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Item No.:
02
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Site:
Medical-
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Violation:
The crew position was not indicated on the gastrointestinal illness log.
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Recommendation:
The gastrointestinal illness surveillance log entry for each passenger or crew member shall contain the following information:
(1) The first date of clinic visit or report to staff of illness; (2) The person's name, age and gender; (3) A designation as passenger or crew member; (4) Crew member position or job on the vessel, if applicable; (5) Cabin number; (6) Meal seating information; (7) Date and time of illness onset; (8) Illness symptoms, including the presence of the following selected signs and symptoms: numbers of episodes each of diarrhea and vomiting per day, bloody stools, fever, recorded temperature, abdominal cramps, headaches and muscle aches; (9) Notation on whether or not a stool specimen was requested and received; (10) Use of antidiarrheal medication; and (11) The presence of underlying medical conditions which may affect interpretation of acute gastrointestinal illness for example diabetic diarrhea, inflammatory bowel disease, gastrectomy or others. The gastrointestinal illness surveillance log entry for each passenger or crew member shall contain the following information:
(1) The first date of clinic visit or report to staff of illness; (2) The person's name, age and gender; (3) A designation as passenger or crew member; (4) Crew member position or job on the vessel, if applicable; (5) Cabin number; (6) Meal seating information; (7) Date and time of illness onset; (8) Illness symptoms, including the presence of the following selected signs and symptoms: numbers of episodes each of diarrhea and vomiting per day, bloody stools, fever, recorded temperature, abdominal cramps, headaches and muscle aches; (9) Notation on whether or not a stool specimen was requested and received; (10) Use of antidiarrheal medication; and (11) The presence of underlying medical conditions which may affect interpretation of acute gastrointestinal illness for example diabetic diarrhea, inflammatory bowel disease, gastrectomy or others.
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Item No.:
16
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Site:
Other-Seaview Cafe
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Violation:
There was an unopened canister of ultra pasteurized whipped topping inside the neutral cabinet. The canister read "perishable-keep refrigerated".
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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 60°C (140°F) or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-Time As A Public Health Control Plan
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Violation:
The time as a public health control plan did not include the set-up or discard times.
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Recommendation:
Ensure that the set-up and discard times are included in the time as a public health control plan.
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Item No.:
19
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Site:
Buffet-Officer's Mess
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Violation:
There were no side shields on the portable sneeze guard.
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Recommendation:
Install side shields where consumers line up for service and food is placed within 1 meter of the consumer.
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Item No.:
19
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Site:
Preparation Room-Fish Preparation
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Violation:
In the fish preparation thaw room, there was a trolley of fish that was not covered on the top. This was corrected.
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Recommendation:
Ensure that food is protected during storage.
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Item No.:
20
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Site:
Galley-Portofino
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Violation:
The sealant used on the food contact surfaces of the slicer was Devcon. It was unable to determine if the sealant was approved for use on food contact surfaces.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Galley-Deck 5 Bakery
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Violation:
There were slotted fasteners inside the top collar of the floor mounted mixer.
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Recommendation:
Replace the slotted fasteners with smooth, low-profile, non-corroding fasteners.
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Item No.:
21
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Site:
Galley-Deck 4 Hot Galley
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Violation:
There was a gap along the left edge of the flat grill.
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Recommendation:
Ensure that 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-Solarium Cafe
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Violation:
The bottom of the technical compartment under the pizza holding cabinet was rusty.
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Recommendation:
Ensure that 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-Chops
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Violation:
The three ambient air measuring devices read above 50° F inside the reach-in refrigerator. The internal ambient air was measured at 41° F.
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Recommendation:
Ensure that ambient air temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are accurate to ±3°F in the intended range of use.
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Item No.:
21
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Site:
Other-Portofino Waiter Station
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Violation:
There was a piece of raw, exposed wood on the bottom cabinet door.
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Recommendation:
Ensure that 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:
Bar-Champagne Bar
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Violation:
In the technical compartment to the right of the handwash station, the lower edge of the insulation on the pipe that penetrated the deck was very rough.
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Recommendation:
Ensure that 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:
Bar-
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Violation:
In the technical compartment under the ice well, there were several areas of rough pipe insulation.
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Recommendation:
Ensure that 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:
Buffet-Windjammer Line 2 Hot Buffet
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Violation:
The coating on the heating bulb was peeling.
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Recommendation:
Replace the heating bulb.
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Item No.:
21
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Site:
Buffet-Starboard Beverage Station
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Violation:
There was excessive sealant inside the technical compartment below the coffee machines.
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Recommendation:
Ensure that 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. Remove the excess sealant.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
There was a large hole in the rinse spray arm, causing a low water pressure.
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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.:
27
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Site:
Bar-
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Violation:
The rough areas of the pipe insulation were soiled.
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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-Champagne Bar
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Violation:
The rough area of the insulation was soiled.
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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.:
30
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Site:
Bar-
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Violation:
There was no waste receptacle at the handwash station. There was also no "wash hands often" sign. The bar was closed at the time of the inspection.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle. Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
There was a seam along the right side of the cleaning locker.
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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:
Provisions-Prepared Meat
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Violation:
There was a gap between bulkhead panels at the lower left of the entrance to the fresh meat walk-in unit from the prepared meat walk-in unit.
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Recommendation:
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Item No.:
33
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Site:
Provisions-Diary
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Violation:
The lower right corner of the bulkhead near the entrance to the dairy walk-in refrigeration unit was damaged, causing a difficult to clean area.
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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:
Other-Seaview Cafe
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Violation:
There was a seam along the bulkhead profile strip behind the flat grill.
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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-
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Violation:
The grout on the coving was pulling apart from the bulkhead.
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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-Seaview Cafe
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Violation:
There was an seam along the bulkhead profile strip above the fryer.
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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:
Buffet-Windjammer Show Galley
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Violation:
There was a gap along the coving in front of the grooved grill.
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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:
Food Service General-Decks
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Violation:
There was missing and recessed deck grout especially along the scuppers in the food preparation areas.
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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.:
34
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Site:
Galley-Deck 4 Portside Warewash
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Violation:
There was a leak under the middle of the compartment of the dishwash machine.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Warewash
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Violation:
There was a leak under the middle compartment of the dishwash machine.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Galley-Deck 4 Portside Warewash
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Violation:
There was the head of a broom on the deck under the dishwash machine.
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Recommendation:
Ensure all cleaning materials are stored in a cleaning room or locker.
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Item No.:
41
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Site:
Housekeeping-Spa
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Violation:
There was no means to exit the men's toilet room without touching the door with bare hands.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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