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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
During the 3-6 May voyage, the AGE log stated a crew member had an illness onset on 2 May at 09:30, but according to their chart, their symptoms began at 19:30 that day. Staff corrected the illness onset time on the AGE log.
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Recommendation:
Ensure the AGE log contains accurate information.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
During the cruise from 3-6 May, a crew member had four episodes of vomiting and abdominal cramps on 3 May. Their medical paperwork described this individual's underlying illness, but the underlying illness section on the AGE log stated 'none'. The heading of the AGE log indicated the total number of reportable cases was two, but the report submitted to CDC stated there was one reportable case. Also, during the cruise from 26-29 April, the heading of the AGE log indicated there were two reportable cases (one passenger and one crew), but there was only one reportable passenger case indicated on the AGE log. According to staff, they do not use the information on the AGE log, but used their own documentation to come up with the reportable number of cases for the report. Also, staff stated there was a new electronic AGE log and the number of reportable cases was entered into the heading of the AGE log automatically based on the information entered on the AGE log.
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Recommendation:
Ensure the AGE log contains accurate information, including the total number of reportable cases. Ensure the number of reportable cases is properly reported to the CDC,
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Item No.:
06
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Site:
Medical-Potable Water Samples
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Violation:
The temperature of the incubator was 46F and the incubator door was open. There were three potable water samples in the incubator from 5-6 May. According to the staff, the temperature of the incubator was supposed to be maintained at 35F, but there were no operational instructions available.
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Recommendation:
Analyze samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Operate and maintain test kits, incubators, and associated equipment in accordance with the manufacturers' specifications.
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Item No.:
08
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Site:
Potable Water-Mineralizer Drain Lines
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Violation:
The air gap for the two combined mineralizer drain lines was not on the list of cross-connections.
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Recommendation:
Update the list of cross-connections.
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Item No.:
08
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Site:
Potable Water-Compartment #8 Production Line
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Violation:
The backflow prevention device for the potable water production line to the A/C tank was not on the cross-connection list.
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Recommendation:
Update the list of cross-connections.
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Item No.:
08
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Site:
Potable Water-Bunker Stations
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Violation:
The fittings attached to the potable water hoses were continuously leaking on the second and fourth bunker lines in the aft port bunker station and at the fittings for the potable water fill line between both in-use bunker lines in the forward port bunker station. Water was dripping into buckets placed below the fill lines and onto the deck.
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Recommendation:
Construct all hoses, fittings, and water filters used in the bunkering of potable water of safe, easily cleanable materials approved for potable water use and maintain them in good repair.
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Item No.:
08
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Site:
Recreational Water Facilities-Potable Water Lines
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Violation:
The water supply lines were not striped for potable water. This included the four whirlpool spas and two swimming pools in the deck 10 pool equipment room and the whirlpool spa and kid's pool in the deck 12 pool equipment room.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
The distillate lines from the evaporators and the permeate lines from the reverse osmosis system were striped both blue/gray/blue and 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). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Remove the blue striping from the water lines.
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Item No.:
10
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Site:
Recreational Water Facilities-Kid's Pool Sample Line
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Violation:
The sample line for the kid's pool was taken from a tank behind a bulkhead of the actual pool. There was no compensation tank between the pool and the sample line, but the tank holding the sample water behind the bulkhead was filled with at least one inch of sediment and was dirty. This dirty pool water will greatly impact the water chemistry and not give an accurate reading in the sample line. According to staff, this tank was only cleaned every three months.
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Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Clean the sample tank at a frequency to prevent sediment build-up.
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Item No.:
15
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Site:
Provisions-Dry Store
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Violation:
Approximately 7 cans of apple juice were dented. Staff stated these cans arrived on 3 May and a Quality and Compliance (Q&C) report will be sent on the day of the inspection for these cans to be returned to the distributer on 10 May.
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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.:
16
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Site:
Other-Pizzeria
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Violation:
All food items in the counter cold top contained one common label indicating a set-up time of 11:30 and a discard time of 15:30. However, only the chicken and salsa were considered potentially hazardous foods. The set-up times for these items were recorded in a log. Staff placed individual set-up and discard labels on the potentially hazardous foods.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours.
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Item No.:
19
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Site:
Buffet-Staff Mess
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Violation:
On the self service line, the serving utensil handle was in contact with sliced pizza.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
19
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Site:
Buffet-Garden Cafe
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Violation:
On the service line, serving utensil handles were in contact with food items, such as cinnamon rolls, bread rolls, and sliced pineapples.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Buffet-Garden Cafe
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Violation:
The potable water line from the juice machine was draped across the counter, making cleaning difficult.
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Recommendation:
Remove the water line from the counter.
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Item No.:
20
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Site:
Pantry-Breakers Bar
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Violation:
In the upper compartment of the left ice machine, rust had accumulated along the stainless steel area above the cuber panel and the white plastic deflector panel over the ice cuber had two manufacturer's labels affixed.
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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.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
There were slotted fasteners in the food splash zone of both potato peelers.
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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:
Preparation Room-/Pastry
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Violation:
There were slotted fasteners inside each door of the deck oven.
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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:
Room Service-(Deck 4)
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Violation:
The potable water line from the juice machine was draped across the counter, making cleaning difficult.
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Recommendation:
Remove the water line from the counter.
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Item No.:
22
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Site:
Room Service-(Deck 4) Dishwash
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Violation:
The manufacturer's data plate had some numbers worn off, making it difficult to read.
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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-Cagney's Steakhouse
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Violation:
Before inspecting the final rinse spray nozzles, the curtains separating the rinse and final rinse compartments were placed on the soiled end of the dishwash machine.
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Recommendation:
When removed from a warewash machine, ensure the clean curtains are not placed in the soiled area.
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Item No.:
26
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Site:
Pantry-Breakers Bar
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Violation:
In the upper compartment of the left ice machine, there was a hair on the lower panel surrounding the water bath and brown residue on the white plastic deflector panel over the cuber.
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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:
Pantry-Java Cafe
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Violation:
In the upper compartment of the ice machine, there was a brown/orange residue on the white plastic deflector panel over the cuber.
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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:
Pantry-Atrium Bar
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Violation:
In the upper compartment of the ice machine, there was a brown residue on the white plastic deflector panel over the cuber.
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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:
Buffet-Great Outdoors Cafe
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Violation:
At both ice/water machines, there was black residue inside the ice chutes.
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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:
Housekeeping-Forward Deck 7 Pantry
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Violation:
There was excess black debris in the water bath compartment of the ice machine.
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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.:
28
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Site:
Galley-Garden Cafe Dishwash
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Violation:
At the clean end of the dishwash machine, a plate trolley was soiled with food debris. Clean plates were being stacked into this trolley.
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Recommendation:
Ensure plate trolleys are cleaned, sanitized, and free of visible soil before clean plates are stored in them.
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Item No.:
29
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Site:
Provisions-Outside the Ice Cream Freezer
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Violation:
There was a chunk of ice and food debris inside the handwash sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Galley-Dishwash Area
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Violation:
The water temperature at the handwash sink was 132F. The user could not adjust the temperature.
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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:
Other-Il Adagio / Pizzeria
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Violation:
Heavy dust had accumulated in the deckhead opening of the fire screen door.
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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:
Buffet-Garden Cafe - Front Hot Section
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Violation:
Heavy dust and old grease residue had accumulated in the deckhead opening of the fire screen door.
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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:
Food Service General-Decks
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Violation:
Deck tile grout was missing and recessed around the scuppers and at many equipment foundations. This was observed in many food areas, including Garden Cafe, bar pantries, main galley, and preparation rooms. Staff stated deck repairs were scheduled for dry dock in October.
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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.:
34
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Site:
Galley-Dishwash Area
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Violation:
The handwash sink faucet had a continuous leak.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Provisions-Egg Storage
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Violation:
Liquid was dripping from the deckhead between the panels. No food was impacted.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-
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Violation:
The light intensity was less than 220 lux in front of the microwave and ice cream machine. The light intensity was less than 110 lux behind and between these items. These areas were not identified on the progress report.
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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:
Buffet-Garden Cafe
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Violation:
The light intensity was less than 220 lux in front of the juice machines and at the cold basins. Staff showed the inspector their progress report to improve lighting in many food areas, which was scheduled for dry dock in October.
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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:
Buffet-Great Outdoors Cafe
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Violation:
The light intensity was less than 220 lux along the worker side of the service line and at the toaster. The light intensity was less than 110 lux behind and around the beverage machines. Staff showed the inspector their progress report to improve lighting in many food areas, which was scheduled for dry dock in October.
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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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not include a procedure for notifying passengers or crew members when there was an outbreak. Also, there was no information in the OPRP or in any other documentation regarding personal protective equipment procedures for crew when using chemicals or cleaning during an outbreak. Finally, there was no procedure in the OPRP indicating how the ship would protect passengers and crew from exposure to chemicals during cleaning and sanitizing during an outbreak.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel's safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
41
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Site:
Potable Water-Captain's Conference Room
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Violation:
The toilet room did not have a sign advising users to wash their hands or to use a paper towel to open the door upon exiting.
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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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Item No.:
43
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Site:
Housekeeping-Public Shower Head Logs
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Violation:
There were approximately 40 shower heads in crew cabins that had not been cleaned since 7 October 2012. The eight public shower heads near the RWFs were cleaned in April 2013, but the documentation only indicated they had been cleaned using 50-100 ppm chlorine. The contact time was not recorded and the CT was unknown.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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