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Item No.:
01
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Site:
Medical-24-Hour Report
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Violation:
The 24-hour report submitted on 22 August 2024 did not identify all reported AGE cases among passengers. The submitted report identified 8 passengers as reportable cases, while the onboard AGE reportable log identified 9 cases. Staff stated a passenger reported to medical on 29 July 2024 with two above normal diarrhea episodes, but staff stated this passenger was not included in the 24-hour report since the passenger identified they had ongoing AGE cases since 15 July 2024 (prior to the start of the voyage).
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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.
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Item No.:
08
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Site:
Potable Water-Deck D Injection Point - Starboard
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Violation:
The potable water production line was striped blue/green/blue on either side of the chlorine injection point. Staff initiated corrective action.
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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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Deck A Recycling Center
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Violation:
The potable water line directed towards the digester spray hoses was not striped according to ISO 14726 (blue/green/blue) following the dual check valve with an intermediate vent backflow prevention device. Staff initiated corrective action.
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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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Medical-Deck A Ward 2 - Shower
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Violation:
The non-continuous pressure backflow prevention device installed on the potable water line for the shower head was not effective against continuous pressure. The shower head was designed with an on/off valve installed downstream from the atmospheric backflow prevention device.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Production
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Violation:
During potable water production on 15 August 2024, over four hours elapsed between manual chlorine and pH checks following a continuous monitoring probe failure on 11 August 2024. Staff conducted a manual chlorine and pH check at 2133 and the next manual check at 0200 on 16 August 2024.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water. Ensure a test kit is available for testing free halogen levels and pH. Ensure test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the potable water system. Ensure test kits for pH are accurate to within 0.2.
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Item No.:
19
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Site:
Galley-Deck 9 - Italian Station
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Violation:
Three waste receptacles were stored adjacent to 6 bins of raw peeled and sliced potatoes identified for cooking in the oven. Staff initiated corrective action.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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:
Galley-Deck A - Soup Station
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Violation:
The silicone between the juncture of the bulkhead and soup kettle technical compartments was peeling, creating a difficult-to-clean gap.
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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. 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:
Pantry-7 Suite Pantry
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Violation:
The paper content labels affixed to the exterior of three glass beverage bottles were peeling and sticky, creating difficult to clean surfaces. Staff initiated corrective action.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
26
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Site:
Other-Deck A - Engineering Office
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Violation:
The top and side internal surfaces of the employee microwave were covered in red and brown food residue splatter, which accumulated on the surface of an alcohol wipe when wiped. Staff initiated corrective action.
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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.:
27
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Site:
Pantry-7 Suite Pantry
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Violation:
A sticky and difficult to clean residue accumulated onto the exterior surfaces of three glass bottles where the beverage content labels were peeling. Staff initiated corrective action.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Buffet-Deck 9 Lido Market - Aft Coffee Station
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Violation:
Significant dust accumulated on the deckhead paneling above the coffee machine. Clean and sanitized coffee glasses were stored underneath. These items were removed.
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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.:
29
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Site:
Provisions-Deck B - Butcher Shop
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Violation:
The handwashing sink water temperature measured 127°F following two minutes of use while set on the coldest setting. Staff initiated corrective action.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
33
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Site:
Galley-Deck 2 - Garde Manger
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Violation:
The decking in this area was partially recessed near the corners of all preparation tables.
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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 bulkheads and deckheads have smooth, hard finishes. 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:
Buffet-Deck 9 Lido Market - Aft Coffee Station
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Violation:
A large gap was present where the inlet pipe emerged through the bulkhead of the technical compartment underneath the coffee machine.
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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:
Buffet-Deck 9 Lido Market - Aft Coffee Station
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Violation:
Significant dust accumulated on the deckhead paneling above the coffee machine. Clean and sanitized coffee glasses were stored underneath. These items were removed.
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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:
Other-Deck A - Engineering Office
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Violation:
The juncture between the coffee station service counter and the deck was not coved. Pieces of food debris accumulated in this uncoved juncture.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
36
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Site:
Galley-Deck 9 - Italian Station
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Violation:
The light intensity surrounding the clean storage rack measured 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:
Provisions-Deck B - Cleaning Locker
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Violation:
Two previously used wet mops were stored downward inside mop buckets preventing effective air drying.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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