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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The only information listed in the underlying illness column for a reportable AGE case on the voyage from 19 January to 25 January 2025 was 'denied.'
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. 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?). 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.:
06
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Site:
Potable Water-Potable Water Production Line
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Violation:
The analyzer was in disrepair. Staff consistently made comments on the electronic data logger chart concerning bubbles in the analyzer solution causing inaccurate readings on the chart. Staff noted that maintenance had been conducted several times but no progress was made concerning drastic changes in residual values during operation. The residual levels were all consistently in range on all charts inspected.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading.
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Item No.:
08
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Site:
Potable Water-Evaporators #1, 2, 3, 4
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Violation:
The 'technical water only' lines were striped, blue/gray/blue; however, these lines were not directed to potable water tanks.
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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:
Galley-Deck 5
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Violation:
The backflow prevention device for the drinking fountain next to the ice machine was leaking onto the deck.
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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-All Pools
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Violation:
The ropes attached to the life saving flotation devices stored poolside would not unravel, prohibiting these devices from being used effectively.
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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. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
16
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Site:
Galley-Deck 6- Johnny Rockets
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Violation:
A container of cheese sauce was on the preparation counter without a time control label. The area was open for greater than four hours.
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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) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not to be placed on temperature control again. (3) 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 6- Johnny Rockets
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Violation:
There was no discard date on a pan of opened hot dogs in the undercounter refrigerator. The pan was labeled with a preparation date.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: ) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
19
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Site:
Buffet-Deck 16- Starboard Buffet Line #3
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Violation:
The handle of the tongs rested on the bread in the bowl. This was corrected.
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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 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Deck 2
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Violation:
The white plastic frame around the ice machine cuber panel was cracked on the bottom.
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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; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.
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Item No.:
21
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Site:
Galley-Deck 3 - Chemical Locker L.03.8.01.CUL
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Violation:
Rope with one frayed end was stored inside this locker.
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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.
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Item No.:
21
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Site:
Dining Room-Decks 3, 4, and 5
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|
Violation:
Numerous undercounter cabinet doors were in poor condition with loose hinges, unfinished wood, and chipped wood.
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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:
Buffet-Deck 16- Starboard Salmon Station
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Violation:
The lock was missing for an upper cabinet, exposing raw wood and making the area difficult to clean.
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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 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-Deck 5- Boleros
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Violation:
The shelving inside the liquor cabinets was flaking, making the area difficult to clean.
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Recommendation:
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:
Galley-Deck 5 - Hot Galley
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|
Violation:
Water leaked inside the undercounter technical compartment for bain marie #1 and #2 and pooled on the bottom.
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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 5 - Dishwash
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|
Violation:
The electrical display panel on the conveyor dishwash machine was faint and difficult to read.
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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:
Buffet-Deck 2 - Forward Entrance
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|
Violation:
The sanitizing solution inside the bucket was cloudy and it was not possible to see the bottom. A wiping cloth was stored inside the solution. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 4 - Dishwash
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|
Violation:
The portside rack-type glasswash machine had been out of order since the morning of the inspection. The starboard side glasswash machine was in operation.
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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 2 - Portside Coffee Station
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|
Violation:
The crevices of the plastic panel, located in the top interior food-splash zone of the self-service microwave, were soiled with greater than a day's accumulation of orange and yellow food debris. Crew initiated corrective action.
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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-Decks 3, 4, and 5
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|
Violation:
The fan coil inside the blower compartment of the conveyor dishwash machine was soiled with a large amount of grease residue. The area was in operation 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.:
27
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Site:
Galley-Deck 5 - Hot Galley
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|
Violation:
Water pooled on the bottom of undercounter technical compartment for bain marie #1 and #2.
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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
|
|
Site:
Other-I-95 Corridor
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|
Violation:
Previously cleaned and sanitized pans were stored dripping wet and unprotected on the top shelf of three transportation carts. The carts were used to transport dishes to and from the crew galley.
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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). Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
29
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Site:
Buffet-Deck 16- Coffee Station #2
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|
Violation:
A crew member wrung out a sanitizing cloth in the 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
|
|
Site:
Pantry-12 - # Ice Station 12837
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|
Violation:
The water temperature delivered through the mixing valve of the handwashing sink measured 123F. The user was unable to adjust the temperature. Crew initiated corrective action.
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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.:
29
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Site:
Pantry-10 - # Ice Station 10833
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|
Violation:
The water temperature delivered through the mixing valve of the handwashing sink measured 125F. The user was unable to adjust the temperature. Crew initiated corrective action.
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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.:
29
|
|
Site:
Galley-Deck 2
|
|
Violation:
The water temperature at the entrance handwash station measured 125F. The user could not adjust the temperature. The area was in operation.
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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.:
33
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Site:
Buffet-Deck 15- Solarium Center Island
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|
Violation:
The deck grouting was recessed inside the center island near the condiment area. This was correct prior to the end of the inspection.
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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:
Galley-Deck 8- Chops Show Galley
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|
Violation:
The deck grouting was recessed in this area. This was corrected prior to the end of the inspection.
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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:
Buffet-Deck 16- Soiled Waiter Station
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|
Violation:
The deckhead above several waiter stations was soiled with dried food debris.
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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
|
|
Site:
Galley-Decks 3, 4, and 5
|
|
Violation:
Many scupper drain covers were missing or not fitted properly. Many drain covers were overlapping or had large gaps inside the scuppers where covers were missing. Some drain covers would move when stepped on, resulting in employees slipping and causing a safety hazard.
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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:
Galley-Deck 5 - Potwash
|
|
Violation:
The bulkhead panel was missing a fastener in the upper right corner, resulting in a gap at the soiled exit of the area.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
|
|
Site:
Galley-Deck 5
|
|
Violation:
Water pooled on the deck from the leaking backflow prevention device for the drinking fountain.
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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:
Galley-Deck 4 - Bakery
|
|
Violation:
Water pooled on the deck in front of the second rotating oven from the left. Water also pooled inside the deckhead light inside the hood overhang.
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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:
Galley-Deck 4 - Potwash
|
|
Violation:
A hole was in the deckhead above the hood-type potwash machine where it appeared the ventilation panel had been removed.
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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.:
34
|
|
Site:
Galley-Deck 5 - Pastry Service Area
|
|
Violation:
The right-side dipper well faucet was continuously leaking. The left-side dipper well faucet was slowly leaking.
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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
|
|
Site:
Preparation Room-Deck 1 - Outside Banana Room
|
|
Violation:
The handwash station bucket fill tap was continuously leaking.
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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
|
|
Site:
Galley-Deck 3 - Chemical Locker L.03.8.01.CUL
|
|
Violation:
The utility sink faucet was continuously leaking.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
Excess heat and steam were in front of the second rotating oven from the left. Water also dripped from the inside of the hood overhang onto the deck. It appeared the ventilation unit was turned off.
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|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
|
|
Site:
Galley-Deck 3- Chemical Locker L.03.8.01.CUL
|
|
Violation:
Rope with one frayed end was stored inside this locker.
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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.:
39
|
|
Site:
Galley-Deck 16- Potwash
|
|
Violation:
One fruit fly was in this area.
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|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
|
|
Site:
Galley-Deck 5- Starbucks
|
|
Violation:
One house fly was in the area.
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|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
42
|
|
Site:
Children Area-Deck 12 - 6 Month to 3 Year Old Area
|
|
Violation:
The children's handwashing station delivered water at a temperature of 114F through the mixing valve. The user was able to adjust the temperature.
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|
Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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