|
|
|
Item No.:
*
|
|
Site:
Medical-Influenza Cases Combined with AGE Cases
|
|
Violation:
Some AGE logs included the influenza cases as well. For example: the 31 January - 7 February voyage included 2 crew and 1 passenger influenza cases; the 24-31 January voyage included 1 crew and 1 passenger influenza cases; the 17-24 January voyage included 2 passenger influenza cases.
|
|
Recommendation:
Do not include influenza cases on the AGE surveillance log, unless those influenza cases have AGE symptoms and are issued antidiarrheal medication.
|
|
|
Item No.:
*
|
|
Site:
Other-Laundry Room
|
|
Violation:
The laundry handwash station was located just inside the door where soiled linen was dropped off. Access to the handwash station was completely blocked by a large soiled linen trolley which was missing wheels on one end. The bin was full of soiled linen and during the inspection a cabin attendant was observed dropping some soiled linens. This handwash station was intended for just these type of employees to wash their hands after dropping soiled linens.
|
|
Recommendation:
Ensure the handwash station is not blocked.
|
|
|
Item No.:
*
|
|
Site:
Recreational Water Facilities-Whirlpool Spas 9 and 10
|
|
Violation:
The whirlpool spas #9 and #10 were open and had 6-8 children inside under the age of 16, with no parents in the spas. When asked, about half of the children had parents sitting or standing near to the whirlpools. Staff in the pool area were said to be monitoring this situation, but none were approaching or questioning children present in these RWFs.
|
|
Recommendation:
Ensure young children under the age of 16 are only allowed in the whirlpool spas with parental supervision.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Central Park Irrigation Systems
|
|
Violation:
The reduced pressure assembly backflow prevention devices installed on the potable water supply in the AC fan room #3-4 (deck 7) and in the equipment room on deck 8 for the irrigation system of central park were on the list of backflow preventers inspected in September/October 2015. There was no record of any pressure differential testing for these two backflow preventers.
|
|
Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Log
|
|
Violation:
The log that included all backflow prevention devices or methods and had the specific locations, device information, and plumbing component for same listed the two reduced pressure assembly preventers in deck 7 and deck 8 for the Central Park irrigation system as vacuum breakers. In addition, the log listed as an air-gap an ice and water dispenser located in the crew buffet as a Hoshizaki model ice/water dispenser. The actual model installed was not Hoshizaki.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Tank Coating
|
|
Violation:
The #3 port tank was fully painted and later cleaned and disinfected. The record of this work noted it began on 28 October, 2015 and ended 6 November. The record indicated that the third paint coating was applied on 1 November and after the tank was ventilated and left open to dry and cure for 3 days at 23 C. The paint manufacturer instructions include a curing graph which specified that at 23C the tank should be vented and cured for 7 days.
|
|
Recommendation:
Follow the paint manufacturer's specifications for drying and curing tank coatings.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Member Reporting
|
|
Violation:
A waiter experienced acute gastroenteritis (AGE) symptoms on 28 January, with his last symptom at 06:30. According to his time card he worked from 07:37 - 08:05, afterwards he reported to the medical center at 08:10. He received a written warning for late reporting. A similar violation was written on the previous inspection.
|
|
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.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Member Reporting
|
|
Violation:
A dancer experienced AGE symptoms on 14 January at 21:00, with her last symptoms at 10:30 on 15 January. She reported to the medical center later that day at 17:00. She did not work while ill. She received a written warning for late reporting. A similar violation was written on the previous inspection.
|
|
Recommendation:
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.
|
|
|
Item No.:
19
|
|
Site:
Pantry-Ice & Detergent Station 14825B (deck 14 starboard)
|
|
Violation:
The ice machine bin was pinned open when no one was inside the pantry.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Bar-Bow and Stern
|
|
Violation:
The lids on both ice bins were observed open when there was no active drink-making occurring. The bins were closed when the inspector pointed it out.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
19
|
|
Site:
Pantry-Bow and Stern
|
|
Violation:
A stack of boxed, bottled beverages were stored directly adjacent to a bin of soiled mugs and glasses. The bin was moved.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Pantry-Bow and Stern
|
|
Violation:
A stack of boxed, bottled beverages was stored on a dishwash rack instead of a proper deck stand. The dishwash rack was less than 6 inches above the deck.
|
|
Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Bar-Deck 17 - Coastal Kitchen
|
|
Violation:
The front bar ice bin was left open between uses.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
19
|
|
Site:
Bar-Champagne
|
|
Violation:
The ice bin lid was observed open when there was no active drink-making occurring. The garnish tray was also open. This was corrected.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
The bottom sides of the tubular shelves on the clean storage racks had signs of corrosion. Correction began while the inspection team was still in the area.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Hot Galley Service Line - Kids and Pasta
|
|
Violation:
A large amount of steam was coming from the technical compartment below the bain marie and condensate was forming on the outside of door and inside of the compartment. It appeared that there was a leak in the steam line.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
During two back-to-back cycles of the hood-type potwash machine, the small bowls in the machine were turned upright and full of cloudy water at the end of the cycle. It was discussed that these bowls could be run through the dishwash machine instead, or a rack could be placed over the bowls to prevent them from turning upright during the cycle.
|
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Bow and Stern
|
|
Violation:
A stack of boxed, bottled beverages was stored on a dishwash rack instead of a proper deck stand.
|
|
Recommendation:
Do not use dishwash racks as deck stands.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
During active sanitizing, a hotel pan was not fully submerged in the sanitizing solution in the three-compartment sink. This was corrected.
|
|
Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) the temperature of the water is maintained at 77C (171F) or above and (2) the food-contact surface is immersed for at least 30 seconds.
|
|
|
Item No.:
25
|
|
Site:
Buffet-Beverage Line
|
|
Violation:
A wet wiping cloth was draped on the edge of the sanitizing bucket. This was corrected.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (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; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
One pan on the clean storage rack was soiled on the food-contact surface. The pan was sent to be rewashed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 12 - Room Service - Cold Counter
|
|
Violation:
The previously-cleaned back plate of the food slicer was soiled with a small accumulation of dried food debris. The slicer was cleaned and sanitized while the inspection team was in the area.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 15 - Pool Bar Pantry (Port)
|
|
Violation:
The previously cleaned frozen beverage machine clear plastic lid had old sticker residue on the inner surface.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 8 - Chops Steakhouse - Cook Line
|
|
Violation:
The three drain tubes in front of the grill station were soiled with a slight accumulation grease and old food residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of food residue.
|
|
|
Item No.:
29
|
|
Site:
Bar-Bow and Stern
|
|
Violation:
Two ice cubes were in the handwash sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The water temperature of the handwashing sink at the entrance to the bakery was measured at 124F. This was corrected.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
30
|
|
Site:
Bar-Deck 15 - Pool Bar Pantry (Starboard)
|
|
Violation:
The handwashing station was not in good repair. The hand soap dispenser valve was broken and did not dispense hand soap from the full reservoir. The unit was replaced during the inspection.
|
|
Recommendation:
Keep handwashing facilities in good repair.
|
|
|
Item No.:
32
|
|
Site:
Buffet-24-hour Grill Service Line
|
|
Violation:
A bread roll was in the waste bin at the handwashing sink. The roll was removed immediately.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 16 - Windjammer - Hot Line (Port)
|
|
Violation:
The deck was soiled with food debris in the recessed sliding door area between the cook line and the service area.
|
|
Recommendation:
Ensure decks in food areas are cleaned as often as necessary.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 8 - Giovanni's - Hot Service Line
|
|
Violation:
Excess steam from the pre-heating bain marie collected as condensate on the shelf above the sauce station. Food was not in the bain marie at the time of the inspection.
|
|
Recommendation:
Ensure all food preparation areas have sufficient ventilation to keep them free of excessive condensation.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 8 - Park Cafe - Dishwashing
|
|
Violation:
A wet mop was stored in a mop bucket at the soiled ware drop off point, preventing proper drying.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention Plan (OPP)
|
|
Violation:
When stepping down from OPP level 3 to 2 and from level 2 to 1, the plan did not indicate a measurable (quantifiable) procedure. Instead the plan only stated that following the turnaround sanitation barrier, shipboard executive committee, onboard medical team, in conjunction with shoreside staff would determine if the ship could step down to normal conditions.
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Royal Babies and Tots
|
|
Violation:
The temperature of the toilet room handwash station measured 114.8F. The user could not adjust the temperature.
|
|
Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
|
|