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Item No.:
06
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Site:
Potable Water-Microbiological Sampling
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Violation:
The vessel uses Colilert for the testing of potable water samples taken from the shore side (bunkering) and monthly distribution system monitoring. The manufacturer literature stated that the samples were to be incubated at 35C +/- 0.5C. However, the engineering staff were incubating a bunker water sample of shore side (bunkering) from 27 April 2011 at a temperature of 38.5C.
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Recommendation:
Ensure that water samples collected and analyzed by the vessel for the presence of Escherichia coli are analyzed utilizing a method accepted in Standard Methods for the Examination of Water and Wastewater. If a vessel bunkers potable water from the same port more than once per month only one test per month is required.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
The potable water tank maintenance records indicated that #1 Port was spot painted on 25 - 26 March 2011 and tank #1 Starboard was spot painted on 2 - 3 February 2011. There was no statement documenting that the application, drying and curing was done in accordance with the specifications from the manufacturer.
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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.:
10
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Site:
DO NOT USE (whirlpool/spa)-Forward Whirlpool
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Violation:
There was no sign installed near this whirlpool/spa listing standard safety precautions, risks, and warning against use by particularly susceptible people.
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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.:
11
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Site:
Medical-Crew Gastrointestinal Illness Reporting
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Violation:
During the cruise dated 11 - 20 March 2011, a cook trainee (food worker) reported to have the first gastrointestinal illness (GI) symptom on 9 March at 2300, but reported to the infirmary on 11 March at 1054. This person had documented symptoms of vomiting and diarrhea. According to supporting documentation, this person worked from the time of his first GI symptom and the time he reported to the infirmary. During this same cruise, a guest services supervisor (non-food worker) reported to have the first GI symptom on 18 March at 1200, but reported to the infirmary on 18 March at 2254. This person had documented symptoms of abdominal cramps, vomiting, and diarrhea. According to supporting documentation, this person did not work from the time of his first GI symptom to the time he reported to the infirmary.
During the cruise dated 23 - 27 March 2011, an assistant stateroom steward (food worker) reported to have the first GI symptom on 25 March at 1100, but reported to the infirmary on 26 March at 0856. This person had documented symptoms of diarrhea. According to supporting documentation, this person worked from the time of his first GI symptom to the time he reported to the infirmary.
During the cruise dated 10 - 22 April 2011, a stateroom steward (food worker) reported to have his first GI symptom on 19 April at 1200, but reported to the infirmary on 19 April at 2222. This person had documented symptoms of vomiting and stomach cramps. According to supporting documentation, this person did not work from the time of his first GI symptom to the time he reported to the infirmary.
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Recommendation:
Ensure that food and non-food workers report to the infirmary as soon as possible after having their first gastrointestinal symptom. Ensure that food employees suspected of, diagnosed with, or exposed to any communicable diseases caused by Salmonella typhi, Shigella spp., Escherichia coli O157:H7, or hepatitis A virus, or other communicable diseases that can be transmitted by food, are restricted from working with exposed food, warewashing equipment, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. The restricted individual shall not return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
13
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Site:
Food Service General-Crew Gastrointestinal Illness Reporting
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Violation:
In reviewing the gastrointestinal illness (GI) logs at the infirmary for the last 8 cruises, there were 2 crew members, including a cook trainee and an assistant stateroom steward who experienced GI symptoms and continued to work part or all of a work shift after those symptoms began. Specifically, a cook trainee reported to medical about 34 hours after experiencing the first GI symptom and an assistant stateroom steward reported to medical about 10 hours after experiencing the first GI symptom.
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Recommendation:
Ensure that employees having gastrointestinal (GI) symptoms do not go to work and report to the infirmary as soon as having their first GI symptom.
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Item No.:
13
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Site:
Medical-Pantry
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Violation:
There was no water at the handwash station and the medical staff stated that they were using the preparation counter sink as a handwash station. The medical staff stored food items in the cleaning locker along with chemical solutions and other cleaning items. The cleaning locker was labeled 'For cleaning supplies only'. In addition, a broom was stored outside the cleaning locker. Although the medical staff are not normally included as food workers, if they are storing, handling, and serving food to patients, they would meet the definition of a food worker.
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Recommendation:
If medical staff are going to handle food, provide food safety training to the staff. Ensure that good public health practices are followed in all food areas. Specifically, storing food items in areas designated only for food storage, washing hands in handwash stations, and using cleaning lockers only for storing cleaning chemicals and other cleaning items.
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Item No.:
17
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Site:
Buffet-Ice Cream Station - Starboard
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Violation:
There was a container of shredded mozzarella cheese and pizza dough labeled with a seven-day discard date stored in an undercounter refrigerator identified as being on time control. The temperature of the refrigerator was 34F.
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Recommendation:
Only store food items on time control in time control designated equipment.
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Item No.:
19
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Site:
Buffet-Salad Station - Starboard
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Violation:
There was a plate of cheese and sliced cantaloupe out for service with no service utensils. A passenger was observed grabbing some cantaloupe with his bare hands. This was corrected.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Medical-Pantry
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Violation:
There were food items stored in the cleaning locker. Cleaning chemicals and other cleaning items were also stored with the food items.
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Recommendation:
Ensure that food is protected from contamination by storing it in designated areas specific for food storage.
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Item No.:
20
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Site:
Buffet-Deli Station
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Violation:
There was loose sealant on the food contact surface of the back plate of the left meat slicer. Staff showed the work order for this, which was placed on the morning of the day of the inspection.
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Recommendation:
Remove the loose sealant and replace, as necessary, to ensure a smooth, easily cleanable surface.
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Item No.:
21
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Site:
Buffet-Dessert Station
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Violation:
There was a missing fastener on the technical space access panel near the dessert display case.
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Recommendation:
Replace the fastener.
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Item No.:
21
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Site:
Buffet-Chinese
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Violation:
The inside of the technical compartment below heated cabinet #HB0932 had two holes leading to an open void on the bottom of the compartment.
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Recommendation:
Close the holes inside the technical compartment.
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Item No.:
26
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Site:
Bar-Fantail
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Violation:
The inside of the left beer tap was soiled. This area was previously cleaned and was in active use at the time of the inspection.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Bar-Casino Bar
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Violation:
The inside of the beer tap was soiled. This area was previously cleaned and was not in active use at the time of the inspection.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Buffet-Dessert Station
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Violation:
The inside of the technical compartment on the port side of the buffet line 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.:
29
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Site:
Buffet-Ice Cream Station - Port
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Violation:
There was no water at the handwash station. This was corrected.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
29
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Site:
Medical-Pantry
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Violation:
There was no water at the handwash station.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
29
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Site:
Pantry-La Playa Grille - Starboard
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Violation:
There was an empty milk container in the waste receptacle of the handwash station. This area was not in use at the time of the inspection, but had been used earlier that morning. This was corrected.
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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.:
29
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Site:
Galley-Entrance Near Warewash Area
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Violation:
There was a white cloth used for cleaning the decks in the waste receptacle of the handwash station. The waste receptacle was labeled 'paper towels only.' This was corrected.
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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:
Medical-Pantry
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Violation:
There was no 'WASH HANDS OFTEN' sign at the handwash station.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Buffet-Taste of Nations
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Violation:
There was recessed deck grout in this area, making the deck difficult to clean.
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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:
Provisions-Decks
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Violation:
The decks of some of the provisions rooms were soiled. This was observed in the soda/beer room, the meat storage, and the meat freezer.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Meat Frezer
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Violation:
The profile strip at the bulkhead/deckhead juncture of the center box at the back of the room was loose, creating a gap.
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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-Deep Fat Fryer
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Violation:
There was recessed deck tile grout in this area, making the deck difficult to clean.
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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-Dishwash Area
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Violation:
There was a missing fastener on the back left corner of the light fixture on the clean end of the dishwash machine. Moisture appeared to be getting inside the light fixture.
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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.:
38
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Site:
Medical-Pantry
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Violation:
A broom was stored outside the cleaning locker.
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Recommendation:
Ensure that maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
40
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Site:
Pantry-Fantail Bar
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Violation:
The door leading to the outside area from the pantry of this outdoor bar was wide open allowing an entry point for pests to enter the pantry. The pantry and the bar were in active use at the time of the inspection.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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