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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE)
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Violation:
On June 11, 2013, a passenger had an illness onset of five episodes of diarrhea and was indicated as reportable on the AGE log. On the underlying illness column of the AGE log, it was stated 'AGE/Acid Peptic Disease'. According to the staff and the medical notes, this patient was treated for acid peptic disease and not AGE. Also, under every reportable case 'AGE' was listed under the underlying illness column on the AGE log even if the patient had AGE.
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Recommendation:
Ensure only reportable cases of AGE are indicated as reportable on the AGE log. Also, ensure AGE is not listed as an underlying illness.
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Item No.:
08
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Site:
Potable Water-Forward Swimming Pool Machinery Room
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Violation:
The air gap for the pressure relief valve on the reduced pressured assembly for the cold water filling line to the pool was clogged with a hose.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Forward Port Side Bunker Station
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Violation:
https://partner.cdc.gov/sites/OSTLTS/OD/FSO/FSC
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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. 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Evaporator Number 1
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Violation:
The distillate line from evaporator number 1 was not stripped blue/gray/blue to the chlorination point. This was noted in the previous inspection. All the other lines listed in the previous inspection were corrected.
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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. 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There were no dates logged for air gap inspections on the mineralizers and the kids pool and spa filling lines. The bone crusher was removed from the ship yet was still listed on the master backflow prevention list.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Air Gaps
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Violation:
The backflow prevention log listed one air gap and one mineralizer for the evaporators. Upon inspection two mineralizers and four drain lines with four air gaps were found.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Potable Water Tank Sample Cock
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Violation:
The sample cocks on the potable water tanks 7AS and 7AP were not properly labeled.
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Recommendation:
Ensure potable water tanks have labeled sample cocks that are turned down. Identify the sample cocks with the appropriate tank number.
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Item No.:
10
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Site:
Recreational Water Facilities-Kid's Pool
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Violation:
The sample line was drawing water from the buffer tank next to the pool instead of directly from the pool or on the return line before the buffer tank. The buffer tank was filled with a few leaves and some dirt and debris. The sample line was not in the right location during the last inspection, but the sample line locations for all other recreational water facilities have been corrected.
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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. 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. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainers
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Violation:
According to staff, the hair and lint strainers were cleaned and disinfected weekly for the swimming pools, but there was no documentation this had been completed and no records of the disinfection or contact times used.
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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.:
12
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Site:
Provisions-Vegetable Walk-in Refrigerator
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Violation:
One half empty and open bag of red grapes was observed in a box with two other full bags which were also open. One open and nearly full bag of white grapes was observed upright in a box with three other closed bags of white grapes set on their sides. Both of the open grape bags signal a consumption issue in this provisions area, as the last provisioning was done 5 days ago.
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Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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Item No.:
16
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Site:
Bar-Java Cafe
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Violation:
There was a milk log for the jugs used under time control but no plan for time control. Staff created a simple time plan which was reviewed during the inspection.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Other-Bridge
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Violation:
The milk compartment for the coffee machine was labeled for time control. The milk was labeled with a yellow sticker and 10:35. According to the time control plan, the milk should have been discarded at 10:30 a.m. The time control plan also stated since this machine was used for more than four hours the milk would be labeled with yellow stickers and the discard time. According to the staff, the label on the milk was the time the milk was set-up and it was recorded on a separate log.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Medical-Coffee Station
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Violation:
There was a small container of milk that was open in the undercounter refrigerator and the milk did not have a seven day discard label. According to the staff, the milk was opened the day before.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
22
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Site:
Galley-Main Galley Pot Wash
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Violation:
The hot water sanitizing sink gauge registered 160 F, but the water temperature measured manually was 185 F.
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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.:
22
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Site:
Galley-Seven Seas - Dishwash Starboard
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Violation:
During active use of the flight-type conveyor dishwash machine there was a poor spray pattern that produced mostly a single stream of water down from the final rinse upper spray arm nozzles, and one far left spray nozzle on the lower final rinse spray arm was spraying away from the dish surface towards the clean end of the machine.
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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. Ensure water spray pattern from the final rinse nozzles is able to contact all surfaces of equipment placed in the machine.
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Item No.:
23
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Site:
Galley-Seven Seas - Dishwash Starboard
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Violation:
During active use of the flight-type conveyor dishwash machine there were large particles of food in both the pre-wash and the wash tank covers. Very little soap residue was present in either tank as the dispensing bottle was near empty.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle. When used for warewashing, ensure the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment contains a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions.
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Item No.:
26
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Site:
Pantry-Deck 10 Bridge
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Violation:
There was food residue on the blades of two previously cleaned knives. Also, there was food residue on the food contact surface of a small previously cleaned plate.
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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:
Pantry-Deck 12 Forward Starboard Scullery
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Violation:
The technician set the ice machine lid on the deck when he removed it for the inspector.
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Recommendation:
Do not place clean equipment on the deck.
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Item No.:
29
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Site:
Pantry-Deck 10 Bridge
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Violation:
There were several small pieces of dried food debris and a few pieces of rice in the bottom of the handwashing 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.:
31
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Site:
Medical-Coffee Station
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Violation:
There were five large bottles of cleaning products such as Lysol, vacuum toilet cleaner and soap and cleansers stored among several large bottles of water, packets of coffee and tea and single service items such as paper cups. Some of the single service items were wrapped and some of them were not. There was also a coffee pot stored among these items.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Buffet-Great Outdoor Buffet
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Violation:
There was heavy dust debris accumulating in the gaps and bracing pieces between the deckhead panels over the entire beverage counter aft.
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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:
Medical-Coffee Station
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Violation:
The deck in this coffee station was used as a pantry for food storage and was not of a hard and durable surface. Also, there were seams between the bulkhead panels and between the deckhead and bulkhead panels. Finally, there was a large hole in the right bulkhead and in the back bulkhead under the handwashing sink. According to the staff, room service sets trays of food for patients on the counter in this room and food stored in this area is given to patients such as tea, coffee, and bottled water.
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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. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Seven Seas - Dishwash Starboard
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Violation:
There was a pin hole in the deckhead panel over the handwash station and drips of a dark brown oil were forming and dropping to surfaces below.
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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.:
33
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Site:
Preparation Room-
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Violation:
There were difficult to clean areas throughout the deckhead in this room where numerous profile strips were damaged, then repaired, and the tack welding had failed again or was sharp, rough and raised along the metal seams.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Preparation Room-Pastry
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Violation:
There were damaged areas along the repaired deckhead profile strips where the tack welds were rough, raised or sharp. Some had failed and the profile strip had an open seam where it was no longer tight to the deckhead.
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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.:
33
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Site:
Buffet-Garden Cafe Starboard Soup Station
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Violation:
The deckhead near the handwash station had heavy dust and grease wedged in the gap between panels. Additionally, there was old black grease deposits on the deckhead panels near the grill area.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Garden Cafe
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Violation:
The deckhead throughout had sections where the profile strips were loose leaving a difficult seam, or the repair welding left a rough surface with raised welds or sharp edges.
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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. Do not use carpet in these areas.
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Item No.:
36
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Site:
Other-Moderno Service Counter
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Violation:
The artificial light level was below 220 lux along some parts of the service counter, and the handwash station was below 110 lux. The deckhead lights were surveyed by the ship and this area was one of the few remaining where lights were not yet installed according to the survey plan.
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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-Garden Cafe Starboard Beverage
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Violation:
It appeared the artificial light level along the front side of all the counter model equipment on the beverage counter was below the minimum 220 lux. Staff attempted to adjust the light in this area, but no change was observed. Verify this lighting at night to be certain of the values.
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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:
Pantry-Deck 10 Bridge
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Violation:
The light intensity was less than 110 lux behind and around the counter-mounted microwave.
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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. 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-Deck 12 Forward Starboard Scullery
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Violation:
The light intensity was less than 110 lux behind and around the deck-mounted ice machine.
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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. 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.:
39
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Site:
Preparation Room-
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Violation:
One live fruit fly was observed on the deckhead over the food 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:
Preparation Room-
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Violation:
Three live fruit flies were observed on the deckhead in separate areas of this room. Each was located along the seam between deckhead panels.
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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:
Preparation Room-
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Violation:
One live fruit fly was observed over the in use dough sheeter.
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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.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
Two rat guards on the forward starboard mooring lines were not installed.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
41
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Site:
Housekeeping-Engine Room
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Violation:
There was no soap in the soap dispenser for the handwashing sink.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
There were no procedures in the OPRP stating how to return to normal procedures after 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: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) 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); (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; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (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.:
43
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Site:
Ventilation-AC Units
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Violation:
The interior of AC units 204A and 203 in AC Room 2.1 were heavily corroded. These areas included the frame around the coil and the fresh air dubbers by the filters. This was the same finding in AC unit 208 on Deck 12.
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Recommendation:
Maintain all components of the AC units in good repair.
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