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Item No.:
06
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Site:
Potable Water-Microbiological Sampling
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Violation:
The ship conducted weekly potable water microbiological sampling only from drinking fountains, water dispensers, and ice machines. Staff explained this was in accordance with the company's policy, since the locations were regular consumed water sources. However, this did not give a suitable representation of the distribution system at various water sources. Sampling from the water dispenser in galley deck 5 was repeated in November 2016, December 2016, and January 2017. Decks 7, 8, and 9 were not included since these only contained guest cabins.
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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.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The list of backflow preventers did not routinely indicate which system or plumbing component the devices were protecting. For example: in the garbage room, the list stated the device was above the sorting table. Upon inspection, the device was installed on the spray hose. In compartment 13, the list stated the device was below the handwash basin. Upon inspection, the device was installed on the spray hose.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Water Slide
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Violation:
The water slide was not equipped with a monitoring sample line for the analyzer probe to record pH and chlorine. Also, no pH or chlorine testing was conducted or recorded for the water slide.
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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.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
A cook had an onset of acute gastroenteritis (AGE) symptoms on 9 January at 08:00, but did not report to medical until 12:13. He did not work during these hours, but did go to the crew mess for lunch at 11:30. He received a written warning for late illness reporting. Also, a waitress had an onset of AGE symptoms on 9 January at 10:00, but did not report to medical until 15:05. She went to the crew mess for lunch at 11:00 and worked for two hours before informing her supervisor of her illness. She received a written warning for late illness reporting.
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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.
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Item No.:
19
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Site:
Buffet-Deck11 - Windjammer Buffet
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Violation:
Five platters of cheese and deli meats did not have tongs during breakfast service. A fruit bowl had the tong handles in the fruit. These areas were not being monitored by crew members to assure prompt replacement.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
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Item No.:
20
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Site:
Preparation Room-Deck 2 - Butcher Shop
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Violation:
Meat saw blade plastic guide block was significantly worn and impossible to clean.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Food Service General-Housekeeping Pantry - Ice Machines
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Violation:
Each housekeeping pantry inspected had an ice machine with a difficult to clean area behind the evaporators. The engineer explained how his team removed panels to access this area for cleaning.
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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.
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Item No.:
22
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Site:
Food Service General-Dishwasher Maintenance
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Violation:
Many dishwashers were out of service for three to five days and longer awaiting spare parts for the repairs. These include Deck 5 glasswasher, Giovanni's Restaurant, Chops Steak House and Cafe Latitudes.
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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.
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Item No.:
22
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Site:
Galley-Deck 4 - Potwash
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Violation:
The left front final rinse pipe was installed on the trolley-style potwasher with the spray nozzles facing side of the machine and not toward the pots and pans on the wash rack. The machine was in use at the time of the observation.
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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.
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Item No.:
26
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Site:
Buffet-Deck 3 - Staff Mess - Beverage Station
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Violation:
The metal horizontal frame across the top of the ice bin behind a deflector panel was heavily soiled with black residue.
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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:
Dining Room-Deck 5 - Dining Room
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Violation:
Two soiled forks were found in the clean utensil storage in waiter station nearest Table 333.
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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-Deck11 - Windjammer Buffet
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Violation:
Old food debris was noted at the handle / blade seam on a knife in clean storage.
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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-Deck 5 - Main Galley / Hot Galley
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Violation:
The underside of a range front panel was soiled with old food soil.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
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Item No.:
27
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Site:
Food Service General-Housekeeping Pantry - Deck 3
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Violation:
Inside housekeeping pantry FSD 03-3-009 (across from dining room store FSD 03-3-003), a difficult to clean gap was behind the ice machine evaporators. A brown residue was in this area above the water bath on the right side when viewed from below the ice cuber.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 12 - Izumi Restaurant
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Violation:
The salamander drip pan that had been stored as clean had dried food soil on the interior.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Deck 6 - Chops Steakhouse
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Violation:
Pots and pans stored on a neutral counter in the center of the galley were exposed to a leak to the counter from the deckhead.
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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; and (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:
Galley-Deck11 - Park Cafe
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Violation:
The rectangular plastic-coated-serving patterns were stacked together in a manner that precluded proper air drying (wet-nested).
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying.
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Item No.:
28
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Site:
Dining Room-Deck 5 - Dining Room
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Violation:
The wet pitchers at this same waiter stand were inverted onto rubber surfaced serving trays in a manner that precluded air drying. Pitchers stored the same way at other stands were dry.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying.
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Item No.:
33
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Site:
Galley-Deck 6 - Chops Steakhouse
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Violation:
The leak from the deckhead was from an unknown source and from amount of water on the neutral counter had been occurring for a long period of time.
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Recommendation:
Ensure deckheads in food areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Deck 1 - Wine Locker
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Violation:
A bottle of wine had fallen on the deck and soiled a large section of the deck in the right rear corner.
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Recommendation:
Ensure decks in food areas are cleaned as often as necessary.
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Item No.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
The rat guards did not protect rodents from entering the ship. The guards were U-shaped or V-shaped that were wide open on the bottom, and did not fully encircle the lines.
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Recommendation:
Protect entry points where pests may enter.
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Item No.:
42
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Site:
Children Area-Adventure Ocean - 3-5 Year Old Room
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Violation:
In the 3-5 year old toilet room, the handwash station water temperature measured 114F (45C).
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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