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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Case Definition
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Violation:
A passenger on 4 November presented to medical with 3 episodes of diarrhea, but was not classified as a reportable case of AGE. This passenger was advised to stay in their cabin for 24 hours after symptom resolution and was followed up by medical staff.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
02
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Site:
Medical-Close Contact
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Violation:
A 48 hour follow up record was missing for a cabin mate of a reportable AGE case during the voyage from 28 October to 10 November.
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Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour.
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Item No.:
16
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Site:
Galley-Windjammer Discard Time Labeling
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Violation:
A pan of tomatoes and a tray of salmon next to the grill were labeled with a discard time of 12:15 PM and 10:50 AM, respectfully. However, the time control plan for embarkation day breakfast listed 9 AM for the discard time.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard. Ensure the operation follows the procedures listed on the posted time control plan.
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Item No.:
16
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Site:
Galley-Park Cafe
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Violation:
The posted time control plan listed the breakfast service discard time at 8 AM. However, upon talking with staff it was determined the breakfast operation actually went until 8:30 AM.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard. Ensure the operation follows the procedures listed on the posted time control plan.
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Item No.:
17
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Site:
Children Area-Nursery
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Violation:
The diaper changing station did not have an airtight soiled-diaper receptacle.
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Recommendation:
Include in each diaper changing station: (1) A changing table that is nonabsorbent, nontoxic, smooth, durable, easily cleanable, and designed for diaper changing; (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant; (3) An airtight, soiled-diaper receptacle; and (4) An adjacent handwashing station.
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Item No.:
19
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Site:
Provisions-Dairy Walk-in
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Violation:
A small amount of water from a leak in the center deckhead seam had dripped onto the top of a box of yogurt. The cardboard box was not soaked through and the interior yogurt cups were not affected. The pallet of yogurt was moved to a different location in the walk-in.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Izumi Show Galley
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Violation:
Two paper binders were stored in the far right undercounter cabinet with food items.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Deck 5 Beverage Station
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Violation:
Two of the soda dispensing units had slotted fasteners on underside by the dispensing nozzle.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 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. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 5 Bakery
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Violation:
The edges of the dough sheeter belt were frayed in several locations.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 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. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
22
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Site:
Galley-Deck 4 Dishwash Machine
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Violation:
The center spray nozzle of the final rinse spray was partially blocked resulting in a single stream of being produce. This machine was in operation at the time of the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
23
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Site:
Galley-Single Tank Glass Wash Machine
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Violation:
The water temperature for the wash cycle reached a maximum of 145F. The manufacture's data plate for the machine requires a minimum wash temperature of 150F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
26
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Site:
Galley-Windjammer Deli Slicer
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Violation:
The underside of the previously cleaned deli slicer blade was soiled with food debris and a greasy residue.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 5 Buffet
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Violation:
The previously cleaned deli slicer had food residue on the underside ledge under the backplate.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Beverage Station Ice Machine
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Violation:
Black residue was noted on the inside and outside surfaces of the interior white ice chute.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Food Service General-Plate and Bowl Air Drying
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Violation:
Plates and bowls were not being allowed to properly air dry before being stacked together. Several instances of wet nesting were observed in different areas throughout the ship, including in the lido dishwash, deck 5 dishwash, deck 5 pastry, and deck 4 dishwash.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Galley-Specialty Restaurants' Waiter Station
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Violation:
The water temperature at the handwash station used by both Giovanni's and Chops' employees reached a maximum of 83F when measured.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Dishwash Handwash Sink
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Violation:
The water temperature of the handwash sink reached a maximum of 125F when measured. The water temperature could not be adjusted by the user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Provisions-Dairy Walk-In Refrigerator
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Violation:
A small leak in a center deckhead seam was noted. A small amount of water dripped onto the top of a box of yogurt. The cardboard box was not soaked through and the interior yogurt cups were not affected. The pallet of yogurt was moved to a different location in the walk-in.
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Recommendation:
Ensure water does not leak from the deckhead
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Item No.:
37
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Site:
Galley-Park Cafe Walk-In Refrigerator
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Violation:
Heavy condensation was accumulating on the deckhead immediately above the door. Several water drops were observed falling to the deck below but no food was impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Galley-Windjammer
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Violation:
One live fruit fly was observed over the deli slicer.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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