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Item No.:
*
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Site:
*General Comment-Cross-Connection Control Program
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Violation:
The cross-connection control program was thorough and complete and each entry included a corresponding picture of the backflow prevention device to assist crew members in correctly identifying the devices during inspection and replacement.
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Recommendation:
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The column for number of episodes of diarrhea was not in the correct order on the log.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
08
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Site:
Galley-Great Outdoors
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Violation:
Inside the two multi-flow cabinets, the backflow prevention devices on the water supply lines were dripping from their relief vent. When the inspection team returned to the area about 20 minutes later, both devices were no longer dripping.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Crew AGE Reporting
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Violation:
On 11 March, a junior bar server had an onset of AGE symptoms at 16:00, but did not report to the medical center until 20:30. This food worker did not work, but did visit the crew mess for dinner. On 15 March, an assistant cook had an onset of AGE symptoms at 05:30, but did not report to the medical center until 12:40. This food worker did not work and did not visit the crew mess. On 16 March, a restaurant steward had an onset of AGE symptoms at 10:00, but did not report to the medical center until 17:00. This food worker worked from 10:00 to 12:30 and 15:30 to 17:00 and also visited the crew mess for lunch. The crew members had received training on reporting AGE symptoms immediately and were 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; (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.:
13
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Site:
Other-Deck 6, S-C 40
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Violation:
At approximately 12:15, a cart of food items to be discarded was stored in this stairwell. Food items included individual milk containers which were warm to the touch, two platters of partially consumed sliced sandwiches, many used coffee carafes, and platters of partially consumed cookies. It could not be determined where these food items originated.
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Recommendation:
Ensure food items to be discarded are immediately disposed of and soiled food equipment is immediately taken to the warewash area.
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Item No.:
13
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Site:
Buffet-Great Outdoors
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Violation:
In the Great Outdoors and Garden Cafe, when the inspector asked food workers responsible for cooking raw shelled eggs to which temperature do they cook their eggs to, both workers replied with statements about the firmness of the yolks and whites. Workers presented their laminated temperature cards which contained this information. Eventually a temperature of 160F was given.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats.
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Item No.:
16
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Site:
Buffet-Great Outdoors
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Violation:
Platters of cold smoked salmon were not located below their posted consumer advisory statements.
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Recommendation:
Locate the consumer advisory statement at the applicable food item.
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Item No.:
19
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Site:
Buffet-Great Outdoors
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Violation:
Two platters of sliced bread were not fully protected from contamination. The plastic lids had large openings facing passengers as they served themselves.
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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-Beer and Soda
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Violation:
The feet of a deck stand were resting against boxes of beer.
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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.:
21
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Site:
Buffet-Garden Cafe - Toast Station
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Violation:
The right side heat lamp was scratched through the coating for about a 25 mm line.
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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.:
22
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Site:
Buffet-Great Outdoors
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Violation:
At the waiter station, the container of sanitizing solution was cloudy.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Potwash Area
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Violation:
At the three-compartment sink sanitizing compartment, the temperature gauge read 91C while the manual temperature read 84C.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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.
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Item No.:
22
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Site:
Preparation Room-and Pastry
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Violation:
At the three-compartment sink sanitizing compartment, the temperature gauge read 85C while the manual temperature read 81C.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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.
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Item No.:
22
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Site:
Other-Deck 6, S-C 40
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Violation:
At approximately 12:15, a cart of food items to be discarded was stored in this stairwell. Food items included individual milk containers which were warm to the touch, two platters of partially consumed sliced sandwiches, many used coffee carafes, and platters of partially consumed cookies. It could not be determined where these food items originated.
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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.:
26
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Site:
Galley-Great Outdoors
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Violation:
Inside the ice machine, black soil was along the bottom of the rubber tubing of the ice thickness sensor.
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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-Garden Cafe - Starboard Dishwash
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Violation:
The fan coil inside the dryer compartment of the conveyor dishwash machine was heavily soiled with black dust and grease. The machine was in operation during the inspection. No debris was observed falling onto items exiting the machine. Staff stated this coil was cleaned every two weeks.
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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:
Galley-Garden Cafe - Starboard Dishwash
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Violation:
The fan coil inside the dryer compartment of the conveyor dishwash machine was heavily soiled with black dust and grease. The machine was in operation during the inspection. No debris was observed falling onto items exiting the machine.
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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.:
29
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Site:
Galley-Garden Cafe - Port Dishwash Area
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Violation:
Outside the soiled drop-off area, the water temperature at the three-faucet handwash station continuously fluctuated between 116-128F at each faucet. The user could not adjust the temperature. This dishwash area had not been in operation for a few days, but the galley was in operation during the inspection.
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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.:
31
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Site:
Galley-Great Outdoors
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Violation:
An unlabeled white plastic bottle was inside the cleaning locker. This bottle was similar in shape to other bottles inside this locker.
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Recommendation:
Ensure original containers of poisonous or toxic materials and personal-care items bear a legible manufacturer's label.
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Item No.:
33
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Site:
Galley-Great Outdoors
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Violation:
A large dead flying insect attached to a long hair wrapped around a fastener was on the bulkhead above the handwash station.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Buffet-Great Outdoors
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Violation:
The light intensity was less than 110 lux between and behind the juice machine, ice/water dispenser, and milk machine. It was discussed that the deckhead lights needed to be repositioned to allow for the correct light intensity.
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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-Warewash Area
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Violation:
The deckhead exhaust vents above the dishwash machine and at the soiled end of the machine did not have enough suction power to remove steam coming from the machine. Steam was observed blowing outside the vents, which caused the area to be warm.
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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
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Site:
Galley-Crossing Dining Room - Wine Cellar
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Violation:
A box of cloth wipes, paper wine bags, and a multi-compartment garnish tray were stored inside the multi-flow cabinet.
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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.:
38
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Site:
Provisions-Red Wine
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Violation:
A coat was stored on top of boxes of wine.
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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.:
39
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Site:
Provisions-Flour/Rice
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Violation:
One fruit fly was in this room.
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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.
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Item No.:
40
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Site:
Integrated Pest Management-Logs
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Violation:
Since February, there were no logs for active monitoring, inspection of the garbage handling areas, or pest sighting and follow-up. There was a sighting and service log, but this was only used to log guest calls about insect bites. There was also no log for the inspection of incoming shipments on 4 March or 18 March. The company had recently transitioned to a new sets of logs and all records prior to February were complete.
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Recommendation:
Ensure the IPM Plan sets a schedule for periodic active monitoring inspections, including some at night or during periods of no or minimal activity. When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results. 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. Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
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