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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE log for the 28 June-July 5 voyage had no underlying illness information for the only crew member on the log.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
02
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Site:
Medical-Cabin Mates/Contacts
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Violation:
A snack attendant reported on 24 June to the medical center with AGE symptoms. The symptomatic crew member had a cabin mate which was followed-up accordingly. The medical notes did not say if the crew member had a significant other.
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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. If the symptomatic crew member has no cabin mate or other immediate contact, this must be documented.
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Item No.:
16
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Site:
Dining Room-Luminae
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Violation:
The consumer advisory on the menus blended into the colored border, was written in very small font, and was difficult to read. Following the inspection, staff presented revised menus with the advisory written in larger font on the white background.
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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.:
17
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Site:
Galley-Pastry
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Violation:
The cooling log for 11 July indicated bread pudding began cooling at 19:55 with a temperature of 69F. The time of 22:58 was written on the log, but no temperature was documented. During the inspection on 12 July, this food was discarded at 09:40.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Other-Food and Beverage Replaceable Items (Deck 2 Forward)
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Violation:
In the Gift Shop beverage storage area, some boxes of alcohol were stored on the deck during the loading process. Also, some bottles and boxes of alcohol were stored on galvanized metal shelves.
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Recommendation:
Protect food from contamination by storing the food: (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-Crew Mess
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Violation:
Serving utensil handles were in contact with sliced bread and deli meats.
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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.:
20
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Site:
Galley-Ice Machine
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Violation:
A slotted fastener was in the splash area of the ice thickness sensor in the ice machine near the starboard warewash area. This was also noted in the deck 3 ice pantry.
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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-Deck 8
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Violation:
A slotted fastener was in the splash area of the ice thickness sensor in the 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
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Site:
Other-Food and Beverage Replaceable Items (Deck 2 Forward)
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Violation:
In the Gift Shop beverage storage area, some boxes of alcohol were stored on the deck during the loading process. Also, some bottles and boxes of alcohol were stored on galvanized metal shelves that had difficult to clean features.
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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:
Galley-Oceanview Cafe
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Violation:
A metal paddle and wire whisk with open-ended handles were in the potwash soiled drop-off area. These open-ended handles were difficult to clean.
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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-Starboard Glasswash Machine
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Violation:
The wash tank was soiled with food debris and paper.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Starboard Dishwash Machine
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Violation:
The first wash tank was soiled with food debris.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Oceanview Cafe
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Violation:
Inside the dishwash machine, the curtain separating the prewash and wash compartments was in poor condition. Some areas of the curtain were torn and did not hang flat when the machine was in operation. As the inspection team was leaving the area, a new curtain was brought to be installed.
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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.
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Item No.:
25
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Site:
Galley-Near Center Area
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Violation:
A wet cloth was draped over the side of a sanitizing solution bucket. This was corrected.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
35
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Site:
Pantry-Deck 7 Aft
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Violation:
Water was pooled on the deck in front of the undercounter warewasher. Staff stated that water could have drained from the ice machine in the opposite side of the room and pooled in front of the warewasher because the ship was listed towards that side.
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Recommendation:
Ensure black and 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
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Site:
Room Service-Deck 8 Bell Box
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Violation:
The light intensity was less than 110 lux to the left of the ice machine.
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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
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Site:
Galley-Pastry
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Violation:
The light intensity was less than 110 lux to the left of the deck oven.
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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
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Site:
Galley-Oceanview Cafe
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Violation:
At the back grill, the light intensity was less than 220 lux on the left side of the grooved grill. Also, the light intensity was less than 220 lux at all areas of the back counter preparation table.
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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:
Other-Bistro on 5
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Violation:
During service, the light intensity was lowered in the dining room and beverage station, resulting in the light intensity being less than 220 lux at the beverage station. Staff explained that the two areas were on the same circuit, and they would make adjustments so they areas were separated to allow for greater light intensity at the beverage station.
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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:
Preparation Room-
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Violation:
The large microwave oven and the electronic technical compartment were not necessary for the food service operation and will be removed from the ship during the February 2016 dry dock.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Room Service-Deck 8 Bell Box
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Violation:
A wet mop and empty mop bucket were stored in the warewash soiled drop-off area. The mop and bucket were covered with a plastic bag. The area was not in operation during the inspection.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Galley-Oceanview Cafe
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Violation:
One fly was in the back grill. The area was in operation during the inspection. Across from the area the automatic door leading to the outside appeared to remain open.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Galley-Oceanview Cafe
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Violation:
One fly was in the back grill. The area was in operation during the inspection. Across from the area the automatic door leading to the outside appeared to remain open.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
42
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Site:
Children Area-Boys' Toilet Room
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Violation:
No airtight, washable waste receptacle was available in the boys' toilet room to dispose of excrement, soiled sanitary wipes, and soiled gloves.
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Recommendation:
Conveniently locate an airtight, washable waste receptacle to dispose of excrement, soiled sanitary wipes, and soiled gloves. Remove waste materials from the child activity center each day.
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