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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The fever column on the AGE log for one crew member during voyage 1703 and five crew members during voyage 1701 did not list a temperature even though it was recorded in the electronical medical database. The fever column on the AGE log for one passenger during voyage 1703 did not list a temperature even though it was recorded in the electronical medical database.
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Recommendation:
Ensure the information from the electronic medical database is transferred to the AGE log.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The presence of a fever was improperly documented for several passengers and crew members over the previous 5 voyage. On 27 January, a crew member on the AGE log was marked 'yes' for fever with a temperature of 98.1F. On 2 February, a crew member on the AGE log was marked 'yes' for fever with a temperature of 98.6F. On 11 January, a crew member on the AGE log was marked 'yes' for fever with a temperature of 99.3F. On 16 January, a passenger on the AGE log was marked 'yes' for fever with a temperature of 98.1F. On 20 January, a passenger on the AGE log was marked 'yes' for fever with a temperature of 100.0F
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Recommendation:
Ensure the AGE log is accurate and correct.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis 2
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Violation:
The permeate water line from the reverse osmosis was not striped blue/gray/blue.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Buffet-Horizon Court Hotel Locker 14617
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Violation:
Inside the hood cleaning locker, the drain pipe attached to the backflow preventer atmospheric vent was submerged in the degreaser solution. This was corrected by removing the pipe.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Crew Member Isolation
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Violation:
During voyage 1703, an assistant accommodation attendant diagnosed with acute gastroenteritis, whose job description involved sometimes handling food, was released from isolation after 24 hours instead of 48 hours. The medical center realized this error after the crew member was released on the morning of 1 February and the crew member was re-isolated by the medical staff until 0900 on 2 February, which would have been the end of the original 48-hour isolation period. However, the crew member worked between being released and re-isolated on 1 February. The crew member provided a written statement verifying that he did not work with food during this time period.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
13
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Site:
Room Service-Deck 12
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Violation:
Several plates with bottles of wine were stored on the counter while a technician was working in the deckhead hatch directly above. Management informed the staff in the area to remove all of the wine from the counter.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
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Item No.:
19
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Site:
Room Service-Deck 12
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Violation:
Several plates with bottles of wine were stored on the counter while a technician was working in the deckhead hatch directly above. Management informed the staff in the area to remove all of the wine from the counter.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Galley-Deck 6 Bakery Walk-in Refrigerator
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Violation:
Water had dripped from the deckhead hatch to the protective tray on a trolley of dough. No food was directly impacted. When the deckhead hatch was pressed, water streamed from the seams with the deckhead.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Galley-Deck 6 Bakery
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Violation:
A tray of gluten-free muffins on a counter was partially uncovered. This was corrected.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Room Service-Deck 12
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Violation:
In the corridor adjacent to lift K, two trolleys with bottled beverages prepared for distribution to cabins were stored below the bulkhead-mounted fly trap.
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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.:
19
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Site:
Buffet-Crew Mess
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Violation:
At the cold line near the beverage equipment, a container of apples had no serving utensil.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Provisions-Dry Store A
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Violation:
A can stored on a pallet below a deckhead hatch had water pooled on top. When the hatched was pressed, water streamed from the seams with the deckhead. The pallet was moved immediately and the can removed to be sanitized.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Galley-Gazebo
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Violation:
Piping was draped on the bottom of the technical space below the handwash station.
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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.:
22
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Site:
Galley-Dishwash Area
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Violation:
Water was dripping from the bottom of the flight-type conveyor dishwash machine below the temperature gauges and collecting on the deck. Staff stated this had already been reported.
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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.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
The final rinse spray nozzle to the right of center on the flight-type conveyor dishwash machine did not form a full spray pattern.
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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.
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Item No.:
22
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Site:
Galley-Deck 5 Potwash Area
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Violation:
The potwash machine was out of order since the morning of the inspection. Staff stated a work order had been submitted.
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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.
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Item No.:
27
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Site:
Galley-Deck 12 Hot Galley
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Violation:
The technical space for the salamander was soiled with dust and food debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Gazebo
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Violation:
One of the pipes draped on the bottom of the technical space below the handwash station was soiled.
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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.:
30
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Site:
Preparation Room-
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Violation:
At the handwash station next to the meat defrost room, the soap was watery compared to the soap at the other handwash sink in the room and appeared to have been diluted. There was also a distinct color difference between the soap in the top and bottom of the dispenser, with the soap at the top being a lighter color. The soap was discarded immediately. The area was not in operation during the inspection.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Provisions-Dry Store A
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Violation:
A can stored on a pallet below a deckhead hatch had water pooled on top. When the hatched was pressed, water streamed from the seams with the deckhead. The pallet was moved immediately and the can removed to be sanitized.
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Recommendation:
Ensure water does not drip from the deckhead.
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Item No.:
33
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Site:
Galley-Deck 12 Potwash Area
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Violation:
Water was dripping from the deckhead hatch in front of the cleaning locker. Staff opened the hatch and reported it was condensation from the exhaust duct.
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Recommendation:
Ensure water does not drip from the deckhead.
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Item No.:
33
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Site:
Galley-Dishwash Area
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Violation:
Water was dripping from the bottom of the flight-type conveyor dishwash machine below the temperature gauges and collecting on the deck.
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Recommendation:
Ensure water does not drip to and collect on the deck.
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Item No.:
33
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Site:
Galley-Decks 5 and 6
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Violation:
The deck grout was missing in recessed in several areas, including the potwash, hot galleys, and soup station. Staff had a grouting plan in place involving continuous work in food areas.
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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 5 Hot Galley
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Violation:
Water was dripping from the edge of the sprinkler head and adjacent deckhead seam in front of the soup distribution counter.
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Recommendation:
Ensure water does not drip from the deckhead.
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Item No.:
33
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Site:
Galley-Deck 5 Potwash Area
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Violation:
Water was dripping from the deckhead light fixture in the clean area next to the potwash machine. The dripping was in the direct path of where clean items were transported to the storage racks. No clean items were observed being impacted.
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Recommendation:
Ensure water does not drip from the deckhead.
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Item No.:
33
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Site:
Galley-Deck 6 Bakery Walk-in Refrigerator
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Violation:
Water had dripped from the deckhead hatch to the protective tray on a trolley of dough. No food was directly impacted. When the deckhead hatch was pressed, water streamed from the seams with the deckhead.
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Recommendation:
Ensure water does not drip from the deckhead.
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Item No.:
34
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Site:
Galley-Deck 6 Potwash Area
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Violation:
Water was leaking from the steam line to the potwash machine near the pressure regulator. Staff were aware of the issue and expected to repair the line on the next cruise.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Dishwash Area
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Violation:
Condensate was collected on the deckhead above the soiled end of the flight-type conveyor dishwash machine. Condensate was also collected on the horizontal stainless steel panel above the entrance to the machine and dripping to the conveyor below. A similar violation was written on the previous inspection.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. 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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