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Item No.:
02
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Site:
Medical-GI Illness Food and Activity Questionnaire
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Violation:
The ship uses a fleet form for the 72 hour food and activity questionnaire. This form did not have data fields specific to the place where foods were consumed on the ship for crew members, as is the case in the standardized questionnaire from the CDC Vessel Sanitation Program. In some crew food histories the place for meals was written in on the side, while others provided no information for any of the meals on where it was consumed.
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Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 Forward Whirlpool and Starboard Whirlpool
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Violation:
The whirlpool spas on deck 9 were all empty of water and netted. The anti-entrapment drain covers in the center bottom of both the forward whirlpool and the starboard whirlpool were broken open from damage to the top surface. Ship staff replaced each drain cover during the inspection.
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Recommendation:
For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover.
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Item No.:
11
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Site:
Medical-Crew Gastrointestinal (GI) Illness Reporting
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Violation:
A cast member had onset of GI illness symptoms at 9 am on 3 March, went ashore in Costa Rica, ate food there for lunch and reported to the ship's medical facility at 5 pm. A beverage manager had onset of GI illness symptoms on 25 February at 5:30 pm, but did not report to the medical center until 26 February at 7:55 am. A bar tender had onset of GI illness symptoms at 12:30 pm on 25 February, worked from 9 am to 3pm, and ate lunch and dinner in the crew mess before reporting to the medical center at 5 pm. A dining room runner had onset of GI illness symptoms at 6 am on 14 February, ate breakfast in the crew mess, and reported the symptoms to the medical center at 10;15. A guest relations associate had onset of GI illness symptoms at 4 pm on 7 February, worked from 5 to 6:30 pm, and reported to the medical center at 7:45 pm. Each of these individuals were disciplined for their non-compliance. A similar violation was noted on the last VSP inspection on 19 December, 2014.
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Recommendation:
When food 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 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. 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; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
19
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Site:
Buffet-Deck 9 - Cheese Counter
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Violation:
Regular knives and forks were being used for passengers to slice bulk cheese from platters on the display. The short handles put the passengers hands in close proximity to the cheese that was being sliced. These handles were observed resting on other platters of cheese between the uses by the passengers.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination.
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Item No.:
20
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Site:
Pantry-Housekeeping Pantries on Deck 1 and 8
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Violation:
In the deck 1 pantry (P.1.2.01), inside ice machine #40 there was a grey foam pad glued to the exterior side of the removable plastic panel covering the ice cuber panel. This foam pad was absorbent and had surface damage from cuts in the center and upper portions. Additionally, the lower left quarter of the pad was saturated with water. In the deck 8 pantry (P.8.4.02), the foam pad on the exterior of the plastic cuber panel was damaged along the soft surface and the lower half of the pad was loose from the panel with old glue residue still present on both the panel and the pad. A clear water mark at the middle of the pad was evidence of some past water saturation that likely caused it to loose adhesive quality. The pad was dry during the inspection.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Deck 2 and 3 - Main Galley
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Violation:
Absorbent foam padding was found on the outer deflector panel and covering the openings where the refrigeration lines entered the ice maker section of the machine from the compressor area. Moisture was found in this padding on two of three machines checked that could leak into the ice water bath.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Buffet-Deck 9 - Buffet Counters
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Violation:
Open-woven bread baskets were being used as a direct bread-contact surface at all of the buffet counters. Accumulation of bread crumbs were found in the difficult to clean weaving.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; and (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.:
22
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Site:
Buffet-Deck A - Crew Mess
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Violation:
A grease film and soil was noted in a wiping cloth storage bucket at the end of the crew mess line. The solution was changed while the team was still in the area.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Preparation Room-Deck A - Lido Prep
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Violation:
The underside of the back plate on a previously cleaned food slicer had old food soil on it. A black residue was found on the small nozzles in the previously cleaned salad ingredient washing machine.
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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.:
30
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Site:
Galley-Deck 2 - Pinnacle Grill
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Violation:
The soap in the dispenser at the handwashing sink in the middle of the grill counter had been diluted with water to the point that it would not produce suds.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergen.
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Item No.:
33
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Site:
Food Service General-Decks - Main Galley and Crew Galley
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Violation:
The vessel had several food area decks where the deck paint was in poor repair. The paint was peeling and pitted in some areas of the buffet preparation room, main galley (decks 2 and 3), crew galley and service lines and lido service lines. Deck repairs are planned during the two-week dry-dock in April 2015.
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Recommendation:
Ensure decks 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:
Provisions-Deck A - Dry Stores
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Violation:
Old food debris and dirt was noted behind the shelving foot pads near the bulkhead along the back left corner of the room.
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Recommendation:
Ensure decks in food storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Deck B - Dairy Cooler
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Violation:
A small amount of food debris was noted on the deck near the shelving foot pads along the left bulkhead.
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Recommendation:
Ensure decks in food storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Deck 12 - Midship Lido Bar
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Violation:
A soft fabric circular deckhead was noted over the front bar. Staff stated this material was to be replaced with a hard, durable easy to clean material in the upcoming April 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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