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Item No.:
01
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Site:
Medical-AGE Routine Reporting
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Violation:
The 24-hour report submitted on June 1, 2023 had a different total number of passengers than those listed on the AGE log. Specifically, the report stated 2,208 passengers while the AGE log stated 2,010 passengers.
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Recommendation:
Ensure that the total number of passengers and crew on reports matches the AGE log.
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Item No.:
01
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Site:
Medical-AGE Routine Reporting
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Violation:
There was no 4-hour report before arrival to Ketchikan on June 2. The ship submitted a 24-hour report on June 1 with 1 passenger and 0 crew reportable cases. There were two additional crew cases after the 24-hour report and before 4 hours of arrival to Ketchikan.
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Recommendation:
If there is an update to the AGE surveillance log after the 4-hour report is submitted, submit an additional 4-hour report if the vessel is still more than 4 hours from arrival in the U.S. port.
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Item No.:
11
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Site:
Medical-Food Assessment
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Violation:
There was no assessment documented for the Junior Waiter that worked while symptomatic on June 4.
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Recommendation:
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and takes appropriate corrective actions. Document corrective actions are taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to-eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
01
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Site:
Medical-AGE Routine Reporting
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Violation:
There was no 4-hour report before arrival to Juneau on May 4. The ship submitted a 24-hour report on May 2 with 0 passenger and 3 crew reportable cases. There were two additional cases, one crew and one passenger, after the 24-hour report and before 4 hours of arrival to Juneau.
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Recommendation:
If there is an update to the AGE surveillance log after the 4-hour report is submitted, submit an additional 4-hour report if the vessel is still more than 4 hours from arrival in the U.S. port.
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Item No.:
11
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Site:
Medical-AGE Symptomatic Crew Late Reports
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Violation:
A food worker had an onset of AGE symptoms on May 1 at 10:00 and reported to the medical center at 18:00 the same day. The food worker worked while symptomatic and had lunch in the crew mess. A food assessment and a warning were on file.
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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. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
01
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Site:
Medical-AGE Routine Reporting
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Violation:
The 24-hour report before arrival to Los Angeles on April 6 had a different number of reportable cases than those on the AGE log. The ship submitted a 24-hour report on April 4 with 5 passenger and 13 crew reportable cases. Before arrival to Los Angeles, there were 9 passenger and 13 crew reportable cases, and all cases were from before April 2.
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Recommendation:
Ensure that AGE reports have accurate information matching the AGE log.
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Item No.:
11
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Site:
Medical-AGE Symptomatic Crew Late Reports
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Violation:
A food worker had an onset of AGE symptoms on March 26 at 19:00 and reported to the medical center at 9:00 the next day. The food worker worked while symptomatic. A food assessment and a warning were on file.
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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. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
38
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Site:
Pantry-Bridge Pantry
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Violation:
Potable water test kit reagents were stored on the countertop. It was advised that while the distant point analyzer is in the pantry, these chemicals should be stored in a different location.
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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.:
31
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Site:
Pantry-Bridge Pantry
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Violation:
A container with chlorine packets was stored on the countertop. It was advised to move to a cleaning materials locker.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
10
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Site:
Recreational Water Facilities-Crew Pool
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Violation:
The fill level of the entire perimeter of the pool was about 150 mm below the skim level. The staff instructed the crew to net 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.:
08
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Site:
Galley-Deck 4 - Combination Ovens
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Violation:
The relief vent for the backflow prevention device to the right combination oven was facing upright and not turned down to drain. Water was in the vent.
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Recommendation:
Ensure that relief vents of backflow prevention devices face down to allow drainage.
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Item No.:
37
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Site:
Galley-Deck 4 - Combination Ovens
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Violation:
Steam was escaping from the right combination oven along the top of the unit and condensing on the deckhead above. The condensate was dripping onto the top of the combination oven. Steam appeared to be coming from the back and top panel juncture of the unit.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
27
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Site:
Galley-Deck 4 - Combination Ovens
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Violation:
Steam was escaping from the right combination oven along the top of the unit and condensing on the deckhead above. The condensate was dripping onto the top of the combination oven. Steam appeared to be coming from the back and top panel juncture of the unit.
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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.:
21
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Site:
Galley-Deck 4 - Combination Ovens
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Violation:
Steam was escaping from the right combination oven along the top of the unit and condensing on the deckhead above. The condensate was dripping onto the top of the combination oven. Steam appeared to be coming from the back and top panel juncture of the unit.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
16
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Site:
Galley-Deck 4 - Blast Chiller
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Violation:
Two large metal hotel pans (6-inch deep) of curry sauce actively cooling in the blast chiller did not cool within the required critical limit. According to the cooling log, the two pans of sauce were placed in the blast chiller at 0411 with a starting temp of 152F and reached a temperature of 62.3F within 2 hours. When the inspector arrived at 1045, the curry sauce was still in the blast chiller and no temperatures were taken prior to the 6 hour critical mark. Temperatures of the product were taken from both containers and the lowest measurement was 46F. The sauce was discarded.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
26
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Site:
Galley-Deck 4 - Deli Slicer
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|
Violation:
Old food debris of more than a day's accumulation was inside an open seam along the backplate lip of the previously cleaned and sanitized deli slicer.
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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.:
20
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Site:
Galley-Deck 4 - Deli Slicer
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|
Violation:
Old food debris of more than a day's accumulation was inside an open seam along the backplate lip of the previously cleaned and sanitized deli slicer.
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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.:
26
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|
Site:
Buffet-Deck 4 - Beverage Station
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|
Violation:
Old juice residue of more than a day's accumulation was on the underside panel of the dispensing nozzles.
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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.:
21
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|
Site:
Buffet-Deck 4 - Crew Mess Beverage Station
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|
Violation:
Water was continuously dripping from the bottom of the counter-mounted coffee machine and pooled on the counter surface.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
27
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|
Site:
Buffet-Deck 4 - Crew Mess Beverage Station
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|
Violation:
Water was continuously dripping from the bottom of the counter-mounted coffee machine and pooled on the counter surface.
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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.:
36
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|
Site:
Preparation Room-Deck 4
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|
Violation:
Light intensity could not be raised to 220 lux of light at the deck mounted vegetable slicer.
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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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Item No.:
26
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|
Site:
Preparation Room-Deck 4
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|
Violation:
Two previously cleaned and sanitized metal hotel pans had dried food accumulation on the food contact surface.
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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.:
14
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|
Site:
Galley-Deck 5 - Bakery
|
|
Violation:
A food worker actively working with dough had a string bracelet on his wrist. The bracelet was immediately removed.
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|
Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
26
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
Dried food residue was on the mixing head and metal splash guard of the previously cleaned and sanitized large deck mounted mixer.
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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.:
20
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Site:
Galley-Deck 5 - Pastry
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|
Violation:
A clear plastic tape was used to attach a magnet on the food splash side of the metal splash guard of the large deck-mounted mixer. The tape was peeling in several areas and the magnet required for the machine to operate did not appear to be secured to the splash guard.
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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.:
26
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|
Site:
Galley-Deck 5 - Potwash
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|
Violation:
Three previously cleaned and sanitized metal pans were soiled with green, brown, and white food debris. The pans were sent back to be re-cleaned.
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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.:
36
|
|
Site:
Galley-Deck 5 - International Galley
|
|
Violation:
The deckhead light at the entrance to the galley was out of service resulting in less than 220 lux of light at the handwash station and the adjacent preparation counter. This was being worked on at the time of the finding.
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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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Item No.:
25
|
|
Site:
Galley-Deck 6 - Garde Manager - Fruit
|
|
Violation:
A sanitizer solution bucket was cloudy and had a greasy layer on the top surface. The solution was changed immediately.
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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.:
39
|
|
Site:
Dining Room-Deck 7 - Sabatini's Port Waiter Station
|
|
Violation:
Three tiny flies were near the port waiter station's left storage cabinet when the door was open.
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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.:
19
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|
Site:
Dining Room-Deck 7 - Sabatini's - Port Waiter Station
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|
Violation:
Glass containers of olive oil and pepper grinders were stored on the lower shelf of the left storage cabinet which had a layer of old food residue and general debris.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
28
|
|
Site:
Dining Room-Deck 7 - Sabatini's - Port Waiter Station
|
|
Violation:
Clean cutlery were stored inside the storage cabinets that had an accumulation of old food and general debris.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
33
|
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Site:
Dining Room-Deck 7 - Sabatini's - Port Waiter Station
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|
Violation:
Deck coving was missing at the deck and cabinet junctures. Food and general debris were in the recessed areas.
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|
Recommendation:
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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
31
|
|
Site:
Galley-Deck 10 - Bell Box
|
|
Violation:
A spray bottle of disinfectant not required for the food area was inside the chemical locker in this galley. The bottle was removed.
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|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
20
|
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Site:
Galley-Deck 10 - Bell Box
|
|
Violation:
Four small slotted fasteners were on the underside panel above the dispensing nozzles of the counter mounted espresso machine. The fasteners were soiled with an accumulation of old coffee residue.
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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.:
26
|
|
Site:
Galley-Deck 10 - Bell Box
|
|
Violation:
Coffee residue of more than a day's accumulation was on the underside panel of the dispensing nozzles of the counter mounted espresso machine.
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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.:
19
|
|
Site:
Buffet-Deck 14 - Horizon Court
|
|
Violation:
Self-service tongs at the starboard bread and fruit stations were not positioned underneath the sneeze panel or protected by other means.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
33
|
|
Site:
Galley-Deck 12 - Soup Station
|
|
Violation:
Water dripped from the corner of the deckhead exhaust hood and pooled on the deck near the deep fat fryer.
|
|
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
|
|
Site:
Galley-Deck 12 - Soup Station
|
|
Violation:
The deckhead light housing above the soup kettles was not secured to the deckhead exposing an open gap to the plenum area above.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 - Potwash
|
|
Violation:
The soiled drop area was overloaded with soiled pots and pans after the lunch service. Large soiled pots were stored on deck stands positioned next to clean storage racks due to insufficient storage space.
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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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 4 - Potwash
|
|
Violation:
A previously washed clear plastic bin was stored on the clean storage rack upright. Soapy water pooled in the bottom of the container.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 - Potwash
|
|
Violation:
A clear plastic bin previously washed was stored on the clean storage rack upright. Soapy water pooled in the bottom of the container.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Deck Grouting
|
|
Violation:
Missing and/or recessed deck grouting was observed in multiple food outlets throughout the ship. The areas included: crew mess, meat preparation, main galley deck 5 soup station, main galley deck 5 pastry, and main galley deck 6 hot section. Standing water and debris was observed in many of these recessed areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
*
|
|
Site:
*General Comments-CDC Visit
|
|
Violation:
The Director of the Centers for Disease Control and Prevention (CDC) and Administrator of the Agency for Toxic Substances and Disease Registry (ATSDR) visited the cruise ship along with the inspection team during this routine CDC Vessel Sanitation Program public health inspection. We thank the ship staff and crew for their hospitality and professionalism during this special occasion.
|
|
Recommendation:
|
|