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Item No.:
*
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Site:
*General Comment-Provisions
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Violation:
Trucks unloaded provision pallets on the pier before the ship's arrival. It was raining in the morning and packaging of food got wet. Ship staff and crew did a great effort to bring food onboard as soon as possible, discarded food that seemed affected, and transferred food from damaged boxes to plastic containers. It is recommended that the cruise line connect with their providers and ensure that provisions are not unloaded from trucks if the ship is not ready to accept them and assist protecting provisions from rain.
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Recommendation:
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Item No.:
20
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Site:
Galley-Waves BBQ Pantry
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Violation:
The in-use cutting board was heavily scored and damaged, making cleaning difficult. 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:
Buffet-Terrace Cafe Hot Section
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Violation:
The cooking station for the food employee cooking burgers had a stem thermometer. Staff found a tip-sensitive thermometer for this food employee.
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
21
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Site:
Buffet-Staff Mess
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Violation:
The juice machine power cord was draped on the counter, making cleaning difficult. Corrections started immediately.
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Recommendation:
Elevate the power cords above the counter to allow for easy cleaning.
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Item No.:
21
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Site:
Bar-Terrace Cafe Bar
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Violation:
The espresso machine power cord was draped on the counter, making cleaning difficult. Corrections started immediately.
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Recommendation:
Elevate the power cords above the counter to allow for easy cleaning.
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Item No.:
21
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Site:
Galley-Toscana Hot Section
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Violation:
There were seams around the grease chutes of the hot plates. Corrections started immediately.
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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-Polo
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Violation:
The coffee machine and espresso machine power cords were draped on the counter, making cleaning difficult. Corrections started immediately.
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Recommendation:
Elevate the power cords above the counter to allow for easy cleaning.
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Item No.:
22
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Site:
Galley-Terrace Cafe Dishwash
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Violation:
The final sanitizing rinse of the in-use rack-type dishwasher had a loose fitting that was gushing water. 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.:
27
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Site:
Galley-Pastry
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Violation:
The technical compartments of upright freezers 5 and 6 were soiled with debris. 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.:
27
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Site:
Galley-Bakery
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Violation:
The technical compartment of the proofing cabinet was soiled with debris. 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.:
29
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Site:
Pantry-Deck 8
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Violation:
The dispensing hose of the hypochlorous acid generator dispensed into the pantry's handwash sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Galley-Terrace Cafe Dishwash
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Violation:
The handwashing station was blocked by a plate trolley. This was corrected.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Galley-Pastry
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Violation:
The water temperature of the center handwashing station was 126F. The temperature could not be adjusted by the user. Corrections started immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Bar-Waves BBQ Smoothie Station
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Violation:
The faucet of the handwashing station was loose and in disrepair. Corrections started immediately.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Galley-Food Employee Toilet
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Violation:
The food employee toilet outside the galley was out of service. Corrections started immediately.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
31
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Site:
Galley-Potwash
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Violation:
A large container with a clear solution was not labeled. Staff stated this was sanitizing solution and was labeled after the finding.
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Recommendation:
Ensure working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
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Item No.:
32
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Site:
Buffet-Crew Mess
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Violation:
A bucket with coffee grounds under the handwashing station next to the scraping station was uncovered.
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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.
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Item No.:
33
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Site:
Galley-Potwash
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Violation:
Hoses and debris were on the deck under the potwash machine. Corrections started immediately.
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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.:
36
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Site:
Galley-Toscana Cold Section
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Violation:
The light intensity at the food preparation counter next to the microwave oven was less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
38
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Site:
Galley-Waves BBQ Pantry
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Violation:
Several power extension cords were stored in the cleaning materials locker. Staff stated they were used for special events and would be relocated outside the pantry.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
41
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Site:
Housekeeping-Hypochlorous Acid Disinfectant
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Violation:
Documentation was not available to indicate the hypochlorous acid being used as the ship's disinfectant was effective against human norovirus or an acceptable surrogate. The hypochlorous acid was generated onboard through electrolysis in the deck pantry on deck 8 by a patented generating system. The ship's Outbreak Prevention and Response Plan (OPRP) instructed for a 100ppm HOCL concentration for >60 seconds for disinfecting surfaces, however, there was no documentation that this time and concentration was effective.
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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: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (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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