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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
One box under the underlying illness column was left blank on the AGE log for the voyage ending on November 23. Underlying illness information was recorded in the passenger's medical record.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. 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?). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24 hour period; (b) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) 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. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
There were many instances where an ill crew member's close contacts were not initially contacted within 8 hours of the ill crew member reporting to medical. For example: 1) On November 3, a crew member reported to medical at 8:16. Their close contact was not contacted until 17:31. 2) On November 5, a crew member reported to medical at 00:20. Their close contacts were not contacted until 11:11, 09:42, 9:14, and 9:32. 3) On November 5, a crew member reported to medical at 22:41. Their close contacts were not contacted until 08:15, 09:05, and 08:22 on November 6.
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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: (1) restrict exposure to symptomatic crew member(s); (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 must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin?s bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. Ensure to document if the symptomatic crew member has or not cabin mate(s) or other immediate contact(s).
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Item No.:
08
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Site:
Potable Water-Backflow Prevention Log
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Violation:
According to the pipe disinfection log, a backflow preventer was replaced on the warewash machine in the Red Frog Pantry on September 28. This had not been updated in the cross-connection control log.
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Recommendation:
Maintain an accurate cross-connection control log.
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Item No.:
10
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Site:
Recreational Water Facilities-Havana Whirlpool Starboard
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Violation:
The inspection team took bromine and pH samples at the Havana whirlpool starboard. A crew member got bromine levels of 9.58, 9.91, 9.2, >10, and >10 ppm at the recreational water facility (RWF). The inspector got bromine levels of 6.23 and 9.58 at the RWF. The analyzer in the pool room read 6.11-6.12 mg/l ppm. A crew member got bromine levels of 9.69, 9.69, and 9.46. The inspector got bromine levels of 7.91 and 9.46. The analyzer, which had been calibrated the morning of the inspection, was recalibrated.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
16
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Site:
Galley-Hot Galley
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Violation:
Four 5.5 lbs. bags of pre-cooked hash browns were not discarded by the time indicated on the 4-hour discard label. The hash browns were in a plastic container on the counter and the discard label stated 9:00a, but the hash browns still had not been discarded when the inspector entered the area at 9:30a. The hash browns were immediately discarded.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
17
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Site:
Galley-Aft Service Line
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Violation:
The hot cabinets below all the bains maire, which were identified as time control units on the posted time control plan, were not physically labeled as time control units.
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Recommendation:
Physically label units as on time control.
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Item No.:
19
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Site:
Other-Deck 0 Corridor
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Violation:
Two trolleys with bags of recyclables were stored touching wrapped cases of water bottles that were brought on board the day of the inspection. The trolleys were relocated.
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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.:
19
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Site:
Galley-La Cucina
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Violation:
In-use utensils at the pasta station were stored in two containers of standing water at 106°F and 113°F, respectively. The water and utensils were immediately changed.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
21
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Site:
Galley-Center Galley
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Violation:
The two large combination ovens had UL listed silver tape covering the front and back seams on each side panels. The tape was cracked, chipped, and peeling in several locations, making it difficult to clean.
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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.
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Item No.:
21
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Site:
Other-Steakhouse Outdoor Waiter Station
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Violation:
The metal around the decorative cabinets and the metal handles was corroded and in disrepair.
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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.:
21
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Site:
Galley-Aft Warewash
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Violation:
A sheet of plastic was taped to the back of the soiled storage racks by the soiled end of the flight-type dishwash machine to prevent water splashing from the machine onto the soiled equipment. The sheet of plastic was soiled and ripped in several locations.
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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.
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Item No.:
21
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Site:
Galley-Blue Iguana
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Violation:
Water was dripping from the bottom of the top combination oven onto the combination oven below. The combination ovens were a stacked unit. It was determined the condensation collection tray on the inside bottom of the door was completely filled and was spilling oven. Staff immediately emptied the collection tray.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
21
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Site:
Buffet-Chef's Choice Lido Forward Starboard Line
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Violation:
The countertop on the employee side had a crack approximately 22 inches long. Staff provided documentation showing that crack was already reported to the shipyard as a warranty claim.
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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-Forward Warewash
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Violation:
The curtains at the beginning of wash compartment 1 and the curtain between wash compartment 1 and 2 were heavily soiled with food debris, especially between the curtain flaps.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The water temperature in the sanitizing compartment of the three compartment sink was measured at 176°F, but the temperature gauge was reading approximately 169°F.
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Recommendation:
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.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The conveyer belt on the flight-type warewash machine was in poor repair. The hard plastic coating of the conveyer belt was significantly cracked, chipped, and peeling throughout the entire belt, making it difficult to clean.
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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-Potwash
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Violation:
The conveyer belt on the potwash machine was in poor repair. The hard plastic coating of the conveyer belt was significantly cracked, chipped, and peeling throughout the entire belt, making it difficult to clean. Also, at least 6 spray nozzles between wash compartments 1 and 2 were blocked with food debris. In addition, the curtains at the beginning of wash compartment 1 and the curtain between wash compartment 1 and 2 were heavily soiled with food debris, especially between the curtain flaps.
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Recommendation:
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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
26
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Site:
Housekeeping-Deck 1 Forward Starboard Pantry
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Violation:
A brownish debris was found on the top left corner of the ice machine splash panel.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Aft Warewash
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Violation:
A sheet of plastic was taped to the back of the soiled storage racks by the soiled end of the flight-type dishwash machine to prevent water splashing from the machine onto the soiled equipment. The sheet of plastic was soiled and ripped in several locations.
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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.:
27
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Site:
Galley-Forward Service Line
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Violation:
The grease trap housings under the center flat grills and the starboard flat grill were soiled with grease residue. The grills had not been used on the day of the inspection and were cleaned the previous night.
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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.:
27
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Site:
Galley-Center Galley
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Violation:
The two large combination ovens had UL listed silver tape covering the front and back seams on each side panels. The tape was cracked, chipped, and peeling in several locations, making it difficult to clean.
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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.:
28
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Site:
Galley-Aft Service Line
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Violation:
Three ready-to-use frying pans located at the Mongolian grill station were stacked but still wet. The frying pans had not been sufficiently air dried after warewashing.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Starboard Aft Clean Storage Counter
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Violation:
Three stacks of large serving bowls were stored on the counter and were not covered or inverted.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Galley-Aft Warewash
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Violation:
A stack of soiled cleaning buckets was blocking access to the handwash station at the soiled end of the flight-type dishwash machine. The area was in operation.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-La Cucina Warewash
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Violation:
The handwash station was not working when the inspector entered the area. The area was in-operation at the time.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Pizzeria
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Violation:
The decorative stainless steel side bulkhead panels on the right and left of the pizza ovens were heavily scratched and scored from repeated contact with the pizza paddles. Staff had previously reported this damage to the shipyard.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Buffet-Deck 17 Serenity
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Violation:
The coving at the deck juncture on the passenger side of the buffet line was a soft silicone.
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Recommendation:
Install hard, durable coving.
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Item No.:
33
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Site:
Housekeeping-Deck 1 Forward Portside Pantry
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Violation:
Water was pooled on the deck near the undercounter warewash machine. The source could not be determined. This was cleaned immediately.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Keg Washing Station
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Violation:
Water was dripping down the front of the canopy hood above the keg washing machine in four different locations. The source of the water was undetermined.
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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-Men's Toilet Room Center Galley
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Violation:
The deck around the toilet had standing water. Staff stated the toilet was not leaking, so the source of the water was undetermined.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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