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Item No.:
01
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Site:
Medical-24-Hour and 4-Hour Acute Gastroenteritis (AGE) Report
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Violation:
The total number of passengers and crew listed on AGE Reports were not the totals at the beginning of the voyage. (1) For voyage 445, from 4 to 11 June 2023, the AGE log stated the total number of passengers was 2,905 and total number of crew was 1,187. The 24-hour report on 5 June stated the total number of passengers was 2,873 and the total number of crew was 1,202. The 4-hour report on 6 June stated the total number of passengers was 2,846 and the total number of crew was 1,186. (2) For voyage 444, from 28 May to 4 June 2023, the AGE log stated the total number of passengers was 2,912 and total number of crew was 1,209. The 24-hour report on 29 May and 4-hour report on 30 May stated the total number of passengers was 2,882 and the total number of crew was 1,203.
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Recommendation:
Ensure the AGE report contains the following: (1) 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 total number of passengers and crew listed on the AGE Surveillance Log were not the totals at the beginning of the voyage. (1) The medical database's AGE surveillance log for voyage 446, starting 11 June 2023, stated the total number of passengers was 3,022 at the beginning of the voyage, but the Safety of Life at Seas (S.O.L.A.S.) report stated the total number of passengers was 2,977. (2) For voyage 445, from 4 to 11 June 2023, the AGE log stated the total number of passengers was 2,905 and total number of crew was 1,187. The 24-hour report on 5 June stated the total number of passengers was 2,873 and the total number of crew was 1,202. The 4-hour report on 6 June stated the total number of passengers was 2,846 and the total number of crew was 1,186. (3) For voyage 444, from 28 May to 4 June 2023, the AGE log stated the total number of passengers was 2,912 and total number of crew was 1,209. The 24-hour report on 29 May and 4-hour report on 30 May stated the total number of passengers was 2,882 and the total number of crew was 1,203.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Total number of passengers; (2) Total number of crew. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?).
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Item No.:
07
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Site:
Recreational Water Facilities-Pump Room
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Violation:
A splash guard was placed between the end of the potable water filling pipe and the buffer tanks for whirlpools 1 and 2, which eliminated the air gap.
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Recommendation:
Protect the potable water system against backflow or other contamination by backflow prevention devices or air gaps.
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Item No.:
08
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Site:
Buffet-Deck 14 Ocean View
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Violation:
At the starboard side coffee station, the backflow prevention devices for the juice dispenser and coffee maker were in disrepair. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
One food employee and two nonfood employees were working and/or eating at the crew mess while symptomatic. (1) A nonfood employee had an onset of AGE symptoms on 11 May 2023 at 1530 while working. They continued to work until 2000 and worked again on 12 May from 0457 to 1011 until they reported to medical at 1015. Additionally, they ate at the crew mess for lunch and dinner on 11 May. (2) A food employee had an onset of AGE symptoms on 23 April 2023 at 1300. They then went to work from 1600 until 2230 and again from 0900 to 0905 on 24 April. They reported to medical on 24 April at 1626. (3) A nonfood employee had an onset of AGE symptoms on 19 April 2023 at 0030 while working. They continued to work until 0610 until they reported to medical. Disciplinary action and applicable food risk assessments were documented for all employees.
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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. 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. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
19
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Site:
Buffet-Deck 14 Ocean View - Veranda Aft
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Violation:
At the service station, a set of serving utensils was resting in a pan of waffles with the handles touching the food. The utensils were removed and the waffles 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 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Deck 4 - Round Cook Area
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Violation:
Four undercounter refrigeration units were not working. A service order was placed.
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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.:
20
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Site:
Galley-Deck 2 Potwash Station
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Violation:
Four previously cleaned cutting boards were heavily scored. They were removed from operation.
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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.:
21
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Site:
Galley-Deck 3 - Dishwashing Area
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Violation:
A dish transportation cart was in disrepair. Paint was chipping and the cart was soiled. Clean dishes were being transported at the time of the inspection.
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Recommendation:
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. 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:
Other-Deck 14 Ocean View - Veranda Aft
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Violation:
The countertop juice dispenser for the portside coffee station was out of order.
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Recommendation:
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.
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Item No.:
21
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Site:
Galley-Deck 14 Ocean View
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Violation:
The door seal for combination oven 'C' was in disrepair. The seal was replaced during the inspection.
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Recommendation:
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.:
22
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Site:
Galley-Deck 14 Ocean View - Dishwash Area
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Violation:
The wash compartment water for the glass washing machine was soiled with food debris.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 14 Ocean View - Dishwash Area
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Violation:
The wash compartment for the flight-type warewash machine was soiled with food debris.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
26
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Site:
Galley-Deck 4 Hot Line
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Violation:
The heat lamps above the serving shelf were heavily soiled with food debris on the food splash area. The area had been previously cleaned.
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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 3 - Toaster Station
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Violation:
Two toaster ovens at the portside toaster station were soiled on the nonfood-contact areas. Cleaning began immediately. This area had been 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-Deck 4 - Round Cook Area
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Violation:
Two countertop toaster ovens were soiled with food residue on the non-food contact areas. The area had been 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:
Other-Deck 14 Ocean View - Veranda Aft
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Violation:
One soiled serving tray was stored on the clean side countertop of the portside waiter station. The tray was removed and the area was 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-Deck 3 - Dishwashing Area
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Violation:
A dish transportation cart was soiled. Clean dishes were being transported at the time of the inspection.
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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:
Pantry-Deck 14 Mast Grill
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Violation:
Multiple previously cleaned serving utensils were stored unprotected on the countertop. These utensils were removed to be cleaned and sanitized.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Galley-Deck 14 Ocean View
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Violation:
Four previously cleaned cutting boards were stored on a countertop unprotected. The area was not in use at the time of the inspection.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Galley-Deck 3 - Dishwashing Area
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Violation:
Clean dishes on serving trays were being transported on a dish transportation cart that was in disrepair. Paint was chipping and the cart was soiled.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
33
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Site:
Galley-Deck 14 Ocean View - Potwash Area
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Violation:
The potable water line for the soap dispenser was in disrepair and dripping water onto the deck. Remediation began immediately.
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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:
Galley-Deck 4 Pot Washing Station
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Violation:
Water was dripping from the deckhead adjacent to the clean end of the flight-type warewashing machine and pooling on the deck below. No clean utensils were impacted. The source of the water was not identified.
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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. 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:
Other-Deck 14 Ocean View - Veranda Aft
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Violation:
The undercounter technical space had water from a potable water line dripping and pooling on the deck below. Remediation began immediately.
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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.:
34
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Site:
Other-Deck 14 Ocean View - Veranda Aft
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Violation:
The potable water line in the undercounter technical space was dripping. Remediation began immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 14 Ocean View - Potwash Area
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Violation:
The potable water line for the soap dispenser was in disrepair and dripping water onto the deck. Remediation began immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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