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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
During the voyage ending on 28 November 2018, a non-food employee had an onset of AGE at 0730 but did not report to medical until 1500 the same day. The employee visited the crew mess for both breakfast and lunch while symptomatic. This employee received a written warning for reporting late.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Covers
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Violation:
It was unclear whether the drain covers for the two whirlpools were rated for floor installation. Staff reported that these were installed on the floor of the jacuzzis. The manufacturer's documentation for the cover stated that its use was for ' floor/wall' but the spare drain cover presented had 'wall only' printed on the top.
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter. Ensure antientrapment protection equipment (covers, suction fittings, safety vacuum release system, etc.) complies with ASME A112.19.8-2007?or any successor standards?whether the equipment is manufactured or field fabricated.
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Item No.:
42
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Site:
Children Area-Child Activity Center Bathroom
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Violation:
There was only one (1) step stool available in this area for the use of the hand sink and toilet. The stool was stored near the hand sink. The toilet height exceeded 11 inches so a stool is required. Two (2) stools should be provided in this area.
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Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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Item No.:
19
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Site:
Other-Crew Stairwell - Deck 4
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Violation:
There was a trolley containing packages and boxes of bottled drinks and other food items, which was parked in front of the service elevator in this area. There were no staff present when the inspector entered the area and the cart remained stationary. The deckhead in this area was constructed with open gaps which exposed the plenum above.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. 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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
33
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Site:
Other-Crew Stairwell - Deck 4
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Violation:
There was a trolley containing packages and boxes of bottled drinks and other food items, which was parked in front of the service elevator in this area. There were no staff present when the inspector entered the area and the cart remained stationary. The deckhead in this area was constructed with open gaps which exposed the plenum above.
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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.:
28
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Site:
Galley-Market Place Dishwash
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Violation:
The top part of the drying stage of the in-use rack-type warewasher was soiled with accumulations of dust. Clean plates were passed under the dust accumulations after being cleaned and sanitized.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
21
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Site:
Galley-Market Place Dishwash
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Violation:
A dishwash rack containing clean food container lids was badly cracked in one corner making it difficult to clean.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications. 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.:
26
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Site:
Galley-Market Place Pantry
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Violation:
The corners above of the cuber panel of the ice machine were soiled with a brown material.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
20
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Site:
Galley-Market Place Pantry
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Violation:
There was a slotted fastener in the ice thickness probe on the cuber of the ice machine.
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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.
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Item No.:
33
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Site:
Galley-Market Place Pantry
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Violation:
The starboard swing door leading from the pantry to the buffet line had dozens of holes on the side making it difficult to clean.
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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, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
36
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Site:
Buffet-Market Place
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Violation:
At the carving station, one of the heat lamp's shatter-resistant film was excessively peeling.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
34
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Site:
Galley-Silk
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Violation:
The utility sink in this area was continuously dripping from the tap with the handles in the 'off' position.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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Site:
Pantry-Trident Bar Dishwash
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Violation:
The bulkhead-mounted bulletin board was in a state of disrepair and difficult to clean.
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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. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
37
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Site:
Buffet-Palm Court Tea Room
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Violation:
The hot buffet line did not have at least local exhaust ventilation directly above the hot-holding plate. This was a new area added during the recent dry-dock (14 October - 10 November).
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Recommendation:
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.
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Item No.:
36
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Site:
Buffet-Palm Court Tea Room
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Violation:
The heating lamps above the hot-holding plate were not shatter resistant. This was a new area added during the recent dry-dock (14 October - 10 November).
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
21
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Site:
Buffet-Palm Court Tea Room
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Violation:
There were multiple difficult to clean seams and gaps around the buffet counters. This was a new area added during the recent dry-dock (14 October - 10 November).
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
30
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Site:
Buffet-Palm Court Tea Room
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Violation:
The passenger handwashing stations were enclosed behind cabinet doors and were and not visible with the doors closed. In addition, these had no sign advising passengers to wash hands before eating. This was a new area added during the recent dry-dock (14 October - 10 November).
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Recommendation:
Provide one obvious handwashing station per 100-passenger seating or fraction thereof. Distribute stations equally between the major passenger entry points to the buffet area and ensure they are separate from a toilet room. Post a sign at each handwashing station advising passengers to wash hands before eating. A pictogram can be used in lieu of words on the sign.
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Item No.:
27
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Site:
Buffet-Palm Court Tea Room
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Violation:
The heating lamps above the hot-holding plate were covered in dust on the nonfood-contact surfaces. This was a new area added during the recent dry-dock (14 October - 10 November).
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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:
Pantry-Palm Court
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Violation:
The bulkhead-mounted cork bulletin board next to the liquor storage cabinet was difficult to clean. In addition, there was a gap and difficult to clean broken sealant between the bulkhead and the liquor cabinet.
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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. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
36
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Site:
Galley-Prego
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Violation:
The light intensity behind the ice machine was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
20
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Site:
Galley-Prego
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Violation:
The espresso machine had slotted fasteners in the food-splash zone.
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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.
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Item No.:
21
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Site:
Galley-UMI UMA
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Violation:
There were seams around the grease drip tray chutes of the flat grills. The seams were difficult to clean and at least one (1) of these previously-cleaned grills had grease residue in the seams.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Galley-UMI UMA
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Violation:
There were seams around the grease drip tray chutes of the flat grills. The seams were difficult to clean and at least one of these previously-cleaned grills had grease residue in the seams.
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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.:
21
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Site:
Galley-Prego
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Violation:
There were seams around the grease drip tray chutes of the flat grills. The seams were difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
17
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Site:
Galley-Prego
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Violation:
There was no cooling log documentation for a medium-sized container of cut romaine lettuce or for the medium-sized container of cut mixed leafy greens.
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Recommendation:
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
16
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Site:
Galley-Prego
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Violation:
The cooling of lobster on 4 December and 29, 22 and 20 November stated that initial cooling temperatures were 64-65F and final temperatures were 36-38F. Supervisory staff stated that it was possible that the food employee measured the temperatures in both Celsius (C) and Fahrenheit (F), which would make the actual initial temperatures 147-149F.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
21
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Site:
Galley-Prego
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Violation:
A pair of oven gloves stored in this area were partially ripped and difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
26
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Site:
Galley-Prego
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Violation:
The previously-cleaned deli slicer was soiled with yellow residue under the ledge in the exit path of the sliced food.
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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-Water Side
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Violation:
At the clean storage area, three food employees were observed drying wet, silver trays with rags before storing them.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
26
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Site:
Galley-Water Side
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Violation:
The previously-cleaned heat lamps of the four (4) portable 'carving' stations were soiled with food residue.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
36
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Site:
Galley-Water Side
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Violation:
One (1) of the lamps at the four (4) portable carving stations was missing its shatter-resistant shielding.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
27
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Site:
Galley-Water Side
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Violation:
One (1) of the previously-cleaned potable carving stations was soiled with food residue on the nonfood-contact area.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Top of Cabinets
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Violation:
Most of cabinet tops (around 2.5-meter high) were soiled with a layer of dust.
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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.:
26
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Site:
Galley-Cold Pantry
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Violation:
The previously-cleaned deli slicer was soiled with yellow residue under the ledge in the exit path of the sliced food.
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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.:
33
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Site:
Galley-Soup Station
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Violation:
The deck behind the four (4) soup kettles had broken or missing tiles, missing or no grout, and standing 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. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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.
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Item No.:
21
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Site:
Galley-Pastry Cold Room
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Violation:
The casters of two (2) trolleys were heavily corroded.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
34
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Site:
Galley-Center Hot Section
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Violation:
There were three leaking faucets in this area, including; one (1) at the utility sink, and two (2) at the bains marie station.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
19
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Site:
Galley-Center Hot Section
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Violation:
The eggplants being cut at the time of the inspection were previously washed in the vegetable preparation room according to the staff, but they still had the distributer's sticker attached.
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Recommendation:
Thoroughly rinse raw fruits and vegetables in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
26
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Site:
Galley-
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Violation:
The previously-cleaned deli slicer was soiled with yellow residue under the ledge in the exit path of the sliced food.
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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.:
33
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Site:
Galley-Hot Section
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Violation:
The deck behind and around the kettles and braising pans had missing or recessed grout. The deck in front of the food preparation counter was in similar condition.
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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. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. 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.
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Item No.:
34
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Site:
Preparation Room-Leaking Faucets
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Violation:
There were leaking faucets in the Fish Preparation Room, in the Butcher Shop, and the Vegetable Preparation Room. All of the faucets' handles were in the 'off' position.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
15
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Site:
Provisions-Dairy Walk-in Refrigerator
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Violation:
There were five (5) small cheeses which were unlabeled and removed from their original containers. These were discarded.
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Recommendation:
Obtain food from sources that comply with applicable local, state, federal, or country of origin's statutes, regulations, and ordinances.
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Item No.:
20
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Site:
Bar-Crystal Cove
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Violation:
The undercounter refrigerator in this area was out of order during the inspection.
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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.
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