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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Case Definition
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Violation:
For determining an AGE case, the case definition in the electronic database did not consider underlying medical conditions or if the number of diarrhea episodes was normal for the individual.
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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: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (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 38C [100.4F]).
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Item No.:
40
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Site:
Integrated Pest Management-Follow-Up
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Violation:
The IPM logs did not include follow-up inspection results. Staff was aware of this issue and stated that the forms were to be revised to include this information.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
10
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Site:
Recreational Water Facilities-Cartridge Filter Housings
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Violation:
According to the staff, filter housings were cleaned and disinfected, but there was no documentation regarding the frequency of cleaning, disinfectant concentration, or contact time.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. 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.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainers and Housings
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Violation:
According to the staff, hair and lint strainers and hair and lint strainer housings were cleaned and disinfected, but there was no documentation regarding the frequency of cleaning, disinfectant concentration, or contact time.
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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.:
10
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Site:
Recreational Water Facilities-Flow Meters, Turnover Rates, and Bather Loads
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Violation:
There were no flow meters installed on the RWFs. The turnover rate and bather load for each RWF was not documented.
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Recommendation:
Install flow meters, use the flow rates to calculate the turnover rates and bather loads, and maintain documentation of both.
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Item No.:
10
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Site:
Recreational Water Facilities-Forward Swimming Pool
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Violation:
For the two emergency drains on the wall, it was not clear if the covers were certified and there was no alarm installed. The gravity drains were greater than 3 feet apart. According to the staff, these drains were sometimes used for routine draining.
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
There was no bather load information on the safety signs for the swimming pools.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the bather load #.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Automated Monitoring
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Violation:
The combined whirlpools had only one chart recorder for automated monitoring instead of one for each individual whirlpool.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF.
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Item No.:
36
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Site:
Bar-Constellation, Rendez-vous, and Al Baccio
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Violation:
The light levels at the handwashing stations during operations were less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
08
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Site:
Potable Water-Room Service
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Violation:
The backflow prevention device for the coffee machines had been painted and the holes for the atmospheric vent were plugged with the paint. The device was replaced.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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Violation:
The free halogen residual was not tested and recorded at the completion of shock halogenation.
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Recommendation:
Test the free residual halogen both at the start and completion of shock halogenation. Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
38
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Site:
Food Service General-Unused Equipment
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Violation:
Throughout the food areas there were a number of pieces of food preparation equipment that were labeled as 'Not In Use' that create additional work for cleaning. These included the combination steamer oven and blast chiller in the vegetable preparation room, the thawing microwave oven in the butcher shop, a hot holding cabinet in the Officer's Mess, and pizza ovens in the lido.
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Recommendation:
Remove, replace, or use equipment instead of labeling as 'Not In Use.'
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Item No.:
36
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Site:
Food Service General-Light Levels
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Violation:
The light level was less than 110 lux around and behind deck-mounted equipment, including the combination ovens and ice machines.
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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.:
33
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Site:
Provisions-Vegetable Walk-In Cooler
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Violation:
A heavy layer of mildew and dust was on the top of the back evaporator and coating the heat transfer fins of this unit.
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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.:
19
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Site:
Provisions-Dry Stores
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Violation:
The plastic inner wrap and outer carton top were both open on a box of stored almonds.
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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.:
15
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Site:
Provisions-Dry Stores
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Violation:
The end seams were bent on three cans in dry stores. These cans were immediately discarded.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
A previously-cleaned slicer had dried food residue on the lower side of the back plate near the blade.
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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.:
16
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Site:
Galley-Hot Galley
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Violation:
Fifteen minutes before the written time control plan's setup time for dinner, two large pans of rice were found in the hot holding trolley #8. This trolley was marked as a time control unit and indicated as such on the time control plan. Staff discarded this rice.
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Recommendation:
Ensure the correct setup times are listed on the time control plan and that the procedures match the written plan.
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Item No.:
08
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Site:
Galley-Hot Galley
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Violation:
The backflow prevention device for the hood cleaning system had a steady stream of water coming from the air relief vent.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
Heavy condensate was on the bottom of the ventilation hood above two boiling tilting pans. The air flow through the exhaust vent at the back of the hood was minimal.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
22
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Site:
Galley-Dishwashing
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Violation:
The final rinse thermometer on the in-use glasswash machine was reading about 20F too high. The actual temperature measurement of the final sanitizing rinse spray was close to 160F, but it took several tests before the proper temperature was reached.
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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.:
16
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Site:
Dining Room-SS United States Menu
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Violation:
There was no consumer advisory for food items that can be served raw or 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. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made 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.:
24
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Site:
Galley-SS United States Potwash
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Violation:
The final sanitizing rinse water had just been changed and a water temperature of 163F was measured immediately after a clean pot had been removed from the sanitizing water. The pot was returned to the sanitizing water after the temperature reached 171F.
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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.
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Item No.:
16
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Site:
Buffet-Sushi Station and Pool Grill
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Violation:
The consumer advisory specified eggs as the food item of concern on the placard at this outlet rather than raw fish. In addition, the consumer advisory at the Pool Grill specified eggs as the food item of concern rather than hamburgers.
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Recommendation:
Ensure the correct food item is indicated for the consumer advisory.
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Item No.:
39
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Site:
Buffet-Ice Cream
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Violation:
A small fly was behind the counter in the open service area.
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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.:
22
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Site:
Buffet-Pizza Counter
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Violation:
The sanitizing solution was heavily soiled with food debris. Along with the wiping cloth, a green plastic scrubbing pad was also stored in the solution.
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Recommendation:
Ensure the sanitize solutions are maintained clean. Do not use scrubbing pads with the sanitizing solution.
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