|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Reportable Log
|
|
Violation:
The passenger count listed on the AGE log for the voyage ending on 17 March 2024, did not accurately reflect the total number of passengers at the beginning of the voyage. Crew identified the passenger count on the submitted document was 399, while the passenger count at the beginning of the voyage was 400.
|
|
Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?).
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Reportable Log
|
|
Violation:
The presence of an underlying illness for five reportable passenger cases was not recorded on the AGE reportable log for the voyage ending on 17 March 2024. Medical staff added comments to this field but did not provide any information regarding the presence or absence of illness.
|
|
Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: Presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording. Comments may also be added to the log in this column after the information about underlying illness.
|
|
|
Item No.:
02
|
|
Site:
Medical-Public Vomit/Diarrhea Incident Follow Up
|
|
Violation:
On 19 March 2024, a passenger fecal accident occurred inside a cabin; however, crew did not document appropriate follow-up to ensure this was not a reportable acute gastroenteritis (AGE) case. The case file identified 'nobody answered the phone and will follow up;' however, no follow up was documented.
|
|
Recommendation:
Investigate all public vomiting and public diarrhea incidents and ensure the ill passenger is appropriately followed-up with by medical. Document the follow-up. 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 38C [100.4F]).
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Far-Point Monitoring Records
|
|
Violation:
No notation was logged for more than one hour on the far point monitoring charts for 2 December 2024 and 15 November 2024. The charts had gaps and crew did not provide any additional information for the recordings.
|
|
Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. If electronic data loggers are used in lieu of chart recorders, record notations of any unusual events in the potable water system log.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 9 - Swimming Pool
|
|
Violation:
No clear safety sign was provided for the swimming pool. Signs were affixed to the outside of the portside and starboard whirlpool spas; however, there was no clear sign specifically provided for the swimming pool.
|
|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
|
|
|
Item No.:
20
|
|
Site:
Food Service General-
|
|
Violation:
Multiple areas throughout the ship had food equipment out of order and needing replacement since 4 December 2024. Confirmation of new parts being received was reviewed during the inspection. The areas and equipment in need of repair included:
-Deck 9 Waves: 1 deep fat fryer, 1 undercounter fridge
-Deck 5 Officer Mess: 1 undercounter refrigerator
-Deck 4 Main Hot Galley: 3 undercounter chilling drawers, 1 undercounter refrigerator
|
|
Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
21
|
|
Site:
Dining Room-Deck 9 Waves
|
|
Violation:
The marble countertop waiter station was missing grouting near the coved edges.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Three-Compartment Sink
|
|
Violation:
Condensate collected inside the temperature gauge for the sanitize compartment making it difficult to read.
|
|
Recommendation:
Ensure ambient air temperature-measuring devices: (1) scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to within 1.5C (within 3F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 3F in the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Room Service Glasswash
|
|
Violation:
The pressure measuring device during the hot water sanitizing rinse measured 31 psi.
|
|
Recommendation:
Ensure pressure measuring devices that display pressures in the water supply line for the fresh hot water sanitizing rinse have increments of 7 kilopascals (1 pound per square inch or 0.07 bar) or smaller and are accurate to within 14 kilopascals (within 2 pounds per square inch or within 0.14 bar) in the 100-170 kilopascals (15-25 pounds per square inch or 1.03-1.72 bars) range. Maintain warewashing equipment in good repair and proper adjustment, including: (1) 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 4 Flight-type Dishwash
|
|
Violation:
The flight-type dishwash machine was out of order since the morning of 4 December 2024. However, other pot wash machines, rack type machines and three compartment sinks were available to assist with cleaning operations.
|
|
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 3 Three Compartment Sink
|
|
Violation:
The temperature gauge for the sanitizing rinse compartment was broken. Temperatures were verified using the inspector's thermometer.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: Water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Pantry-7 - Forward
|
|
Violation:
Condensate obstructed the view of the external dial water temperature thermometers for the undercounter warewash machine. Crew identified a new warewashing machine is on order.
|
|
Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable. 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.:
26
|
|
Site:
Pantry-7 - Forward
|
|
Violation:
The top food-splash zone surface of the ice machine was soiled with a white and beige residue. Beige residue accumulated on an alcohol wipe when rubbed over this surface. Crew initiated corrective action.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Dining Room-Deck 9 Waves
|
|
Violation:
The previously cleaned and sanitized crew side preparation counters had a sticky and greasy residue. The area was beginning the next service set up.
|
|
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.:
30
|
|
Site:
Provisions-Deck 3
|
|
Violation:
The crew toilet room door was not able to fully self-close due to a broken hinge.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
36
|
|
Site:
Other-Deck 4 - Potable Water Bottle Filling Station
|
|
Violation:
The light intensity to the left of the deck-mounted potable water bottle filling station measured less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3
|
|
Violation:
The exhaust system for the entire soup kettle stations were insufficient which resulted in heavy steam.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|