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Item No.:
02
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Site:
Medical-Close Contact Follow Up
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Violation:
On 13 July, a crew member had acute gastroenteritis (AGE) symptoms and had 1 close contact who was a cabin mate. The initial and 24 hour follow ups with the cabin mate were recorded; however, the 48 hour follow up was not recorded in eSeaCare. Medical staff reported that this was due to a known issue with eSeaCare. When the voyages change, the system has a period where they can longer enter information from a previous cruise.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
08
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Site:
Medical-Dialysis Backflow Preventers
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Violation:
The Watts 800M4QT anti-siphon pressure vacuum breaker installed at the dialysis connect was a backflow preventer designed for backsiphonage; however, a backflow preventer designed for backpressure should be installed. In addition, the potable water line prior to the backflow preventers was not striped to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Fan Rooms 2-10 and 7-09
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Violation:
The potable water lines in these fan rooms did not have backflow prevention. Crew reported that they hook up hoses to these connections.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (7) hose-bib connections.
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Item No.:
08
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Site:
Bar-Latte-Tudes
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Violation:
The backflow preventer for the espresso machine was excessively corroded. In addition, there was black debris hanging down from the backflow preventer. Crew immediately began cleaning the backflow preventer but were advised to contact technical staff to have a new, disinfected backflow preventer installed.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Jacuzzis 2 and 3
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Violation:
The 'Whirlpool Rules' safety sign between Jacuzzis 2 and 3 could not be clearly read in its entirety. The bullet point stating 'having underlying medical conditions such as cardiovascular disease, diabetes, high or low blood pressure' had been attached to the main sign. The border around this area of the sign was peeling, and only the words 'high or low blood pressure' could be read. Crew reported the signs were due to be replaced in the next month.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
11
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Site:
Medical-Late Reporting
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Violation:
On 13 July, a shop worker had acute gastroenteritis (AGE) symptoms beginning at 1030. The crew member continued to work until 1050 and did not report to medical until 1156. The crew member did not eat in crew mess. The crew member received a warning.
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Recommendation:
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.:
19
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Site:
Buffet-Windjammer Center Beverage Station
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Violation:
The side panel of the sneeze guard was missing at the oatmeal station. The panel was put in place 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.:
19
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Site:
Buffet-Windjammer Center Beverage Station
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Violation:
One set of tongs was missing for the hard boiled eggs container on the buffet line. Also, one set of tongs was inside of the serving bowl used for cut melons. During the inspection, tongs were brought for the eggs and the melons were discarded.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Other-Garbage Room
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Violation:
In the garbage room, a cleaning materials locker had personal items and two plastic containers with food debris inside.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
21
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Site:
Buffet-Windjammer Port Side Beverage Station
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Violation:
Behind the orange juice machine, the counter had a stainless steel plate that had been welded onto the counter covering holes from a previously moved counter mounted machine. This plate had a hole on one side making the countertop difficult to clean.
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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-Staff Mess
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Violation:
The counter top adjacent to the milk dispenser had a hole where a different machine use to be making this surface difficult to clean.
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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.:
26
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Site:
Bar-Pool Bar
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Violation:
The right tap contained thick black debris in the food contact surface. The area was in use and beer flowed out of the tap. Crew reported this tap is usually not used, and that the tap is often dismantled for cleaning and sanitization.
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Recommendation:
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:
Galley-Staff Mess
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Violation:
The ice machine had some black debris in the upper left right side on the housing wall. This area was a nonfood contact area that was difficult to reach.
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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:
Galley-Ice Machine Area
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Violation:
Next to the ice machines, a cart used for dumping used cooking oil was being stored. Staff stated that this cart is usually there for three to four days or till full. The cart was heavily soiled with oil and debris, which dripped onto the deck as well. Staff decided to move the cart and store it in a nonfood area.
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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:
Buffet-Windjammer Buffet Port Side Beverage Station
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Violation:
Twenty coffee cups were stored upright and not covered during service. Crew removed the cups during the inspection.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
32
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Site:
Pantry-Housekeeping Pantries
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Violation:
Open waste bins containing waste were found in housekeeping pantries 03-5-003 and 10-4-006. The bins contained paper and plastic waste and no one was working in the area when the inspector approached. Crew reported there was a similar waste bin set up in other pantries.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids. Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Provisions-Fruit Storage Area
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Violation:
There was heavy condensation building up on the bulkhead in the provisions area. Staff had mentioned this to the inspector as the inspector was heading to the provisions area. Staff stated that a fan went out to the cooling unit causing an excess amount of ice to build up on the front and backside of the cooling unit. When the inspector arrived, there was water on the deck and condensation on the deckhead. Staff had moved the packaged food out of the way and was cleaning the deckhead as the inspector arrived.
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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-Windjammer Show Galley
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Violation:
Four feet of the deckhead paneling running alongside the fire curtain was missing the support strip that holds the paneling in place. Without this support strip, there was a two inch gap exposing the plenum. Also, two of the deckhead mounted lights on the portside of the galley had an excess amount of dust and debris. Furthermore, there was a speaker mounted on the deckhead that had paint chipping around the housing. Three panels on the deckhead were bent exposing areas difficult to clean as well.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. 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:
Galley-Ice Machine Area
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Violation:
Next to the ice machines, a cart used for dumping used cooking oil was being stored. Staff stated that this cart is usually there for three to four days or until full. The cart was heavily soiled with oil and debris, which dripped onto the deck as well. Staff decided to move the cart and store it in a nonfood area.
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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-Windjammer Port Side Beverage Station
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Violation:
Two deckhead mounted lights above the orange juice machine were not working during the service hours causing insufficient lighting (110 lux) for cleaning around the juice machine. The lights were changed during the inspection.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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:
Provisions-Fruit Storage Area
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Violation:
There was heavy condensation building up on the bulkhead in the fruit provisions area. Staff had mentioned this to the inspector as the inspector was heading to the provisions area. Staff stated that a fan went out to the cooling unit causing an excess amount of ice to build up on the front and backside of the cooling unit. When the inspector arrived, there was water on the deck and condensation on the deckhead. Staff had moved the packaged food out of the way and was cleaning the deckhead as the inspector arrived.
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Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
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Item No.:
38
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Site:
Buffet-Windjammer Starboard Side Beverage Station
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Violation:
A squeegee was found in the beverage station next to the handwash station.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
41
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Site:
Medical-Waiting Area Restroom
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Violation:
The public restroom in the medical center waiting area did not have any paper towels in the paper towel dispenser, or any other sanitary means of drying hands of opening the restroom door. Medical staff reported housekeeping cleans this restroom twice per day.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (3) A method to dry hands. Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands.
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