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Item No.:
02
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Site:
Medical-Reportable Case Definition
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Violation:
On 21 February, a nonfood worker presented to the medical center with 2 episodes of diarrhea which was more than normal for the individual, was administered antidiarrheal medication, but was marked as non-reportable on the acute gastroenteritis (AGE) log. A similar finding was found on 19 January when a non-food worker presented to the medical center with 2 episodes of diarrhea which was more than normal for the individual, was administered antidiarrheal medication, but was also marked as non-reportable on the AGE log. According to medical staff, these cases were incorrectly entered into the ship's electronic medical record system and were unable to be changed once they realized a mistake had been made. No notations were made in the log that identified them as reportable AGE cases. Both cases were isolated for the required 24 hours from the last AGE symptom.
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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.:
08
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Site:
Potable Water-Engine Room
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Violation:
After the mineralizer and prior to the chlorine injection point, the water line was striped to indicate both potable and distillate/permeate water. After the mineralizer and prior to the pH injection point, the water line was striped blue/grey/blue, indicating distillate/permeate water. After the pH injection point and prior to the chlorine injection point, the water line was striped blue/green/blue, indicating potable water. The water line striping was immediately corrected to indicate distillate/permeate water between the mineralizer and the chlorine injection point.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
10
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Site:
Recreational Water Facilities-Flow Rider
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Violation:
The safety signs did not include the bather load. During the inspection, staff stated the bather load had been updated on the signs, but this was not confirmed by the inspector.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (4) bather load number.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
A Pool Attendant who experienced 4 episodes of diarrhea on 7 February beginning at 04:00 did not report to the medical center until 11:00. Time records indicated this individual worked while symptomatic.
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Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours.
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Item No.:
16
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Site:
Buffet-Beverage Station
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Violation:
A bag of bulk milk was measured at 45F inside the bulk milk unit. The milk was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Dining Room-Dinner Menu
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Violation:
The dinner menu had a consumer advisory, but was not visible. The advisory was tucked in the menu cover.
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Recommendation:
Rearrange the dinner menu so the cover does not block the consumer advisory.
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Item No.:
16
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Site:
Other-Chops Grille
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Violation:
The menu included veal chop parmesan that could be served undercooked, but was not cross-referenced with an asterisk to the consumer advisory.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Other-Giovanni?s Table Menu
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Violation:
The menu included penne al brandy with crema di gamberetti esalmone. Warm cold smoked salmon was part of the cream. The dish was not cross-referenced with an asterisk to the consumer advisory.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Other-Izumi
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Violation:
The time control plan stated that the display counter and undercounter refrigerator #146207 were time control units, but the units were not labeled as such. This was corrected.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Other-Diamond Lounge
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Violation:
The time control plan stated that undercounter refrigerator #146001C was a time control unit, but the unit was not labeled as such. This was corrected.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Room Service-Deck 8
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Violation:
The breakfast menu door hanger had no consumer advisory. The order slip for room service staff had eggs that could be cooked to order any style and smoked salmon that could be prepared for the consumer when they ordered by phone. It was unclear if there were any procedures to notify consumers of the consumer advisory.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Room Service-Deck 5
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Violation:
This area prepared the food taken to the nursery, which was put on time control. This room service area had no time control plan posted for this service in the nursery.
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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.
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Item No.:
16
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Site:
Children Area-Time Control Plan
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Violation:
The time control plan for the nursery was difficult to follow. It consisted of three separate pages with different flow diagrams. There was another binder with the menu which had set-up times different from the ones on the plan.
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Recommendation:
Modify the time control plan so it follows the procedures for potentially hazardous foods served in the nursery.
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Item No.:
19
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Site:
Buffet-Starboard Ice Cream Station Locker
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Violation:
There were a number of bar menu holders stored on the same shelves as bottles of water and wine.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Galley-Giovanni?s Table
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Violation:
There were large deckhead ventilation plenum spaces at the pass-through windows from the show galley to the dining area. Servers picked up food from the counter below the plenum spaces to take to passenger tables. This was a new addition after the January 2014 dry dock.
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Recommendation:
Do not serve food below openings for ventilation plenum spaces. 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.
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Item No.:
19
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Site:
Galley-Deck 3 - Vegetable Station
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Violation:
Heavy condensate was dripping from the hood above the combination oven and onto the adjacent preparation table where a container of uncooked rice was stored. Dripping water was accumulating on the top cover of the rice container, but no water contacted the rice.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Galley-Deck 4 - Bakery
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Violation:
The sides of one of the cloth dough sheeter belts were badly frayed in many areas.
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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.
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Item No.:
20
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Site:
Galley-Giovanni?s Table
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Violation:
There were slotted fasteners next to the exit path of the food from the blade on the food slicer.
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Recommendation:
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
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Violation:
There were slotted fasteners next to the exit path of the food from the blade on the food slicer.
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Recommendation:
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:
Buffet-Coffee Station A
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Violation:
The plastic water curtain over the cuber panel of the ice and water dispenser had a stick-on label attached, making cleaning difficult.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface.
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Item No.:
20
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Site:
Buffet-Port Ice Cream Station
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Violation:
There were slotted fasteners in the food splash zone of the soda dispensing machine.
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Recommendation:
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:
Other-Deck 9 Concierge Lounge
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Violation:
There were slotted fasteners in the food splash zone of the espresso machine.
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Recommendation:
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.:
21
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Site:
Buffet-Beverage Station
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Violation:
The electrical cable of the left ice/water machine was draped on the counter, making cleaning difficult.
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Recommendation:
Remove the electrical cable from the counter.
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Item No.:
22
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Site:
Galley-Deck 3 - Potwash
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Violation:
Two large soiled mixing bowls were stored directly on the deck.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
25
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Site:
Other-Ben & Jerry's
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Violation:
A wet cloth was hanging off the rim of a bucket on the deck.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Galley-Deck 3 - Beverage Station
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Violation:
An accumulation of grey granular sediment was in the plastic water return bath to ice machine #2043.
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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
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Violation:
Inside the left ice/water machine, the grey plastic ice delivery chute had a build-up of brown/black mold growth on the ice contact side.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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
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Violation:
One of the slotted fasteners next to the exit path of the food from the previously cleaned blade on the food slicer was soiled with food debris.
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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.:
27
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Site:
Galley-Giovanni?s Table
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Violation:
The previously cleaned food slicer was soiled at the handle arm of the press plate.
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Recommendation:
Ensure 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 9 Concierge Lounge
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Violation:
There was a basket full of spoons with their food-contact portion not covered or located beneath shielding during service.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
28
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Site:
Buffet-Starboard Aft Stair Case
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Violation:
Two trolleys full of clean cutlery were stored next to a floor polishing machine.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Buffet-Port & Starboard Ice Cream Stations
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Violation:
There were multiple cables under the ice cream machines that were resting on the deck, making cleaning difficult.
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Recommendation:
Remove the cables from the deck.
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Item No.:
33
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Site:
Other-Concierge Lounge
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Violation:
In the aft area of the room there was a portable bar counter. Staff explained the bar counter was used every night to mix drinks. The deck was carpeted and the bulkhead/deck juncture behind the worker was not coved. This was a new addition after the January 2014 dry dock.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Galley-Giovanni?s Table
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Violation:
There were large deckhead ventilation plenum spaces at the pass-through windows from the show galley to the dining area. Servers picked up food from the counter below the plenum spaces to take to passenger tables. This was a new addition after the January 2014 dry dock.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Chops Grille
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Violation:
The deck/counter juncture of the pass-through windows had two missing vertical tiles, creating two large gaps to void spaces.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure 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:
Bar-The Plaza Bar
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Violation:
The former waterfalls at the back bar had rust on the upper deckhead panels.
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Recommendation:
Ensure 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:
Buffet-Port and Starboard Soup Stations
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Violation:
There were loose vertical tiles and missing tile grout creating gaps at several vertical tiles on the worker's side.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure 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-Deck 3 - Vegetable Preparation
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Violation:
Water leaked from the deckhead seams near the exhaust hood above the soup bain marie and onto the deck and preparation counter below. Water landing on the preparation counter splashed into the bain marie.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 3 - Vegetable Preparation
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Violation:
Water leaked from the deckhead seams near the exhaust hood above the soup bain marie and onto the deck and preparation counter below. Water landing on the preparation counter splashed into the bain marie. No soup was in the bain marie at the time of the observation.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Other-Concierge Lounge
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Violation:
In the aft area of the room there was a portable bar counter. The utility sink within the counter drained into a bucket. This was a new addition after the January 2014 dry dock.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Buffet-Coffee Station A
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Violation:
The deckhead light above the coffee dispensers was in disrepair. As a result, the light intensity was less than 110 lux behind the coffee dispensers.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Johnny Rockets
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Violation:
There was heavy condensation on the deckhead over the clean end of the in-use rack-type glasswash machine. No clean glasses were impacted. The ventilation unit above the clean end of the glasswash machine did not seem sufficient or effective.
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Recommendation:
Ensure 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.:
37
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Site:
Galley-Deck 5 - Potwash
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Violation:
Steam was condensing on the deckhead hood overhang above the hood-type potwash machine and dripping onto the deck. No clean pots or pans were impacted.
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Recommendation:
Ensure 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.:
37
|
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Site:
Galley-Deck 3 - Vegetable Station
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Violation:
Heavy steam was exiting the door to the in-use combination oven and condensing on the deckhead hood above. This condensate was dripping onto the deck below and some onto the adjacent preparation table where a container of uncooked rice was stored. Dripping water was accumulating on the top cover of the rice container, but no water contacted the rice.
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Recommendation:
Ensure 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.:
38
|
|
Site:
Bar-Two Poets Pub
|
|
Violation:
The Brasilia espresso machine was out of service for more than a month.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
41
|
|
Site:
Provisions-Toilet Room Deck 0
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|
Violation:
The toilet room located across from the beer and wine cold room did not have a sign advising users to exit the toilet room in a hands-free manner.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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