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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The electronic data system used on board was not able to produce an AGE surveillance log in the exact order as required in the 2011 Ops Manual under Annex 13.2.2. According to the staff, the system would be updated later in the month.
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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:
Potable Water-Hose Storage
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Violation:
Potable water bunker hoses were stored on a stainless steel rack that was mounted in a closed room. The room had exposed pipes and exposed lagging.
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Recommendation:
Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner. Construct potable water hose lockers of smooth, nontoxic, corrosion resistant, easily cleanable material and maintain in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Water Chemistry
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Violation:
A sample kit to measure alkalinity was not available. According to the staff, a new meter was on order to measure pH, free halogen residual, and alkalinity.
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Recommendation:
Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
10
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Site:
Recreational Water Facilities-Gravity Drains
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Violation:
Yard installed drain covers were installed on the gravity drains for the main pool and serenity pool but there was no documentation that these covers were ASME A112.19.8 approved and alarm systems were not installed.
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant anti-entrapment/anti-entanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
10
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Site:
Recreational Water Facilities-Chart Recorders
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Violation:
Chart recorders to monitor free halogen and pH were not installed on the return line before the compensation tank or directly from the body of the RWFs.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
13
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Site:
Galley-Deck 4 - Cooling
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Violation:
The cooling log records for potentially hazardous foods indicated that 2 food items were not properly cooled. The log revealed that on 9 September a roasted ham only cooled to 72F in the first two hours and to only 53F at the final 4 hour control point. No notations were made in the log book to indicate any actions taken. On 18 September a cut of roast beef also failed to reach 70F within the required 2 hours. The log indicated that this food product reached 72F at the 2 hour control point and was allowed to continue cooling. The cooling log records were signed off by senior management.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours;
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Item No.:
13
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Site:
Galley-Deck 5 - Dishwash
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Violation:
When examining the final rinse spray pattern on the flight-type dishwasher, a crew member placed the just removed clean side curtains on the adjacent soiled sorting table and intended to replace the curtains without properly sanitizing. The curtains were cleaned and sanitized before replacing.
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Recommendation:
Ensure crew members are properly trained in procedures to prevent warewash machine components from becoming contaminated when the unit is being inspected.
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Item No.:
13
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Site:
Preparation Room-
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Violation:
Approximately 30 plastic food storage tubs that were previously cleaned and sanitized were stacked wet on the clean equipment storage racks. Shortly after discussing the violation with the management staff a food crew member was observed drying the tubs with a cloth towel.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused;
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Item No.:
15
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Site:
Provisions-Dry Store
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Violation:
Four large cans of applesauce were dented at the top and bottom seam. These cans were discarded by the ship's staff.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Buffet-Port Side 24hr Coffee Station
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Violation:
There was no time control plan posted for this outlet. This was corrected during the inspection.
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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. 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.
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Item No.:
16
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Site:
Galley-Deck 4 - Cooling Logs
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Violation:
The cooling log records for potentially hazardous foods indicated that 2 food items were not properly cooled. The log revealed that on 9 September a roasted ham only cooled to 72F in the first two hours and to only 53F at the final 4 hour control point. No notations were made in the log book to indicate any actions taken. On 18 September a cut of roast beef also failed to reach 70F within the required 2 hours. The log indicated that this food product reached 72F at the 2 hour control point and was allowed to continue cooling. The cooling log records were signed off by senior management.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
19
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Site:
Buffet-Oatmeal Station
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Violation:
Two counter recessed containers of oatmeal were not adequately protected by the sneeze guard on the passenger self-service line. The oatmeal containers did not have self-closing hinged lines. This was corrected during the inspection.
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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.:
20
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Site:
Galley-Portifino Dishwash
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Violation:
A soiled white cutting board was observed badly scratched and scored. The cutting board was sent to be re-surfaced.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Galley-
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Violation:
The deck mounted mixer had chipping and peeling paint on the mixing arm. Documentation to show that the paint was approved as food grade was not provided.
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Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction. Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Buffet-Port Side 24hr Coffee Station
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Violation:
An open gap leading to a void space was located in the back of the far right technical compartment where electrical lines penetrated.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Room Service
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Violation:
Water lines to the counter mounted juice machines were draped on the counter making cleaning difficult.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 5 - Dishwash
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Violation:
When examining the final rinse spray pattern on the flight-type dishwasher, a crew member placed the just removed clean side curtains on the adjacent soiled sorting table and intended to replace the curtains without properly sanitizing. The curtains were cleaned and sanitized before replacing.
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Recommendation:
Ensure crew members are properly trained in procedures to prevent warewash machine components from becoming contaminated when the unit is inspected.
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Item No.:
22
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Site:
Galley-Deck 4 Starboard Dishwash
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Violation:
The 3rd nozzle from the left on the final sanitizing rinse arm was not producing any water spray.
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Recommendation:
Ensure that all final sanitizing spray nozzles of the upper spray arm form uniform spray patterns.
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Item No.:
26
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Site:
Galley-Chops
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Violation:
A red, non-food grade sealant, appeared to be oozing from the top technical compartment into the food warming area of the Alto Shamm located furthest to the right.
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Recommendation:
Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
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Item No.:
27
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Site:
Other-Deck 9 - Old Bell Box
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Violation:
Soiled cooking equipment which included several hot plates, were observed stored in a blue plastic trolley in the 'Old Bell Box' galley. The equipment was encrusted with grease and old food deposits.
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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-Hot Galley - Knife Locker
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Violation:
There was standing water inside the bottom compartment of the knife locker cabinet. Three knives were being stored in this compartment. The compartment was dried and sanitized, and the knives were sent to be re-cleaned.
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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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Preparation Room-
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Violation:
Approximately 30 plastic food storage tubs that were previously cleaned and sanitized were stacked wet on the clean equipment storage racks. Shortly after discussing the violation with the management staff a food crew member was observed drying the tubs with a cloth towel.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Buffet-Port Side 24hr Coffee Station
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Violation:
Six serving trays that were being used to stack clean plastic drinking cups out for passenger self-service were soiled with dust and old coffee stains.
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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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
31
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Site:
Other-Deck 9 - Old Bell Box
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Violation:
Several large empty containers of sulfuric acid were stored in the Old Bell Box adjacent to food equipment and single service articles.
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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-Deck 4 Hot Galley
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Violation:
There was a loose profile strip along the deckhead above the middle combination oven exposing a gap.
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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:
Provisions-Transportation Corridor
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Violation:
A deckhead panel just outside the Beer/Soda room was not properly attached exposing an open gap.
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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:
Provisions-Transportation Corridor
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Violation:
Several areas of the deck especially in front of provisioning rooms and along the edges of gutterways were chipped and pitted.
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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-Deck 4 Starboard Dishwash
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Violation:
The deckhead exhaust duct for the final rinse compartment was not properly attached to the deckhead exposing a gap where hot steam could escape. No condensate was observed collecting at this area.
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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.:
36
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Site:
Dining Room-Waiter Stations
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Violation:
The lighting at several waiter stations in the main and specialty dining rooms could not be raised to the required 220 lux of light for cleaning.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Food Service General-Lighting
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Violation:
Light intensity behind and around several deck and counter mounted equipment could not be raised to the required 110 lux of light. These areas included: behind deck mounted ovens, behind flight-type dishwashing machines, behind and around deck mounted ice machines, and behind and around counter mounted beverage equipment.
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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.:
36
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Site:
Buffet-Crew Mess
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Violation:
The lighting at the beverage self-service counter could not be raised to the required 220 lux of light.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Food Service General-Bar Handwash
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Violation:
Due to the ambient light, it was unable to determine if the lighting at the bar handwashing stations could reach 110 lux of light at all times during operation.
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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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