|
Item No.:
02
|
Site:
Medical-Close-Contact Follow-Up Medical Logs
|
Violation:
Records showed a crew member's close contact initial interview occurred prior to the ill crew member reporting to medical. An ill crew member reported to medical at 1320 on October 9th. The initial close contact follow up was recorded at 1128 on October 9th. Medical staff indicated this was a record keeping error.
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (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 is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
|
|
Item No.:
02
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
Violation:
The medical logs lacked evaluation notes for numerous known incidents of persons vomiting or experiencing diarrhea in their cabins or in public areas. It was unclear if these persons met the AGE reportable case definition on the day of symptom onset and were required to be isolate since no evaluation was documented. The inspector reviewed the medical encounter log in the electronic medical records, the guest services call log, and the housekeeping public vomit and diarrhea incident (PVI/PDI) log for the September 29 - October 15 voyage.
|
Recommendation:
Investigate all PVI/PDIs to ensure ill persons receive appropriate follow-up with medical. Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38°C [100.4°F]).
|
|
Item No.:
08
|
Site:
Galley-Deck 6 Forward Starboard Pastry
|
Violation:
The water lines serving two double-stacked combination ovens were not equipped with any backflow prevention devices for cross-connection control. It was discussed to ensure new backflow prevention devices are disinfected with 50ppm chlorine for 4 hours prior to installation.
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment. Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
|
|
Item No.:
08
|
Site:
Galley-Deck 15 Cafe Caribe Dishwash
|
Violation:
Water continuously dripped from the atmospheric vent of the backflow prevention device for the hood washing system. The hose attached to the vent had curled in such a manner that water pooled in the hose and didn't allow for proper draining.
|
Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units.
|
|
Item No.:
08
|
Site:
Galley-Deck 16 Sabatini's Italian Trattoria
|
Violation:
Water continuously dripped from the atmospheric vent of the backflow prevention device for the hood washing system. The hose attached to the vent had curled in such a manner that water pooled in the hose and didn't allow for proper draining.
|
Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units.
|
|
Item No.:
08
|
Site:
Galley-Deck 14 Horizon Court
|
Violation:
The water lines serving two double stacked combination ovens were not equipped with backflow prevention devices for cross connection control. It was discussed to ensure new backflow prevention devices are disinfected with 50ppm chlorine for 4 hours prior to installation.
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment. Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
|
|
Item No.:
16
|
Site:
Galley-Deck 5 Bakery Walk-in Refrigerator
|
Violation:
The temperature of several cheese breads measured 44-45°F by the inspector and 43-44°F by crew. There were approximate 100 cheese breads that were prepped earlier on the morning of the inspection. Frozen cheese was placed in the bread and there were no cooling logs. Crew explained the bread is generally placed directly into ovens and then sent for service, but it was unclear why that did not happen on the day of inspection. The walk-in refrigeration unit was in defrost mode. The gauge outside the unit measured 7.5°C (45.5°F) and the inspector measured 50°F.
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
|
|
Item No.:
19
|
Site:
Galley-Deck 6 Aft Midship Hot Line
|
Violation:
Excessive condensate from the bains-marie collected on the deckhead above and under the shelf over 5 partially uncovered hotel pans of food during service. Dripping was not noted. Corrective action began immediately.
|
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.
|
|
Item No.:
20
|
Site:
Buffet-Deck 15 Horizon Court Midship/Aft Starboard Beverage Station
|
Violation:
The counter-recessed ice bin was pitted and the silicon in the bin was peeling, creating difficult to clean surfaces.
|
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.
|
|
Item No.:
20
|
Site:
Galley-Deck 6 Forward Portside Ice Station
|
Violation:
The corners of both ice machine bin lids were damaged and sharp.
|
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.
|
|
Item No.:
20
|
Site:
Galley-Deck 5 Bakery Walk-in Refrigerator
|
Violation:
The temperature in the walk-in refrigeration unit measured 50°F by the inspector. The gauge outside the unit measured 7.5°C (45.5°F). The walk-in unit was in defrost mode. Approximately 100 cheese breads were stored on temperature control inside this unit and measured in the temperature danger zone.
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.
|
|
Item No.:
20
|
Site:
Galley-Deck 6 Portside
|
Violation:
Combination oven 5 was out of service since August.
|
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
Item No.:
21
|
Site:
Galley-Deck 6 Forward Hot Galley
|
Violation:
Silicone in the grease chute housing of three flat grills and one grooved grill was in disrepair, making the area difficult to clean. Excessive grease was noted in these previously cleaned units.
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
Item No.:
21
|
Site:
Galley-Deck 6 Starboard Aft Dishwash
|
Violation:
Disposable gloves were tied around the drain line for the prewash sink due to a leak and around electrical wiring for the biodigester.
|
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 of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
Item No.:
21
|
Site:
Galley-Deck 15 Cafe Caribe Dishwash
|
Violation:
Excessive, thick, white liquid accumulated in the detergent basin for the hood cleaning system.
|
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.
|
|
Item No.:
22
|
Site:
Galley-Deck 15 Horizon Court Dishwash
|
Violation:
The temperature at the utensil surface of the sanitizing rinse of the flight type dishwash machine did not meet the required 160°F. At the start of the machine evaluation, the machine displayed a written alarm, and the visual red-light alarm was activated. Initially, the temperature of the manifold reached 180°F but when it was evaluated later, it took an excessive amount of time to reach 180°F while the machine was in active use with dishes coming through. A maximum temperature registering thermolabel sticker placed on the final rinse spray arm did not indicate the water reached 180°F. When crew sent a thermometer through the entire machine, 160°F was reached; however, the wash tank water measured above 180°F. Crew began corrective action and noted there was an issue with the solenoid valve.
|
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.
|
|
Item No.:
22
|
Site:
Galley-Deck 15 Cafe Caribe Dishwash
|
Violation:
The temperature at the utensil surface of the sanitizing rinse of the flight-type dishwash machine did not consistently meet the required temperature of 160°F. The final rinse low temperature alarm light was activated when the inspector approached. A maximum temperature of 159°F was finally reached at the final rinse utensil surface and 160°F was reached when crew sent their thermometer through the entire machine without isolating the utensil surface temperature at the final sanitizing rinse. Additionally, the wash tank temperature fluctuated and only reached 157°F; however, the data plate indicated the wash temperature required a minimum temperature of 160°F. The machine was on and reported to be ready for service; however, no dishes were going through the machine, and crew were prewashing dishes at the time of inspection.
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
|
|
Item No.:
22
|
Site:
Galley-Deck 6 Starboard Aft Dishwash
|
Violation:
Water was spraying through the curtains on the soiled end of the flight-type conveyor dishwash and accumulated on the deck under the machine. The curtains at the soiled and clean ends of the machine were too long.
|
Recommendation:
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks. 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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
|
|
Item No.:
22
|
Site:
Galley-Deck 16 Sabatini's Italian Trattoria Dishwash
|
Violation:
The final rinse alarm light on the hood-type dishwash was removed. Crew reported water collected in the light and the removal was for safety.
|
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. For vessels built to VSP 2005 Construction Guidelines or warewash machines installed/replaced after the VSP 2005 Construction Guidelines, ensure that the warewash machines are equipped with an audible or visual alarm that indicates when the sanitizing temperature or chemical sanitizer level has dropped below the levels stated on the machine data plate.
|
|
Item No.:
22
|
Site:
Galley-Sabatini's Italian Trattoria Dishwash
|
Violation:
The curtains on the clean end of the flight-type conveyor dishwash were curled, allowing excessive steam to escape.
|
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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
|
|
Item No.:
22
|
Site:
Galley-Deck 14 Horizon Court
|
Violation:
Excessive dishware and utensils were loaded into the undercounter warewash machine which prevented an unobstructed spray patter from reaching all surfaces of the items inside. Additionally, the final rinse low-temperature alarm was removed and filled in with silicone.
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain. For vessels built to VSP 2005 Construction Guidelines or warewash machines installed/replaced after the VSP 2005 Construction Guidelines, ensure that the warewash machines are equipped with an audible or visual alarm that indicates when the sanitizing temperature or chemical sanitizer level has dropped below the levels stated on the machine data plate.
|
|
Item No.:
22
|
Site:
Galley-Deck 6 Forward Portside Dishwash
|
Violation:
The flight-type conveyor dishwash machine actively dripped water from underneath and pooled on the deck. The unit was last used the night prior to inspection.
|
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.
|
|
Item No.:
22
|
Site:
Galley-Deck 6 Aft Portside
|
Violation:
The flight-type conveyor dishwash unit was out of service and the valves on the water lines serving the machine were turned off. Excessive water collected on the deck below and in a bucket under the unit. Technical crew were aware of the issue.
|
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.
|
|
Item No.:
24
|
Site:
Galley-Deck 15 Cafe Caribe Dishwash
|
Violation:
The required minimum temperature of 160°F at the sanitizing rinse utensil surface was not consistently achieved. The final rinse low temperature alarm light was on as the inspector approached the flight type conveyor dishwash. A maximum temperature of 159°F was finally reached at the final rinse utensil surface and 160°F was reached when crew sent their thermometer through the entire machine, but this was not confirmed to be isolated to the final sanitizing rinse. The machine was on and reported to be ready for service; however, no dishes were going through the machine and crew were prewashing dishes at the time of inspection.
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
|
|
Item No.:
24
|
Site:
Galley-Deck 15 Horizon Court Dishwash
|
Violation:
The temperature at the utensil surface of the sanitizing rinse of the flight type dishwash machine did not meet the required 160°F. At the start of the machine evaluation, the machine displayed a written alarm, and the visual red-light alarm was activated. Initially, the temperature of the manifold reached 180°F but when it was evaluated later, it took an excessive amount of time to reach 180°F while the machine was in active use with dishes coming through. A maximum temperature registering thermolabel sticker placed on the final rinse spray arm did not indicate the water reached 180°F. When crew sent a thermometer through the entire machine, 160°F was reached; however, the wash tank water measured above 180°F. Crew began corrective action and noted there was an issue with the solenoid valve.
|
Recommendation:
Sanitize food-contact surfaces of equipment and utensils. In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
|
|
Item No.:
26
|
Site:
Buffet-Deck 15 Horizon Court Midship/Aft Starboard Beverage Station
|
Violation:
Small, pitted areas in the counter-recessed ice bin were soiled with black debris. The silicon in the bin was soiled with excessive black debris. The unit was taken out of service.
|
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.
|
|
Item No.:
26
|
Site:
Buffet-Cafe Caribe Aft Starboard Coffee Station
|
Violation:
Pink debris accumulated on the underside of the ice machine ice chute. It was taken out of service for cleaning.
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
Item No.:
26
|
Site:
Pantry-Deck 15 Salty Dog Gastropub
|
Violation:
The crew water fountain spout was soiled with pink debris.
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
Item No.:
27
|
Site:
Galley-Deck 6 Portside
|
Violation:
The bottom surface inside combination oven 5 was soiled with crumb-like food debris. The unit was out of service since August.
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
Item No.:
27
|
Site:
Galley-Deck 6 Forward Hot Galley
|
Violation:
Excessive grease accumulated in the grease chute housing of three flat grills and one grooved grill. These units were previously cleaned.
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
Item No.:
30
|
Site:
Galley-Deck 6 Forward Portside Dishwash
|
Violation:
The soap in the left soap dispenser was visibly runny and less viscous than all other soaps at handwash stations in the galleys. Additionally, the soap dispenser on the right side did not function properly. The mechanism to release soap pushed in but would not release unless manually pulled back. Furthermore, the lid of the waste bin was broken and not hands free. Corrective action began immediately.
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available. Keep handwashing facilities clean and in good repair.
|
|
Item No.:
30
|
Site:
Galley-Deck 15 Horizon Court Show Galley
|
Violation:
The lid of the handwash station waste bin outside the center gazebo did not open properly and required the use of hands.
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle. Ensure food employees are not required to use their bare hands to open a waste bin lid after washing their hands.
|
|
Item No.:
32
|
Site:
Galley-Deck 15 Horizon Court Show Galley
|
Violation:
The uncovered handwash station waste bin in the center gazebo was soiled with excessive food debris.
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids. Ensure receptacles and waste-handling containers are cleaned when emptied.
|
|
Item No.:
33
|
Site:
Galley-Deck 15 Horizon Court Show Galley
|
Violation:
The lid of the handwash station waste bin outside the center gazebo did not open properly, and the hinge scraped against the bulkhead, causing damage to the bulkhead tile.
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
Item No.:
33
|
Site:
Food Service General-Water Pooling on Deck Under Dishwash Machines
|
Violation:
Water pooled on the deck under the flight-type conveyor dishwash machine in the deck 15 lido dishwash, under the flight-type conveyor dishwash machines in the deck 6 main galley starboard aft, portside forward, starboard forward, and portside aft dishwash areas, and under the three-compartment sinks at the deck 6 main galley potwash.
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
Item No.:
33
|
Site:
Galley-Deck 15 Cafe Caribe Dishwash
|
Violation:
Condensate collected on the deckhead over the clean end of the flight-type dishwash machine. This violation was written on the previous inspection.
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
Item No.:
33
|
Site:
Dining Room-Deck 16 Sabatini's Italian Trattoria Hotel Store 16708
|
Violation:
The deck under the shelving was soiled with greater than one day's accumulation of debris.
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
Item No.:
33
|
Site:
Galley-Deck 16 Sabatini's Italian Trattoria Dishwash
|
Violation:
Condensate collected on the deckhead over the flight-type conveyor dishwash machine.
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
Item No.:
33
|
Site:
Galley-Deck 6 Aft Midship Hot Line
|
Violation:
Excessive condensate from the bains-marie collected on the deckhead above and the undercounter shelf over 5 partially uncovered hotel pans of food during service. Dripping was not noted. Corrective action began immediately.
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
Item No.:
33
|
Site:
Food Service General-Deck Tiles
|
Violation:
Deck tiles throughout several food areas including main galley and horizon court galley were in disrepair (e.g. cracked, difficult-to-clean, receded grout, etc) resulting in soil and soiled water being trapped between tiles.
|
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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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.
|
|
Item No.:
33
|
Site:
Galley-Deck 5 Soup Section
|
Violation:
Liquid from an unknown source dripped from the deckhead hatch onto the deck below.
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
Item No.:
34
|
Site:
Galley-Deck 6 Starboard Aft Dishwash
|
Violation:
Disposable gloves were tied around the drain line for the prewash sink due to a leak.
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
Item No.:
36
|
Site:
Galley-Deck 6 Forward Portside Water Station
|
Violation:
The light shield within the unit was cracked and chipped above the area where water pitchers are filled.
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
Item No.:
37
|
Site:
Galley-Deck 16 Sabatini's Italian Trattoria Dishwash
|
Violation:
Excessive steam escaped from the clean end of the flight-type conveyor dishwash and condensate collected on the deckhead over the machine. The curtains were curled.
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
Item No.:
37
|
Site:
Galley-Deck 15 Cafe Caribe Dishwash
|
Violation:
The clean end of the flight type conveyor dishwash emitted excessive steam which collected on the deckhead as condensate. No dripping was observed. This violation was written on the previous inspection.
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
Item No.:
37
|
Site:
Galley-Deck 6 Aft Midship Hot Line
|
Violation:
Excessive steam escaped the sauce line bains-marie. Excessive condensate collected on the deckhead above and the undercounter shelf over 5 partially uncovered hotel pans of food during service. Dripping was not noted. Corrective action began immediately.
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
Item No.:
38
|
Site:
Galley-Deck 14 Horizon Court Potwash
|
Violation:
A wet mop was stored in an empty bucket with the mop-head in the bucket; this positioning did not allow it to air dry.
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
Item No.:
39
|
Site:
Galley-Deck 15 Cafe Caribe Dishwash
|
Violation:
One fly was in this area.
|
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.
|
|
Item No.:
40
|
Site:
Galley-Deck 15 Slice Pantry
|
Violation:
The fire door between the outdoor show galley and the indoor pantry was open during service.
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
Item No.:
44
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
Violation:
A review of medical logs from the September 29 October 15 voyage showed a lack of communication between housekeeping, guest services, and medical for numerous known incidents of persons vomiting or experiencing diarrhea in their cabins or in public areas. Both housekeeping and medical staff stated the protocol for reporting public vomit and diarrhea incidents (PVI/PDIs) is for housekeeping to call medical and for medical to follow up with the symptomatic person. Later in the inspection, medical staff stated that housekeeping sometimes notifies guest services, which is then supposed to notify medical. For the four PDI/PVI records reviewed by the inspector, there was no medical documentation, and medical staff stated they had not been notified of the incidents. These incidents included:
-A public vomit incident (PVI) on September 29 was recorded on the housekeeping log and guest services was notified; however, the ?Nurse Contacted (Y/N)? column on the guest services call log had a ?-? marked in it, and there was no documented medical follow-up.
-A public diarrhea incident (PDI) on October 11 was recorded on the housekeeping log. There was no record of guest services or medical notification, and no documented medical follow-up.
-A PVI on October 11 was recorded on the housekeeping log and guest services was notified; however, the ?Nurse Contacted (Y/N)? column was marked with a ?N,? and there was no documented medical follow-up.
-A PDI was recorded on October 11 on the housekeeping log. There was no record of guest services or medical notification, and no documented medical follow-up.
Additionally, the encounter log in medical showed a case where housekeeping informed medical of a PVI in a cabin on September 30. However, there was no documentation of this PVI in the housekeeping PDI/PVI log.
|
Recommendation:
Ensure all relevant departments communicate and work together to investigate all PVI/PDIs, ensure ill persons receive appropriate follow-up from medical, and ensure follow-ups and/or attempts to contact ill persons are documented.
|
|