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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE log for the voyage dated November 24 - February 2 had no information on underlying illness for a passenger. There was no note about this either in the medical record.
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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 and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
08
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Site:
Potable Water-Deck 14
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Violation:
The reduced pressure zone (RPz) assemblies for the filling lines to the Oasis whirlpool spa and the Terrace pool had air breaks under their intermediate vents instead of having air gaps. This was corrected.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Bar-Deck 15 Calypso
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Violation:
The backflow prevention device for the carbonator machine was pointed upwards not allowing atmospheric vents to drain effectively and remain in good repair.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 6 Preparation Area
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Violation:
The backflow prevention device for the warewashing area spray nozzle was in disrepair. The device was changed during the inspection.
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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-Deck 9 - Crew Pool
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Violation:
The floatation device was not mounted in a manner that allows for easy access during an emergency. It was tied to the adjacent railing.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 14 - Neptune Pool
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Violation:
This RWF has two skimming levels, one inside the pool and one at the beach area. The skim level inside the pool was surpassed by the surface water reaching the beach area and this surface water in the beach area was only reaching the skimming drains in about 25% of the perimeter. A similar deficiency was noted on the previous inspection of May 2023 and the corrective action taken by the ship staff was to increase the water level so the surface water would skim.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
16
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Site:
Galley-Deck 15 Preparation Area
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Violation:
A tray of sliced deli-meat was resting on the preparation counter without a time control label. The preparation log stated the meat was cut and placed on the tray15 minutes prior to the inspection.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
16
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Site:
Galley-Deck 15 Preparation Area
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Violation:
A three-inch pan full of tuna was stored in an undercounter temperature control unit. Temperatures registered 45F, 47F, and 49F. The preparation log stated the tuna was placed into the refrigerator 30 minutes prior to the inspection. The tuna was taken to the blast chiller immediately.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Housekeeping-Deck 8 - Housekeeping Office
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Violation:
Eleven gallons of bottled water were stored on the deck. This was corrected.
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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.
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Item No.:
21
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Site:
Provisions-Freezer Door #4727
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Violation:
The gasket on the door was in disrepair allowing a heavy amount of condensate to gather on the outside top area of the door.
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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.:
21
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Site:
Galley-Deck 6 Soup Station
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Violation:
A deck mounted deck mixer was in disrepair, Additionally, the machine had two wood blocks supporting the mixing head. It was discussed that wood is not allowed in the galley area.
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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 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 6 Potwashing Area
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Violation:
The electrical control panel mounted on the front door of the potwashing was in disrepair. Tape was being used to keep this panel in place.
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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.:
21
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Site:
Galley-Deck 6 Preparation Area
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Violation:
Three soiled plastic food serving carts were resting against a preparation counter. Additionally, one of the carts was in disrepair.
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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 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.
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Item No.:
22
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Site:
Galley-Deck 6 Pot washing Area
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Violation:
The electrical panel mounted on the front door was in disrepair. Tape was being used to keep this panel in place.
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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 15 Horizon Court Aft Warewashing Area
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Violation:
Multiple racks of soiled items, and food waste trash containers were stored resting against the aft flight-type warewashing machine.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Medical-Pantry
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Violation:
The undercounter refrigerator 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 15 Horizon Court - Forward Warewashing Area
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Violation:
Multiple racks of soiled items, and food waste trash containers were stored resting against the forward flight-type warewashing machine.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Pantry-Deck 8 and Deck 9 - Housekeeping Pantries
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Violation:
The undercounter warewash machines were 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 5 Warewashing Area
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Violation:
The pre-washing compartment curtains were in disrepair.
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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.:
26
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Site:
Buffet-Deck 5 Officers Mess
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Violation:
One of the carving stations heat lamps was not shatterproof. Additionally, the inside area of the light cover was soiled. The carving station heat lamp was not in use at the time of the inspection.
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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:
Galley-Deck 15 Horizon Court Beverage Station- Aft
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Violation:
The aft ice machine had a small amount of black debris on the water supply ports. Cleaning began immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. 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:
Other-Deck 15 Horizon Court Beverage Station- Starboard Side
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Violation:
The backflow prevention device for the countertop ice machine was soiled with brown, slimy debris. The device was cleaned during 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.:
27
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Site:
Galley-Deck 6 Preparation Area
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Violation:
Three soiled plastic food serving carts were resting against a preparation counter. Additionally, one of the carts was in disrepair.
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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:
Galley-Deck 6 Soup Station
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Violation:
A deck mounted deck mixer was in disrepair, Additionally, the machine had two wood blocks supporting the mixing head. It was discussed that wood is not allowed in the galley area.
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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 6 Soup Station
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Violation:
Three trash cans were resting against a previously cleaned soup kettle. The trash cans were removed immediately.
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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:
Bar-Deck 15 Calypso
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Violation:
10 previously cleaned plastic bar glasses were stored wet on the front bar counter. The bar was open for operation at the time of the inspection.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
33
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Site:
Bar-Deck 15 Calypso
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Violation:
On the back bar bulkhead, the bottle storage security shutter's open and close lever was not encased causing an open hole and a difficult to clean area.
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Recommendation:
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 15 Horizon Beverage Station- Starboard Side
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Violation:
The aft and forward beverage stations had steadily dripping potable water lines. The water was pooling in the technical compartments of both beverage stations.
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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-Freezer Door #4727
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Violation:
The gasket on the door was in disrepair allowing a heavy amount of frozen condensate to gather on the inside room deckhead in multiple areas.
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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 15 Horizon Beverage Station- Starboard Side
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Violation:
The aft and forward beverage stations potable water lines connected to their respective filters were dripping consistently. Water was pooled in the technical compartments of both stations.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Bar-Deck 15 Calypso
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Violation:
One of the carving stations heat lamps was not shatterproof. Additionally, the inside area of the light cover was soiled. The carving station heat lamp was not in use at the time of the inspection.
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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.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
For each mooring cleat, all mooring lines were staggered with one rat guard, making them not effective. During the inspection, this was corrected.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. 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. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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Item No.:
41
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Site:
Housekeeping-Deck 5 - Midship Restrooms
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Violation:
These restrooms had multiple exits but did not have bare-hands-free contact at the last exit. This was corrected.
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Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit.
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