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Item No.:
01
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Site:
Medical-4-hour Report
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Violation:
The 4-hour report submitted on 14 February was submitted 33 minutes after the ship's arrival in San Diego, CA.
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Recommendation:
If the number of cases changes after submission of the initial report, submit an updated report no less than 4 hours before the vessel's arrival at the U.S. port. Ensure that the 4-hour update report contains a cumulative total count of the reported crew and passengers during the entire cruise, including the additional cases.
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Item No.:
02
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Site:
Medical-Close Contacts
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Violation:
Medical staff was asking reportable crew members if they had additional immediate contacts (i.e. boyfriend, girlfriend, spouse, etc.) besides cabin mates but since the switch to the new electronic medical database it was not documented if they did not.
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Recommendation:
Document the presence or absence of additional immediate contacts.
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Item No.:
06
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Site:
Potable Water-Far Point Chart Records
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Violation:
An overlap chlorine residual reading ranging from 40 minutes to 4 hours was recorded on the far point chart record on 7 different days since the last inspection due to a safety condition on the bridge while maneuvering in port that prevents nonessential personnel from entering (red manning condition). The overlap occured on the following dates: 29 March (approximately 1 hour), 23 March (approximately 3 hours), 21 March (approximately 40 minutes), 13 March (approximately 2 hours), 2 February (approximately 4 hours), 19 January (approximately 1 hour), and 9 January (approximately 2 hours).
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
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Item No.:
08
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Site:
Potable Water-Potable Water Tank 3 Starboard
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Violation:
The sample test cock was not labeled.
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Recommendation:
Ensure potable water tanks have labeled sample cocks that are turned down. Identify the sample cocks with the appropriate tank number.
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Item No.:
08
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Site:
Buffet-Lido Deck - Forward Coffee Station
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Violation:
A backflow device in the technical area directly under the coffee maker had a consistent drip causing an excess of water to accumulate throughout the technical area.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
09
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Site:
Recreational Water Facilities-Forward Big Whirlpool Spa
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Violation:
The pH values measured by the inspector on three separate tests from different areas of the whirlpool spa were 6.84, 6.81, and 6.76, and the crew member's test results were Low (<6.5), Low (<6.5), and 6.54. The whirlpool spa was open during the inspection and immediately closed.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft Pool
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Violation:
The water level was approximately 6-inches above the lower level skim gutters and did not reach the beach access level of the pool.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft Pool
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Violation:
The rope attached to the safety flotation device was tied to the pool safety sign.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
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Site:
Recreational Water Facilities-Forward Big Whirlpool Spa Machinery Room
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Violation:
The pH analyzer in the machinery room was reading 7.35 when the inspector and crew member entered the area. The pH value measured from the sample point by the inspector was 6.88 and Low (<6.5) by the crew member. The analyzer was immediately recalibrated.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
11
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Site:
Medical-Crew Member Late Reporting
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Violation:
A chef de partie experienced 3 episodes of diarrhea and 5 episodes of vomiting on 10 March starting at 0500, and worked while symptomatic from 0730 to 1330 and again from 1600 to 1630 before reporting to the medical center at 1733. The chef de partie was reprimanded and discharged from the ship due to this infraction. Two food handlers were documented as late reporters on the previous inspection.
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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; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Galley-Symptomatic Crew Member Working
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Violation:
A chef de partie experienced 3 episodes of diarrhea and 5 episodes of vomiting on 10 March starting at 0500, and worked while symptomatic from 0730 to 1330 and again from 1600 to 1630 before reporting to the medical center at 1733. The chef de partie was reprimanded and discharged from the ship due to this infraction.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
20
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Site:
Galley-Lido Deck - Starboard Side Service Corridor
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Violation:
The top two fasteners were missing and one of the fastener holes was cracked on the right and left side of the ice cuber panel making the panel difficult to clean.
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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.:
20
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Site:
Galley-Pastry Baking Ovens
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Violation:
Three screws were missing on the front section of the top and middle bakery ovens making these areas difficult to clean.
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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:
Buffet-Lido Deck - Homestead Starboard Buffet Line
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Violation:
The power cord to the carving unit adjacent to the hot grill was frayed and splitting where the cord comes out of the unit making it difficult to clean. Staff had the cord replaced during the inspection.
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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:
Buffet-Lido Deck - Starboard/Forward Express Buffet
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Violation:
The sanitizing bucket at the waiter station adjacent to the express buffet line had dirty cloudy water during breakfast service.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Housekeeping-Steward Station S.8.4.01
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Violation:
Twenty-seven white ice bucket inserts were stored soiled on the middle storage shelf. According to staff, these were just removed from passenger cabins and were placed on this shelf instead of the soiled area of the housekeeping pantry by mistake.
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Recommendation:
Ensure soiled ice bucket inserts are immediately taken to the housekeeping pantry.
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Item No.:
22
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Site:
Buffet-Lido - Dishwashing Station
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Violation:
The conveyor dishwasher did not have a data plate. A temporary plate was placed on the machine during the inspection.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
27
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Site:
Buffet-Lido Deck - Forward Coffee Station
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Violation:
A backflow device in the technical area directly under the coffee maker had a consistent drip causing an excess of water to accumulate throughout the technical 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:
Buffet-Lido Deck - Starboard Juice Station
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Violation:
There was an excess of oily water pooled in the technical space directly below the condenser unit under the display case that was out of order since 23 March. Staff cleaned the area during 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:
Pantry-Lido Bar
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Violation:
A plastic container used to store fruits was stored inverted on the preparation counter but on top the plastic lid for the container. This prevented the plastic container to properly air dry.
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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:
Bar-Lido Bar
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Violation:
The circular design on the deckhead above the bar was made with a fabric material that was not easily cleanable. Staff stated this deckhead was scheduled to be replaced in the April 2017 dry dock.
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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:
Buffet-Lido Deck - Aft Coffee Station
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Violation:
A vinyl fabric was wrapped around one of the support pillars next to the coffee machine for decoration, which created a difficult to clean surface. The vinyl fabric was peeling off in one location.
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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.:
35
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Site:
Galley-Pinnacle Grill
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Violation:
Water was pooled on the deck adjacent to the bain marie station. The bain marie station was full of water at the time. It was discovered that the leak was coming from the water holding unit. No food was present at the time of the inspection.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
37
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Site:
Buffet-Lido Deck - Asian Station
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Violation:
A heavy amount of condensation had accumulated on the sneeze guard above the bain marie station, which was filled with boiling water but did not have hotel pans or covers in place to prevent the steam from escaping. The area was in service but no food was present. The area was cleaned during the inspection prior to the buffet line opening.
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Recommendation:
Cover the bain marie when not in use to prevent excessive steam from escaping.
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Item No.:
43
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Site:
Ventilation-Fan Room 4.6
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Violation:
A significant amount of black debris had accumulated in the back of the condensation collection pan of AS 04.6.06.
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Recommendation:
Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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