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Item No.:
*
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Site:
Recreational Water Facilities-Swimming Pool Recirculation
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Violation:
When testing swimming pool #3, there was a high difference in the chlorine levels between the forward and aft areas of the pool. The pool had 1.06 ppm chlorine as measured by the crew, and 0.66 and 0.92 ppm as measured by the inspector at the forward area. At the aft area of the pool, the chlorine levels were 6.77 ppm as measured by the crew, and the inspector's test kit stated 'hi' indicate the level was above 6.0 ppm. Samples of the center area of the pool measured 3.2 ppm chlorine by the crew and inspector. The flow meters were operating sufficiently.
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Recommendation:
Evaluate the recirculation within the pool.
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Item No.:
02
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Site:
Medical-Close Contact Follow Up
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Violation:
There were a few records for AGE case crew members where it was not documented if the crew member had no additional close or immediate contacts such as a significant other.
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Recommendation:
Document if the AGE case crew member has no cabin mate or other immediate contact.
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Item No.:
05
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Site:
Potable Water-Far Point - Deck 3 Lower Loop
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Violation:
The free chlorine residual was greater than 0.2 ppm between samples measured by the crew and inspector and the levels measured by the analyzer. The analyzer read 2.05 - 2.11 ppm while the team was in the area. Chlorine levels measured by the crew were 1.80, 1.82 and 1.72 ppm. Chlorine levels measured by the inspector were 1.56, 1.59, and 1.72 ppm.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
At the water extractor, the water line was striped blue after the reduce pressure assembly. This was written on the previous inspection. This was immediately corrected.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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-Garbage Room
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Violation:
At the water extractor, the water line was not striped to indicate potable water prior to the reduced pressure assembly. This was immediately corrected.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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:
Galley-Windjammer Caf - Center Galley
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Violation:
The backflow preventer on the carbonator water supply line was malfunctioning. Water was leaking from the intermediate atmospheric vent. The valve was heavily corroded and had a copper leachate coloring indicating that the leak was long-standing. The unit was taken out of service and the valve was replaced.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Windjammer Caf - Center Galley
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Violation:
The combination steamer water supply line for the in-place cleaning system's soap dispenser did not have a backflow preventer installed.
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Recommendation:
Install backflow prevention devices when air gaps are impractical or when water under pressure is required.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
During the August 23-30 cruise, a food handler (assistant waiter) had an onset of AGE symptoms at 08:00, worked from 11:24 to 14:31 according to the time sheet, and reported to medical the same day at 15:30 after an additional AGE symptom. The crew member was disciplined.
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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.
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Item No.:
16
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Site:
Buffet-Crew Mess
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Violation:
The table with the portable sneeze shield was labeled for time control but was not written on the posted time control plan. Staff stated that only non-potentially hazardous food items were placed on the table.
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Recommendation:
Add the table to the time control plan or remove the time control label if no potentially hazardous food items are placed there.
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Item No.:
16
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Site:
Buffet-Windjammer Caf - Ice Cream Stations
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Violation:
The chocolate soft serve mix at both port and starboard ice cream stations was measured at 48-50F in the hopper. Prior to the addition to the dispensing machines, the shelf-stable mix had been stored in an undercounter cooler where similar mix was found to be 35F. The soft serve dispensing hopper cooling system seemed to be functioning well because the side was at 41F and the vanilla mix was at 41F. The mix was monitored to assure it was cooled to 41F or used within 4 hours.
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Recommendation:
Maintain cold potentially hazardous foods at 5C (41F) or less.
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Item No.:
17
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Site:
Galley-Hot Galley (Deck 4)
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Violation:
The cooling log for September 6 listed an entry for seared wahoo fish with a final cooling temperature of 133F. The cook responsible for the log stated that this was an error and the final cooling temperature was 33F. The log was corrected.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure the logs are accurate.
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Item No.:
19
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Site:
Buffet-Staff/Officers Mess
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Violation:
The handle of a pair of tongs was in direct contact with a bowl of cole slaw. The tongs and cole slaw were removed.
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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.
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Item No.:
19
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Site:
Galley-Wine Box (Deck 3)
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Violation:
Two wheels on a cart laying on its side were in direct contact with boxes of bottled beverages. This was corrected.
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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:
Buffet-Staff/Officers Mess
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Violation:
Two soup kettles out for self-service had lids that could be left open by the consumer. There was no other protection such as sneeze guards over the kettles.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Provisions-Egg Walk-in Refrigerator
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Violation:
Liquid was dripping from a deckhead air supply vent to boxes of shell eggs below.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location and (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Bar-Pool Bar
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Violation:
Four large cutting boards were severely scored and difficult to clean. These were taken out of service for resurfacing.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Windjammer Caf - Potwashing
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Violation:
The coating on the cooking surfaces of the enamel pots and pans was chipped off, exposing rusting metal on the food contact surfaces.
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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-Staff/Officers Mess
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Violation:
Four slotted fasteners were in the top interior of the microwave.
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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-Coffee Station (Deck 5)
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Violation:
Four slotted fasteners were in the food splash zone above one of the soda dispensing nozzles on the soda station closest to the galley entrance. This was corrected.
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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.:
22
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Site:
Galley-Dishwash Area (Deck 3)
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Violation:
The flight-type dishwash machine had been out of order for 4 to 5 days. Staff stated that the condenser was not working and that a replacement part would be delivered to the vessel during the upcoming cruise.
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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.
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Item No.:
22
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Site:
Galley-Windjammer Caf - Dishwashing
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Violation:
The main glasswasher was reported out of order for two days. This required transporting all of the glasses, cups, saucers and similar tableware to the warewash machine in Johnny Rockets. This volume of soiled items was overwhelming the smaller warewash facility. The amount of soiled ware at the clean end of the dishwasher was significant.
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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.
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Item No.:
22
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Site:
Galley-Cafe Promenade
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Violation:
The recently used dishwasher was not achieving proper operating temperatures at the time of the inspection. This machine was taken out of service and repaired.
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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.
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Item No.:
22
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Site:
Bar-Pool Bar
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Violation:
The dishwasher where this disassembled beverage dispenser was being washed was not achieving proper temperatures. The machine was taken out of service and repaired while the inspection team was on board.
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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.
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Item No.:
25
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Site:
Bar-Pool Bar
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Violation:
Wiping cloths were stored in a solution that was less than 10 ppm in two different buckets.
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Recommendation:
Restrict wiping cloths to the following: (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Bar-Pool Bar
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Violation:
The rubber gasket on a beverage dispenser nozzle was soiled with old food debris. The beverage dispenser was stored with other clean units.
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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-Windjammer Caf - Potwashing
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Violation:
On the clean pot storage rack, a layer of grease was on the outside of a large stainless steel bowl. Food soil was also found in a pan in the clean utensil storage area.
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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:
Galley-Windjammer Caf - Potwashing
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Violation:
A basket of soiled pans was found on the clean pan storage rack. Food soil was also on the deck under the rack. A food worker had put the rack down in the wrong place when the inspection team entered this area. In addition the soiled storage area was severely overloaded for this manual potwashing operation.
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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.:
28
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Site:
Preparation Room-
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Violation:
Liquid was dripping from an unsealed deckhead seam to the edge of the prerinse sink counter.
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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 and (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Galley-Coffee Station (Deck 3)
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Violation:
Liquid was dripping from a potable water line to the counter behind the juice dispenser.
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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 and (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
29
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Site:
Bar-Bull and Bear Pub
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Violation:
A three-bucket trolley was blocking access to the handwashing sink in the front bar.
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Recommendation:
Ensure handwashing facilities are accessible at all times.
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Item No.:
30
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Site:
Galley-Coffee Station (Deck 3)
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Violation:
The handwashing station had been out of order since the morning of the inspection. Staff stated there was a leak from one of the pipes. Other handwasing stations were within 8 meters.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
31
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Site:
Galley-Windjammer Caf - Potwashing
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Violation:
A container of liquid chafing pan fuel was found in a basket of soiled pots and pans on the clean storage rack.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
The deck grout was missing and recessed in a few areas.
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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:
Galley-
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Violation:
Liquid was dripping to the deck from the sprinkler head and two air diffusers in front of the flat grill. No food or clean items were impacted.
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Recommendation:
Ensure liquid does not drip from the deckhead.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
Liquid was dripping to the deck from a deckhead seam in front of the prerinse sink. The sealant in the deckhead seam was loose. Liquid was also dripping from an unsealed deckhead seam to the edge of the prerinse sink counter.
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Recommendation:
Ensure liquid does not drip from the deckhead. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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:
Provisions-Egg Walk-in Refrigerator
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Violation:
Liquid was dripping from a deckhead air supply vent to boxes of shell eggs below.
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Recommendation:
Ensure liquid does not drip from the deckhead.
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Item No.:
34
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Site:
Preparation Room-Fish
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Violation:
The drain line for the handwashing station was not directed to the hole in the scupper grate, causing water to flow onto the deck. A work order was submitted immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Coffee Station (Deck 3)
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Violation:
Liquid was dripping from a potable water line to the counter behind the juice dispenser.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Preparation Room-
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Violation:
The deck drain behind door FD 1.7.15 was clogged and water was pooled on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Bar-Bull and Bear Pub
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Violation:
The light over the handwash sink was not on when the inspection team entered the front bar area. The switch was found and the light was turned on.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
Condensate was collected on the deckhead outside the exhaust hood for the right steam kettle.
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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.:
38
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Site:
Galley-Pastry (Deck 3)
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Violation:
Time control reach-in refrigerator 4025 had been out of order since May 30, 2015. Staff stated they were waiting for spare parts.
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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.:
40
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Site:
Integrated Pest Management-Incoming Shipments - Flowers
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Violation:
No documentation was found for the inspection of flowers brought onboard. Staff explained a shoreside vendor brought the flowers to the ship, which were received by security and delivered to a passenger's stateroom or area for a specific function.
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Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not specify a measurable procedure when stepping down from outbreak level to normal operating procedures. The plan only stated the ship would step down from Level 3 to Level 2 seventy-two (72) hours after the turnaround sanitation barrier and after a team decision between the cruise line's executive committee and medical center in conjunction with shoreside office. The ship would step down from Level 2 to Level 1 forty-eight (48) hours after the turnaround sanitation barrier. Housekeeping staff stated there should be zero cases within these hours.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (5) Procedures for returning the vessel to normal operating conditions after an outbreak. Specify a measurable procedure for returning the vessel to Level 1.
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