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Item No.:
*
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE log for voyage 600 listed 18 reportable passengers in the header, but one passenger reported to the medical center two separate times with AGE symptoms and was listed on the AGE as a reportable case twice. The actual number of reportable AGE passenger cases for the voyage was 17, and this was accurately reported on the 4-hour report submitted prior to arrival in Tampa, FL.
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Recommendation:
Ensure that passengers or crew members that report to the medical center twice in a voyage with reportable AGE symptoms are only counted once on the AGE log.
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Item No.:
02
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Site:
Medical-Close Contact Follow-up
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Violation:
The 48-hour follow-up for the cabin mate of a reportable crew member that reported on 26 January was not documented.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (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.:
08
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Site:
Potable Water-Bilge Foaming System
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Violation:
Two new reduced pressure backflow assemblies were installed on the bilge foaming system in July 2016 and test results were not documented.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
16
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Site:
Preparation Room-Lido
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Violation:
Time control was being used in the lido preparation room, but a time control plan was not posted in this area. This was immediately corrected.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Preparation Room-Lido
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Violation:
Sandwich ingredients, including cut tomatoes and chicken, were out on a preparation counter without 4-hour time control discard labels. Active preparation was not occurring during the inspection. This was corrected.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
19
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Site:
Buffet-Dive-in
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Violation:
Two inch gaps were observed between the sneeze shields, causing food to be unprotected on the self-service line.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Galley-Blast Chiller
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Violation:
The blast chiller had been out of order since 14 November 2016. Staff showed the inspector that the parts had been received onboard 24 February to repair the equipment. A similar violation was noted on the last inspection.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
The walk-in refrigerator was out of order since 2 March.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
22
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Site:
Bar-Explorations Cafe
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Violation:
The undercounter dishwasher in the front bar area was out of order. Staff reported it had been in disrepair for a month.
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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:
Galley-Potwash
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Violation:
The hood-type potwash machine had been out of order since 26 January.
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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:
Galley-Dishwash
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Violation:
The digital gauge of the wash tank temperature was not working.
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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.:
25
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Site:
Galley-Pinnacle
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Violation:
At wet cloth was stored on the bottom shelf of upright refrigerator 226.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Dishwash
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Violation:
Two previously cleaned glasses had juice soil on them.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Pinnacle
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Violation:
At wet cloth was stored on the bottom shelf of upright refrigerator 226.
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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:
Buffet-Staff Mess Beverage Station
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Violation:
The cables of the juice machine were soiled with juice and 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.:
27
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Site:
Galley-Potwash
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Violation:
The clean rack was soiled with food debris on the bottom of the shelf.
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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:
Other-Beverage Department Locker Next to Club HAL
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Violation:
Four boxes of single-service food equipment were stored on the deck.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
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Site:
Galley-Pastry
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Violation:
The temperature of the handwashing sink adjacent to upright refrigerator 223 was over 120F and could not be adjusted by the user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Buffet-Port Dessert Station
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Violation:
The deckhead vent was soiled with dust over the ice cream soft serve dispenser.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Pinnacle
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Violation:
The handwashing plumbing pipes were loose and water was dripping from the pipes in the technical area.
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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-Pinnacle Dishwash
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Violation:
Condensate had collected around the deckhead vent on the soiled end of the conveyor dishwasher.
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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.:
38
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Site:
Other-Beverage Department Locker Next to Club HAL
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Violation:
A box filled with flags and two fake, plastic owls was stored in this room on top of boxes of single-service food equipment.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Aft Coffee Station
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Violation:
One live fruit fly was observed in the undercounter technical compartment of the juice machine.
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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.
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Item No.:
39
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Site:
Buffet-Pasta/Pizza Station
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Violation:
One live housefly was observed.
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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.
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Item No.:
40
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Site:
Integrated Pest Management-Weekly Garbage Room Inspections
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Violation:
The active inspections of the garbage handling areas of the ship were not checked weekly at the end and beginning of each month. For example, the garbage areas were checked on 27 November and then on December 6th; December 27th and then January 6th; and January 27th and then 6 February.
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Recommendation:
Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
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