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Item No.:
01
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Site:
Medical-Reportable Cases
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Violation:
There were three crew members who met the case definition of a reportable case, but were not marked as a reportable case in STARDOCS2012 and not included in the acute gastroenteritis report submitted to CDC. These cases included an entertainment staff with 3 episodes of diarrhea on 10/31; a snack attendant with 7 episodes of diarrhea on 11/3; and a 3rd cook who had vomiting and two additional symptoms on 11/7. All of the crew members reported to medical in a timely manner and were correctly isolated. Medical staff stated that the STARDOCS system automatically marks the cases as reportable and it cannot be done by the user.
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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.:
08
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Site:
Potable Water-Bunker Stations
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Violation:
At the forward port and forward starboard bunker stations, the keeper chain at the lowest bunker connection was not connected on both ends. The stations were not in use and this was corrected during the inspection.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free.
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Item No.:
08
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Site:
Potable Water-Distillate Pipe Labeling
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Violation:
The pipes between the mineralizer and the halogen injection point were striped only blue and not 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-Secondary Standards
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Violation:
There were no secondary standards to verify test kit operation of the Palin test kit used for pool chemistry.
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Recommendation:
Where available, ensure appropriate secondary standards are onboard for electronic test kits to verify test kit operation.
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Item No.:
13
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Site:
Galley-Deck 3 - Potwash
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Violation:
Maintenance was performed in a food area without protecting clean items in the ptowash. A staff member stepped on the clean storage rack to reach the deckhead hatch. The staff member's shoe was just in front of several cleaned and sanitized hotel pans on the rack and the stand became soiled. Another staff member instructed crew member to clean and sanitize the stands.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual;
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Item No.:
16
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Site:
Dining Room-Main Dining Room Menus
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Violation:
The evening menus had consumer advisories but grilled NY steak and tuna carpaccio did not have asterisks. The NY steak could be cooked to order and the tuna carpaccio was served raw.
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Recommendation:
Ensure all raw or cooked-to-order animal derived foods have an asterisk referring to the consumer advisory on the menu.
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Item No.:
16
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Site:
Galley-Qsine
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Violation:
The iPad menus indicated Lava Crab (king crab with lobster sauce) and Soupe and Soufflé (crab, asparagus, and lobster) with the consumer advisory statement written at the bottom of these food items. Staff stated these food items were not served undercooked or cooked to order.
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Recommendation:
Ensure menu items are correctly identified with the consumer advisory statement.
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Item No.:
18
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Site:
Provisions-Poultry Thawing Room
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Violation:
A container with bags of pre-cooked ready-to-eat chicken wings and drumsticks was stored under and just next to containers with raw chicken pieces. The ready-to-eat chicken was moved.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
19
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Site:
Provisions-Loading Area
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Violation:
A forklift driver (stevedore) was observed placing a bag of grapes on the deck against a bulkhead at the loading area in front of the trolley wash room. There were multiple crew members that passed in front of the bag and did nothing until the provision master took it and discarded it.
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Recommendation:
Ensure all incoming food stores are properly transferred to the appropriate provision storage room.
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Item No.:
19
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Site:
Pantry-Deck 10 Midship
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Violation:
A container of apples with the manufacturer's label affixed was in the walk-in refrigerator.
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Recommendation:
Thoroughly rinse raw fruits and vegetables in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
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Item No.:
19
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Site:
Other-Deck 0 - Gift Shop Store
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Violation:
Several boxes of rum cakes, chocolates, and coconut patties were stored along with multiple non-food items.
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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.:
19
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Site:
Dining Room-Main Dining Room Wine Tower
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Violation:
Multiple wine bottles were soiled with dust.
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Recommendation:
Ensure wine bottles are maintained clean.
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Item No.:
19
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Site:
Pantry-Martini
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Violation:
There were two racks full of liquor bottles stored on the soiled side of the dishwash machine. The area was not in operation and the racks were moved.
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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.:
20
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Site:
Bar-Cafe Al Bacio
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Violation:
The splash zones above the milk steamers of the San Marco espresso machines were open to wires and pipes, making these areas difficult to clean. There were also slotted fasteners in the food splash zone and some corroded areas. The staff stated there are four similar San Marco espresso machines on the ship.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 4 - Potwash
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Violation:
More than 10 cutting boards stored on the clean storage rack were very scratched, scored, and difficult to clean.
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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.
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Item No.:
20
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Site:
Dining Room-Deck 3
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Violation:
The splash zone of the draft beer dispenser had three slotted fasteners.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Buffet-Pizza Station
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Violation:
On the counter top condiment unit, the plastic lid was cracked and broken on the food splash area near the handle. The lid was removed to be repaired.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Galley-Dishwash
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Violation:
A few white trays used for self-service food display were severely chipped and had loose pieces near the corners.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Buffet-Pizza Station
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Violation:
On the counter top condiment unit, the plastic lid was cracked and broken on the outside near the handle. The lid was removed to be repaired.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Murano
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Violation:
A wire whisk had an open ended handle. The open end made cleaning the handle difficult and the whisk was discarded.
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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-Blu Dishwash Area
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Violation:
A wire whisk with an open ended handle was on the clean storage rack. The open end made cleaning the handle difficult and the whisk was discarded.
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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:
Room Service-Deck 9
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Violation:
There were multiple trays of soiled items on the deck around the warewash area and on a waste receptacle under the counter.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
24
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Site:
Galley-Potwash
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Violation:
A bucket of sanitizing solution was measured at less than 50 ppm chlorine. The solution was removed to be remade.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Galley-Qsine
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Violation:
A wet wiping cloth was draped over the side of a bucket of chlorine sanitizing solution.
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Recommendation:
Restrict wiping cloths to the following: (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.
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Item No.:
26
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Site:
Galley-Murano
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Violation:
On the preparation counter, there was brown liquid in a hotel pan with previously cleaned and sanitized utensils. The pan and utensils were taken to the dishwash.
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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-Blu Dishwash Area
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Violation:
A previously cleaned frying pan on the clean storage rack was soiled.
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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:
Dining Room-Deck 3
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Violation:
The three slotted fasteners in the splash zone of the draft beer dispenser were soiled with dust and beer residue.
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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-Deck 4 - Potwash
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Violation:
One of the heavily scored cutting boards on the clean storage rack was soiled with yellow residues.
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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:
Dining Room-Main Dining Room Wine Tower
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Violation:
The wine bottle storage system was soiled with dust in most areas.
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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.:
27
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Site:
Galley-Deck 3 - Pasta & Vegetable Station
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Violation:
The back of the previously-cleaned tilting pan handle was soiled with a green piece of food.
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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.:
27
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Site:
Pantry-Deck 10 Midship
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Violation:
The underside of the juice machine was soiled with old juice residue. The area was not in use.
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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.:
28
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Site:
Galley-Deck 3 - Potwash
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Violation:
A deckhead hatch panel was placed on top of a cleaned and sanitized hotel pan. The panel was eventually removed and the hotel pan taken to be rewashed at the request of the inspector. In addition, a staff member stepped on the clean storage rack to reach the deckhead hatch. The staff member's shoe was just in front of several cleaned and sanitized hotel pans and the rack became soiled. Another staff member instructed a crew member to clean and sanitize the rack.
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Recommendation:
Ensure all clean items are moved or protected before conducting maintenance in a food area.
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Item No.:
28
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Site:
Galley-Dishwash Area
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Violation:
Numerous plastic trays used for self-service food display were coming out of the dishwash machine stacked on top of each other. This prohibited proper washing and sanitizing of the trays. These trays were taken back to the soiled area to be properly washed and sanitized.
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Recommendation:
Ensure items are placed in the dishwash machine in a manner so they can be properly washed and sanitized.
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Item No.:
28
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Site:
Galley-Qsine/Tuscan Grille Potwash
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Violation:
A few bowls and pans were stacked wet, preventing proper air drying.
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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:
Room Service-Deck 9
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Violation:
There were soiled items stored on the undercounter dishwash machine immediately next to and up against the clean storage rack with clean items.
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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.
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Item No.:
28
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Site:
Room Service-Deck 9 - Stair Case at Bell Box Entrance
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Violation:
There was a refrigerated trolley in the stair case at the room service entrance. No food was inside the trolley but it was connected and operating. This area was not finished to food area standards.
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Recommendation:
Ensure that food equipment is only stored in areas constructed to food area standards.
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Item No.:
32
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Site:
Room Service-Deck 9
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Violation:
The waste receptacle under the clean side landing of the dishwasher had food waste inside and was uncovered. The area was not in use at the time of the inspection.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Other-Deck 0 - Hotel Store
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Violation:
The deck under the pallets and storage racks was heavily soiled with dust. Single-use cups, cutlery, and napkins were stored in this area.
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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.:
36
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Site:
Galley-Deck 3 - Coffee & Juice Station
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Violation:
The light intensity behind and around the juice dispensers 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-Blu Beverage Station
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Violation:
The light intensity was below 110 lux between and behind the juice 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.:
36
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Site:
Galley-Potwash
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Violation:
The light intensity was below 110 lux to the right of the hood-type potwash machine.
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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:
Buffet-Pizza Station
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Violation:
The light intensity was below 220 lux in front of the pizza oven and below 110 lux to the right of the pizza oven.
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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. 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:
Pantry-Cafe Al Bacio
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Violation:
The light intensity over and in front of the clean storage racks was less than 220 lux.
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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.
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Item No.:
36
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Site:
Galley-Deck 4 - Walk-In Cooler 4703
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Violation:
The light intensity in the back right corner was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
37
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Site:
Galley-Potwash
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Violation:
Condensation had collected on the deckhead above the in-use potwash machine. Staff wiped off the condensation. Approximately 1.5 hours later the inspector returned to the area and no further condensation had formed.
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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.:
37
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Site:
Galley-Deck 3 - Potwash
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Violation:
There was a continuous drip of condensation from the deckhead just in front of the clean storage racks. No clean utensils appeared to be impacted.
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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.:
39
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Site:
Galley-Deck 4 - Bakery
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Violation:
There was one live fly over the active food preparation 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.:
39
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Site:
Galley-Deck 4 - Cold Pantry
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Violation:
A dead small black fly was next to a hotel pan of dates on the upper shelf above the preparation counter.
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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.:
39
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Site:
Pantry-Martini
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Violation:
There was a live fly over exposed clean utensils and equipment. The area was not in operation at the time of the inspection.
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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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