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Item No.:
02
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Site:
Medical-
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Violation:
The "Public Health Questionnaire" for crew new hires asked about gastrointestinal illness symptoms for the past 2 days. This letter appeared to be the letter used for embarking passengers. The hotel director printed the correct form that should be used for new hires that asks about gastrointestinal illness symptoms for the last three days.
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Recommendation:
Ensure that reportable cases of gastrointestinal illness include crew members with a symptom onset time of up to 3 days before boarding the vessel. Maintain documentaion of the 3 day assessment, for each crew member WITH SYMPTOMS, on the vessel and make available for review during inspections.
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Item No.:
06
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Site:
Potable Water-
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Violation:
The incubator thermometer red indicator line was broken. The first portion of the line went up to 40C and the second portion of the line went up to 64C with a gap in between the two lines. It was not clear that negative E. coli test results could be confirmed.
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Recommendation:
Replace the thermometer. Operate the incubator in accordance with the manufactuer's recommendations for the test kits used.
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Item No.:
08
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Site:
Potable Water-Owners Suites
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Violation:
The backflow prevention devices for the potable water supply to the toilet rooms were not listed on the cross-connection control program. The connections in these toilet rooms included a hose for the whirlpool tub, a shower hose and a toilet.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Anti-Entrapment Drain Covers
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Violation:
There were single metal drain covers in whirlpools 3, 4 and 5. The drain covers were not stamped to show that they were anti-entrapment. The letter from the shipyard for the whirlpool drain covers did not specify the whirlpools where the covers were installed. In addition, the letter stated that the drain covers " have been designed to conform with ANSI/ASME A112.19.8M and grate area (1014cm2) exceeds 12x12." but the letter did not state that the covers had been tested.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
10
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Site:
Recreational Water Facilities-Baby Splash Zone
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Violation:
The incubator thermometer red indicator line was broken. The first portion of the line went up to 40C and the second portion of the line went up to 64C with a gap in between the two lines. It was not clear that negative bacterial test results could be confirmed.
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Recommendation:
Replace the thermometer and operate the incubator in accordance with the manufactuer's recommendations for the test kits used.
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Item No.:
11
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Site:
Medical-
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Violation:
During the 7/22/2010 cruise, there were two instances where asymptomatic contacts/cabin mates of ill crew members had "24-hour" and "48 -hour" interviews that had the same date and time recorded in the electronic record keeping system. In both of these instances the interview that was missed was the one after the initial interview.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
16
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Site:
Galley-Deck 3 Main Galley - Time as a Public Health Control Plan
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Violation:
The posted time as a public health control plan for the main galley listed only a breakfast service period of 7-10 am. No other service periods were provided. Additionally, staff noted these times vary by day of each of the eastern and wester sailing itineraries. It was stated in the plan that the periods were less than 4 hours.
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Recommendation:
Provide and locate with the time only as a public health control plan the service periods for all daily food service in the main galley, so it is clear when time control begins and ends for each.
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Item No.:
16
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Site:
Galley-Cafe Promenade
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Violation:
The time as a public health control plan stated that foods were logged on the receiving log and discarded after four hours. The plan did not mention that four hour discard labels are to be used as well, since this outlet is open longer than four hours. Per staff, discard labels were used.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
20
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Site:
Pantry-General
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Violation:
The Clawson ice crushers had holes in the food contact area. It appeared that there was a missing grid inside the ice crushers. In the pool bar pantry there was an exposed piece of wood where a metal panel/guard was missing in the ice crusher.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
20
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Site:
Galley-Deck 3 Main Galley - Beverage Station
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Violation:
There were both slot-head screw fasteners and open screw holes in the underside panel of the dispensing nozzles for the Jet Spray beverage dispenser. Both were in a splash-zone position of the dispenser panel.
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Recommendation:
Replace the slotted screws with low-profile hex head screws. Close all open holes.
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Item No.:
21
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Site:
Pantry-Bolero
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Violation:
Electrical lines were draped along the bottom of the technical compartment under the speed rail. A portion of theses lines was draped across the deck drain.
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Recommendation:
Raise and secure the electrical lines above the bottom of the technical panel and away from the deck drain.
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Item No.:
21
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Site:
Galley-Deck 3 Main Galley - Beverage Station
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Violation:
The power cables for the Jet Spray drink dispenser and the Manitowoc ice dispenser were set on the countertop making cleaning difficult.
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Recommendation:
Elevate the power cables so the counter top is easy to access for cleaning.
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Item No.:
21
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Site:
Galley-Deck 3 Main Galley - Hot Galley
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Violation:
There were gaps between the two loose underside panels on all the MKN fryers, as well as open screw holes on the panels.
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Recommendation:
Fix panels tightly and replace all missing screws on each.
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Item No.:
21
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Site:
Galley-Deck 4 Main Galley - Beverage Station
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Violation:
The power cable on the bulk milk dispenser was draping the countertop, making cleaning difficult.
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Recommendation:
Elevate the power cable so the counter top is fully accessible for easy cleaning.
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Item No.:
22
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Site:
Galley-Deck 4 Main Galley - Pot Wash
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Violation:
There was only one wash/rinse cycle time posted on the Meiko potwash machine dataplate, but there were three separate operating cycles on the machine.
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Recommendation:
Contact the manufacturer for detailed information on the cycle times for all three warewasher settings and request a machine dataplate from them which displays the correct times for each cycle displayed.
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Item No.:
22
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Site:
Galley-Deck 4 Main Galley - Pot Wash
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Violation:
The in-use stationary rack potwash machine had a final rinse pressure of 10 psi (0.5 bar) according to the mounted gauge. Additionally, the manufacturers dataplate specified a final rinse pressure minimum of 2.6 bar.
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Recommendation:
Ensure that pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse have increments of 7 kilopascals (1 pounds per square inch) or smaller and are accurate to 14 kilopascals ( 2 pounds per square inch) in the 100-170 kilopascals (15-25 pounds per square inch) range.
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Item No.:
22
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Site:
Galley-Deck 3 Main Galley - Pot Wash
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Violation:
There were two operating cycle times posted on the Meiko potwash machine data plate, but the machine had 3 operating cycles. Additionally, the cycle times on the data plate were for machine models (4 different models) and none actually matched this machine.
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Recommendation:
Contact the manufacturer for detailed information on the cycle times for all three warewasher settings and request a machine dataplate from them which displays the correct times for each cycle displayed.
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Item No.:
24
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Site:
Buffet-Aft Starboard Beverage Station
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Violation:
The chlorine sanitizing solution was tested at less than 10 ppm. This item was corrected during the inspection.
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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.:
26
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Site:
Galley-Pizza Area
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Violation:
The pizza oven was soiled with food in the back of the bottom section.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. 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:
Dining Room-Deck 3 Dining Room Waiter Station #1
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Violation:
There were a number of previously cleaned plates found soiled in the two stacks stored at the port/aft waiter station #1 during the breakfast service.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
28
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Site:
Dining Room-Deck 3 Dining Room Waiter Station #1
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Violation:
A storage/washing rack filled with clean table utensils was found soiled with food residue on the bottom interior surfaces. The clean utensils were stored inverted as required, but the food contact end was in contact with the soiled interior of the storage rack. The clean items were presented at the port/aft waiter station #1 for the breakfast service, which was ongoing during the inspection.
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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:
Dining Room-Deck 3 Dining Room Waiter Station #2
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Violation:
The storage/washing rack filled with clean table utensils was soiled on the lower interior surfaces at the dining room waiter station #2. The clean utensils were stored for use during the breakfast service, which was ongoing during the inspection.
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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:
Dining Room-Deck 3 Bernini Dining Room Waiter Station #8
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Violation:
The storage/washing rack filled with clean table utensils was soiled with food debris on the lower interior sections at dining room waiter station
#8. The food contact portions of these clean utensils were in contact with the soiled rack surfaces.
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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:
Dining Room-Deck 3 Dining Room Waiter Station #9
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Violation:
One filled storage/washing rack was set at the dining room waiter station #9 with the utensils stored upright rather than inverted during the morning breakfast operation.
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Recommendation:
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.:
29
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Site:
Galley-Deck 3 Main Galley - Port Entry
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Violation:
The handwash station at the port forward side of the entrance operated at a water temperature of 138 F. The water temperature was not adjustable by the user.
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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:
Galley-Deck 3 Main Galley - Hot Galley
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Violation:
The handwash station opposite the potwash area in the aft hot galley was operating at a water temperature of 135 F. The water temperature was not adjustable by the user.
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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.:
30
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Site:
Buffet-Hot Islands
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Violation:
The paper towels at the handwashing stations at the port and starboard hot islands were wet. The paper towel dispenser was only one foot from the deck. The towels were likely contaminated during cleaning of the decks. This was noted during the last inspection for the port hot island handwashing station.
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Recommendation:
Ensure that paper towels in the handwash sink dispenser are maintained free from soiled splash by either moving the dispenser to a position where it is not subject to splash or removing it during deck cleaning periods.
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Item No.:
33
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Site:
Buffet-Aft Starboard Beverage Station
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Violation:
The deck/cabinet juncture was not coved below the soda 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:
Galley-Johnny Rockets
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Violation:
There was an open void in the door frame where the latching pin and lock inserted.
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Recommendation:
Close the void in the door frame using an inverted nipple recess profile.
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Item No.:
33
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Site:
Buffet-Mess
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Violation:
There deck was soiled with old food and debris at the soda machine/deck juncture.
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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:
Buffet-Deck 2
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Violation:
There was an unsealed electrical penetration in the bulkhead where the espresso machine was removed.
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Recommendation:
Profile closed the open bulkhead electrical penetration.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
The poured deck was cracked and peeling in a few places.
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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:
Pantry-Pool
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Violation:
The deck grout was pitted and recessed, making cleaning difficult.
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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.:
35
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Site:
Galley-Deck 3 Main Galley - Pot Wash
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Violation:
There was gray water pooling on the deck between the clean dishware racks in the potwash clean storage area. Staff corrected this during the inspection.
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Recommendation:
Ensure that black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck. Swab deck areas when the water begins pooling from storage and transport of clean items.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
Condensate had collected on the deckhead above the dirty end of the dishwash machine.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
41
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Site:
Housekeeping-Adventure Ocean Living Room
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Violation:
The toilet rooms had paper towels that could be used to open the exit doors but no waste receptacles by the doors.
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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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