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Item No.:
01
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Site:
Medical-24-Hour Report
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Violation:
The 24-hour report submitted before arrival in Seattle, WA on 23 July listed two reportable passengers and one reportable crew member. However, after reviewing the acute gastroenteritis (AGE) log for the voyage (553) it was determined the voyage had two reportable crew members.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The header information on the AGE log for voyage 553 showed two reportable passengers and two reportable crew. However, only two reportable passengers and one reportable crew member were listed on the log. Other documentation for the voyage showed a crew member reported to the medical center on 22 July with three episodes of diarrhea and one episode of vomiting. This crew member was deemed a reportable case by medical staff, but the case information did not get transferred to the AGE log.
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Recommendation:
List in the AGE surveillance log (1) the name of the vessel, cruise dates, and cruise number; (2) all reportable cases of AGE; and (3) all passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff.
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Item No.:
02
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Site:
Medical-AGE Log
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Violation:
A passenger during voyage 550 experienced 5 episodes of vomiting with no other symptoms and was deemed a reportable AGE case.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38°C [100.4°F]).
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Item No.:
06
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Site:
Potable Water-Monthy Microbiological Samples
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Violation:
The results of the four random potable water samples for June 2016 were not documented.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result. Maintain sample results onboard the vessel for at least 12 months and ensure they are available for review during inspections.
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Item No.:
10
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Site:
Housekeeping-Private Cabin Whirlpool Spas
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Violation:
The cleaning and sanitizing of the private cabin whirlpool spas for 18 June and 16 July were not documented.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
16
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Site:
Buffet-Starboard Eggs Benedict Station
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Violation:
The soup kettle, with a lid, was being used as a time control unit, but was not labeled for time control. This was corrected.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Preparation Room-Time Control Plan
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Violation:
Trays of potentially hazardous food, on time control, had the red dots to indicate discard time, but no time control plan was posted in the area. Staff made a copy of the Lido time control plan and posted it in the Lido preparation room.
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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:
Provisions-Walk-in Vegetable Refrigerator
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Violation:
A bag of cut spinach had an internal food temperature of 46°F. This was discarded.
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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 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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Site:
Provisions-Walk-in Dairy Refrigerator #13
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Violation:
Four individual half-pint cartons of milk had internal temperatures between 44°F and 47°F. Staff indicated that the door to the walk-in refrigerator had been left open for some time.
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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 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
19
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Site:
Buffet-Port Omlette Station
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Violation:
Three bowls of food were not adequately protected from the side, adjacent to portable bread sneeze shield. Passengers could stand less than 1 meter from the food. This was corrected.
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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.:
22
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Site:
Galley-Port Lido Deli Pantry
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Violation:
The undercounter dishwash machine had been out of order since 24 July.
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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-Deck 2 & 3 Potwash
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Violation:
The data plate for the hood-type potwash machines did not state the wash cycle time.
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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.:
22
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Site:
Galley-Deck 3 Glass Wash
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Violation:
The rack-type glass wash machine was out of order since the morning of the inspection.
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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-Deck 3 Dishwash
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Violation:
Water was dripping from the dishwash machine onto the deck below, and an excessive amount of water had accumulated on the deck.
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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.:
28
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Site:
Buffet-Starboard Eggs Benedict Station
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Violation:
The black melamine bowls were stored not covered or inverted behind the service line.
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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.:
28
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Site:
Buffet-Port Bread Station
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Violation:
The plates for customer self-service were not sufficiently protected under the sneeze shield. This was corrected.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
28
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Site:
Pantry-Deck 8 Pantry 8.4.02
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Violation:
A vase with flowers, which were in a guest cabin during the previous voyage, was placed temporarily on the soiled staging counter in the pantry during the turnaround cleaning process. Staff stated the flowers would be discarded at the end of the cleaning process.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Other-Neptune Lounge
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Violation:
The deck under the dome display case was soiled with dust, dirt, and coffee grounds.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 2
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Violation:
The deck was in disrepair, and was not smooth and easily cleanable, in front and behind the service line.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 3 Dishwash
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Violation:
An excessive amount of water had accumulated on the deck below the dishwash machine.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 2 Hot Section
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Violation:
The hood cleaning system went off when the galley was in full operation because of the emergency testing issues. No food or equipment was impacted. Soapy water from the hood cleaning overflowed the drains and water accumulated on the deck. Staff had to direct the soapy water to the scuppers.
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Recommendation:
Conduct cleaning during periods when the least amount of food is exposed.
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Item No.:
35
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Site:
Galley-Deck 3 Dishwash
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Violation:
Water had accumulated on the deck underneath the flight-type dishwash machine, and was not directed to a drain.
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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.:
37
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Site:
Galley-Deck 2 Hot Section
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Violation:
Excessive steam was observed around the soup kettles and clean storage area of the potwash. Staff reported this was due to the ventilation being shut off for the required weekly emergency test of the diesel generator. This caused some condensation to accumulate on the deckhead above, and some dripping was observed from the hood overhang onto the deck. No food or equipment was impacted. According to staff, the duration the ventilation was shut off was longer than usual due to some testing issue.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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