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Item No.:
02
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Site:
Medical-
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Violation:
There was an ill crew member who had 15 episodes of diarrhea in a 24-hour period who was listed as a non-reportable case in the standardized gastrointestinal illness log. The individual was reported as a case in the 24-hour prior to arrival report.
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Recommendation:
The log shall list:
(1) All reportable cases of gastrointestinal illness; (2) All passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, the medical staff, or other designated staff.
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Item No.:
08
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Site:
DO NOT USE (whirlpool/spa)-Whirlpool Mechanical Rooms
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Violation:
The recirculation lines and drain lines were striped blue indicating potable water.
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Recommendation:
Remove the blue striping or add a secondary color.
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Item No.:
08
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Site:
DO NOT USE (whirlpool/spa)-Roman Spa Mechanical Room
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Violation:
The potable water lines supplying the Roman Spa and the handwash sink were not striped or painted blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or striped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Buffet-Jade Beverage Station (Port)
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Violation:
The back flow prevention device on the coffee machine potable water line was installed so that the intermediate atmospheric vent could not drain.
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Recommendation:
Position the backflow prevention device to allow the intermediate atmospheric vent to drain.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 11 Pool Deck
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Violation:
The floatation device was not located at a prominent location.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
11
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Site:
Medical-
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Violation:
For a waitress who reported to medical with a gi illness, the last symptom was reported as March 11 at 1900. This individual was cleared to return to work on March 12 at 2044 hours, lees than the required 48 hour isolation period after last symptom..
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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. 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.:
17
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Site:
Food Service General-
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Violation:
The cooling logs did not have enough detail with respect to the food name. There was difficulty in matching the cooling log with the foods in cold storage. In the sauce area walk-in refrigeration unit there were pans that were labeled "brown sauce". The chef for this area stated that the sauce was lamb sauce. The cooling log for that date did not list brown sauce or lamb sauce. There was an entry for lamb which the chef stated was the "brown sauce".
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Recommendation:
Provide sufficient information in the cooling logs to allow proper identification of foods located in each of the temperature holding units.
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Item No.:
17
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Site:
Food Service General-
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Violation:
There were no log entries for the pasta (3/17) in the deck 5 buffet area refrigeration unit. There were no entries in the cooling log for the duck sauce (3/14) or garlic sauce (3/17) that were in the walk-in refrigeration unit. The log entries (3/17) for the pit ham and sausage links showed cooling starting at 89F and 100F, respectively.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Other-Cafe Promenade - Food Display Counter
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Violation:
There were no side sneeze shields on the display. The food is less than 1 meter from the passengers.
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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:
Provisions-Dry Stores 2
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Violation:
The plastic bread delivery trays were used for storage. These trays had numerous ledges that made cleaning difficult.
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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. 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-Deck 3 Dining Room-Storage Room Under the Stairs
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Violation:
There was a raw wooden pallet used for storage.
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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-Beverage and Condiment Stations
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Violation:
A few of the wooden under counter doors were damaged. In addition, the laminate on several under counter shelves was peeling, exposing the pressed board material.
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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. 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. Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Buffet-Jade Beverage Station (Port)
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Violation:
The technical space access doors had damaged vent panels. Some of the vent panels had a sealant material on the front leading edges, creating a rough surface.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 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.:
27
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Site:
Buffet-Plate Storage - Dispensing Counters
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Violation:
The sharp angle at the counter/backsplash interface was soiled at several stations.
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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-Jade Service Line (Stb)
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Violation:
There was pooled water and mold on the floor of technical space 11-783 just below the drain line joint.
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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-Jade
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Violation:
There was some mold on the electrical cable near the front of technical space R-11-33 and some mold on the lower back support frame.
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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:
Provisions-Dry Stores 2
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Violation:
The plastic bread delivery trays were 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.:
28
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Site:
Other-Deck 3 Dining Room-Storage Room Under the Stairs
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Violation:
There was water in a large bowl that was not inverted to drain.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food. Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
30
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Site:
Galley-Windjammer
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Violation:
There was no "WASH HANDS OFTEN" sign at the portside handwash station.
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Recommendation:
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:
Buffet-Island Grill
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Violation:
The coating on a few of the deckhead panels above the service line (backside) was peeling.
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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-Island Grill
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Violation:
There was some recessed grout at the portside grill line.
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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-Island Grill
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Violation:
The portside corner bulkhead, between the portside grill section and the aft service line was damaged.
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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-Windjammer Food Transport Corridor
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Violation:
The vinyl deck material was damaged at the ramp immediately in front of the galley entry door.
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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-Jade Grill
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Violation:
There were damaged deck tiles and recessed grout in the deck in front of the grills.
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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-Portofino
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Violation:
The deck was soiled below the wine chiller at the deck/bulkhead juncture.
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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-Chops
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Violation:
The deck under the food preparation counter was soiled with old food debris.
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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:
Galley-Chops
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Violation:
The deck under the grills was soiled with old food debris.
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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:
Galley-Chops
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Violation:
A few of the deck tiles in front of the grills were damaged and/or had recessed grout.
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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-Chops
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Violation:
The deck below the upright refrigerator was soiled.
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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:
Other-Johnny Rockets - Service Line
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Violation:
A few of the deck tiles had missing or recessed grout.
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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-Deck 3 Dining Room-Storage Room Under the Stairs
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Violation:
There were boxes and insulated beverage coolers stored on the deck, making cleaning of the deck difficult.
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Recommendation:
Place stored items off the deck to allow proper cleaning and maintenance.
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Item No.:
33
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Site:
Pantry-Pool Bar
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Violation:
The coving material at the entry door from the pool deck was damaged.
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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-Fresh Meat Walk-in 1877
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Violation:
The bulkhead panel was damaged inside the unit under the door alarm.
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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-Banana/Syrup Walk-in 1893
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Violation:
The stainless steel cover was damaged on the pillar.
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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.:
39
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Site:
Buffet-Jade Beverage Station (Port)
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Violation:
There were numerous small flies near the deck in front of the ice dispenser technical access panel.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Other-Cafe Promenade - Beverage Station
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Violation:
There were numerous small flies near the deck in front of the self-service coffee machine.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Integrated Pest Management-Provision Logs
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Violation:
Per staff, food and supplies were inspected for pests. However, the log only indicated that food was being inspected for pests.
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Recommendation:
Ensure that incoming shipments of food and supplies are routinely inspected for evidence of insects, rodents, and other pests. A record of these inspections shall be maintained onboard the vessel and shall be available for review during inspections.
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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 corridor hand rails, elevator buttons and frequently touched areas were to be sanitized on a nightly basis during an outbreak. In addition, the OPP Enhanced Sanitation Protocol document stated that frequently touched surfaces and areas were to be sanitized 3 times a day during an outbreak. Per staff, frequently touched areas were to be sanitized on a continuous basis.
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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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