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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
According to the paper medical records, a crew member reported to the medical center at 14:12 on December 31, but the AGE surveillance log indicated the report time at 19:53. According to the medical records, a crew member reported to the medical center at 06:50, but the AGE log indicated the report time as 07:56. Staff stated the ship was using a new electronic medical system and if the automatic time stamp was not changed when the data was entered, they could not go back into the system and correct it. The medical staff had implemented measures to carefully review each entry before saving to prevent incorrect data.
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Recommendation:
Ensure the AGE logs are accurate and correct.
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Item No.:
02
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Site:
Medical-Close Contacts Records
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Violation:
The crew medical record forms included a place to record close contacts such as cabin mates and significant others. On some these forms from the past 5 cruises, it was not indicated if there were other close contacts in addition to those that were recorded. The form had check boxes for both cabin mates and significant others labeled 'yes', 'no' and 'n/a' but these weren't always checked.
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Recommendation:
Ensure it is documented if there are no additional close contacts.
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Item No.:
08
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Site:
Potable Water-Terrace (Aft) Pool Technical Space
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Violation:
The reduced pressure assembly backflow preventer for the Terrace (Aft) pool was leaking continuously from the vent.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 6 Hot Galley
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Violation:
Water was constantly leaking from the relief vent of the backflow prevention device installed on the far left combination oven.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Terrace (Aft) Pool
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Violation:
There was a pump in the machinery technical space connected to a suction fitting in the bottom of the pool. The line from the pump was directed back towards the pool, and staff stated this was from a fountain that had been disconnected. The valves for the lines to and from the pump were closed, but there was safety vacuum release system installed and no certification for the antientrapment cover on the suction fitting. It was discussed that the line could be blinded in order to completely disconnect the pump from the suction fitting.
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Recommendation:
Either ensure the suction fitting meets antientrapment standards or blind the pipe.
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Item No.:
19
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Site:
Preparation Room-Potato Peeler
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Violation:
An electric fly trap was installed above the preparation table to the right of the potato peelers.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
20
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Site:
Galley-Crown Grill
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Violation:
A previously cleaned cutting board on the clean storage rack had dark brown stains and marks in several locations. Staff stated this cutting board was recently resurfaced, and it appeared the spots with the brown marks were missed.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Galley-Deck 14
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Violation:
The gasket around the door of the middle undercounter refrigerator on unit 140145 across from the braising pans was loose and in poor repair.
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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.
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Item No.:
22
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Site:
Room Service-Warewash
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Violation:
The far left upper spray nozzle on the final rinse manifold in the dishwash machine was completely blocked with food residue during operation.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Food Service General-Conveyor Dishwash Machines
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Violation:
Three of the four conveyor dishwash machines (i.e. Horizon Court, Cafe Caribe, and Crew Mess) evaluated during the inspection had erratic final rinse temperatures measured during the inspection. The surface temperature measured by the inspector and crew member at each machine was between 181F and 192, and the temperature at the final rinse manifold was measured above 200F. While observing the spray pattern of the final rinse manifold at the same time the manifold temperature was measured above 200F, an excessive amount of steam was coming from the spray nozzles for about the first 5 seconds and then the normal spray pattern would resume. The temperature gauge on each machine was also reading well above 220F during this time period. These conditions were observed two consecutive times on the Horizon Court machine, and only once on the Cafe Caribe and Crew Mess machines. After this was observed the machines operated normally, and the conditions noted above and observed by the inspector and crew member could not be reproduced.
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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.:
24
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Site:
Food Service General-Conveyor Dishwash Machines
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Violation:
Three of the four conveyor dishwash machines (i.e. Horizon Court, Cafe Caribe, and Crew Mess) evaluated during the inspection had erratic final rinse temperatures measured during the inspection. The surface temperature measured by the inspector and crew member at each machine was between 181F and 192F, and the temperature at the final rinse manifold was measured above 200F. While observing the spray pattern of the final rinse manifold at the same time the manifold temperature was measured above 200F, an excessive amount of steam was coming from the spray nozzles for about the first 5 seconds and then the normal spray pattern would resume. The temperature gauge on each machine was also reading well above 220F during this time period. These conditions were observed two consecutive times on the Horizon Court machine, and only once on the Cafe Caribe and Crew Mess machines. After this was observed the machines operated normally, and the conditions noted above and observed by the inspector and crew member could not be reproduced.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Buffet-Horizon Court Starboard Buffett
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Violation:
A previously cleaned bowl out for service on the cold buffet line was 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.:
27
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Site:
Galley-Deck 5 Hot Galley
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Violation:
The underside panels of both grooved grills were soiled with grease residue. These grills had not been in use on the day on the inspection.
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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.:
28
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Site:
Galley-Deck 6 Pastry Service Line
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Violation:
Water was dripping from the technical deckhead hatch onto the sliding lid that covered the ice cream freezer well. The area was not in operation during the inspection and no food was impacted.
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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.
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Item No.:
28
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Site:
Galley-Deck 6 Hot Galley
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Violation:
Water was leaking from the light fixture above the forward starboard stovetop and being captured by two bowls that were placed on the stovetop.
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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.
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Item No.:
28
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Site:
Galley-Deck 14
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Violation:
The water from the drinking fountain was hitting the side of the adjacent hot trolley when activated.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Galley-Crown Grill
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Violation:
Two white cutting boards were stored stacked together on the clean storage rack, which prevented them from properly air drying.
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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.:
28
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Site:
Pantry-International Cafe
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Violation:
Three stacks of plates were stored not covered or inverted on the table across from the clean exit of the dishwash machine. This was corrected.
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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.:
33
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Site:
Buffet-Horizon Court Starboard Buffet
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Violation:
A deckhead panel by the exhaust vent above the far right hot buffet line was loose which created a difficult to clean gap.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Buffet-Horizon Court Starboard/Port Dining Area
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Violation:
Two small wooden tables used as waiter stations were set up on carpet in three different locations on each side of the Horizon Court. Pitchers of water were stored on the top shelf, and clean glassware and coffee mugs were stored on the bottom shelf.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Deck 6 Pastry Service Line
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Violation:
Water was dripping from the technical deckhead hatch onto the sliding lid that covered the ice cream freezer well.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 6 Hot Galley
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Violation:
Water was leaking from the light fixture above the forward starboard stovetop and being captured by two bowls that were placed on the stovetop.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Crown Grill
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Violation:
Exit door 6.3.8 had a missing lock and exposed lock hole on the door handle inside the galley.
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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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