing machine was posted out of order. Staff stated this happened only today.
|
|
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
|
|
Site:
Other-King's Court Scullery
|
|
Violation:
The in-use flight-type conveyor dishwash machine had a heavy scale layer on the upper spray arms for the rinse and final rinse compartments. Additionally, there was as heavy scale and dirt debris layer on the upper stainless steel panel just after the final rinse compartment. Lastly, there was an upper spray arm rinse nozzle (third from the left) which was not spraying during operation.
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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
|
|
Site:
Galley-Deck 2 - Britannia Dishwash Starboard Side
|
|
Violation:
The electronic gauge for the wash tank temperature did not work. A work order was submitted 16 June to replace it.
|
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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
|
|
Site:
Galley-Deck 2 - Britannia Potwash
|
|
Violation:
The conveyor potwash temperature gauge for the wash cycle was inaccurate. The gauge read 178F and the wash temperature during the cycle was measured to be 156F.
|
|
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
|
|
Site:
Other-Boardwalk Cafe - Pantry - Dishwash
|
|
Violation:
One of the dishwash machines was removed for repair.
|
|
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
|
|
Site:
Other-Boardwalk Cafe - Beverage Counter
|
|
Violation:
The interior of the ice dispensing tube for the ice/water dispenser was soiled with a brown residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Preparation Room-Deck A
|
|
Violation:
The gaps between the gasket inside the two potato rumblers had food soil. A similar violation was noted on the last inspection.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Galley-Queens Grill - Beverage Station
|
|
Violation:
The coffee machine milk compartment was previously cleaned with some components still wet. The milk tube had old milk stone deposits inside with a yellow color and some fresh milk remaining in other parts of the tube.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
|
|
Site:
Galley-Potwash
|
|
Violation:
A portable table with soiled lexan boxes was placed between the two combination ovens, and was placed in a manner with insufficient protection between the clean area and dirty area.
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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
|
|
Site:
Other-Boardwalk Cafe - Pantry
|
|
Violation:
There was a water leak from the outside edge of the canopy hood above the conveyor pizza oven. Water was dripping down to and pooling on the preparation counter below. The area was not in service at the time of the inspection.
|
|
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
|
|
Site:
Preparation Room-Deck A
|
|
Violation:
Water was dripping from the deckhead onto a preparation counter. The area was not in operation.
|
|
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.:
33
|
|
Site:
Buffet-Officer Mess
|
|
Violation:
A portable table was set up partially on a carpeted deck and staff reported the soup kettle was placed here during lunch service.
|
|
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.
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Item No.:
33
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The deckhead vent cover for the exhaust hood over the bain marie buffet line was soiled with dust.
|
|
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:
Provisions-Potato Box
|
|
Violation:
Water was observed on the bulkhead around the deckhead mounted fan cooling unit and dripping onto the deck. No food was impacted.
|
|
Recommendation:
Ensure that water does not drip through the bulkhead ono the deck.
|
|
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Item No.:
33
|
|
Site:
Preparation Room-Deck A
|
|
Violation:
Water was dripping from the deckhead onto a preparation counter. The area was not in operation.
|
|
Recommendation:
Repair the leak.
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Item No.:
33
|
|
Site:
Buffet-Kings Court - Carvery and Lotus Tea
|
|
Violation:
There was a daily set-up with portable tables set at the bulkhead on the port and starboard sides as hot tea stations for passenger self-service. There was no coving where the deck joined the bulkhead at these stations.
|
|
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:
Buffet-Piazza - Cereal or Cheese Station Port
|
|
Violation:
There was a portable self-service table set in the morning for cereal and cheeses for lunch or dinner on a daily basis. The deck to bulkhead juncture for this table was not coved.
|
|
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-Boardwalk Cafe - Pantry
|
|
Violation:
There was a water leak from the outside edge of the canopy hood above the conveyor pizza oven. Water was dripping down to and pooling on the preparation counter below. The area was not in service at the time of the inspection.
|
|
Recommendation:
Repair the leak.
|
|
|
Item No.:
36
|
|
Site:
Buffet-King's Court - Center Beverage Station
|
|
Violation:
The artificial light level behind the counter model beverage dispensers was below the minimum 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Piazza - Beverage Station
|
|
Violation:
The artificial light level behind the ice and water dispenser was below the minimum 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Kings Court - Carvery Service
|
|
Violation:
At the port side beverage station the artificial light level was below the minimum 220 lux at the ice and water dispenser and below the minimum 110 lux behind the coffee dispensers at the opposite end.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 2 - Britannia Production Galley
|
|
Violation:
The light intensity behind the combination ovens was less than 110 lux. This was noted on the last inspection. Staff reported this would be addressed in the May 2016 dry dock.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Starboard Side Line
|
|
Violation:
The sneeze shield had condensation build-up and was foggy, so the crew members at the self-service buffet could not see the food. This was a result of the bain marie not being covered and steam was allowed to escape from the water bath. No dripping was observed. This was corrected.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
39
|
|
Site:
Bar-Golden Lion Bar
|
|
Violation:
One live fruit fly was observed on the handle for the center beer tap at the forward front bar counter.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Vegetable Box
|
|
Violation:
Two fruit flies were observed above some containers of lettuce.
|
|
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.
|
|