|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The acute gastroenteritis (AGE) surveillance log for the voyage ending on 16 May 2019 incorrectly populated the last symptom column for a crew reportable case with symptoms onset on 5 May 2019. The AGE surveillance log identified this reportable case food-handler had a last symptom on 4 May 2019 at 04:05; however, the electronic medical reporting software identified the last symptom was on 5 May 2019 at 15:00. Staff stated this was an error in the electronic medical reporting software's ability to populate the AGE surveillance log.
|
|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (14) date of last symptom; (15) time of last symptom. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access.
|
|
|
Item No.:
05
|
|
Site:
Potable Water-Distant Point Analyzer-Chart Recorder Calibration
|
|
Violation:
The distant point halogen analyzer-chart recorder was not accurate to within 0.2 MG/L (ppm) of the manual testing devices used by the inspector and staff. On the first manual test, the distant point analyzer-chart recorder measured a halogen residual of 2.90 MG/L (ppm) chlorine. The manual testing device used by the inspector measured a halogen residual of 2.61 MG/L (ppm) chlorine, while the manual testing device used by staff measured a halogen residual of 2.50 MG/L (ppm) chlorine. On the second manual test, the distant point analyzer-chart recorder measured a halogen residual of 2.90 MG/L (ppm) chlorine. The manual testing device used by the inspector measured a halogen residual of 2.67 MG/L (ppm) chlorine. On the final manual test, the distant point analyzer-chart recorder measured a halogen residual of 2.89 MG/L (ppm) chlorine. The manual testing device used by the inspector measured a halogen residual of 2.53 MG/L (ppm) chlorine, while the manual testing device used by staff measured a halogen residual of 2.64 MG/L (ppm) chlorine. Corrections started immediately.
|
|
Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Microbiologic Monitoring Monthly Sampling
|
|
Violation:
The four microbiologic monitoring samples for March 2019 and April 2019 were sampled in the same location. Both the March 2019 and April 2019 monitoring records identified microbiological samples were taken at the Deck 5 Gents Restroom Constellation Theater, Deck 5 Prime 7 Galley Sink, Deck 4 Preparation Room Washing Sink, and Deck 11 La Veranda Galley Starboard side.
|
|
Recommendation:
Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 4 Handwashing Station Outside Garbage Room
|
|
Violation:
The two lines supplying hot and cold potable water to the handwashing sink, located outside of the garbage room, were not striped or painted in accordance with ISO 14726 (blue/green/blue) or blue only. Corrections started immediately.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room - Portside Evaporator and Mineralizer
|
|
Violation:
The distillate line leaving the portside evaporator, directed towards the potable water system, was not striped or painted in accordance with ISO 14726 (blue/gray/blue). Additionally, the distillate line was not striped or painted in accordance with ISO 14726 (blue/gray/blue) once the line entered the mineralizer room through the bulkhead. This line was also directed to the potable water system.
|
|
Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
|
|
|
Item No.:
08
|
|
Site:
Pantry-10 Forward Pantry
|
|
Violation:
The bottom vents of the backflow prevention device installed on the potable water line for the ice machine were blocked by a layer of green and white, corrosion-like material. This green and white corrosion-like materials covered the bottom vents, located closest to the ice machine. Crew was advised to appropriately disinfect the new backflow prevention device prior to installation.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 4 Medical Center Ward # 2 Shower
|
|
Violation:
The vented backflow prevention device for the shower head, located inside ward # 2 of the medical center, was installed incorrectly with the vent facing upward. The shower head was able to reach the bottom of the tub. The entire shower temperature and pressure control assembly was installed upside-down. Records identified this backflow prevention device was visually inspected on 26 March 2019 without any comments.
|
|
Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 5 Room Service
|
|
Violation:
The backflow prevention device for the potable water line supplying the coffee machine was corroded and continuously dripping water. Crew was advised to appropriately disinfect the new backflow prevention device prior to installation.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 4 Officer Mess Starboard Side
|
|
Violation:
The backflow prevention device for the potable water line supplying the coffee machine was continuously dripping water. Crew was advised to appropriately disinfect the new backflow prevention device prior to installation.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal Vomit Accident Response Procedure
|
|
Violation:
The fecal and vomit accident response procedure provided by the ship did not meet or exceed the procedure provided in Annex 13.9. This procedure did not identify an appropriate chlorine residual (MG/L or ppm) and contact time for a formed stool accident while in recirculation mode. Staff stated there were no documented fecal or vomit accidents.
|
|
Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Safety Signs - Swimming Pool and Starboard/Portside Whirlpool Spas)
|
|
Violation:
There was no bather load posted on the starboard entrance safety sign for both the swimming pool and the three whirlpool spas. Additionally, there was no bather load posted on the portside entrance safety sign for the three whirlpool spas. Staff stated the bather load stickers were removed from these signs.
|
|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (4) bather load #.
|
|
|
Item No.:
19
|
|
Site:
Other-Technical office
|
|
Violation:
Inside the technical office, four cases of packaged bottled water were stored directly on the deck. Corrections started immediately.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 11 La Veranda Elevator Area
|
|
Violation:
While the inspector walked through the galley, a waiter exiting the elevator was carrying a tray with two cups full of coffee and three previously cleaned, empty wine glasses. The cups containing coffee were not covered. The inspector discussed food transportation expectations to the waiter during the inspection.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 11 La Veranda
|
|
Violation:
The ice machine on the portside galley area had three slotted fasteners on the ice thickness sensor, creating a difficult-to-clean surface. These fasteners were clean during the inspection. Corrections started immediately.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 11 La Veranda Hot Grill Area
|
|
Violation:
The food transportation cart, located adjacent to the hot grill area, was in disrepair and soiled with a brown residue. Corrections started immediately.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Pastry
|
|
Violation:
The front control plate for the ice cream machine was chipping, peeling, and in disrepair. Visible flakes were present on the surface. Corrections started immediately.
|
|
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. 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 11 La Veranda Dishwashing Area
|
|
Violation:
The portside dishwashing machine had an excessive amount of food debris floating in the wash solution inside the tank. Corrections started immediately.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
23
|
|
Site:
Galley-Deck 11 La Veranda Dishwashing Area
|
|
Violation:
The portside dishwashing machine had an excessive amount of food debris floating in the wash solution inside the tank. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Other-Technical Office
|
|
Violation:
The inside of the undercounter refrigeration unit, located in the technical office, was heavily soiled with a brown and pink debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown residue. No food items were inside the unit during the time of the inspection.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 11 Pool Bar
|
|
Violation:
A hot chocolate dispenser, which was soiled on the inside food-contact surface, was stored in the clean dish storage area. The hot chocolate dispenser was stored inverted and no other utensils were impacted. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 11 La Veranda Hot Line
|
|
Violation:
An excess amount of sticky debris was observed on the inside of the ventilation hood, located above the hot line areas. Active food preparation was occurring; however, no food items were impacted. Corrections started 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:
Other-Technical Office
|
|
Violation:
The outside of the undercounter refrigeration unit, located in the technical office, was dusty and soiled with a black sticky material on the top surface. No food items were inside the unit during the time of the inspection.
|
|
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 top of the dry storage locker was heavily soiled with greater than a day's accumulation of dust and oily substance. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with dust and oil. Corrections started 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 11 La Veranda Hot Grill Area
|
|
Violation:
The food transportation cart, located adjacent to the hot grill area, was in disrepair and soiled with a brown residue. Corrections started immediately.
|
|
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-Deck 11 La Veranda Elevator Area
|
|
Violation:
While the inspector walked through the galley, a waiter exiting the elevator was carrying a tray with three previously cleaned, empty wine glasses and two cups full of coffee. The recently cleaned wine glasses were upright and not protected. The inspector discussed food transportation expectations to the waiter during the inspection.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Bar-Deck 11 Pool Bar
|
|
Violation:
Three previously cleaned glasses were stored on the back bar counter with dripping water inside. These glasses were stored inverted at the time of the inspection. The bar was open and actively serving passengers at the time of the inspection. Corrections started immediately.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Deck 11 Pool Bar
|
|
Violation:
Two previously cleaned glasses and a previously cleaned cold well were stored upright on the top shelf of the clean storage rack. Corrections started immediately.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; and (2) in a location where they are not exposed to splash, dust, or other contamination. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 11 Pool Grill
|
|
Violation:
The starboard side handwashing sink, located at the soiled drop-off station, stopped working during the inspection. The inspector was able to wash his hands, but soon after when a staff member went to wash their hands, the sink did not work. Staff stated earlier in the morning that the right sink was not working, so it was closed. Staff stated when the right sink was shut off, the water to the left sink area was also impacted. Corrections started immediately.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Pantry-6 Chartreuse Restaurant
|
|
Violation:
The deckhead tiles, located above the plated food preparation areas of the staging/waiter station, had seams greater than 0.8 millimeters. This exposed the plenum. The area inside these gaps was visibly soiled. Corrections started 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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Technical Office
|
|
Violation:
The undercounter refrigeration unit, located in the technical office, was placed directly on a soiled and carpeted deck. No food items were inside the unit during the time of the inspection.
|
|
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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Meat Freezer
|
|
Violation:
The bulkhead, located behind the back of the evaporative condenser unit, had a significant build-up of ice. Ice build-up was located directly over packaged food products; however, no packaging or food items were impacted. Corrections started 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 5 Dishwashing Washing Area Portside
|
|
Violation:
The ventilation for both conveyor-type dishwashing machines was not properly extracting the steam generated by each machine, which caused condensation to form on the deckhead above. Moisture was observed dripping onto the deck below. Water was pooled below this drip.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
35
|
|
Site:
Buffet-Deck 11 Pool Grill
|
|
Violation:
The crew handwashing sink, located behind the soup station on the buffet line, was leaking water from the discharge pipe into the technical space. Water pooled inside this space. Corrections started 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.:
36
|
|
Site:
Buffet-Deck 11 Pool Grill
|
|
Violation:
The light intensity was insufficient at the portside beverage station. The inspector measured a maximum light intensity of 50 lux. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Bar-Deck 6 Horizon Lounge
|
|
Violation:
The light intensity above the back bar area was insufficient for cleaning purposes. The inspector measured a maximum light of 68 lux when the lighting was turned on to cleaning mode.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 Dishwashing Washing Area Portside
|
|
Violation:
The ventilation for both conveyor-type dishwashing machines was not properly extracting the steam generated by each machine. The steam on the right-side machine was forming condensation under the hood on the soiled end and on the back bulkhead, which caused water to drip on the deck below. The left machine had an excess amount of steam exiting from the clean end and forming on the deckhead above. Dripping onto the deck was not observed. The inspector and staff were unable determine if the dishwashing machine ventilation fans were working properly, or if the difference between positive and negative pressure was balanced. Corrections started immediately.
|
|
Recommendation:
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 Main Center
|
|
Violation:
Two houseflies and one fruit fly were observed in this area. This area was in service.
|
|
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.:
40
|
|
Site:
Integrated Pest Management-Forward Mooring Line Rat Guard
|
|
Violation:
There was no rat guard provided on the left rope of the forward mooring line to prevent rodents from entering the vessel. Corrections started immediately.
|
|
Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
|
|