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Item No.:
*
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Site:
Potable Water-WASTEWATER TREATMENT SYSTEM
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Violation:
A SECTION OF PIPING WAS REMOVED BETWEEN THE WASTEWATER TERTIARY TREATMENT SYSTEM AND THE TECHNICAL WATER TANK AND THE FLANGE CAPS MOUNTED TO THE EXPOSED LINE ENDS. THE REMOVED SECTION OF PIPE WAS MOUNTED TO THE BULKHEAD WITH A SIGN STATING THE PIPE COULD BE REINSTALLED TO UTILIZE THE SYSTEM TO SUPPLY WATER TO THE TECHNICAL TANK IN THE FUTURE.
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Recommendation:
There should be no remaining section for this piping onboard, as it was required to be removed under the original ship construction due to the ability to re-use blackwater in the laundry water supply thru this connection.
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Item No.:
01
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Site:
Medical-GI REPORTING
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Violation:
ON THE CRUISE FROM 4/23/06 TO 4/29/06, THE 24-HR GI REPORT REPORTED 3 CREW CASES, BUT THERE WERE 4 CREW CASES AT THE TIME OF THE 24-HOUR REPORT. ALSO, THERE WAS AN ADDITIONAL CREW CASE AND AN ADDITIONAL PASSENGER CASE AFTER THE 24-HOUR REPORT BUT GREATER THAT 4-HOURS BEFORE ENTERING PORT, AND NO 4-HOUR REPORT WAS SUBMITTED. ON THE CRUISE BETWEEN 4/3/06 - 4/15/06, THE 24-HOUR REPORTS SUBMITTED WHEN ENTERING ST. THOMAS AND NEW YORK BOTH INDICATED AN EMBARKATION LOCATION OF LOS ANGELES, BUT THE CRUISE EMBARKED IN BRAZIL.
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Recommendation:
If the number of cases changes after submission of the initial report, ensure that an updated report is submitted no less than 4 hours before the vessel's arrival at the U.S. port. The gastrointestinal illness report shall contain:
(1) The name of the vessel; (2) The ports of embarkation and disembarkation; (3) The dates of embarkation and disembarkation; (4) The total numbers of reportable cases of gastrointestinal illness among passengers and crew members, including those who have been disembarked or removed because of illness, even if the number is 0; and (5) The total number of passengers and crew members on the cruise.
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Item No.:
02
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Site:
Medical-
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Violation:
THE DOCUMENTATION OF THE 3 DAY ASSESSMENT FOR EACH NEW CREW MEMBER WITH GASTROINTESTINAL ILLNESS SYMPTOMS IS NOT MAINTAINED ONBOARD.
THIS IS REQUIRED WHETHER OR NOT THE PERSON MEETS THE CASE DEFINITION OF A GI ILLNESS.
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Recommendation:
Ensure that reportable cases of gastrointestinal illness include crew members with a symptom onset time of up to 3 days before boarding the vessel. Maintain documentaion of the 3 day assessment, for each crew member WITH SYMPTOMS, on the vessel and make available for review during inspections.
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Item No.:
08
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Site:
Potable Water-TANK INSPECTION AND CLEANING RECORDS
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Violation:
AFTER TANK MAINTENANCE AND/OR CLEANING, THERE WAS NO INDICATION IN THE JOB DESCRIPTION NOR IN THE COMMENTS SECTION OF THE AMOS SYSTEM THAT THE POTABLE WATER WAS ANALYZED TO ENSURE THAT THE HALOGEN CONCENTRATION WAS < 5PPM BEFORE PUTTING THE TANK BACK ON-LINE.
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Recommendation:
Ensure that the disinfected parts of the system are flushed with potable water until the free residual halogen is at or below 5.00 mg/L (ppm).
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Item No.:
16
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Site:
Galley-MAIN GALLEY - SAUCE STATION
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Violation:
A BOLOGNAISE SAUCE PREPARED ON 2 JUNE AND STORED IN WALK-IN REFRIGERATOR #2 HAD A FOOD TEMPERATURE OF 44 F. THE SAUCE WAS IMMEDIATELY REMOVED AND REHEATED.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
17
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Site:
Galley-MAIN GALLEY - GENERAL
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Violation:
A VARIETY OF POTENTIALLY HAZARDOUS FOODS WERE FOUND STORED IN EITHER STAINLESS STEEL HOTEL PANS OR PLASTIC CONSTRUCTED PANS OR BINS. WHEN FOOD TEMPERATURES WERE CHECKED OF VARIOUS FOODS PLACED IN THE SAME COLD-HOLDING UNIT, BUT WITH DIFFERENT CONTAINER TYPES, IN NEARLY EVERY CASE THE FOOD IN PLASTIC WAS AT TEMPERATURES ON THE MARGIN (43 F). THE FOOD IN STAINLESS STEEL WAS AT TEMPERATURES FROM 37-40 F. BLAST-CHILLING OF SOUP WAS DONE IN PLASTIC CONTAINERS AS WELL, WITH MARGINAL RESULTS.
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Recommendation:
Ensure that cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; separating the food into smaller or thinner portions; using blast coolers, freezers, or other rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods. Ensure that cooling is accomplished using one or more of the following methods based on the type of food being cooled: (2) When placed in cooling or cold-holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food.
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Item No.:
20
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Site:
Galley-MAIN GALLEY - GENERAL
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Violation:
A CALIBRATION CHECK WAS MADE OF THE FOOD THERMOMETERS OF 6 FOOD AND BEVERAGE STAFF AND ONE OF THE SIX WAS OUT OF CALIBRATION BY APPROXIMATELY 25 F. IT WAS IMMEDIATELY RE-CALIBRATED.
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Recommendation:
Ensure that food temperature measuring devices are calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
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Item No.:
21
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Site:
Buffet-KINGS COURT - THE CARVERY
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Violation:
THERE WAS AN OPEN-CELL FOAM GASKET ON THE RIGHT DOOR OF THE UNDERCOUNTER HOT HOLD UNIT. THIS GASKET IS DIFFICULT TO CLEAN.
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Recommendation:
Replace the gasket with the same type on the other doors to the hot hold unit.
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Item No.:
22
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Site:
Galley-KINGS COURT - DISHWASH
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Violation:
THE TEMPERATURE GAUGE ON THE RACK-TYPE DISHWASH MACHINE INDICATED 213 - 218 F, BUT THERE WAS NO STEAM VISIBLE FROM THE FINAL RINSE SPRAY NOZZLE, INDICATING THAT THE TEMPERATURE GAUGE WAS NOT ACCURATE. THE PLATE TEMPERATURE WAS 179F.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-GRILL GALLEY POT WASH
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Violation:
THE THERMOMETER GAUGE ON THE SANITIZING RINSE COMPARTMENT INDICATED 170F, BUT THE WATER WAS MEASURED AT 186, INDICATING THAT THE GAUGE IS NOT ACCURATE.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-MAIN GALLEY - POT WASH
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Violation:
THE MOUNTED SINK THERMOMETER GAUGE REGISTERED 144 F, WHILE THE ACTUAL WATER TEMPERATURE IN THIS HOT WATER SANITIZING SINK WAS 188 F. EXCESSIVE STEAM WAS NOTED FROM THE SINK WATER SURFACES AND CONDENSING ON THE DECKHEAD ABOVE. CONDENSATE WAS FORMED AND FALLING FROM THE EXHAUST DIFFUSER IN THE HOOD ABOVE TO THE FINAL RINSE SINK BELOW. STAFF REDUCED THE FINAL SINK WATER TEMPERATURE AND WIPED ALL CONDENSATE FROM THE HOOD SURFACES DURING THE INSPECTION.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-CREW GALLEY - POTWASH
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Violation:
THE FINAL, HOT WATER SANITIZING, SINK WATER TEMPERATURE WAS 204 F DURING ACTIVE USE. HEAVY STEAM WAS PRODUCED AND CONDENSING ON ALL SURFACES OF THE HOOD ASSEMBLY ABOVE. HEAVY CONDENSATE WAS PRESENT ON ALL HOOD SURFACES AND WATER WAS DRIPPING DOWN TO ALL THE SINKS, THE LANDING FOR CLEAN AND SOILED, AND THE DECK BELOW. STAFF ADJUSTED THE WATER TEMPERATURE AND WIPED DOWN THE HOOD TO REMOVE ALL CONDENSATE DURING THE INSPECTION.
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Recommendation:
Operate the hot water sanitizing sink properly to prevent condensation formation resulting from excessive steam production.
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Item No.:
22
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Site:
Galley-MAIN GALLEY - STARBOARD DISHWASH
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Violation:
THE IN-USE FLIGHT-TYPE CONVEYOR DISHWASH MACHINE HAD NO WATER FLOWING FROM THE UPPER SPRAY ARM JETS IN THE FINAL RINSE COMPARTMENT. THE UNIT WAS REPAIRED DURING THE INSPECTION.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
24
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Site:
Galley-MAIN GALLEY - STARBOARD DISHWASH
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Violation:
THE IN-USE FLIGHT-TYPE CONVEYOR DISHWASH MACHINE HAD A FINAL SANITIZING RINSE TEMPERATURE OF
150 F AT THE DISH SURFACE ON REPEATED TESTS. THE MACHINE WAS REPAIRED DURING THE INSPECTION AND A TEMPERATURE OF OVER 160 F REACHED.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
24
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Site:
Pantry-DECK 8 PANTRY 1
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Violation:
THE BUCKET OF SANITIZING SOLUTION WAS MEASURED AT BELOW 50 PPM CHLORINE. NO CREW MEMBERS WERE IN THE PANTRY AT THE TIME OF THE INSPECTION.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Bar-MULTI-FLOW CARBONATORS
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Violation:
IT IS UNCLEAR IF THE BACKFLOW PREVENTION DEVICE BETWEEN THE CARBONATOR AND BRASS FITTINGS IN THE MULTI-FLOW UNITS IS A VENTED-TYPE DEVICE. THE UNITS WERE INSTALLED IN MANY OF THE BARS.
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Recommendation:
Ensure that copper and copper alloys such as brass are not used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
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Item No.:
27
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Site:
Bar-CHART ROOM
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Violation:
THE GASKET ALONG THE LOWER EDGE OF THE INSIDE OF THE FRONT PANEL OF THE UPPER COMPARTMENT OF THE ICE MACHINE WAS SOILED WITH A BLACK MATERIAL.
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Recommendation:
Ensure that 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:
Bar-G32
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Violation:
THE GASKET ON THE LOWER EDGE OF THE INSIDE OF THE UPPER COMPARTMENT OF THE ICE MACHINE WAS SOILED WITH A BLACK MATERIAL. THE SEALANT AT THE JUNCTION OF THE UPPER COMPARTMENT/LOWER COMPARTMENT/BULKHEAD WAS SOILED WITH A BLACK MATERIAL.
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Recommendation:
Ensure that 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:
Pantry-DECK 5 PANTRY 1
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Violation:
THE LOWER EDGE OF THE INSIDE OF THE FRONT PANEL OF THE ICE MACHINE WAS SOILED WITH A BLACK MATERIAL ALONG THE INSIDE LIP OF THE PANEL AND ON THE GASKET.
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Recommendation:
Ensure that 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:
Other-TODD ENGLISH DINING ROOM
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Violation:
THE DINING ROOM TABLES WERE PRESET WITH INVERTED GLASSES, A PLATE AND A BREAD PLATE DURING THE INSPECTION AT 1100. THE DINING ROOM WAS NOT GOING TO BE USED UNTIL DINNER SERVICE. ONLY THE BREAD PLATE IS USED FOR MEAL SERVICE.
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Recommendation:
If dining tables are preset more than four (4) hours prior to use, ensure that utensils are stored covered or inverted.
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Item No.:
28
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Site:
Galley-ROOM SERVICE
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Violation:
THERE WAS A TROLLEY OF PRE-SET TRAYS. THE TOP TRAY HAD PLATES THAT WERE NOT INVERTED OR PROTECTED.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
33
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Site:
Galley-MAIN GALLEY - COLD PANTRY
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Violation:
THE BULKHEAD PROFILE WAS LOOSE, LEAVING A DIFFICULT TO CLEAN SEAM AT THE HANDWASH STATION ADJACENT TO UNDERCOUNTER REACH-IN REFRIGERATOR #1. THE PROFILE WAS RE-SEALED DURING THE INSPECTION.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-MAIN GALLEY - HOT GALLEY
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Violation:
THE BULKHEAD WAS SEVERELY DAMAGED, LEAVING A LARGE GAP NEAR THE DECK TRIM AT THE PORT SERVICE LINE NEAR THE RANGE UNIT 28968-A.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
41
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Site:
Housekeeping-OUTBREAK PREVENTION AND RESPONSE PLAN
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Violation:
THE OUTBREAK PREVENTION AND RESPONSE PLAN DID NOT HAVE A MEASURABLE TRIGGER TO PUT THE SHIP INTO "CODE RED". CURRENTLY, CODE RED IS INITIATED BY THE DOCTOR, BUT NOT AT A SPECIFIC PERCENTAGE OR NUMBER OF CASES PER DAY.
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Recommendation:
Ensure that each vessel has a written Outbreak Prevention and Response Plan (OPRP) which details the standard procedures and policies to specifically address gastrointestinal illness onboard. The plan shall include the duties and responsibilities of each department and their staff to include steps in outbreak management and control as well as the trigger for each step.
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