|
|
|
Item No.:
02
|
|
Site:
Medical-Immediate Contacts of Symptomatic Crew
|
|
Violation:
The review of the acute gastroenteritis (AGE) logs found that there was no documentation if the symptomatic crew members had immediate contacts or significant others, other than cabin mates.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The AGE log had incorrect embarkation dates, making the information on the logs incomplete by one day. Specifically, the voyage of 3-13 December had a log dated 4-13 December and the voyage of 8-18 November had a log dated 9-18 November. No issues were found on AGE reporting.
|
|
Recommendation:
Ensure that the information on the AGE logs is accurate.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Maintenance Records
|
|
Violation:
Six potable water tanks were opened, painted, and disinfected since April. Records documented the use of coats of primer and paint. On file, there was information for two different primers, one used for potable and gray water tanks and another primer used for ballast, heeling, sludge, and bilge water tanks. There was no information on the maintenance records of which primer was used to verify if manufacturer?s recommendations for application were followed. In addition, there was no written documentation of approval from a certification organization (independent of the coating manufacturer).
|
|
Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Deck 12 Botticelli
|
|
Violation:
The backflow prevention device for the carbonation unit was excessively soiled and rusted at the vented area. It could not verified if the device was able to drain properly due to the rust within the vent. Remediation began immediately. Disinfection for the device was discussed. Due to the urgency of using this carbonation unit, 200 ppm for 1-hour was encouraged.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Horizon Court
|
|
Violation:
At the portside coffee station #1, the under-counter backflow prevention device for the counter-top coffee dispensers was dripping water steadily. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Spa Pool
|
|
Violation:
The flotation device was not visible from the full perimeter of the pool.
|
|
Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
The review of the AGE logs revealed that there was an accommodation steward who experienced AGE symptoms with an onset on 20 November at 0930 and reported to the medical center at 1740 that day. The employee worked between the onset of symptoms and the time he reported to the medical center. A disciplinary action was on file.
|
|
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. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Horizon Court
|
|
Violation:
The sneeze guards at the buffet area were not sufficient at multiple areas. This issue was noted during the previous inspection. The previous inspection report noted that staff stated these items were to be addressed at the March 2019 dry-dock period.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food-dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out-for-service are inverted or covered. Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing-hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
19
|
|
Site:
Medical-Pantry
|
|
Violation:
The drainpipe from the undercounter refrigerator was not directed to the scupper and was draining on the deck. Remediation began immediately.
|
|
Recommendation:
Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 12 Bell Box
|
|
Violation:
The over-counter heat lamps had slotted screws on the under-carriage food splash area. These screws were clean to the sight and touch during the inspection. Additionally, some of the upper panel corners were bent and corroded making the area difficult to keep clean. Remediation began immediately
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Horizon Court Dishwashing Area
|
|
Violation:
The ice machine in this area was out-of-service at the time of the inspection. A maintenance order was placed the morning of the inspection.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 Pastry
|
|
Violation:
The food preparation counter-top was cracked and soiled during the inspection making the area difficult to clean. The counter-top will be replaced during the dry-dock period of March 2019.
|
|
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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Horizon Court
|
|
Violation:
At coffee station #1 portside, the food preparation counter-top was cracked and soiled. Remediation will begin in March 2019 at the ship's dry-dock.
|
|
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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
22
|
|
Site:
Galley-Horizon Court Dishwashing Area
|
|
Violation:
The flight-type dishwasher in this area was out-of-service at the time of the inspection. A maintenance order was placed the morning of the inspection. An alternate dishwasher on the same deck was used during the breakfast service period.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Housekeeping Pantry Deck 8 Midship/Port
|
|
Violation:
The undercounter warewasher was out-of-service since 30 November.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Buffet-Horizon Court
|
|
Violation:
At the center buffet hot cooking area, two sanitizing buckets did not have the minimum chlorine concentration of 50 ppm when checked. Remediation began immediately.
|
|
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); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
|
|
|
Item No.:
24
|
|
Site:
Galley-Horizon Court Dishwashing Area
|
|
Violation:
The three-compartment-sink in this area measured a sanitizing temperature at 160F. The required temperature posted at the sink noted a minimum of 171F was required. There were no dishes or untensils in the sink at the time of the inspection. Remediation began immediately.
|
|
Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) the temperature of the water is maintained at 77C (171F) or above and (2) the food-contact surface is immersed for at least 30 seconds.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Horizon Court Hot line Area
|
|
Violation:
The heat lamp housing and the lamps at the carving station were soiled with food debris. The area had been previously cleaned. Remediation began immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Horizon Court Dishwashing Area
|
|
Violation:
In the clean glass storage area, five previously cleaned glasses were found with food debris on the non-food contact surface. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Horizon Court
|
|
Violation:
At coffee station #1 portside, the counter-top was cracked and soiled. Remediation will begin in March 2019 at the ship's dry-dock.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Deck 12 Botticelli Wine Storage Area
|
|
Violation:
At least 20-bottles of wine were stored with an excess amount of dust on the outside of the bottles. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Pastry
|
|
Violation:
The food preparation counter-top was cracked and soiled during the inspection making the area difficult to clean. The counter-top will be replaced during the dry-dock of March 2019.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Pantry-Deck 5 Crew Mess
|
|
Violation:
The men's toilet room door did not sufficiently close during the inspection. The profile strip on the bottom of the bulkhead was bent preventing the door from closing without assistance. Remediation began immediately.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors, which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
33
|
|
Site:
Galley-Soup Kettle Station
|
|
Violation:
The hood above the salamander oven had gaps and seams that were greater than 0.8 mm at the deckhead to profile juncture. These areas were soiled with dust and rust. Remediation will begin at the March 2019 dry-dock.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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:
Buffet-Horizon Court
|
|
Violation:
At coffee station #1 portside, the entire area needed coving at the deck to cabinet juncture. Remediation will begin during the March 2019 dry dock.
|
|
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). 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.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Calypso Cafe
|
|
Violation:
The starboard side waiter station was not coved at the cabinet to deckhead juncture. Remediation will take place at the ship's dry-dock in March of 2019.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Horizon Court
|
|
Violation:
At coffee station #1 starboard side, the deckhead had significant gaps and seams greater than 0.8 mm above the service food counters. Additionally, the fire sprinkler mounted in the deckhead was heavily corroded and rusted. Remediation began immediately.
|
|
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 light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Horizon Court
|
|
Violation:
At coffee station #1 starboard side, coving is needed at the cabinet to bulkhead juncture. Remediation will begin at the March 2019 dry-dock period.
|
|
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. 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).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Horizon Court - Pastry Display Area
|
|
Violation:
At the starboard side pastry display, the deckhead above the food service area was heavily soiled and stained. Additionally, a shelf that supports the strip lighting around the display area that was heavily soiled and dusty. In two areas above food service counters, the felt fastened to the underside of the perforated deckhead panels was coming out of the panel perforations making the deckhead in this area difficult to clean and maintain. Remediation began immediately.
|
|
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 bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Horizon Court Dishwashing Area
|
|
Violation:
A potable water line was leaking water, which pooled on the deck in this area. Remediation began immediately.
|
|
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:
Galley-Deck 12 Bell Box
|
|
Violation:
A potable water line was leaking water, which pooled on the deck in this area. Remediation began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Horizon Court Dishwashing Area
|
|
Violation:
A potable water line was leaking water, which pooled on the deck in this area. Remediation began immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 12 Bell Box
|
|
Violation:
A potable water line was leaking water, which pooled on the deck in this area. Remediation began immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Medical-Pantry
|
|
Violation:
The drain pipe from the undercounter refrigerator was not directed to the scupper and was draining on the deck. Remediation began immediately.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Deck 5 Crew Area
|
|
Violation:
The bain marie area had an excessive amount of condensation accumulating on the side sneeze guard and on the bottom of the over-shelf. No dripping occurred during the inspection. No food was impacted. The food was removed and the area was cleaned. This area was open for service at the time of the inspection.
|
|
Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them. Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Horizon Court Dry Storage Locker
|
|
Violation:
At the starboard side dry storage locker, two-fruit flies were notice.
|
|
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.:
39
|
|
Site:
Galley-Horizon Court Dishwashing Area
|
|
Violation:
Three fruit flies were seen in this area. The area was open for service at the time of the inspection. The pest management staff member was notified.
|
|
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.:
42
|
|
Site:
Children Area-
|
|
Violation:
The posted exclusion policy was partially blocked by a pamphlet stand.
|
|
Recommendation:
Ensure not to block the exclusion policy.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Units A.S.08.6.09 & AP.08.6.0L
|
|
Violation:
These units were found soiled with white material that appeared to be mold and rust particles. It was discussed that these units were cleaned about 3 months ago and were up for maintenance.
|
|
Recommendation:
Keep air handling units clean.
|
|
|