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Item No.:
06
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Site:
Potable Water-
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Violation:
The far point analyzer charts were not consistently changed. There were overlaps of 1-4 hours.
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Recommendation:
Ensure that halogen analyzer-chart recorder charts are changed, initialed, and dated daily and contain notations of any unusual water events in the potable water system.
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Item No.:
06
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Site:
Potable Water-
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Violation:
A review of the far point analyzer charts noted a few days when the free halogen residuals was less than 0.2 ppm with no explanation as to the reason for the low levels.
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Recommendation:
Ensure that halogen analyzer-chart recorder charts are changed, initialed, and dated daily and contain notations of any unusual water events in the potable water system.
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Item No.:
06
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Site:
Potable Water-Medical - Microbiologic Monitoring
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Violation:
The potable water distribution sampling records did not indicate if the sampling results were positive or negative for E. coli. The records maintained only stated the results as "positive" or "negative" without reference to whether the results were for total coliforms or E. coli. The ship is using the Colisure test kit.
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Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
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Item No.:
08
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Site:
Potable Water-Beauty Salon
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Violation:
A backflow protection device could not be located on the line supplying the hose at the small sink.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
Air-gaps were not provided at the hoses on the reduced pressure backflow protection device vents for the mineralizer backwash and the swimming pool fill line.
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Recommendation:
Provide air gaps at each vent.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The ends of two hoses were not labeled "potable water only". Per the staff captain the ends of the hoses were recently cut due to leaks.
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-H2O Zone
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Violation:
A standard precautions and risks sign was not posted at the spa pool entrances.
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Recommendation:
Ensure that a sign is installed near the whirlpool spas that lists standard safety precautions and risks, warning against use by particularly susceptible people, such as those who are immunocompromised.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-
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Violation:
The log only noted an inspection date for the sand filter inspection and sedimentation test. There was no indication that a sedimentation test was done. The vessel was keeping the dated jars used for the tests.
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Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
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Item No.:
18
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Site:
Provisions-Meat Walk-in Cooler
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Violation:
There were a few boxes of raw ground beef stored on top of raw whole meats. These products were "picked" and ready to be brought up to the galley.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
18
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Site:
Galley-
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Violation:
There were a few pans of raw pork links stored above pans of hot dogs inside the walk-in cooler.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Buffet-Container of Jams and Soft Butter
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Violation:
The handle of the serving spoon for the jams and soft butter located at a few service stations were noted to have food on them.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
21
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Site:
Galley-
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Violation:
The grease traps for the MKN grooved grills, located in the Jade area of the Windjammer were very narrow, making cleaning difficult.
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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-Chops
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Violation:
The grease trap for the MKN grooved grill was very narrow, making cleaning difficult.
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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:
Galley-Hot Galley - Deck 5
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Violation:
Peeling labels were noted on the end of the pizza oven.
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Recommendation:
Replace peeling labels on pizza oven.
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Item No.:
22
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Site:
Buffet-
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Violation:
A few sanitizing buckets were noted to be very cloudy.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Galley-Potwash
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Violation:
One previously cleaned pan was found slightly soiled and stored as clean. This item was corrected during the inspection.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Hot Galley - Deck 4
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Violation:
The support railing in front of the flat-top grill was soiled with food debris. This area was previously cleaned earlier in the morning. This item was corrected during the inspection.
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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.:
33
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Site:
Galley-Sauce Station - Deck 3
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Violation:
A small amount of recessed grout was noted between deck tiles in front of the starboard tilting pan. This item was corrected during the inspection.
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Recommendation:
Ensure that 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-Room Service Pantry - Deck 5
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Violation:
Adhesive material was found on the bulkhead above the handwash station. There may have been a sign previously posted at this location.
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Recommendation:
Remove the adhesive material or replace the missing sign.
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Item No.:
37
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Site:
Galley-
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Violation:
There was excessive condensate noted on the deckhead above the tilting pans.
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Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
In the Facilities section of the Outbreak Prevention and Response Plan, it stated to sanitize all frequently touched surfaces a minimum of 4 times per day in the pool and solarium areas during code red. In the Housekeeping section of the Plan, it stated frequently touched surfaces to be sanitized a minimum of 2 times per day and stateroom attendants to sanitize guest corridor hand rails 4 times a day during code red. However, staff stated sanitizing occurred more frequently.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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