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Item No.:
01
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Site:
Medical-24-Hour Acute Gastroenteritis (AGE) Report
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Violation:
The 24-hour AGE Report prior to the 28 May 2023 arrival in Ft. Lauderdale stated the total number of passengers was 322. The total number of passengers at the beginning of the cruise per the AGE Surveillance log was 325.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise at the beginning of the voyage.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE Surveillance Log did not include columns for the date of last symptom and time of the last symptom.
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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) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (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) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording. Comments may also be added to the log in this column after the information about underlying illness. Ensure the AGE surveillance log contains the above information in the exact order.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The cross-connection control log stated there were three non-testable, backflow prevention devices for the showers/bathtub in the medical center. Only two showers/bathtubs were identified during the medical center walk-through.
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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.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Sample cock number 5 on potable water tank 3S was not turned down.
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Recommendation:
Ensure potable water tanks have labeled sample cocks that are turned down.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water line after the halogen injection point and before the halogen analyzer probe was striped blue/gray/blue. Additionally, a potable water line in the engine room near the bunker line halogen analyzer probe was striped blue/gray/blue indicating technical water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
A non-food handler had an onset of AGE symptoms at 1500 on 28 March 2023 but did not report to medical until 29 March at 2035. They ate in the crew mess for dinner on the 28 March and all three meals on 29 March per the 72-hour food and beverage questionnaire. Their cabinmate, also a non-food handler, had an onset of AGE symptoms at 0945 on 29 March, but did not report to medical until 2020.
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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.:
16
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Site:
Dining Room-Deck 7 La Dame
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Violation:
The consumer advisory was partially blocked by the menu cover.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form.
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Item No.:
19
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Site:
Buffet-Mess
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Violation:
The food-contact portion of the cutlery was unprotected for self-service.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Buffet-Mess
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Violation:
The handle of the serving utensil was resting on the melon. Corrections started immediately.
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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).
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Item No.:
19
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Site:
Buffet-Staff Mess
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Violation:
The gravy bowl did not have a serving utensil. Additionally, the handle of the serving utensil on the Asian salad was resting inside the bowl on the salad. Corrections started immediately.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar. 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).
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Item No.:
19
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Site:
Other-Deck 7 Card Room
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Violation:
In the morning, coffee and pastries were staged unprotected on the countertop directly below a television. The deck was carpeted.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. 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:
Preparation Room-Provision Corridor
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Violation:
Due to a recent large provisioning, there were at least nine pallets with food items stored in the corridor under open deckhead exposing the plenum. The deckhead had pipes, cables, and air conditioning vents that were soiled with dust.
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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. Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Galley-Sommelier Pantry
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Violation:
A cutting block was heavily scored. Corrections started immediately.
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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-Bakery
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Violation:
The panini machine had slotted fasteners by the dough sheet belt with more than a day's worth of encrusted flour.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Hot Section
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Violation:
Excess sealant was peeling from the sides of the tilting pan on the right.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. 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:
Dining Room-Deck 7 La Dame
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Violation:
The waiter station had a gap along the length of the lower part of the cabinet making it 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:
Buffet-Mess
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Violation:
At the bread station, the microwave oven was heavy and not sealed or elevated on legs. The counter under the oven was soiled. The area was previously cleaned.
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Recommendation:
Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
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Item No.:
21
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Site:
Dining Room-Deck 7 La Terrazza Waiter Stations
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Violation:
The outside waiter stations had large gaps on the sides where the stainless-steel sheets met the countertops. Additionally, the inside waiter stations had several seams and gaps mostly on their lower cabinet parts making this area 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. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 7 La Terrazza Dishwash
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Violation:
The wheel casters of a plate trolley were heavily corroded.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Port Dishwash
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Violation:
The left side final sanitizing rinse spray pattern of the in-use rack-type warewash machine was ineffective due to a partially blocked nozzle. Corrections started immediately.
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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-Dishwash
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Violation:
The hood-type warewash machine was out of service.
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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 8 Pool Grill
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Violation:
The undercounter warewash equipment was out of service.
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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.:
25
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Site:
Buffet-Deck 7 La Terrazza
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Violation:
A soiled wiping cloth was stored under the ledge of the buffet counter above time control refrigerator #6. Corrections started immediately.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (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:
Galley-Bakery
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Violation:
The panini machine had slotted fasteners by the dough sheet belt with more than a day's worth of encrusted flour.
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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:
Buffet-Mess
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Violation:
At the beverage station, the hose to the empty and cleaned milk container had milk inside. Corrections started immediately.
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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:
Buffet-Mess
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Violation:
At the bread station, the microwave oven was heavy and not sealed or elevated on legs. The counter under the oven was soiled. The area was previously cleaned.
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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-La Terrazza Hot Section
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Violation:
The technical space of refrigerator #2 had cables that were soiled with a dark substance. Corrections started immediately.
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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.:
33
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Site:
Galley-Deck 7 La Terrazza Dishwash
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Violation:
The elevator doors were covered in a protective film that was peeling along the edges.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Other-Deck 7 Card Room
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Violation:
In the morning, coffee and pastries were staged unprotected on the countertop directly below a television. The deck was carpeted.
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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.
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Item No.:
33
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Site:
Galley-Deck 7 La Dame
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Violation:
The door to the dining room from the galley had a large gap by the recess to open the door. It also had exposed fasteners making the area difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.
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Item No.:
33
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Site:
Other-Deck 8 Pool Grill Locker
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Violation:
The deck under the shelving unit was soiled with debris.
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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:
Provisions-Decks
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Violation:
The decks under the pallets were soiled with debris. This was observed in the wine and liquor storerooms, the soft drink storeroom, and the dry storeroom.
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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:
Preparation Room-Provision Corridor
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Violation:
Due to a recent large provisioning, there were at least nine pallets with food items stored in the corridor under open deckhead. The deckhead had pipes, cables, and air conditioning vents that were soiled with dust.
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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:
Galley-Deck 7 La Terrazza Hot Section
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Violation:
The stack oven had no shatter resistant bulb or cover in the lowest section of the oven.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
39
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Site:
Buffet-Deck 7 La Terrazza
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Violation:
There were two flies at the bread station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 7 La Dame
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Violation:
There was one fly in the galley.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Staff Mess
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Violation:
There was one fly in the buffet area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Sommelier Pantry
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Violation:
There was one fly in the pantry.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 8 Pool Grill
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Violation:
There were two flies in the galley.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Preparation Room-Provision Corridor
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Violation:
There was one fly in the corridor by the preparation rooms.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
The rat guard on the portside bunker line was installed in a way that exposed the underside of the line allowing a rodent entry point. The guard was shaped like an upside down 'U' which hooked over the line; however, the bottom was not fully enveloping.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material.
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