|
|
|
Item No.:
33
|
|
Site:
Food Service General-Provisions/Main and Crew Galley Areas
|
|
Violation:
During the inspection, in multiple areas throughout the provisions area; (rooms 12, 18, 19) as well as the starboard side aft vegetable preparation room, the inspector and staff noticed either broken tiles or chipped grout in the coving areas. In addition, multiple areas in the main and crew galley's had similar challenges with tile and grout. The areas in question had been cleaned, but staff noted that these areas are difficult to clean it due to their poor condition. Staff presented the inspector a plan complete with pictures, detailing many of the areas being worked on. Some of the areas noted on the inspection report were captured on the ship's work plan as well, however there were multiple areas discussed by the inspector and staff that had not made the ship's report.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Member Late Reporting
|
|
Violation:
On December 26, a food worker had an onset of acute gastroenteritis (AGE) symptoms at 1:30 am but did not report to medical until 8:42 am. According to his time sheet, he worked from 3:43 am until 7:56 am and according to his 72-hour questionnaire, he went to the crew mess at 8 am. The inspector spoke with the crew member during the inspection and he confirmed that he had eaten at the crew mess after he was symptomatic. The ship had very detailed records about this case, including disciplinary action, retraining, and that the foods he had prepared had been discarded.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Member Late Reporting
|
|
Violation:
On December 22, a food worker had an onset of AGE symptoms at 4:10 pm but did not report to the medical center until 5:20 pm. According to his time sheet, he worked from 4:02 until 4:55 pm. The ship had very detailed records about the case, including disciplinary action, retraining, and that he was working on the soiled side of the dishwash area.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
|
|
|
Item No.:
02
|
|
Site:
Medical-Asymptomatic Close Contact Follow-up
|
|
Violation:
On December 29, a crew member reported to the medical center with AGE symptoms at 5:23 am. The first interview with the asymptomatic close contact was documented as done at 5:40 am on December 29; the second interview was documented as done at 3:18 pm on December 29; and the third interview was documented as done at December 31 at 3:16 am. There was no interview documented for December 30. Staff stated the issue was with the electronic medical database and when an entry was made it could not be edited or another entry could not be made.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (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.
|
|
|
Item No.:
02
|
|
Site:
Medical-Asymptomatic Close Contact Follow-up
|
|
Violation:
On December 26, a crew member reported to the medical center with AGE symptoms at 8:42 am. The first interview with the asymptomatic close contact was documented as done at 10:16 am on December 26; the second interview was documented as done at 7:27 pm on December 26; and the third interview was documented as done at December 28 at 8:06 am. There was no interview documented for December 28. Staff stated the issue was with the electronic medical database and when an entry was made it could not be edited or another entry could not be made.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (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.
|
|
|
Item No.:
02
|
|
Site:
Medical-Asymptomatic Close Contact Follow-up
|
|
Violation:
On December 16, a crew member reported to the medical center with AGE symptoms at 3:32 pm. The first interview with the first of three asymptomatic close contacts was documented as done at 4:05 pm on December 16; the second interview was documented as done at 2:06 pm on December 17; and the third interview was documented as done at December 17 at 2:42 pm. There was no interview documented for December 18. Staff stated the issue was with the electronic medical database and when an entry was made it could not be edited or another entry could not be made.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (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.
|
|
|
Item No.:
02
|
|
Site:
Medical-Asymptomatic Close Contact Follow-up
|
|
Violation:
There was no notation for several AGE case crew members that there were no additional close contacts. This was noted on December 22, 26, and 28, and for two cases on January 5.
|
|
Recommendation:
Document that there are no additional close contacts.
|
|
|
Item No.:
02
|
|
Site:
Medical-Asymptomatic Close Contact Follow-up
|
|
Violation:
On December 16, a crew member reported to the medical center with AGE symptoms at 3:32 pm. The first interview with the second of three asymptomatic close contacts was documented as done at 4:40 pm on December 16; the second interview was documented as done at 2:06 pm on December 17; and the third interview was documented as done at December 17 at 3:48 pm. There was no interview documented for December 18. Staff stated the issue was with the electronic medical database and when an entry was made it could not be edited or another entry could not be made.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (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.
|
|
|
Item No.:
02
|
|
Site:
Medical-Asymptomatic Close Contact Follow-up
|
|
Violation:
On December 16, a crew member reported to the medical center with AGE symptoms at 3:32 pm. The first interview with the third of three asymptomatic close contacts was documented as done at 4:07 pm on December 16; the second interview was documented as done at 2:06 pm on December 17; and the third interview was documented as done at December 17 at 3:48 pm. There was no interview documented for December 18. Staff stated the issue was with the electronic medical database and when an entry was made it could not be edited or another entry could not be made.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (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.
|
|
|
Item No.:
21
|
|
Site:
Other-Bridge Coffee Station
|
|
Violation:
There was no temperature measuring device inside the small refrigerator. Dairy and soy milk were stored in this refrigerator.
|
|
Recommendation:
Ensure temperature-measuring devices conform to the following guidelines: (1) In a mechanically refrigerated or hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit; (2) Cold or hot holding equipment used for potentially hazardous food is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device's temperature display; (3) Temperature-measuring device is easily readable.
|
|
|
Item No.:
16
|
|
Site:
Other-Bridge Coffee Station
|
|
Violation:
An opened container of soy milk did not have a 7-day discard label. Staff stated it was opened sometime the day before and would be used by the end of the day. He was not sure what time the soy milk was opened.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 3 Starboard Forward Outside Hotel Engineer's Office
|
|
Violation:
A large bin labeled 'Metal Scrap' was just outside the door to the hotel engineer's office. The bin was full, and had many scrap pieces left over from repair work. In addition, a large piece of unsealed wood was stored behind the bin. Both items were removed.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Starboard Forward Outside Hotel Engineer's Office
|
|
Violation:
A large piece of unsealed wood was stored just outside the door to the hotel engineer's office.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Granular Filter Records
|
|
Violation:
The log for the disinfection of the granular (sand) filter housing did not include information about the concentration or contact time during disinfection. A new log had already been prepared by the corporate office addressing this issue.
|
|
Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
|
|
|
Item No.:
10
|
|
Site:
Housekeeping-Cabin Whirlpool Disinfection
|
|
Violation:
The record for the disinfection of the cabin whirlpool on January 2 did not include information about the concentration or contact time. In addition, the date was recorded for 2017 instead of 2018. Staff stated the incorrect form had been used and the new form was completed immediately while the inspector was still in the area.
|
|
Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
Under the section identifying the triggers to implement the OPRP, it stated one of the triggers was when 6 cases in 6 hours (6 in 6) were logged into STARDOCS. However, the vessel was no longer using STARDOCS and had switched to a different electronic medical database.
|
|
Recommendation:
Ensure the OPRP is accurate and reflects the current operations on the ship.
|
|
|
Item No.:
21
|
|
Site:
Bar-Blue Iguana
|
|
Violation:
The portable ice chest stored just outside the bar entrance was damaged on the side; one of the vertical wooden decorative pieces was missing, exposing a difficult to clean surface.
|
|
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. 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.:
27
|
|
Site:
Buffet-Lido Deck 9
|
|
Violation:
The countertop of the forward, starboard side beverage station was dusty and soiled with more than a days' worth of accumulation. The area was not in service at the time and staff stated that the countertop was cleaned the night prior to the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido Deck 9 Coffee Bar
|
|
Violation:
The light intensity was read 52 to 75 lux for the countertop area near where the blender and handwash sink were located. This area has mounted equipment and shelving above.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations. 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.:
26
|
|
Site:
Galley-Lido Deck 9 Blue Iguana
|
|
Violation:
The ice machine had pink and black debris spots resting under the cube sensor device. The sensor was cleaned during the inspection.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash Area
|
|
Violation:
The potwash machine was placed out of service on 25 OCT 2017. A work order had been placed.
|
|
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-Dishwash Area
|
|
Violation:
The starboard side dishwash area had two cloudy sanitizing buckets near F.D. 9.0.2.9
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
08
|
|
Site:
Galley-Blue Iguana
|
|
Violation:
The backflow device on the hood cleaning system was corroded and soiled.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
21
|
|
Site:
Galley-Bain Marie Station
|
|
Violation:
The cord to the meat slicer was resting on the countertop behind the bain marie station.
|
|
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.
|
|
|
Item No.:
35
|
|
Site:
Galley-Dishwash Portside AFT
|
|
Violation:
The dishwasher was leaking and water was pooling onto the deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Portside AFT
|
|
Violation:
The dishwasher was leaking and water was pooling onto the deck.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean. 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 of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Portside AFT
|
|
Violation:
One piece of lettuce, some small plastic pieces and a device label was sitting in the wash tank water of the dishwash machine. The water was drained and cleaned during the inspection.
|
|
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 of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Area Starboard Side Forward
|
|
Violation:
As the inspector was entering the area, water was leaking from under the dishwash machine and pooling onto the deck. Staff stated that the water was coming from the booster line. The machine was not in use at the time. In addition, the glasswash machine was leaking from the water supply line and pooling onto the deck.
|
|
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.:
35
|
|
Site:
Galley-Dishwash Area Starboard Side Forward
|
|
Violation:
As the inspector was entering the area, water was leaking from under the dishwash machine and pooling onto the deck. Staff stated that the water was coming from the booster line. The machine was not in use at the time. In addition, the glasswash machine was leaking from the water supply line and pooling onto the deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
27
|
|
Site:
Galley-Bain Marie Station
|
|
Violation:
The heat lamps directly above the bain marie area and the back splash areas along the entire bain marie station was soiled with more than a day's worth of food debris. Staff stated that area had been cleaned previously.
|
|
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-Bain Marie Station
|
|
Violation:
The underside of the shelf closest to the bain marie station counter-top was soiled with food debris. The area had been 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.:
27
|
|
Site:
Galley-Bain Marie Station
|
|
Violation:
The top of the shelf above the bain marie station was dusty with more than a day's worth of accumulation.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Bain Marie Station
|
|
Violation:
The top of the shelf above the bain marie station was dusty with more than a day's worth of accumulation. Plate covers that had been previously cleaned were also resting on the dusty shelf.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Line
|
|
Violation:
The heat lamps above the hot line in the crew galley had food debris along the housing the whole way down the line. The inspector talked to the staff about a strategy for cleaning these areas.
|
|
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-Soup Station
|
|
Violation:
The under-side of the shelf above the soup well was soiled with dried egg debris in multiple areas. Staff stated that the debris was from the morning breakfast service period.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
22
|
|
Site:
Galley-Soup Station
|
|
Violation:
The sanitary bucket at the soup station was cloudy. The inspector could not see the bottom of the bucket.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Vegetable Preparation Room Starboard Side Aft
|
|
Violation:
The bulkhead behind the french fry slicer was soiled with food 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.:
27
|
|
Site:
Provisions-Vegetable Preparation Room #12
|
|
Violation:
Inside the garbage disposal, an air supply hole was soiled with brown water and brown debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|