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Item No.:
01
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Site:
Medical-Gastrointestinal Illness Reporting
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Violation:
There was no 4-hour report submitted for the 1/30 - 2/5/11 cruise. There were three additional reportable passenger gastrointestinal illness cases after the 24-hour report was submitted and more than 4 hours before the ship arrived into Miami for disembarkation.
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Recommendation:
If the number of cases changes after submission of the initial report, ensure that an updated report is submitted no less than 4 hours before the vessel's arrival at the U.S. port.
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Item No.:
02
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Site:
Medical-Clinical Specimens
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Violation:
The clinical specimen collection containers for bacteriological samples expired on 1/31/2011. New containers had been ordered.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
06
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Site:
Potable Water-Monthly Microbiologic Monitoring
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Violation:
The sample locations for the monthly microbiologic monitoring were not random. They were taken from the same pre-determined locations.
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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-Multi-Flow Systems
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Violation:
There was no backflow prevention device for the non-carbonated potable water connection for the soda dispenser hoses.
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Recommendation:
Install a continuous pressure backflow prevention device between the potable water connection and the soda dispenser hose.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The backflow prevention devices for the handwashing sink and the spray hoses located in the garbage room and for one of the two foot baths located in the Spa were not listed on the cross-connection control program.
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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.:
13
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Site:
Other-Chefmakers
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Violation:
There were culinary classes for passengers on board the vessel. There was no variance for these classes and they had been going on for the past seven months. According to the staff, passengers prepare food on portable stainless steel tables outside the galley and the food is cooked by a staff member of Chefmakers. Staff stated that passengers do not share the prepared food and once the food is cooked, it is eaten immediately in one of the dining areas. The staff was not sure if the gastrointestinal illness log was checked before passengers were allowed to participate in the class.
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Recommendation:
Ensure that there is a variance for any activity on board that vessel the involves passengers preparing food for consumption.
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Item No.:
19
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Site:
Buffet-Windjammer (Starboard Side Island)
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Violation:
There was one container each of sausage links and corned beef in the undercounter hot holding unit 4811.111.6155 that were uncovered.
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Recommendation:
Ensure foods that are not in use are covered.
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Item No.:
20
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Site:
Preparation Room-Potato Peelers
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Violation:
There were slotted fasteners in the food contact zones of both potato peelers. Each potato peeler had approximately 19 slotted fasteners in the food contact zone.
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Recommendation:
Replace the slotted fasteners with ones that are smooth, low-profile, non-slotted and corrosion resistant.
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Item No.:
21
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Site:
Galley-Deck 3 Soup Station
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Violation:
There was a seam on the back side of the turning handle for the right soup kettle.
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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 3 Sauce Station
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Violation:
There was a seam on the back side of the turning handle for the right sauce kettle.
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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
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Violation:
There was a seam on the back side of the turning handle for tilting pan 4811.044.01007.
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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 Beverage Station (Starboard Side)
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Violation:
The counter top was rough where the juice machine had been removed, making 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.
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Item No.:
21
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Site:
Buffet-Windjammer (Starboard Side Island)
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Violation:
There was a long crack in the counter top. From the service side, this crack was on the left serving line at the second hot counter.
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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-Windjammer (Port Side)
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Violation:
There was a seam in the counter top on the consumer side right corner of the steam table to the left of the hot dog griller.
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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 (Port Side)
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Violation:
The sneeze guard at the far left near the refrigerator WJ03 was chipped along the bottom, left corner, making 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.
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Item No.:
21
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Site:
Buffet-Windjammer (Port Side Island)
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Violation:
There were a few seams in the counter tops. From the service side, these seams were located on the right serving line on the far left side, and at the hot counters.
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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-Jade Beverage Station
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Violation:
The counter top was rough where the juice machine had been removed, making 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.
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Item No.:
21
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Site:
Buffet-Windjammer (Starboard Side)
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Violation:
There was a seam in the counter top on the right side of the hot counter.
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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.:
27
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Site:
Buffet-Windjammer (Starboard Side)
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Violation:
The seam in the counter top on the right side of the hot counter 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.:
27
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Site:
Buffet-Windjammer (Port Side Island)
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Violation:
The seams in the counter tops were 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.:
27
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Site:
Buffet-Windjammer (Starboard Side Island)
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Violation:
The was a long crack in the counter top 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.:
27
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Site:
Galley-Deck 3 Sauce Station
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Violation:
The seam on the back side of the turning handle for the right sauce kettle 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.:
27
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Site:
Galley-Deck 3 Roast Area
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Violation:
The technical compartment for undercounter refrigerator 4811083.1099 was soiled on the left side with a sticky, brown substance. 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 3 Soup Station
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Violation:
The seam on the back side of the turning handle for the right soup kettle 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.:
29
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Site:
Galley-Deck 4
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Violation:
The water temperature at the handwash station outside the potwash was measured at 134F. The user could not control the temperature. 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.:
33
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Site:
Preparation Room-
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Violation:
There was a chip in the poured deck at the juncture with the stainless steel scupper at the entrance of the room. There was a crack in the poured deck at the juncture with the stainless steel adjacent to the grinder station. A work order (AVO) had been submitted.
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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:
Bar-Vintages
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Violation:
The deck/cabinet junctures of the new wine dispenser counters were not coved.
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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:
Galley-Portofino's
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Violation:
There was a leak from the upper water filter for the stacked combination ovens.
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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.:
36
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Site:
Other-Johnny Rockets Beverage Station
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Violation:
The light above the coffee machine was out, resulting in insufficient lighting.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
40
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Site:
Integrated Pest Management-Incoming Shipments
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Violation:
The logs for the inspection of incoming shipments only documented the inspection of food-related shipments. When staff members were questioned, it did not seem that shipments of flowers were inspected for pests and there was no documentation of any inspections except food.
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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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