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Item No.:
*
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
In the two passenger notification letters titled Outbreak Notification of Elevated Gastrointestinal Illness Cases and Post Outbreak Embarkation Noro Letter there is a a statement describing gastrointestinal (GI) illness as stomach flu. This creates confusion with influenza like illness and should be removed. Additionally, there are two notations of norovirus in these letters and they should be removed because that cannot be confirmed during an outbreak until clinical specimens from ill passengers or crew have been fully analyzed at a qualified laboratory. Lastly the Outbreak Sample Letter advises protecting yourself from contracting the virus, which again is not accurate given there is no lab analysis confirming a viral pathogen is the cause of illness.
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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.:
08
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Site:
Galley-Main Galley - Hot Galley
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Violation:
The upper backflow preventer in the hood wash control cabinet 5641/56 had a constant water leak from the air relief vent indicating a possible failure of the valve. Repair work was commenced immediately to correct this problem.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-RWF Chart Records
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Violation:
The analyzer chart records of pH values and free chlorine residuals in the various pools (main, verandah, and crew) were difficult to evaluate because they were recording valueas 24 hours per day, but there were no notations on the individual charts to clearly indicate that the RWF was in operation. Many showed acceptable values between 12 midnight and 8 am when staff stated they were closed, yet values of zero when they would have been open. Staff viewed these as times where the RWF was in sea-to-sea mode. Other days the charts clearly indicated appropriate levels at normal hours of operation. In the verandah pool charts from late December and the first days of January, 2013 a few charts indicated chlorine values of 5.5 ppm, but again at hours when the pool would have been closed.
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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. Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems. Ensure a written or electronic log of RWF filter inspection results, granular filter sedimentation test results, backwashing frequency and length of backwashing, and date and time of water dumping is available for review during inspections.
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Item No.:
26
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Site:
Galley-Main Galley - Pastry
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Violation:
The drain valve on a cleaned kettle was heavily soiled with food debris.
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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:
Pantry-Ice Pantries Deck 7 and 6 Forward
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Violation:
The in-use ice machine had heavy brown corrosion debris lining the inside of the left and right cuber (evaporator) cells. Nearly all were soiled and the corrosive debris could be wiped away with a wet paper towel. The level of soil in the deck 6 ice machine was much less than in the deck 7 pantry ice machine.
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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-Hot Galley
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Violation:
Drain pipe from pasta cooker was soiled with food residue above the drain valve.
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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:
Buffet-Lido - Aft Hot Prep
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Violation:
Pasta boiler had food soil in the hot water recirculation system's drain lines and return inlets. A sticky residue was also noted in the front upper corner of the cooker.
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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:
Buffet-Lido - Deli
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Violation:
Dried food soil was found in the seam at the bottom of the backplate near the blade.
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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:
Pantry-Ice Pantries Decks 4-7 Forward
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Violation:
The handwash station in these pantries was built into the preparation counter, so both the soap and paper towel dispensers are positioned over the countertop surrounding the sink basin. When washing hands there water drips on the counter and could easily roll over to the open side where staff normally place clean items such as ice buckets for the filling process.
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Recommendation:
Recommend installing a raised stainless steel coaming of 50 mm height beside the sink basin, which extends to from the counter front edge to the bulkhead to prevent soiled water from moving along the counter over the section used for working with ice.
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Item No.:
33
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Site:
Buffet-Lido - Pizza
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Violation:
The base of the palm leaf lighting fixtures over the pizza counter were soiled with dust. Even though they extend over the counters, no food contact or prep surfaces were impacted. Crew cleaned these fixtures during the inspection.
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Recommendation:
Ensure attached equipment in food areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Lido - Aft Hot Prep
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Violation:
Deck was soiled near the bulkhead under equipment on the cooking line.
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Recommendation:
Ensure decks in food are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
Deck below the pasta cooker and adjacent scupper was heavily soiled with food residue.
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Recommendation:
Ensure decks in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Hot Galley - Soup / Sauce Station
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Violation:
A pipe penetration of the bulkhead to the left of the tilting kettle had a loose flange creating an difficult to clean area and an opening into the bulkhead.
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Recommendation:
Ensure bulkheads in food preparation areas are maintained in good repair.
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Item No.:
36
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Site:
Pantry-Ice Pantries - Lighting
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Violation:
The artificial light levels behind the ice machines in the pantries was below the minimum 110 lux.
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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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
Throughout the written OPRP the individual department instructions have a closing description of chemicals used, with their concentrations and contact times. The Vital Oxide ready to use product gives a 5 minute contact time, but no concentration listed. According to the attached manufacturer's description sheet the concentration approved is 2,000 ppm chlorine dioxide in this formulation, so that information can and should be added to the appropriate sections where Vital Oxide is listed with contact times.
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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: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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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 written OPRP procedures for returning the ship to normal operations section refers to discontinuing the usage of 1,000 ppm bleach and reverting to 50-200 ppm bleach under the Food Operations Manager description. There was no reference to using 1,000 ppm bleach in any of the food or bar operations sections in the OPRP and this notation should be removed.
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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: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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