|
|
|
Item No.:
02
|
|
Site:
Medical-72-hour Self-administered Questionnaires
|
|
Violation:
The 72-hour self-administered questionnaires did not contain the meals and activities information for the day of illness onset. A corrected form was presented to the inspector during the inspection and according to the staff the updated form was posted on their electronic system for fleet-wide use.
|
|
Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
|
|
|
Item No.:
08
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The air relief vents on the continuous pressure backflow prevention devices installed on the two combination ovens were covered by corrosion.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Aft Pool Shepherd's Hook
|
|
Violation:
The shepherd's hook was not long enough to reach the center of the deepest portion of the pool from the side plus two feet.
|
|
Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends.
|
|
|
Item No.:
20
|
|
Site:
Galley-Terrace Grill
|
|
Violation:
A badly scratched and scored cutting board was used to cut vegetables.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
20
|
|
Site:
Galley-Potwash
|
|
Violation:
Two soiled cutting boards were badly scratched and scored. The cutting boards were sent to be re-surfaced.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
21
|
|
Site:
Galley-Terrace Grill
|
|
Violation:
There was an open seam at the top of the upper technical compartment to refrigerator #8 where the electrical line penetrated the compartment. Also, there was an open horizontal seam along the lower back side of the compartment.
|
|
Recommendation:
Seal the seams.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Starboad Beverage Station
|
|
Violation:
A previously cleaned drinking glass out for self-service was soiled with dried food residue at the lip contact surface.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Port Beverage Station
|
|
Violation:
A previously cleaned coffee cup out for self-service had dried food residue in the food contact side of the cup.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Starboad Beverage Station
|
|
Violation:
The drain lines inside the technical compartments below the coffee machines were soiled with old coffee residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Beverage Station
|
|
Violation:
The back panels of the juice machines on the counter adjacent to the hot galley were soiled with a sticky residue. Also, the electrical cords to the juice machines were soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Main Dining Room
|
|
Violation:
A crew member was vacuuming the floors in the dining room while silverware was set out on the tables unprotected. Bread plates and drinking glasses were also on the table, but were inverted. According to the staff, dinner service was to begin in approximately 2 hours.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Sous Chef Locker
|
|
Violation:
An unopened box of pastry cake circles was stored on the deck. Also, a stack of previously cleaned and sanitized chafing dishes were stored on a dishwashing rack approximately 4 inches off the deck. There was general food debris along the deck especially along the length of the bulkheads.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Starboard Bistro Toaster Station
|
|
Violation:
The left circular deckhead light at the toaster station was not properly sealed to the deckhead exposing a seam. The deckhead light was also soiled with a heavy amount of dust.
|
|
Recommendation:
Seal the seam. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Port Bistro Toaster Station
|
|
Violation:
The left circular deckhead light immediately above the toaster was not properly sealed exposing a seam.
|
|
Recommendation:
Seal the seam.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Port Beverage Station
|
|
Violation:
The deck of the technical compartment below the coffee machines was soiled with brown coffee water and old coffee residue.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Sous Chef Locker
|
|
Violation:
The deck was soiled. Food equipment and utensils were stored in the locker.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Lido Bar
|
|
Violation:
There was an accumulation of dust on the deckhead next to the air supply vent located by the door entrance.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Decks
|
|
Violation:
There were several areas of the deck where there was pitting and recessed surfaces that were not smooth and easily cleanable. These areas included the dishwash stations, hot galley, and soup stations.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Terrace Grill
|
|
Violation:
The light intensity at the passenger self-service steam tables and cold counters was less than 220 lux.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Food Service General-Lighting
|
|
Violation:
In the pantries and the galleys, the light intensity behind and around many pieces of counter-mounted and deck-mounted equipment was less than 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.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
There was condensate collecting at the deckhead above the clean landing of the flight-type dishwash machine furthest from the galley. No clean dishes were impacted.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Active Surveillance Log
|
|
Violation:
Pests sightings recorded during active surveillance were documented in the logs but it was unclear what was found during follow up inspections.
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP did not include procedures to minimize respiratory and dermal exposures to both passengers and crew.
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include in the written OPRP health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP indicated the use of the disinfectant Byotrol G32N 49RTU for the disinfection of frequently touched areas. There was no documentation that this product was effective against human norovirus or an acceptable surrogate.
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include in the written OPRP the disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
|
|
|
Item No.:
43
|
|
Site:
Ventilation-A/C Unit 7.2.01
|
|
Violation:
The filter area of the incoming air was soiled with dark debris and a number of dead insects.
|
|
Recommendation:
Keep air handling units clean.
|
|