|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
A passenger reported to the medical center on 2 February with two episodes of diarrhea. Medical staff explained these symptoms were above normal for passenger, but the passenger was listed as nonreportable on the AGE log.
|
|
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]).
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Monthly Microbiological Testing
|
|
Violation:
Since September 2015, one of the four required random potable water samples each month were taken from various locations on Deck 0, particularly in the midship.
|
|
Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
|
|
|
Item No.:
*
|
|
Site:
Potable Water-Testable Device Results Form
|
|
Violation:
The new form from corporate to document the results of the required annual tests of the testable backflow prevention devices only had a column for remarks and not for the individual test results. This form was updated in December 2015. The ship had not yet used this form because their devices were last tested in March 2015. The old form used in March 2015 had a column for Test 1, Test 2, and Test 3.
|
|
Recommendation:
Ensure the values for each test is documented.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Filter Replacement Records
|
|
Violation:
The new cartridge filter maintenance form only required the date of the cartridge filter replacement to be documented. The header on the new form had the statement: 'CT value to be used for filter housing, lint strainer and filter disinfection is 100 ppm for 10 minutes.' The cartridge filters for the Serenity Whirlpool Spas 1 and 2 were replaced on 14 February, but it was not clear if the filter housing was cleaned and disinfected prior to the new cartridge filter being put into service. The old form that was used up to February 2016 included the statement: 'Date filter replaced, housing cleaned, rinsed and disinfected.'
|
|
Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Deck 9 - Blue Iguana Front Preparation Counter and Salsa Bar; Port and Starboard Ice Cream Station; Guy's Burgers Topping Bar
|
|
Violation:
The deckhead and bulkhead in food preparation and service areas was not smooth and easily cleanable, as described on the previous inspection. Blue Iguana: The deckhead above the salsa bar and service counter along the front service section which was very rough and difficult to clean. The brick bulkhead throughout the front preparation area had uneven surface was not smooth for easy cleaning. Ice Cream Stations: The deckhead was rough and difficult to clean. Guy's Burgers Topping Bar: The deckhead above the topping bar was rough and difficult to clean.
A proposal for repair of these areas was submitted by the original installer on 08 DEC 2015. The ship submitted a request to their fleet management for proceeding with this repair on 27 JAN 2016.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth and hard finishes.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Deck 0
|
|
Violation:
The previously-cleaned and assembled food processor was soiled with dried pieces of potato on both the installed blade assembly and the blade assembly housing. Additional blades in the clean storage on the prep counter and rack inside the walk-in cooler had small bits of food soil on them.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Preparation Room-Deck 0 - Potato Peeler Room
|
|
Violation:
The abrasive disk in the right potato peeler was concave and water was standing on the disk after it was washed.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 0 - Pot Wash; Dishwash; and Glass Wash
|
|
Violation:
The three automatic warewashing machines were out of order when the inspection team entered these areas.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 0 - Crew Mess
|
|
Violation:
Reach-in cooler handle below the cold counter 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:
Dining Room-Deck 3 - Golden Dining Room
|
|
Violation:
Varnished wooded bread baskets stored at the waiter stations had bread crumbs in them. It was explained that napkin liners are normally inserted. Open seams in the construction were observed that had crumbs in them, as well. Staff demonstrated how the 4 sides and bottom could be removed for cleaning, but the amount of debris noted indicated that this was not done after every meal where they were used.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Aft Dishwashing
|
|
Violation:
The final rinse manifold on the dishwashing machine was not spraying water through the nozzles. Staff had noted this problem and were returning the washed but not sanitized dishes to the pre-wash station. The glasswash machine that was on, but not in active use, had a wash pump motor fault indicated on the control panel. Repairs commenced and both machines were operational by the end of the inspection.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Aft and Forward Dishwashing
|
|
Violation:
Heavily soiled curtains in the prewash and wash areas were noted in the aft dishwasher. The out of service forward dishwasher curtains were also heavily soiled.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
12
|
|
Site:
Galley-Deck 3 - Forward Serving Line Area
|
|
Violation:
Technical team members were observed drinking coffee in the forward serving line area of the galley. No food was impacted at the time of the inspection.
|
|
Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Forward Bakery / Pastry
|
|
Violation:
The previously cleaned counter-top batch ice cream maker had a small amount of food soil at the base of the drive shaft.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 3 - Walk-in Freezer Room 37
|
|
Violation:
Water was leaking from the deckhead on the empty top tray of rolling trolley of bakery items. Water was being caught in the inverted tray and no food was directly impacted.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Walk-in Freezer Room 37
|
|
Violation:
The entire deckhead seam had separated where the water was dripping in this freezer. The source of the water could not be determined.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
The previously cleaned tilting skillet 3 had food soil on its lid.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
Standing water was observed in previously cleaned tilting skillets 1, 2 and 3.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 3 - Cold Galley
|
|
Violation:
The time control plan for cold room service items was not posted.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
18
|
|
Site:
Galley-Deck 3 - Cold Galley
|
|
Violation:
A pan of raw shrimp was found on a reach-in cooler shelf (R-301) above a pan of ready to eat salad dressing and salsa.
|
|
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.:
26
|
|
Site:
Galley-Deck 3 - Room Service
|
|
Violation:
The upper heating plate for the panini grill was heavily encrusted with burned food debris.
|
|
Recommendation:
Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 9 - Pot Wash
|
|
Violation:
The pot wash machine had been out of order awaiting repair parts since 31 JAN 2016.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 9 - Dishwash
|
|
Violation:
The final rinse spray pressure on the dishwasher was erratic and producing an ineffective spray pattern.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
29
|
|
Site:
Bar-Deck 9 - Red Frog
|
|
Violation:
The back bar counter handwash sink was partially blocked by the wiping cloth sanitizer bucket.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|