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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Records
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Violation:
Records conflicted on the onset and reporting times for a symptomatic food worker that presented to the medical center on April 12. The AGE log stated that the crew member had an onset of symptoms at 1800 and reported at 1740, while the food employee assessment stated that the crew member reported to the medical center at 1410 and 1545. Staff could not fully explain the discrepancy.
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Recommendation:
Ensure record for symptomatic crew accurately reflect symptom onset and reporting times.
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Item No.:
03
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Site:
Potable Water-Bunkering
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Violation:
During active bunkering at 1235, the chlorine level was measured at 1.74 ppm twice by the crew member at the dosing station. The analyzer measured 2.15 ppm. The analyzer was calibrated and the dosing was immediately corrected.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
06
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Site:
Potable Water-Bunkering
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Violation:
During active bunkering at 1235, the chlorine level was measured at 1.74 ppm twice by the crew member at the dosing station. The analyzer measured 2.15 ppm. The analyzer was calibrated and the dosing was immediately corrected.
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Recommendation:
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Item No.:
10
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Site:
Recreational Water Facilities-Showers
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Violation:
Although the safety signs advising bathers to shower before entering the facilities were properly placed, the outdoor showers were not working while the RWFs were in operation. Staff stated that the water is shut off intentionally while the weather is cold.
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Recommendation:
Ensure showers provide potable at a temperature not exceeding 43C (110F) during normal operations. Install showers within 10 meters (33 feet) of every entry point to each RWF. For beach entry RWFs, install a minimum of one showerhead per 10 meters (33 feet) of perimeter within 10 meters (33 feet) of the beach perimeter. Install a minimum of one shower at each water slide staircase entrance.
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Item No.:
17
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Site:
Preparation Room-Deck 3
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Violation:
The 1 May cooling log for the cold buffet stated the fruit salad started cooling at 0035 with a temperature of 51.7F and finished cooling at 0031 with a temperature of 38.3F. Staff stated the final cooling time was written incorrectly.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Buffet-Deck 16- Ice Cream Station
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Violation:
The bottom of three ice cream cones were not in a protection sleeve and were on the buffet line.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Bar-Deck 7 The Local
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Violation:
The ice well cover was left open an inch. The area was in operation and the bartenders were not near the ice well.
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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.:
20
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Site:
Buffet-Deck 16- Garden Cafe Asian Line
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Violation:
The counter-mounted oven had been out of order for the past 3 weeks. Spare parts were expected on May 25.
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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; 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.
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Item No.:
20
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Site:
Galley-Deck 6 Q Texas Smokehouse Combination Oven #0620625
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Violation:
The water supply line below the combination oven was in disrepair and water continuously dripped and pooled on the deck below the oven.
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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; 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.
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Item No.:
20
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Site:
Galley-Deck 15- Garden Cafe Hot Galley
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Violation:
Water dripped continuously from the bottom of the right steam oven.
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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; 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.
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Item No.:
20
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Site:
Galley-Deck 8- La Cucina
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Violation:
Two slotted fasteners were on the ice thickness sensor.
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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.:
20
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Site:
Galley-Deck 8- Cagney's
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Violation:
Two slotted fasteners were on the ice thickness sensor.
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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.:
20
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Site:
Galley-Deck 4 Combination Oven #0560207
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Violation:
Liquid continuously dripped from the bottom center of the combination oven and pooled on the deck below.
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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; 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.
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Item No.:
21
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Site:
Galley-Deck 8- Food Republic Show Galley
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Violation:
A large gap was between the stainless steel and marble counter tops, making the area difficult to clean.
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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 4 Dishwash
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Violation:
The flight-type warewash machine's data plate was not easily readable.
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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.
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Item No.:
22
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Site:
Galley-Deck 6 Q Texas Smokehouse
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Violation:
The hood-type warewash machine was out of order when the inspector arrived in the area. Staff stated it was leaking and were actively working on fixing the leak. The area was not in operation.
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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-Deck 6 Potwash
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Violation:
The flight-type potwash machine's conveyor belt was rough and in disrepair.
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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-Deck 7 The Local
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Violation:
The plate surface temperature measured below 160F at the in-use, hood-type, double-wide warewashing machine. The inspector measured 156.1F during the first attempt and 155.0F during the second attempt. The warewashing machine's temperature gauge displayed a wash temperature of 155F and a final sanitizing rinse temperature of 175F at the manifold.
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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.:
24
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Site:
Galley-Deck 7 The Local
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Violation:
The plate surface temperature measured below 160F at the in-use, hood-type, double-wide warewashing machine. The inspector measured 156.1F during the first attempt and 155.0F during the second attempt. The warewashing machine's temperature gauge displayed a wash temperature of 155F and a final sanitizing rinse temperature of 175F at the manifold.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
27
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Site:
Galley-Deck 8- Cagney's Show Galley
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Violation:
Dried food debris was on one heat lamp. This was cleaned immediately.
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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.:
29
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Site:
Galley-Deck 17- American Diner Show Galley
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Violation:
The temperature adjustable handwashing sink near the entrance to the show galley reached a minimum temperature of 127F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Buffet-Deck 15- Observation Lounge
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Violation:
There was no waste receptacle for the handwashing station.
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Recommendation:
Provide a handwashing station with: a handwash sink with hot and cold water, soap dispenser, and single-use paper towel dispenser. Provide waste receptacles in close proximity to the handwash sink and size to accommodate the quantity of paper towel waste generated. The handwashing station may be decorative. Ensure the handwashing station is nonabsorbent, durable, and easy cleanable.
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Item No.:
33
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Site:
Galley-Deck 4 Combination Oven #0560207
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Violation:
Liquid continuously dripped from the bottom center of the combination oven and pooled on the deck below.
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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:
Galley-Deck 6 Q Texas Smokehouse
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Violation:
The deck tile grout was in disrepair near the combination ovens.
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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:
Galley-Deck 6 Q Texas Smokehouse Combination Oven #0620625
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Violation:
The water supply line below the combination oven was in disrepair and water continuously dripped and pooled on the deck below the oven.
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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.:
35
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Site:
Galley-Deck 15- Garden Cafe Hot Galley
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Violation:
Water pooled on the deck below the right steam oven.
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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.:
42
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Site:
Housekeeping-Deck 5 - Splash Academy
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Violation:
It was unclear if the disinfectant used at the diaper changing station was effective against norovirus. This information was not indicated on the product's label or in outbreak prevention and response plan documents.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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