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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
A crew member was included on the AGE log for voyage KP1730 as a reportable case, was still in isolation at the end of the cruise, and was carried over to the AGE log for the next voyage, KP1731. He was accidently marked as a reportable case for the new voyage KP1731 and staff were not able to change the error in the electronic medical database. The crew member was not included on the routine report sent to VSP and medical staff had added a note to the electronic medical record for the crew member, indicating the error.
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Recommendation:
Ensure the AGE log is accurate.
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Item No.:
11
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Site:
Medical-Food Worker Reporting
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Violation:
A food worker had an onset of AGE symptoms on November 9 at 1620 but did not report to the medical center until 1820. He worked from 1630 to 1800 while symptomatic; he received disciplinary action and retraining.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
The guard on the top of the previously-cleaned meat grinder was soiled with a small amount of food debris. A crew member was immediately called to clean it.
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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:
Preparation Room-
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Violation:
The top of the pushing handle for the previously-cleaned meat grinder was soiled with old, dried food debris.
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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.:
33
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Site:
Provisions-Vegetable Walk-in
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|
Violation:
The deckhead-mounted fan in the back, right corner of the room was soiled on the edges of the blades with dust. A team was immediately called to clean it.
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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.:
34
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Site:
Provisions-White Wine/Champagne Walk-in
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|
Violation:
In the back, right corner of the room, a small piece of cardboard was in the funnel for the evaporator drain line. It appeared that the cardboard was used to direct the water from the drain line into the funnel.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
14
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Site:
Galley-
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Violation:
A cook actively working with food had a prominent mustache.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
18
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Site:
Galley-Walk-in
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Violation:
A pan of raw, chopped bacon was stored on the shelf above a pan of precooked, packaged potatoes. This was corrected immediately.
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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. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
34
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Site:
Galley-Deck 5 Soup Station
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Violation:
Liquid was dripping from the deckhead light fixture above one of the large soup kettles. The cooks in the area had taken the kettle out of service and tilted the kettle so the liquid only dripped to the outside. Staff stated the leak was from a potable water line. No clean items or food was impacted.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 5 Soup Station
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|
Violation:
Liquid was dripping from the deckhead hatch to the counter above undercounter refrigerator #6. Staff reported this leak was from a potable water line.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
27
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Site:
Galley-Deck 5 Soup Station
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|
Violation:
Liquid was dripping from the deckhead hatch to the counter above undercounter refrigerator #6. Staff reported this leak was from a potable water line. No food or clean items were impacted.
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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.:
39
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Site:
Galley-Deck 5 Bakery
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|
Violation:
One small fly was around the portable cabinet labeled International Cafe.
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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 5 Pastry
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|
Violation:
One small fly was around the rolling bins with chocolate.
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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.:
28
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|
Site:
Dining Room-Michaelangelo
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|
Violation:
Inside the port, aft waiter station, a coffee carafe was stored upright and wet inside with the lid closed.
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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.:
38
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|
Site:
Galley-Deck 6 Garde Manger
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|
Violation:
The stand mixer had been out of order since September 10. A repair part had been ordered and was expected to arrive in December.
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|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
08
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Site:
Pantry-International Cafe
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|
Violation:
The backflow preventer for the bucket fill station below the handwash station leaked from the vent when the water was turned on. This was corrected.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
20
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|
Site:
Buffet-Horizon Court Gazebo
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|
Violation:
During breakfast service, a food employee was cooking eggs. The inspection team asked him to show how he measured temperatures in eggs. There were no alcohol swabs in the gazebo or vicinity. It took a few minutes for him to get alcohol swabs for him to measure the temperature of the eggs.
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Recommendation:
Provide alcohol swabs in areas where food employees are expected to use thermometers in food.
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Item No.:
33
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|
Site:
Galley-Cafe Caribe Dishwash
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|
Violation:
There was a hole on the bulkhead next to the handwashing station at the entrance. Staff stated that a drinking fountain was removed at some point in time but another one will be installed in that place.
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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.:
23
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|
Site:
Galley-Cafe Caribe Dishwash
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|
Violation:
The wash temperature of the in-use rack-type warewash machine was measured in the wash tank and wash temperature gauge at 143-147F. The data plate required a minimum of 160F for the wash temperature. Corrections started immediately.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
27
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|
Site:
Buffet-Horizon Court Dishwash
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|
Violation:
On the clean racks, approximately seven melamine trays were still soiled on the nonfood contact surfaces with glue residue, likely from time control color stickers, and one with food debris. Corrections started immediately.
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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
|
|
Site:
Galley-Deck 14
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|
Violation:
The handwashing station at the hot and cold sections had temperatures of slightly over 120F to 127F. Corrections started immediately.
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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.:
22
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|
Site:
Galley-Deck 14 Potwash
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|
Violation:
The potwash machine was out of service since 29 November due to a pressure problem.
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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.:
26
|
|
Site:
Galley-Deck 14 Potwash
|
|
Violation:
On the clean racks, at least 6 pans were greasy to the touch in the food and nonfood contact surfaces. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
27
|
|
Site:
Galley-Deck 14 Potwash
|
|
Violation:
On the clean racks, at least 6 pans were greasy to the touch in the food and nonfood contact surfaces. Corrections started immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Room Service-Dining Pantry
|
|
Violation:
The blade of a can opener was soiled with dry food residue. The opener was stored on the counter overshelf. It was sent to be washed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Crown Grill
|
|
Violation:
The oven gloves stored in a clean plastic container in the hot galley were heavily soiled with food debris. These were discarded and replaced with new ones.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Crown Grill
|
|
Violation:
The flat grill grease pan housing had excessive silicone that made the area difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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|
|
Item No.:
27
|
|
Site:
Galley-Crown Grill
|
|
Violation:
The flat grill grease pan housing was soiled in the back with greasy water and with grease residue in the front.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Crown Grill
|
|
Violation:
On the clean racks, approximately 15 pans were stacked wet. These were sent to be re-washed.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
26
|
|
Site:
Galley-Crown Grill
|
|
Violation:
The metal ice scoop in contact with the ice in the ice bin of the ice machine was heavily soiled with grease in the food contact surface. Staff stated that food employees might use the utensil to scoop food from the braising pan and might have put it like that in the ice. The machine was put out of service and the ice discarded.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
19
|
|
Site:
Galley-Crown Grill
|
|
Violation:
The metal ice scoop in contact with the ice in the ice bin of the ice machine was heavily soiled with grease in the food contact surface. Staff stated that food employees might use the utensil to scoop food from the braising pan and might have put it like that in the ice. The machine was put out of service and the ice discarded.
|
|
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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|
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Item No.:
26
|
|
Site:
Galley-Crown Grill Show Galley
|
|
Violation:
The previously cleaned oven under the flat grill was heavily soiled with grease in the back.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Galley-Crown Grill Show Galley
|
|
Violation:
The left grooved grill grease pan housing had peeling sealant and a seam around the chute, making the area difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. 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.:
23
|
|
Site:
Pantry-Crooners
|
|
Violation:
The wash temperature of the in-use undercounter ware washer was 135-140F. Corrections started immediately.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
33
|
|
Site:
Bar-Crooners
|
|
Violation:
The deck had no coving. Corrections started immediately.
|
|
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.:
34
|
|
Site:
Pantry-Sabatini
|
|
Violation:
The area was not in operation while the inspection team was evaluating several water leaks coming from the deckhead. The leaked water was pooling on the warewashing machines and the deck. Staff stated that a potable water pipe was in disrepair above the deckhead panels. Although no previously cleaned items on the clean racks appeared to be impacted, the inspector suggested to remove all the clean items stored about 2 feet from the leaks and crew started to remove these items immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Sabatini
|
|
Violation:
The area was not in operation while the inspection team was evaluating several water leaks coming from the deckhead. The leaked water was pooling on the warewashing machines.
|
|
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.:
33
|
|
Site:
Pantry-Sabatini
|
|
Violation:
The area was not in operation while the inspection team was evaluating several water leaks coming from the deckhead. The leaked water was pooling on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Adagio
|
|
Violation:
The bottom of the door of the bar storage locker was heavily corroded, making it difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Galley-Pizzeria
|
|
Violation:
Two house flies were in the pantry. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Galley-Pizzeria
|
|
Violation:
The handwashing station was partially blocked by a sanitation bucket. This was corrected immediately.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
39
|
|
Site:
Bar-Ice Cream
|
|
Violation:
Under the in-use undercounter warewasher, one ant went out and back under the machine.
|
|
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.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-AC.08.2.04
|
|
Violation:
The ventilation unit on deck 9 zone 2 had accumulations of brown debris in the inlet compartment. Staff stated that the machine was last cleaned a little over a month ago.
|
|
Recommendation:
Keep air handling units clean.
|
|
|
Item No.:
10
|
|
Site:
Housekeeping-Private Cabin Whilrpool Disinfection
|
|
Violation:
Records documented that whirlpool in cabin E732 was disinfected on 15 October, 10 October, and 1 November with 100 ppm of disinfectant solution, but no contact time was recorded. The records were signed by a supervisor.
|
|
Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value. Maintain a record outlining the frequency of cleaning and disinfection. Ensure the record includes the type, concentration, and contact time of the disinfectant. Retain records on the vessel for 12 months.
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|
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Item No.:
41
|
|
Site:
Housekeeping-Lobby Mens Toilet
|
|
Violation:
There were two paper towel dispensers in the handwashing station area. The dispenser closer to the urinals had a message to use a paper towel to open the door upon exiting. However, the dispenser next to the exit door had no message and the message on the other dispenser could be easily bypassed. This was corrected.
|
|
Recommendation:
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Backflow Prevention Inspection Log
|
|
Violation:
Backflow prevention device BPVDK01 on evaporator # 3 was last tested on 30 Nov 2016. The engineer stated this device was scheduled to be tested on 02 Dec 2017.
|
|
Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering Stations
|
|
Violation:
The four potable water filling lines located at the portside and starboard side bunkering stations were not clearly labeled 'POTABLE WATER FILLING' at or near the point of the hose connection.
|
|
Recommendation:
Ensure each bunker station potable water filling line is striped or painted blue or in accordance with the color designation in ISO 14726 (blue/green/blue) and clearly labeled "POTABLE WATER FILLING" in letters at least 13 millimeters (0.5 inch) high, stamped on a noncorrosive label plate or the equivalent, and located at or near the point of the hose connection.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Bather Load Calculation
|
|
Violation:
The bather loads posted on the signs for the recreational water facilities exceeded the documented calculated maximum bather loads. The calculated bather load for the Neptune pool was 12, but the sign posted a bather load of 21. The calculated bather load for the Calypso pool was 12, but the sign posted a bather load of 16. The calculated bather load for the Oasis pool was 12, but the sign posted a bather load of 14. The calculated bather load for the Terrace pool was 9, but the sign posted a bather load of 15. The calculated bather load for the children's pool was 8, but the sign post a bather load of 18. The calculated bather load for the ship's seven public whirlpool spas was 5, but all the signs posted a bather load of 6.
|
|
Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow. Make sure signs on the recreational water facilities match the calculated maximum bather loads.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Chart Recorder
|
|
Violation:
The ship began production of water on 18 Nov 2017 at 17:07 and did not achieve a consistent halogen residual of at least 2.0 ppm until 18:45.
|
|
Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the bunkering and production processes.
|
|