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Item No.:
*
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Site:
Galley-Haven - Dishwash
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Violation:
The company should make a review of the large, white dinner plates used in the Haven area, as the food-contact surface of the outer perimeter has a series of textured small circles meant to be decorative. The feel of each plate is smooth everywhere except for where these small textured circles exist, and each of these have a rough feeling that could impact cleaning. Some of the soiled plates did have debris stuck inside the small circles on the plate surface.
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Recommendation:
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A passenger during voyage 56160501 was listed on the AGE log as a reportable case with 0 episodes of diarrhea, 6 episodes of vomiting, and had abdominal cramps marked 'no' and antidiarrheal medication marked 'yes.' Upon review of the medical file it was determined that the passenger did have abdominal cramps and was not dispensed antidiarrheal medication.
Two crew members during voyage 56160417 were listed as reportable cases on the AGE log with 0 episodes of diarrhea, 1 episode and 2 episodes of vomiting, respectively, and abdominal cramps. Antidiarrheal medication was dispensed according to the log, but upon review of the medical files it was determined no antidiarrheal medication was actually dispensed.
A crew member during voyage 56160403 was listed on the AGE log as a female but was actually a male.
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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]).
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Item No.:
10
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Site:
Recreational Water Facilities-Whirpool Spas and Spa Pool
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Violation:
The whirlpool spas and spa pool were not super chlorinated on 5 May, 4 May, and 27 April. On 28 April, the Spice 1 and 2 whirlpool spas were the only two that were super chlorinated out of a total 11 whirlpool spas and one spa pool on board. In addition, the Vitality Spa pool was only super chlorinated every 48 hours since at least the previous inspection.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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Item No.:
11
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Site:
Medical-Late Crew Member Reporting
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Violation:
A crew member (nonfood handler) experienced 1 episode of vomiting with abdominal cramps with symptom onset on 17 April at 07:40 but did not report to medical until 17:38. This crew member worked and ate in the crew mess while symptomatic. Disciplinary action from the ship was documented in the crew member's medical file.
A crew member (food handler) experienced 2 episodes of vomiting with abdominal cramps with symptom onset on 22 April at 23:00 but did not report to medical until 23 April at 10:38. This crew member worked and ate in the crew mess while symptomatic. Disciplinary action from the ship was documented in the crew member's medical file.
A crew member (nonfood handler) experienced 3 episodes of diarrhea with symptom onset on 5 April at 09:30 but did not report to medical until 22:15. This crew member worked and ate in the crew mess and Garden Cafe while symptomatic. Disciplinary action from the ship was documented in the crew member's medical 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. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Galley-Potwash
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Violation:
The crew member responsible for sanitizing utensils in the three-compartment sink repeatedly gave the incorrect response when asked the proper contact time for sanitizing using hot water. When asked many times how long he left items in the hot water sanitizing solution, the crew member repeatedly stated 7 seconds. Hot water sanitizing was currently in use, but no items were in the compartment during the inspection.
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Recommendation:
Ensure staff understand the required sanitizing times for both chemical and hot-water sanitizing.
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Item No.:
16
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Site:
Galley-Wine Cellar
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Violation:
An open container of whipped cream was in the right side of the upright refrigerator. No 7-day discard label was affixed to the container. Staff stated the cream was opened the day prior.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
16
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Site:
Other-Engine Room Coffee Station
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Violation:
The coffee machine refrigerator was labeled for time control, but no time control plan was posted in the area.
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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.
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Item No.:
16
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Site:
Buffet-Garden Cafe - Aft
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Violation:
The very aft cold display counter included a large tray of sliced cold-smoked salmon which was positioned in the center of that cold counter section for passenger self-service. The permanent sign advising users of this undercooked food and potential health risk was posted over a meter left at the end of this same counter, and not directly over the food itself. There was a loose sign over the smoked salmon that simply indicated the product. Staff moved the tray of cold-smoked salmon to the position at the end of the counter and directly beside the permanent consumer advisory sign during the inspection.
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Recommendation:
Ensure the cold-smoked salmon platter is positioned directly at the point where the consumer advisory for that food is located.
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Item No.:
19
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Site:
Galley-Wine Cellar
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Violation:
A yellow-brown liquid was in an unlabeled plastic dispenser in the right side of the upright refrigerator.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
21
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Site:
Other-Spa Water and Tea Station
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Violation:
There was insufficient space below the cabinet to clean the deck and the deck was heavily soiled.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
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Site:
Buffet-Garden Cafe - Aft Carving Station
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Violation:
There was a difficult to clean gap present around the carving station grease drain pipe, where it penetrated the upper part of the grease pan housing below.
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Recommendation:
Install a stainless steel profile in the upper grease drain pan housing to close gaps around the drain pipe.
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Item No.:
22
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Site:
Galley-Deck 15 Galley - Dishwash
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Violation:
The in-use flight-type conveyor dishwashing machine was producing a weak spray pattern from the upper final rinse spray arm nozzles that was not covering completely the distance between each nozzle to the dishware below.
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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; (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:
Galley-Deck 14 Galley - Pot Wash
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Violation:
The pot wash machine was posted out of order, and according to the sign has been in disrepair since 19 April.
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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; (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:
Galley-Hot Galley
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Violation:
The container of sanitizing solution was soiled with an oily film. The solution was removed to be remade.
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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-
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Violation:
The container of sanitizing solution had bubbles along the surface. It could not be determined if these were oil or soap bubbles.
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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:
Provisions-
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Violation:
Approximately 20 wet and soiled lexan boxes were stored outside the vegetable preparation room near the potwash area. Also, approximately 15 soiled lexan boxes were stored across from the staircase leading to the provision rooms below. The preparation room and potwash were not in operation at that time, but there was a large empty flat cart in the soiled storage area, indicating enough space was available for these lexan boxes in the potwash area.
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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.:
24
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Site:
Galley-
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Violation:
After many attempts, the temperature of the final rinse spray nozzles and the manifold did not reach at least 180F. The spray nozzle temperatures were 158-171F as measured by the inspector and crew. Also, three thermolabels were placed on the upper and side spray nozzles, which did not change color, indicating they did not reach 180F.
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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: (1) 74C (165F) for a stationary rack, single-temperature machine; (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.:
25
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Site:
Galley-Dishwash
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Violation:
Two wet cloths were draped over the side of the container of sanitizing solution.
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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:
Pantry-Studio Lounge Pantry
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Violation:
Two previously cleaned plastic drink containers and one lid were soiled with syrup-type substance on the interior food contact surfaces.
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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:
Room Service-Deck 6
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|
Violation:
Of the 35-40 previously cleaned small coffee containers in the clean storage racks, a few had coffee residue around the inside rim.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Buffet-Garden Cafe - Aft Beverage Station
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Violation:
Near to the handwash station there were several dishware racks of just cleaned (still warm) glasses and coffee cups stacked on a tray stand for use on the beverage station. Several of the coffee mugs had loose particles of what appeared to be food debris inside.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Haven - Galley
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Violation:
The previously cleaned soup kettle was soiled with food residue along the lower interior half and completely around the bowl. The residue required an abrasive to remove the layer from the pan surface. The drain valve was still attached, so it was removed and there was food debris stuck to the interior of the drain pipe. Staff immediately cleaned and sanitized this kettle again.
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Recommendation:
Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations. 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-Haven - Galley Beverage Station
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Violation:
Two of the four previously cleaned coffee mugs which were set inverted on the top warming portion of the counter model espresso machine had visible food residue on the interior surfaces.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Haven - Dishwash
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Violation:
Several of the previously cleaned large dinner plates in the four plate trolley were found soiled with visible food residue. Most of the soiled plates had a cooked egg residue on the surfaces.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
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Site:
Galley-Deck 14 Galley - Hot Galley
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Violation:
The previously cleaned forward steam kettle drain pipe was connected. Staff removed it for inspection and food residue was noted on the interior of the drain pipe where food makes direct contact. Staff came back and cleaned this kettle again during the inspection.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
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Site:
Galley-Deck 14 Galley - Hot Galley
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Violation:
The aft tilt braising pan was turned on and filled with water, which was very hot. Inside at the lower left and right front interior corners of the pan there was a visible layer of brown food residue. Staff immediately drained the pan of water and cleaned and sanitized again during the inspection.
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Recommendation:
Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Other-Uptown Bar and Grill - Burger Bar
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Violation:
The previously cleaned grooved griddle was soiled along the grease pan chute where it penetrated the drain pan housing below.
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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.:
27
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Site:
Other-Engine Control Room Coffee Station
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Violation:
The cabinet below the sink storing the cleaning chemicals was soiled on the bottom with what appeared to be coffee grounds.
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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.:
27
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Site:
Preparation Room-
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Violation:
Food debris was around the previously cleaned chute of the vacuum system. Staff stated the area had not been used since the day prior.
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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:
Other-Engine Control Room Coffee Station
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Violation:
An empty coffee carafe was stored in the cabinet below the sink with the cleaning chemicals. The carafe was corroded on the outside and was discarded.
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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.:
28
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Site:
Other-Spa Water and Tea Station
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|
Violation:
Two clean pitchers were stored upright in an undercounter cabinet with water inside.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
30
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Site:
Bar-Waves Bar and Pantry
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Violation:
The front bar was in full operation and the handwash sink soap was diluted with water. The hand soap required several pushes to get a proper lather to wash hands. The same problem was noted in the far handwash station inside the bar pantry. The inspector compared the soap in the original gallon bottle to that coming from both handwash stations and it both were both clearly diluted in color and in the liquid feel.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available. Ensure the hand soap is not diluted with water, but used in the original concentration to promote proper handwashing.
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Item No.:
30
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Site:
Bar-Whisky Bar
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Violation:
The front bar was in full operation and the handwash sink soap was diluted with water. The hand soap required several pushes to get a proper lather to wash hands.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available. Ensure the hand soap is not diluted with water, but used in the original concentration to promote proper handwashing
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Item No.:
33
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Site:
Preparation Room-
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Violation:
Grease, flour and oil was on the bulkhead and deckhead above the rotary ovens.
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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.:
33
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Site:
Room Service-Deck 6
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Violation:
An uncovered corkboard bulkhead was outside the room service entrance. This material is absorbent and not easily cleanable.
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Recommendation:
Ensure if a corkboard is used that it is covered with a non-absorbent easy to clean exterior surface, such as glass or plastic case.
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Item No.:
33
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Site:
Other-Spa Water and Tea Station
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Violation:
There was insufficient space below the cabinet to clean the deck and the deck was heavily soiled.
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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.:
33
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Site:
Buffet-Garden Cafe - Aft
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|
Violation:
There was a heavy dust build-up along the length of the upper bulkhead supply air vent cover from the area of the egg cooking station to the area of the carving 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.:
38
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Site:
Other-Engine Control Room Coffee Station
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Violation:
The cabinet below the sink was used to store chemicals for cleaning the station, but there was no 'cleaning materials only' label.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
40
|
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Site:
Integrated Pest Management-Active Monitoring Inspections
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Violation:
Since the beginning of January, the times of the active monitoring inspections were not consistently recorded.
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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.
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Item No.:
40
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Site:
Integrated Pest Management-Incoming Shipment Inspections
|
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Violation:
The inspection records for the inspection of the incoming food and other supplies did not state if pests or pests activity was observed.
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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 state that a letter informing embarking passengers following an outbreak on the previous voyage about the outbreak would be distributed.to passengers prior to embarking. However, a letter template for this scenerio was found on the ship's database.
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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: (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage.
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Item No.:
43
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Site:
Ventilation-AC Room 4-10
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|
Violation:
A significant amount of a light grayish-white powder had accumulated in the condensation collection pan inside AC 4-10-08.1. A slight amount of the same substance was observed in the condensation collection pan inside units AP 4-10-05.1 and AC 4-10-09.1.
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|
Recommendation:
Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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Item No.:
44
|
|
Site:
Recreational Water Facilities-Whirlpool Spas and Spa Pool
|
|
Violation:
The 11 whirlpool spas and one spa pool were not super chlorinated on 5 May, 4 May, and 27 April. On 28 April, the Spice 1 and 2 whirlpool spas were the only two ones that were super chlorinated In addition, the Vitality Spa pool was super chlorinated only every 48 hours since at least the previous inspection.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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