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Item No.:
02
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Site:
Medical-
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Violation:
The gastro-intestinal illness log and the 24 hour report had the wrong crew and passenger count for the cruise ending on January 24th. The numbers were reversed.
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Recommendation:
Ensure that the medical log, gastrointestinal illness log and the 72 hour self-administered questionnaires are maintained on the vessel for 12 months.
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Item No.:
08
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Site:
Potable Water-Deck 9 Fan Room 3-3
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Violation:
There was a threaded connection at the faucet of the sink. Per the engineer, a power washer was connected to this threaded connection. The hose for the power washer had a non-continuous pressure device. The hose and backflow device were removed from the connection when the job was completed leaving an unprotected connection..
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required. Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Potable Water Tanks - Coating
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Violation:
The electronic record of the resurfacing made of potable water tanks #4P (8-14 December 2009), #4 starboard (11/30-12/5/2009) and #4 center (16-23 November 2009) noted that the rusty areas were chipped/scraped then painted with Naviguard AV Potable Water Tank Solvent Free Jotun Paint, with a drying time of 5 hours between the first and second component paint, and a curing time of 96 hours (35-45 C). The actual paint product used was Epocoat 300 Naviguard NM component A and component B. The manufacturers documentation specifies a drying time minimum of 10 hours and a curing time of 7 days at specific temperature conditions.
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentation for the coating used and recommendations followed are available for review during inspections.
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Item No.:
11
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Site:
Medical-
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Violation:
On January 12th, a housekeeping stateroom attendant had gastro-intestinal illness. He had no additional symptoms and was released from isolation on January 13th. The nurse was not aware that this position was considered a food handler which requires 48 hour isolation.
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Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
16
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Site:
Pantry-Pool Bar
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Violation:
There was an opened can of whipped cream inside the back undercounter refrigerator with no discard label.
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Recommendation:
Ensure that 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 shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Galley-Deck 3 - Pastry
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Violation:
Two types of cheesecake were cooked and cooled on January 21, 2009. According to the logs, they were placed in the blast chiller at 132F. Two hours later, the temperature was 66F.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F); and (2) Within 4 hours, from 21C (70F) to 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Johnny Rocket's
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Violation:
Per staff, the cold top unit was on time as a public health control. This unit was not listed in the time as a public health control plan.
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Recommendation:
Ensure that the cold top unit is listed in the time as a public health control plan.
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Item No.:
16
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Site:
Galley-Windjammer Condiment Station
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Violation:
Per staff, the cold top unit was on time as a public health control. This unit was not listed in the time as a public health control plan.
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Recommendation:
Ensure that the cold top unit is listed in the time as a public health control plan.
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Item No.:
19
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Site:
Buffet-Windjammer Port
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Violation:
The brown sugar for the oatmeal was not protected under a sneeze guard.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
21
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Site:
Bar-Plaza
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Violation:
The stone back bar counter top and backsplash was pitted and damaged. According to the staff, the replacement marble and installation contractor were on board the vessel at the time of the inspection for the necessary repairs.
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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:
Buffet-Windjammer Starboard Aft Beverage Station
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Violation:
There were four holes in the back wall of the technical space below the coffee machines.
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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:
Buffet-Windjammer Starboard Aft Bussing Station
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Violation:
There was a gap between the wood trim and the storage cabinet.
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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-Johnny Rocket's
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Violation:
The electrical conduit lines for the flat top grills had an excessive amount of sealant where it penetrated the bulkhead.
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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-Jade Starboard Service Line
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Violation:
There was an adhesive residue on top of the right under counter refrigeration unit 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:
Galley-Chops and Portifinos
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Violation:
There were unsealed openings around the grease chutes for the marked grills.
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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-Deck 4 - Bakery
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Violation:
The gaskets on the three proofing ovens were damaged.
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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:
Food Service General-Deep Fat Fryers
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Violation:
There was cracked and peeling sealant around the front of the fryers in the main and crew galleys.
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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-Deck 3 - Sauce Station
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Violation:
The gaskets on the lower compartments of the two hot holding units between the combination ovens were damaged.
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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-Deck 3 - Hot Section
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Violation:
The gasket around the grease chute on the flat grill across from the bain maries was damaged.
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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.:
24
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Site:
Pantry-Sorrentos
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Violation:
There was no chlorine in the sanitizing bucket. This area was not in operation and there were no crew members in the area. The bucket was emptied.
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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.:
27
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Site:
Galley-Jade Port Service Line
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Violation:
The track for the fire screen door was soiled with dust.
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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:
Buffet-Windjammer Starboard Aft Bussing Station
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Violation:
The gap between the wood trim and the storage cabinet was soiled with dust and old food particles.
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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:
Galley-Deck 3 - Wine Bar
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Violation:
The left side of the technical compartment below the speed rail was soiled. This was corrected.
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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:
Galley-Deck 5 - Hot Section
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Violation:
The top front of the right fryer 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.:
28
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Site:
Pantry-Pool Bar
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Violation:
There were clean items stored on a few soiled racks on the clean storage rack.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Bar-Pool Bar
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Violation:
There were liquor bottles stored on a wet shelf inside the back storage cabinet.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
29
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Site:
Galley-Windjammer Dishwash Receiving
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Violation:
The four sink handwash station was blocked by a cart full of glass racks. This area was in active use.
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Recommendation:
Ensure that 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:
Buffet-Windjammer Port Hot Island
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Violation:
The paper towels at the handwash station were wet.
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Recommendation:
Ensure that paper towels at the handwash station are clean and dry.
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Item No.:
33
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Site:
Bar-Plaza
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Violation:
The port and starboard entry doors to the scullery had holes in the door frames.
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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-Concierge Lounge
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Violation:
The deck/cabinet juncture was not coved at the coffee/buffet station.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Pantry-Pool Bar
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Violation:
There was recessed and missing deck grout at the entrance to the pantry.
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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-Officers Mess
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Violation:
There was missing coving along the counter/deck juncture at the waiter station.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
34
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Site:
Pantry-Cafe Promenade
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Violation:
There was a leak at the faucet on the handwash station adjacent to the dishwash area.
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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.:
37
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Site:
Galley-Deck 3 - Dishwash Area
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Violation:
There was condensate on the deckhead and interior exhaust hood above the dirty end of the conveyor dishwash machine. Condensate was dripping from the deckhead to the deck.
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Recommendation:
Ensure that ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The plan stated that the facilities department's "card cleaners" were responsible for disinfecting the public areas during an outbreak. The plan did not state the frequency of disinfection.
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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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