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Item No.:
01
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Site:
Medical-Records
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Violation:
On the voyage from 28 November 2022 to 12 December 2022, medical staff reported 45 passengers as acute gastroenteritis cases. This was incorrectly reported, as it was actually 4 passengers. The incorrectly reported number was below the 2% threshold for reporting.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise. Ensure the correct number of reportable AGE cases among passengers and crew members are correctly submitted to CDC.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Program
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Violation:
The July 2022 list of non-testable backflow prevention devices identified four shower heads with one device each in the medical facility. The inspection team verified with medical staff that three shower heads were present. This was written on the September 2019 inspection report. The August 2020 list of non-testable devices indicated three shower heads in the medical center.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Buffet-Deck 16 World Fresh Market
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Violation:
The backflow prevention device for the starboard side juice dispenser was dripping water continuously. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 16 World Fresh Market
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Violation:
The backflow prevention device for the portside coffee machine was in disrepair and dripping water continuously. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 16 World Fresh Market
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Violation:
The backflow prevention device for the portside ice/juice dispenser potable water line was in disrepair and dripping water continuously. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 16 World Fresh Market
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Violation:
The backflow prevention device for the starboard side coffee machine was in disrepair with the vents blocked. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 7 Crown Grill
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Violation:
The backflow prevention device for the ice machine was dripping water continuously. Remediation started immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 7 Crown Grill
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Violation:
The backflow prevention device for the 'American coffee' machine was in disrepair. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
20
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Site:
Other-Deck 16 Prego Pizzeria
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Violation:
The ice machine level sensor was not working at the time of the inspection causing ice to backup into the ice chute. Remediation began immediately.
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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.:
20
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Site:
Food Service General-Main Galleys and Crew Galley
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Violation:
The deck-mounted mixers had chipped paint on the unit's mixing head located in the food splash area.
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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.
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Item No.:
21
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Site:
Other-Deck 16 Prego Pizzeria
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Violation:
The front control panel for the pizza machine had several areas with gaps creating difficult to clean areas. Remediation began immediately.
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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-Deck 16
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Violation:
Two containers of previously cleaned coffee and teacups were soaking to remove additional stains. The containers were stored against the clean landing area of the flight-type dishwashing machine creating potential cross-contamination. The containers were removed immediately.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
28
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Site:
Galley-Deck 16 Scullery
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Violation:
Multiple previously cleaned dishes, utensils, pot lids, and pots were stored unprotected.
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Recommendation:
Store cleaned equipment and utensils: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination. 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:
Buffet-Deck 16 World Fresh Market
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Violation:
The potable water line for the starboard side juice dispenser was dripping water into the technical compartment. Remediation began immediately.
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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:
Other-Deck 16 Prego Pizzeria
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Violation:
The deckhead above the serving counter had rust spots, creating areas difficult to clean. Remediation began immediately.
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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:
Bar-Deck 16 Seaview
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Violation:
The coving for the countertop to glass shelf juncture was in disrepair making the area difficult to clean. Additionally, the shelf to bulkhead juncture in the left bottle storage rack was rusted. Remediation began immediately.
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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. 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:
Food Service General-Main Galleys and Crew Galley
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Violation:
Throughout the Main and Crew Galley, sealant between bulkhead panels was rough and peeling which made the area difficult to clean. Locations included: Deck 6 ? Main Galley soup and sauce station; Deck 5 ? Main Galley soup station. Remediation began immediately.
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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.:
34
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Site:
Buffet-Deck 16 World Fresh Market
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Violation:
The potable water line for the starboard side juice dispenser was dripping water into the technical compartment. Remediation began immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Deck 16 World Fresh Market
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Violation:
The light intensity in multiple areas measured less than 220 lux. Remediation began immediately.
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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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