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Item No.:
*
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Site:
Recreational Water Facilities-Cascade Pool
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Violation:
No UV was installed on this interactive RWF.
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Recommendation:
Refer to new installation guidelines for construction of RWF.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Log (AGE)
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Violation:
The information in the Underlying Illness column in the AGE log did not first answer the question about underlying illness, did not consistently contain information directly pertinent to an underlying cause of AGE, and was occasionally left blank. The underlying illness was completed incorrectly on: May 7, left blank (2); May 9 left blank, May 7, type 2 diabetes; April 7, type 2 diabetes; April 16, HTA; April 3, atrial fib HTN; April 3, left blank; and March 16, SVT; March 13, HTN; March 8, left blank; and March 6, no answer in cabin. The column did not first contain specific information related an underlying illness causing AGE.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. 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. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Log (AGE)
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Violation:
In many cases the AGE log did not reflect what was written in the patient notes for the report to medical times. On April 7 AGE the log stated 0717 and the medical record 0650, on April 7 AGE the log stated 0855 and the medical record 0810, on April 7 the AGE log stated 0959 and the medial record 0900, on April 06 the AGE log stated1815 and the medical record 1715, and on April 6 the AGE log stated1120 and the medical record 0815.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. 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. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
06
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Site:
Potable Water-Chart Records
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Violation:
On May 13-14 the far point chart record indicated the halogen residual to be just below 5 ppm and showed a constant line at the maximum level of the chart (the chart showed a constant line just below 5 ppm, which was an indication that the probe maxed out and above 5 ppm or greater was reached). This indicated that the far point chart recorder was not calibrated (which is observed when the probe reaches the maximum value), for an hour two different times. While staff stated that 5.0 ppm was never reached in the distribution system, no records were documented. Staff reported that system B chlorine drum was being siphoned into the distribution system when the potable water tanks were low, and this was the worst occurrence experienced.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The striping of several potable water lines were not striped blue before the reduced pressure backflow preventers for: connection to AC drain condensate (next to ion exchanger FWD) and connection to technical water FWD (near DG1 central cooler). Also, the water pipes were striped blue after the two reduced pressure backflow preventers on the high pressure unit AFT.
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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.:
11
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Site:
Medical-Late Reporting
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Violation:
On March 26 a nonfood worker had an onset of AGE symptoms at 0900 and reported to medical at 1426. The patient record stated that she acknowledged that she had diarrhea and reported to work at 0925. The individual was placed on disciplinary report.
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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. When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
18
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Site:
Galley-Cold Room 14-7-002
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Violation:
A tray of cooked prime rib was stored on the bottom shelf under 6 trays of cod fish that were only pan seared and not fully cooked inside a moveable trolley.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
18
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Site:
Galley-Cold Room 14-7-001
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Violation:
Two bags of cooked shrimp were stored on top of packages of cold smoked salmon in a hotel pan.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
18
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Site:
Galley-Izumi
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Violation:
Raw tuna sushi rolls were stored above ready-to-eat packages of crab meat, onions, and sauces inside reach-in refrigerator 0540157.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Galley-Hot Galley
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Violation:
Two plastic bags of ground black pepper were stored in the second from the left neutral cabinet without label identifying their contents.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Galley-Warewash
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Violation:
One green buffet serving container stored on the clean storage shelf was heavily scored on the interior bottom surface. This container was immediately discarded.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Galley-Deck 4 Bakery
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Violation:
The sticky side of the white calibration tape directly on the sheeter surface was turned up on one edge and difficult to clean. The sheeter was in use. Staff reported that a new item was on order.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Buffet-Concierge Lounge
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Violation:
The cords under the counter-mounted espresso machine were draped on the counter making cleaning difficult.
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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.:
21
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Site:
Buffet-Windjammer Counters
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Violation:
Several different surfaces on the service counters throughout the Windjammer were in poor repair. Some of the counter tops were cracked, and on others the corners around the employee side of the buffet counter were cracked and chipped. These conditions were observed on the Windjammer center Line and buffet islands 1, 4, 5, and 6.
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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.
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Item No.:
21
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Site:
Pantry-Two70 Walk-in Refrigerator
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Violation:
Two plastic container lids covering food stored in the walk-in refrigerator were severely cracked and chipped, making them no longer easily cleanable.
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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.:
21
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Site:
Galley-Warewash
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Violation:
At least10 colored buffet serving containers stored on the clean storage shelf were heavily chipped, scratched, and peeling in several areas on the exterior sides and bottom.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The curtains separating the prewash, wash tank 1, and wash tank 2 inside the conveyor dishwash machine were soiled with food debris during operation, especially between the flaps. The inside surface of the doors for wash tank 1 and wash tank 2 were also soiled with food debris.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
24
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Site:
Galley-Warewash
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Violation:
The final rinse water temperature measured at the upper final rinse spray nozzle manifold was 201F during operation. No excess steam was present, and the plate surface temperature was measured above 160F.
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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.:
27
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Site:
Pantry-Seaplex
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Violation:
The interior bottom surface of the mobile blue bar trolley was soiled with black debris and had standing water. A portable cooler with wheels stored on the back bar counter was also soiled on the interior surface with black debris and standing water. Staff stated these were used to only transport bottled beverages.
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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:
Room Service-Hot Galley
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Violation:
The top inside surface of the grease trap housing for the combined flat and grooved grill was heavily soiled with grease. This area was cleaned after the breakfast service period on the day of 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-Seaplex
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Violation:
A 5-gallon ice bucket stored on the bar counter was not covered or inverted. This area was not in operation during the inspection.
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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.:
30
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Site:
Buffet-Johnny Rockets
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Violation:
The hand soap in the handwash station in the front service line was heavily diluted. The soap would immediately run off the hands of the user as soon as it was applied. The cook working in the area, who was working with raw hamburgers and ready-to-eat foods, used the handwash station prior to the inspector but did not notice the heavily diluted hand soap.
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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.:
30
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Site:
Galley-Coastal Kitchen
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Violation:
The hand soap at the hand wash station on the hot line appeared to slightly diluted based on the texture and light blue appearance inside the soap dispenser compared to the other handwash stations in the area. This galley was 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.:
36
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Site:
Galley-Deck 4 Bakery
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Violation:
The light intensity at the handwash sink directly across from the bakery measured 178 lux. The bakery was in operation.
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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.
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