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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Surveillance Log
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Violation:
The acute gastroenteritis (AGE) surveillance log only contained a passenger or crew member's initial symptoms and not the total symptoms the person experienced. For example, according to the AGE surveillance log, on 11 November a security guard experienced only vomiting, but his medical paperwork indicated he later experienced diarrhea. The vessel was correctly reporting based on total symptoms.
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Recommendation:
Ensure all AGE symptoms are recorded in the AGE surveillance log.
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Item No.:
06
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Site:
Potable Water-Distant Point Analyzer Calibration
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Violation:
The daily manual comparison test was not recorded on the chart or in a log. The charts had a notation only when an actual calibration was done.
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Recommendation:
Record the daily manual comparison test or calibration either on the recorder chart or in a log.
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Item No.:
06
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Site:
Potable Water-Production Charts
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Violation:
Calibration of the analyzer-chart recorder for production was not recorded. Staff stated it was conducted at the beginning of production.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The technical water lines for the two hose connections were striped as potable water lines.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
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Item No.:
08
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Site:
Potable Water-Distillate & Permeate Water Lines
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Violation:
The distillate water lines from the evaporators to the potable water halogenation station and the permeate water lines from the reverse osmosis plant to the potable water halogenation station were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue).
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
10
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Site:
Recreational Water Facilities-Water Chemistry
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Violation:
According to the staff, combined chlorine levels and total alkalinity were not monitored. Equipment was available onboard.
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Recommendation:
Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housings & Hair and Lint Strainers
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Violation:
The filter housings and the hair and lint strainers and housing for the RWFs were cleaned and disinfected as often as required, but there was no documentation regarding the 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. 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-Bather Loads on Safety Sings
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Violation:
The bather loads posted on several RWF safety signs were greater than the calculated bather loads. The sign for whirlpool 5 starboard had a bather load of 10 and the calculated bather load was 6. The signs for the spice port and starboard whirlpools had a bather load of 8 and the calculated bather load was 6. The signs for the courtyard port and starboard whirlpools had a bather load of 8 and the calculated bather load was 6.
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Recommendation:
Post the calculated bather load on the RWF safety signs.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
During the 3-10 November cruise, a nail technician had an onset of reportable acute gastroenteritis (AGE) symptoms on 7 November at 07:45, but did not report to the medical center until 15:30. During the 21 October - 3 November cruise, two musicians both had onsets of reportable AGE symptoms on 28 October at 06:00, but did not report to the medical center until 18:00. The time cards for the three crew members were reviewed during the inspection and it was determined they did not work on these dates.
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Recommendation:
Ensure all crew members report AGE symptoms to medical in a timely manner.
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Item No.:
16
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Site:
Buffet-Garden Cafe
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Violation:
The consumer advisories for the cold smoked salmon and herring did not identify the food item or indicate that it was served raw. This was corrected.
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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 sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
21
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Site:
Preparation Room-Technical Compartments
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Violation:
In the technical compartments for the undercounter refrigerators, the gray insulation material was shriveled and there were gaps between it and the black insulation tape. Also, some of the black insulation tape was falling off.
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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.:
21
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Site:
Galley-Technical Compartments
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Violation:
In the technical compartments for the undercounter refrigerators, the gray insulation material was shriveled and there were gaps between it and the black insulation tape.
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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-Dishwash
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Violation:
On the data plate of the flight-type (belt) conveyor machine, the conveyor speed was in racks per hour.
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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:
Food Service General-Rack Conveyor Warewash Machines
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Violation:
The data plates indicated speed in racks per hour and feet per minute instead of minimum transit 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: (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.:
26
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Site:
Galley-La Cucina Ice Machine
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Violation:
There was a small amount of gray powder in the water bath tray. This was corrected.
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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.:
26
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Site:
Galley-O'Sheehan's Ice Machine
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Violation:
There was a small amount of gray powder in the water bath tray. This was corrected.
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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.:
27
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Site:
Galley-Shanghai
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Violation:
The technical compartment below the three woks was soiled on the bottom and top.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
29
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Site:
Galley-Cold Pantry
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Violation:
At the handwash station between the hot galley and the cold pantry, the water temperature was measured at 129F and the user could not adjust the temperature. This was immediately corrected.
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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).
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Item No.:
29
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Site:
Galley-Epic Club
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Violation:
The water temperature was 126F at the right faucet of the two-faucet handwashing station near the dishwash area. The user could not adjust the temperature. This was corrected.
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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).
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Item No.:
33
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Site:
Dining Room-Epic Club
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Violation:
There was no coving at the deck/cabinet juncture on the side station. According to the staff, this station was not meant to be a waiter station, but there was a bottle of sugar-free syrup and a plated waffle on the counter.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Galley-Taste Pastry Distribution
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Violation:
In the technical compartment for undercounter refrigerator #2, the deck drain was soiled.
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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-Undercounter Refrigerator #5
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Violation:
Inside the technical compartment, the area around the deck drain was soiled.
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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:
Other-O'Sheehan's Counter
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Violation:
There was a hole in the bulkhead on the back counter behind the bulk milk dispenser. This was corrected.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Galley-Moderno
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Violation:
The light intensity behind the ice machine was less than 110 lux.
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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-Spiegel Tent
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Violation:
The light intensity behind the combination oven was less than 110 lux.
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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.:
37
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Site:
Galley-La Cucina Potwash
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Violation:
There was condensate on the deckhead above the sanitizing sink. There was visible steam coming from the water in the sink. The heat for the water was turned down.
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Recommendation:
Ensure the steam from the sanitizing sink does not collect on the deckhead as condensate.
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Item No.:
41
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Site:
Housekeeping-Medical Center Crew Waiting Area
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Violation:
The toilet room in the medical center crew waiting area did not contain signs informing users to wash their hands or to use a paper towel to open the door.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (4) A sign advising users to wash hands. Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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