|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
On 25 October 2024, a passenger had a public vomiting incident (PVI) in the casino. The PVI log included the passengers name and cabin number; however, there were no records showing medical had evaluated the passenger to see if they needed to be isolated.
|
|
Recommendation:
Ensure medical records document evaluations for public vomit/diarrhea incidents when the individuals involved are identified. Proper evaluation should include determining if the individuals meet the definition of an AGE reportable case and assessing the need for isolation.
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38°C [100.4°F]).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Log
|
|
Violation:
The log for the testable devices was missing the location to include the deck number for several entries.
|
|
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. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Disinfection Residual
|
|
Violation:
The free chlorine residual value after disinfecting a section of potable water piping on October 7 was not recorded in the log. Staff confirmed that the disinfection was completed, however, the residual value was not noted.
|
|
Recommendation:
Document the free halogen residual level.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunker Hoses
|
|
Violation:
The exterior of the ship's bunker hoses was of a woven cloth like material that did not appear to be easily cleanable.
|
|
Recommendation:
Construct all hoses, fittings, and water filters used in the bunkering of potable water of safe, easily cleanable materials approved for potable water use and maintain them in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room - Water Production
|
|
Violation:
The permeate water lines from the mineralizer to the chlorine injection point was striped blue/green/blue instead of blue/gray/blue. Staff reported this was in response to a previous inspection where they taped over the blue/gray/blue. The blue/green/blue tape in this area was removed during the inspection. Additionally, water piping downstream a reduced pressure zone assembly for the mineralizer backwashing process was striped blue/green/blue.
|
|
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.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
A non-food worker had onset of AGE symptoms on 4 November 2024 at 0500 and reported to medical 1045 the same day. The crew member worked from 0530-1015. The crew member received counseling regarding reporting promptly.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 1 - Frozen Meat and Poultry
|
|
Violation:
Condensate collected on the surface of food boxes in the walk-in freezer. Food inside the boxes was not impacted.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 3 - Hot Food
|
|
Violation:
Excessive condensate collected on the ventilation hood above the in-use tilting pan. No condensate was observed dripping in the food.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 14 - Oceanview Cafe
|
|
Violation:
A container of yellow peppers and a container of sourdough bread out for passenger self-service did not have dedicated serving utensils.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 14 - Mast Grill
|
|
Violation:
Three slotted fasteners were in the food-contact area of the water chute on the ice/water dispenser.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices. 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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 - Cosmopolitan Restaurant
|
|
Violation:
Combination oven #0470346 had been out of order for one week.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
The large deck-mounted mixer had been out of order for three weeks.
|
|
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 14 - Spa Cafe
|
|
Violation:
Three slotted fasteners were in the food-contact area of the water chute on the ice/water dispenser.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices;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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 5 - Eden Bar
|
|
Violation:
Glue residue was peeling from the underside of the back bar sliding doors between the green decorative panels and the gold door frames.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 14 - Oceanview Cafe - Combination Ovens
|
|
Violation:
A difficult to clean seam was between the support plates and the top of all combination ovens.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 14 - Oceanview Cafe - Bulk Rice Containers
|
|
Violation:
The front sides of all six rice containers were in poor condition, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 - Fine Cut Steakhouse
|
|
Violation:
A label on the front of the combination oven was peeling, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 - Le Grand Bistro
|
|
Violation:
A label on the front of the combination oven was peeling, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Deck 14 - Pool Bar Pantry
|
|
Violation:
SIlicone was peeling from the right side of the ice dispenser housing.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 - Oceanview Cafe
|
|
Violation:
When looking into the rack-type glasswash machine from the clean end, the second spray arm's left nozzle produced a single stream of water when the machine was in operation. This was immediately corrected.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Crew
|
|
Violation:
The data plate for the dishwasher was worn and could not be read.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Crew Warewash
|
|
Violation:
The glass wash machine was out of service due to the final sanitizing rinse not reaching the required temperature. The machine was taken out of service approximately two hours prior to the inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Fine Cut Steakhouse
|
|
Violation:
Food debris was found in the spray nozzles of the hood-type dishwashing machine, as well as in the nozzles of a spray arm that had been removed and stored on the machine's clean landing. The area was not in operation and spray arm on the clean landing was previously cleaned.
|
|
Recommendation:
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). 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Warewash
|
|
Violation:
The final sanitizing rinse curtains on the flight-type warewash machine were damaged.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Deck 1 - Potwash - Clean Storage
|
|
Violation:
Two white cutting boards were soiled with residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 14 - Oceanview Cafe
|
|
Violation:
The bottom surface of a plate storage trolley stored in the clean storage area was soiled with food debris. Previously cleaned and sanitized plates were inverted in the trolley and in contact with the soiled bottom.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 5 - Eden Bar
|
|
Violation:
Dust of more than one day's worth of accumulation was on the back bar shelves below the decorative doors.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 14 - Oceanview Cafe
|
|
Violation:
The bottom surface of a plate storage trolley stored in the clean storage area was soiled with food debris. Previously cleaned and sanitized plates were inverted in the trolley and in contact with the soiled bottom.
|
|
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).
|
|
|
Item No.:
28
|
|
Site:
Preparation Room-Deck 1 - Potwash - Clean Storage
|
|
Violation:
Four stainless steel lids and at least ten white cutting boards were stored wet nesting.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Deck 14 - Oceanview Cafe - Port Grill
|
|
Violation:
The handwash station for the port side hot grill did not have a handwash sign.
|
|
Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language that the food employees understand.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 1 - Frozen Meat and Poultry
|
|
Violation:
Excessive condensate collected on the walk-in freezer's deckhead, bulkhead, and shelves.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 - Hot Food
|
|
Violation:
Excessive condensate collected on the ventilation hood above the in-use tilting pan. No condensate was observed dripping in the food.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|