|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 3 - Entrance to Galley
|
|
Violation:
At the entrance to the galley from the dining room, food was in the uncovered handwash station waste receptacle at the far left of the long preparation counter.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 3 - Dishwash Area
|
|
Violation:
The utensil surface final rinse sanitizing temperature measured 146F and 152F by the inspector's thermometer, while the crew member's thermometer measured 138F. Two thermolabels placed on the final rinse spray arm indicated at least 180F. Staff explained the machine was water-saving and the final rinse pressure became mist as the water hit the utensil surface.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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|
|
Item No.:
22
|
|
Site:
Food Service General-Rack-Type Glasswash Machines
|
|
Violation:
The final rinse sanitizing spray nozzles could not be seen when the machine was in operation. A horizontal metal plate was in front of the spray nozzles, which was not removable. Staff stated they were in communication with the machine's manufacturer.
|
|
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. Ensure the final rinse sanitizing spray nozzles can be seen when necessary and during inspections.
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|
|
Item No.:
29
|
|
Site:
Galley-Deck 3 - Pastry
|
|
Violation:
Next to walk-in refrigerator #899, the handwash station water temperature measured 126F. The user could not adjust the temperature.
|
|
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
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
At the entrance to the area, the handwash station water temperature measured 135F. The user could not adjust the temperature.
|
|
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).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 - Hot Galley
|
|
Violation:
The bucket of sanitizing solution had an oily layer on top.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Butcher Shop
|
|
Violation:
Across from the entrance into the walk-in refrigerator, condensation formed on the deckhead seam near the packaged hot dogs. No condensation was observed dripping on the food.
|
|
Recommendation:
Replace the silicone in the deckhead panel seam.
|
|
|
Item No.:
26
|
|
Site:
Other-Galley Store
|
|
Violation:
Of the numerous equipment and utensils stored in this room, many items were inspected for cleanliness and dryness. Three small oval-shaped pans had food debris on the inside and two non-stick frying pans were sticky on the inside.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Egg Thaw Room
|
|
Violation:
A bag of salt was torn open, exposing the food inside.
|
|
Recommendation:
Seal the bag to protect the food from contamination.
|
|
|
Item No.:
19
|
|
Site:
Other-Next to Flower Shop
|
|
Violation:
A pallet of salad dressings were stored below the insect glue trap in the provision corridor. This pallet was on top of many empty metal pallets.
|
|
Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
|
|
|
Item No.:
22
|
|
Site:
Galley-Garden Cafe Dishwash
|
|
Violation:
Wash tank (WT 2) of the flight-type dishwash machine had food debris and some areas of the water was discolored. Plates were observed being loaded into the machine with food debris affixed after being sprayed.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
38
|
|
Site:
Galley-Cleaning Locker
|
|
Violation:
Outside the dishwash area, a wet mop was stored inside a mop bucket with about 25 mm (one inch) of soiled water.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
38
|
|
Site:
Other-Izumi
|
|
Violation:
An empty mop bucket was stored in the dishwash area. The area was not in operation during the inspection.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
29
|
|
Site:
Bar-Rising Tide Bar
|
|
Violation:
Ice was inside the handwash station.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
21
|
|
Site:
Galley-Windjammer
|
|
Violation:
The handle was missing on the upright neutral storage cabinet with the juice mix, and the side of the cabinet door had two rough spots where the handle had been.
|
|
Recommendation:
Ensure 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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Windjammer Dishwash Area
|
|
Violation:
Condensate was collected in the exhaust hood above the soiled end of the rack-type dishwash machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
21
|
|
Site:
Galley-Windjammer Potwash Area
|
|
Violation:
The pizza paddle in the wash sink was open at the end of the handle, making cleaning difficult.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
38
|
|
Site:
Food Service General-Consumer Beverage Line Ice/Water Dispensers
|
|
Violation:
Approximately six of the beverage line ice/water dispensers had been out of order for over two months. Staff stated that work orders had been submitted for these and that they would be resolved under the guarantee claim.
|
|
Recommendation:
Repair the ice/water dispensers.
|
|
|
Item No.:
22
|
|
Site:
Food Service General-Hood and Undercounter Warewash Machines
|
|
Violation:
The low temperature alarm light on these machines to indicate when the sanitizing temperature dropped below the required levels would remain on even when the temperature gauges indicated that the correct sanitizing rinse temperature was achieved.
|
|
Recommendation:
For vessels built to VSP 2005 Construction Guidelines or warewash machines installed/replaced after the VSP 2005 Construction Guidelines, ensure that the warewash machines are equipped with an audible or visual alarm that indicates when the sanitizing temperature or chemical sanitizer level has dropped below the levels stated on the machine data plate.
|
|
|
Item No.:
38
|
|
Site:
Galley-150 Dishwash Area
|
|
Violation:
The area was not in operation, but a squeegee was left resting against a bulkhead.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
20
|
|
Site:
Galley-Jamie's Italian
|
|
Violation:
All four stones in the two-deck pizza oven were cracked. Staff stated the oven was not in use and would be replaced with a combination oven in approximately two weeks.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
33
|
|
Site:
Galley-Sabor Tortilla Oven Area
|
|
Violation:
A dead moth was on the deck in one of the corners.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
26
|
|
Site:
Galley-Sabor Tortilla Oven Area
|
|
Violation:
The inside of the tortilla oven was soiled on the cooking surface with what appeared to be dried dough. The oven was out of order since 22 November awaiting spare parts.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
18
|
|
Site:
Galley-Sabor
|
|
Violation:
A tray of uncooked bacon was stored above a tray with a pouch of guacamole and two pouches of ketchup. This was corrected.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Vintages
|
|
Violation:
The vent on the backflow preventer for the left carbonator inside the multiflow cabinet had a plastic plug.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
20
|
|
Site:
Other-Vitality Cafe
|
|
Violation:
The pusher on the juicer machine was scratched, scored, and stained. In addition, the bottom of the chute was rough and small pieces of plastic could be pulled off. The machine was taken out of service immediately.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
29
|
|
Site:
Galley-Solarium
|
|
Violation:
A crew member was observed tossing several pieces of ice from a bar tray into the trough handwash station across from the dishwash area.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
19
|
|
Site:
Galley-Solarium
|
|
Violation:
A small crawling insect was on the edge of the bowl of uncovered strawberries on one of the preparation counters. The strawberries were immediately discarded.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
39
|
|
Site:
Galley-Solarium
|
|
Violation:
A small crawling insect was on the edge of the bowl of uncovered strawberries on one of the preparation counters. The strawberries were immediately discarded.
|
|
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.
|
|
|
Item No.:
*
|
|
Site:
Buffet-Solarium
|
|
Violation:
The passenger handwash station at the port secondary entrance did not have a deckhead overhead. The station was outside and on the day of the inspection it was raining.
|
|
Recommendation:
Protect the passenger handwashing station from the elements such as rain.
|
|
|
Item No.:
34
|
|
Site:
Galley-Coastal Kitchen
|
|
Violation:
The utility sink faucet next to the char-grill was leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Windjammer Starboard Deli Buffet Line
|
|
Violation:
The consumer advisory for the cold smoked salmon was cut off. The statement ended with 'especially if you have certain medical' and was missing the word 'conditions' at the end.
|
|
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: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Windjammer Starboard Cold Dishes Station
|
|
Violation:
At the Museli station, a green bowl containing nuts did not have a serving utensil. The bowl was removed from the service line.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Windjammer Starboard Pastry
|
|
Violation:
The spoon dispenser was soiled on the rim. Two spoons in the dispenser were soiled. The entire dispenser was removed for washing.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Windjammer Starboard Pastry
|
|
Violation:
The serving utensil handles were in contact with blueberry muffins and a tray of danishes.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Windjammer Starboard Fruit Buffet Line
|
|
Violation:
A bowl of apples was missing a serving utensil.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Starboard Live Show Galley Aft
|
|
Violation:
The bulkhead behind the egg buffet line to the left of the back counter was soiled.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Starboard Live Show Galley Aft
|
|
Violation:
A seam was on the bulkhead above the time control well on the back counter above the electrical connection for Item 1670619.
|
|
Recommendation:
Seal the seam on the bulkhead.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Windjammer Starboard Live Show Galley Aft
|
|
Violation:
The light cover was cracked on the second deckhead light fixture from the left door.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Starboard Live Show Galley Aft
|
|
Violation:
The left side of the stainless steel deckhead profile at the juncture with the bulkhead was corroded.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Galley-Windjammer Linen Roll-Up Room
|
|
Violation:
A crew member was observed placing a knife with a soiled handle onto a clean napkin to be rolled up. This was immediately corrected.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
34
|
|
Site:
Galley-Windjammer Dishwash
|
|
Violation:
At the soiled end of the dishwash machine, the handwash station bucket fill tap was leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
32
|
|
Site:
Galley-Windjammer Hot Galley
|
|
Violation:
A scrubbing pad was found in the waste bin for the hand wash station next to the soup kettles.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
27
|
|
Site:
Galley-Windjammer Cold Pantry
|
|
Violation:
The neutral storage cabinet next to the handwash station had soiled shelves. Clean equipment was stored on the soiled shelves. Items were sent to be rewashed.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
34
|
|
Site:
Galley-Windjammer Cold Pantry
|
|
Violation:
The utility sink faucet next to the handwash station was leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Windjammer Buffet Starboard - Soda Dispenser
|
|
Violation:
The soda dispenser lower cartridge compartment was soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Windjammer - Starboard Soda Dispenser
|
|
Violation:
Condensate from the machine pump was dripping into a tray below, leaving standing water. A piece of stainless steel on the right side of the pump was corroded.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Windjammer Buffet Starboard
|
|
Violation:
A mop was stored with the mop head on the floor by one of the waiter stations. This was immediately corrected.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
26
|
|
Site:
Galley-Wonderland Galley
|
|
Violation:
The counter top combination oven #116403 was out of service since the day prior to the inspection. The inside of the oven was soiled and some of the oven components stored inside were soiled.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Chops
|
|
Violation:
The two left wine refrigerators had water dripping down the back and pooling on the red edge of the bottom rack.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Galley-Chops
|
|
Violation:
Next to the door to the dining room, the handwash station water temperature measured 123 F. The user could not adjust the temperature.
|
|
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).
|
|
|
Item No.:
27
|
|
Site:
Galley-Chops
|
|
Violation:
The char grill was soiled with black residue in the technical area below the char grill plates.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
34
|
|
Site:
Galley-Chops Cold Galley
|
|
Violation:
The utility sink faucet was leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
15
|
|
Site:
Galley-Sabor Galley
|
|
Violation:
The service counter across from the plate storage had a plastic bin full of avocados. Two avocados were found with mold.
|
|
Recommendation:
Ensure food is safe and unadulterated.
|
|
|
Item No.:
26
|
|
Site:
Bar-Johnny Rockets
|
|
Violation:
The right beer tap was soiled with brown residue on the inside.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
38
|
|
Site:
Galley-Johnny Rockets Show Galley
|
|
Violation:
The halogen lamp from the onion ring warmer has been missing since 13 October.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
28
|
|
Site:
Galley-Johnny Rockets Show Galley
|
|
Violation:
Three stacks of bowls were being stored with the food contact surface facing up.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Park Cafe
|
|
Violation:
The utility sink faucet behind the carving station was leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
27
|
|
Site:
Galley-Solarium Galley Dishwash
|
|
Violation:
One plate soiled with yellow residue was stored in the clean area. The plate was sent to be rewashed.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Galley-Coastal Kitchen
|
|
Violation:
Near the dishwash area, the handwash station water temperature measured 124F. The user could not adjust the temperature.
|
|
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).
|
|
|
Item No.:
26
|
|
Site:
Buffet-Windjammer Starboard Pastry
|
|
Violation:
Two previously cleaned spoons were soiled in the dispenser. The entire dispenser was removed for washing.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Galley-Windjammer Hot Galley
|
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Violation:
The neutral storage cabinet next to the handwash station had soiled shelves. Clean equipment was stored on the soiled shelves. Items were sent to be rewashed.
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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.
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Item No.:
21
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Site:
Buffet-Windjammer - Starboard Soda Dispenser
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Violation:
Condensate from the machine pump was dripping into a tray below, leaving standing water. A piece of stainless steel on the right side of the pump was corroded.
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Recommendation:
Ensure 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.:
08
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Site:
Potable Water-Engine Space
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Violation:
Throughout the engine space, the striping of the potable water, permeate, and distillate pipes was incorrect or missing. This was observed on permeate/distillate lines around the evaporators, reverse osmosis units, and mineralizers, as well as the potable water supply lines for recreational water facilities, laundry, and other purposes. Additionally, water pipes were striped blue/green/blue, indicating potable water, after many of the reduced pressure backflow prevention assemblies.
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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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Hood Cleaning Systems
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Violation:
The visual inspection for all nontestable backflow preventers was not conducted nor documented.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units.
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Item No.:
06
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Site:
Potable Water-Far Point Electronic Data Logger
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Violation:
The electronic data logger was not operating from 6 December at 16:30 to 7 December at 02:00. Staff reported the issue with the sample pump. Manual testing was conducted and recording during these hours.
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Recommendation:
Ensure records from the halogen analyzer-chart recorder verifies the free residual halogen of between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24 hour period since the last inspection of the vessel.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The cross-connection control log listed backflow preventers for connections between potable water and gray water/black water tanks. Upon inspection, this was not the case and the locations and attached equipment were incorrect.
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Recommendation:
Ensure the cross-connection control log is correct.
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Item No.:
02
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Site:
Medical-Electronic Medical Database
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Violation:
The new edition of the electronic medical database had several issues associated with transferring patients' information from the database to the acute gastroenteritis (AGE) log. The following issues were found during the review of the AGE logs for the previous five voyages: (1) a total of 7 patients' temperatures were not transferred and the entry remained blank on the AGE log; (2) a total of 28 underlying illness sections were left blank; (3) a total of 31 underlying illness sections had additional information listed without addressing the presence or absence of an underlying illness. Medical staff were aware of this issue and had emailed the corporate office outlining these same issues on 1 December.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following (d) recorded temperature. (16) presence of underlying medical conditions that may affect interpretation of AGE.
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Item No.:
02
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Site:
Medical-AGE Log
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Violation:
The header information on the AGE log for voyage 34045 listed 23 reportable passengers, but 24 reportable passengers were listed on the AGE log. The header information on the AGE log for voyage 34044 listed 9 reportable crew members, but one crew member was entered twice because of a mistake. The actual number of reportable crew members for the voyage was 8.
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Recommendation:
Ensure the number of AGE reportable cases indicated in the header matches the number identified in the log.
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Item No.:
02
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Site:
Medical-Additional Immediate Contacts
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Violation:
Medical staff was asking AGE reportable crew members if they had additional immediate contacts (i.e. boyfriend, girlfriend, spouse, etc.) besides cabin mates, but it was not consistently documented if they did not.
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Recommendation:
Document all immediate contacts of AGE reportable crew members.
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Item No.:
02
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Site:
Medical-Close Contact Follow-Up
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Violation:
The 48-hour follow-up for the cabin mate of three separate AGE reportable crew members was not completed. These crew members reported to the medical center on 6 December, 2 December, and 11 November, respectively. The cabin mate follow-up for an AGE reportable crew member who reported to the medical center on 25 November had two initial follow-ups documented and a 48-hour follow-up documented, but no 24-hour follow-up was documented.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
11
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Site:
Medical-Crew Member Late Reporting
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Violation:
An assistant waiter reported to the medical center on 28 November at 16:50 after experiencing three episodes of diarrhea. The symptoms started that day at 09:00, and the crew member worked from 08:55 until 11:48 while symptomatic. A written disciplinary action for late reporting was listed in the crew member's file.
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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.
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Item No.:
26
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Site:
Pantry-Boleros Bar
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Violation:
The inside of a previously cleaned small lexan container stored on the clean storage shelf was slightly soiled.
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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:
Pantry-Boleros Bar
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Violation:
The bottom surface of a previously cleaned white refrigerator tray stored on the clean storage shelf was slightly soiled.
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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:
Pantry-Boleros Bar
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Violation:
Clean food equipment was stored on the clean storage self under the soiled lexan container and white refrigerator tray.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
27
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Site:
Pantry-On Air
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Violation:
A previously cleaned white refrigerator tray was slightly soiled.
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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:
Pantry-On Air
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Violation:
Clean equipment was stored on the clean storage rack under the soiled white refrigerator tray.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (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:
Bar-Wonderland
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Violation:
The far right display shelf on the back bar was missing the rolling shutter, which exposed the plenum above the deckhead.
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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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