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Item No.:
02
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Site:
Medical-Asymptomatic Cabin Mates of Symptomatic Crew
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Violation:
On 23 OCT, an ordinary seaman experienced symptoms of acute gastroenteritis (AGE) at 0700 and reported to medical. The seaman had 2 close contacts. One close contact (seaman) was followed up on 23 OCT at 1435, but did not have any other documented follow up for 48 hours following the symptoms of the initial case. The second close contact had proper documentation of follow-up interviews.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for close contacts: (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.:
09
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Site:
Recreational Water Facilities-Data Logger
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Violation:
There were 3 instances where the chlorine and/or pH values recorded on the data logger were out-of-range when the recreational water facilities were open; however, there was no documentation of any action taken. Additionally, manual samples taken during the same time frames were within range. Instances include: 1) on 4 OCT, for approximately 1 hour from 1515-1615 at the aqua lab, the chlorine value was measured at less than 1.0 ppm on the data logger, but a manual reading taken at 1600 was 3.0 ppm; 2) on 14 OCT from 1030-1600 at the Family Spa Port, the chlorine and pH values fluctuated, with chlorine dropping below 3.0 ppm on 4 occasions and the pH rising above 7.8 on 14 occasions; and 3) on 9 NOV from 1200-1400 at the Adult Spa Pool, the chlorine dropped below 1 ppm and the pH dropped below 7.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine. 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-Data Logger
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Violation:
There were 3 instances where the chlorine and/or pH values recorded on the data logger were out-of-range when the recreational water facilities were open; however, there was no documentation of any action taken. Additionally, manual samples taken during the same time frames were within range. Instances include: 1) on 4 OCT, for approximately 1 hour from 1515-1615 at the aqua lab, the chlorine value was measured at less than 1.0 ppm on the data logger, but a manual reading taken at 1600 was 3.0 ppm; 2) on14 OCT from 1030-1600 at the Family Spa Port, the chlorine and pH values fluctuated, with chlorine dropping below 3.0 ppm on 4 occasions and the pH rising above 7.8 on 14 occasions; and 3) on 9 NOV from 1200-1400 at the Adult Spa Pool, the chlorine dropped below 1 ppm and the pH dropped below 7.
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Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual.
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Item No.:
10
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Site:
Recreational Water Facilities-Midship Pool - Goofy
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Violation:
The rescue hook was not easily visible to guests. The orange pole was stored horizontally along a bannister, and the hook was positioned behind a safety sign, which made it difficult to see.
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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.
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Item No.:
16
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Site:
Other-Engine Control Room
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Violation:
An open gallon of milk on temperature control that was stored in the under-counter refrigerator was measured by the inspector at 44F and 47F in 2 separate glasses of milk. The milk was opened on 10 NOV at 0720. The gallon of milk was removed to be discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
20
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Site:
Galley-Triton Ice Machine Station
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Violation:
The ice thickness sensor gauge on both machines had slotted screws on the food-contact surface, making these areas difficult to clean.
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Recommendation:
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:
Pantry-Promenade
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Violation:
The ice thickness sensor gauge of the ice machine had two slotted screws the food-contact surface, making the area difficult to clean.
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Recommendation:
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-Palo Ice Machine
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Violation:
The ice thickness sensor gauge of the ice machine had two slotted screws the food-contact surface, making the area difficult to clean.
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Recommendation:
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-Palo
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Violation:
The plastic cover over the heat lamp was chipping and the bulb was soiled with dust. The bulb was removed during the inspection. No food was stored below the heat lamp.
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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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.
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Item No.:
20
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Site:
Other-Engine Control Room
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Violation:
There was a slotted screw on the food-contact area of the espresso machine, making it difficult to clean.
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Recommendation:
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:
Pantry-Deck 2 Aft Pantry
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Violation:
There was one slotted screw on the ice thickness gauge of the ice machine on the food-contact surface. Crew immediately contacted technical staff for corrective action.
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Recommendation:
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.:
22
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Site:
Pantry-Signals
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Violation:
The conveyor-type warewash machine was placed out-of-service on 9 NOV and a work order had been placed. Water was dripping from a steam line under the dishwash machine causing water to pool on the deck.
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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-Triton Dishwash Station
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Violation:
When the inspector arrived at the conveyor-type dishwash machine, the digital panel measured a wash temperature of 212F. The inspector measured the wash tank temperature with a sensitive tip thermometer at 215F. The machine was stopped and the staff engineer discovered the solenoid had food debris lodged inside, causing the valve to remain open and allow too much steam. The machine was fixed during the inspection and the inspector tested the machine.
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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.:
26
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Site:
Galley-Triton Ice Machine Station
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Violation:
The two side-by-side ice machines had pink debris on the ice thickness sensor gauge, on the water flow arm above the evaporator, and on the plastic housing of the evaporator itself. Both of the machines were taken out of service and cleaned. The pink debris was in direct contact with the water that makes the ice and the plastic food-contact areas of the machine.
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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.:
26
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Site:
Buffet-Deck 9 Lido Center Buffet
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Violation:
Six dishes on the countertop in back of the pastry area were soiled on the food-contact side. The buffet was not in service at the time and had been previously cleaned. The plates were removed and washed during the inspection.
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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.:
26
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Site:
Galley-Palo
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Violation:
The plastic cover over the heat lamp was chipping and the bulb was soiled with dust. The bulb was removed during the inspection. No food was stored below the heat lamp.
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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.:
28
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Site:
Buffet-Deck 9 Lido Center Buffet
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Violation:
On the counter top in back of the pastry area, there were five stacks of small serving plates. The top plate on each stack (5) was upright and exposed. The stacks of plates were removed and washed during the inspection.
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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.
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Item No.:
28
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Site:
Ventilation-FSD 7/4/07
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Violation:
Approximately 20 small cabin refrigerators and a juice machine were stored directly on the deck of the HVAC room which was not constructed to food equipment storage standards. Crew explained these items were only used for spare parts.
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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.:
30
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Site:
Buffet-Deck 9 Lido Center Buffet
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Violation:
The crew handwash sink was not stocked with a supply of paper towels. The towel dispenser was filled immediately.
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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:
Pantry-Signals
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Violation:
Water was dripping from a steam line under the dishwash machine causing water to pool on the deck.
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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.:
33
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Site:
Children Area-Nursery
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Violation:
Coving was absent on the deck in the area of the under-counter refrigerator in the food area of the nursery. In addition, there was a hole in the bulkhead that exposed the void space behind the bulkhead. Crew immediately installed coving and closed the hole.
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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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). 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:
Children Area-Oceaneer's Lab
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Violation:
The deckhead above the counter where staff serve food was made of metal slats, which exposed the wires and plenum space above. Crew reported the deckhead had been installed during the previous dry dock, approximately a year ago. The area was kept clean and no food was present at the time of the inspection.
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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. Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces.
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Item No.:
33
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Site:
Buffet-Outdoor Beverage Station
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Violation:
The deckhead over the beverage station was made of a plastic tarp material that was pulled to poles, but there were large gaps between the tarp and poles which expose the plenum above. Crew reported the deckhead had been installed during the previous dry dock, approximately a year ago. The area was kept clean.
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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. Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
33
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Site:
Bar-Azure
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Violation:
The deck had a solid resin-type material finish that was chipping near the coving. In many areas, it retained water and dirt.
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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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Pantry-Crown and Finn
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Violation:
Water was leaking from the bottom of the ice machine where it pooled on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Pantry-Crown and Finn
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Violation:
Water was leaking from the bottom of the ice machine where it pooled on the deck.
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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.:
38
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Site:
Pantry-Azure
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Violation:
A beer tap mounted on the preparation counter had not been used in at least a month. Staff stated that they were not sure if they were going to keep it there or use it at all.
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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:
Pantry-Crown and Finn
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Violation:
One live fruit fly was noted in the pantry.
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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:
Pantry-Deck 2 Aft Pantry
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Violation:
There was one mosquito and one other small fly in the area of the ice machine. Both were eliminated on the spot.
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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.:
43
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Site:
Ventilation-FSD 7/4/07
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Violation:
The inspector was unable to access and inspect the condensate drain pan of AC unit 7-4.04 for the atrium. Crew reported that they had recently replaced a panel where the sight glass had previously been. Crew stated they would install a sight glass.
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Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical.
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