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Item No.:
02
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Site:
Medical-Medical - Standard Questionnaire
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Violation:
For the voyage ending 07/02/2008, there was one crew member classified as a reportable case. A review of the voyage medical documents indicated the crew member did not complete a standard questionnaire. According to the medical infirmary staff, crew member GI cases are not required to complete the standard questionnaire. This is a requirement for all reportable GI cases.
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Recommendation:
Ensure that questionnaires containing all of the data elements that appear in the questionnaire found in Annex 13.2 and detailing activities and meal locations for the 72 hours before illness onset are distributed to all passengers and crew members who are gastrointestinal illness cases. Ensure that the completed questionnaires are maintained alongside the gastrointestinal illness surveillance log.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Plan
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Violation:
The written listing of cross-connections which have backflow prevention devices and require inspection did not include the flexible shower hose and clothes washing machine in the engine changing room, and the detergent dispensers installed in the crew and passenger launderettes.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
10
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Site:
Whirlpool/Spa-Signs
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Violation:
There was no sign posted at the port or aft whirlpool spas warning against use by particular susceptible people, such as those who are immunocompromised. The sign warning of this risk was posted only at the starboard spa, which was not visible to persons using the other two spas.
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Recommendation:
Ensure that a sign is installed near the whirlpool spas that lists standard safety precautions and risks, warning against use by particularly susceptible people, such as those who are immunocompromised.
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Item No.:
16
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Site:
Galley-La Veranda Galley - Time Control
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Violation:
The written time as a public health control plan detailed time control as placement on the service line, while back-up and stored foods were described as temperature controlled. In actual practice there were specific buffet line and galley reach-in refrigerators which the staff monitored under time control only. They included the refrigerated milk compartment of the cappuccino machine, which was logged but not labeled or referenced in the time management plan. Only one reach-in refrigerator in the galley was actually labeled as time only control. Additionally, the plan was specific to hot foods and hot held foods in back-up holding units were on temperature cotrol according to the plan. Staff stated that the reheated meat and fish sauces in the galley baine marie were under time control. This unit was also not labeled and there was no notation in the time control plan.
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Recommendation:
Revise the time only as a public health control plan to specifically address what the staff is doing and what specific hot or cold holding units are for only time control. Both the plan and operations should match.
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Item No.:
16
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Site:
Other-Pool Grill - Time Control Plan
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Violation:
The two door pass-thru refrigerator was posted with a sign stating it was a time control only refrigerator, but the posted time as a public health control plan did not specify any unit in the food outlet to be on time only control. The grill area was not in operation during the inspection.
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Recommendation:
Ensure that time control refrigeration units are noted on the time as a public health control plan.
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Item No.:
17
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Site:
Galley-La Veranda Galley - Cooling Logs
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Violation:
The cooling log form was incomplete in that there was no column for the starting food temperature, so this was never written down.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Main Galley and Lattitude Galley - Cooling Logs
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Violation:
During the months of June and July 2008, several potentially hazardous foods, such as soups and sauces were cooled to 80°F after 2 hours and then continued into the cooling process for an additional 4 hours where the foods were cooled to less than 41°F. According to the chef, there was no reheating after the 2 hour period before placing back into the blast chiller for rapid chilling for the final 4 hours. The cooling logs documented this for numerous days in June and July 2008. During the inspection, the pumpkin soup was also found in the reach-in refrigerator in the Lattitude Galley and served during the dinner meal period. In addition, during the same time period, there were several potentially hazardous foods cooked on board the vessel that were listed on the cooling logs that did not have temperatures recorded at either the 2 hour or 4 hour periods. Some of the food items included crab meat, cooked vegetables, meat salads, vegetable salads, eggs and cooked rice.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
18
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Site:
Other-Pool Grill
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Violation:
The undercounter reach-in refrigerator #170 had a film covered pan of raw steaks inside with packaged raw hot dogs on the top shelf. There was a film covered pan of formed raw hamburger patties on the second shelf, and a film covered hotel pan of packaged raw hot dogs on the bottom (third) shelf. This grill area was not open at the time of the inspection, but alll foods in the refrigerator were rearranged immediately.
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Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
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Item No.:
21
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Site:
Buffet-La Veranda Buffet - Port Island for Fruit and Juice
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Violation:
The lower wood corners of the door panels were damaged, making cleaning difficult. This item was also noted in the April 2008 VSP inspection, and staff stated the entire buffet section was to be replaced in an upcoming dry dock.
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Recommendation:
Repair or replace the wood door panels so they are smooth, durable, and easy to clean.
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Item No.:
21
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Site:
Buffet-La Veranda Buffet - Port and Starboard Islands
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Violation:
The interior shelves under the buffet counters for the port and starboard island buffets were difficult to clean due to the damaged to the laminate surfaces, exposing a fiber board underlayer.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Main Galley - Potwash Area
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Violation:
A potato mixing utensil was found with an open channel in the handle where food debris could collect, making cleaning difficult.
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Recommendation:
Close the handle void with a permanent cap or replace.
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Item No.:
21
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Site:
Other-Officer's Mess
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Violation:
The countertop at the service bar was chipped along the edges, making cleaning difficult.
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Recommendation:
Ensure that 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-Main Galley - Hot Galley Tilting Pan Section
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Violation:
Peeling sealant was noted on the tilting pans.
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Recommendation:
Remove peeling sealant.
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Item No.:
22
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Site:
Galley-Main Galley - Potwash Area
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Violation:
A large quantity of soiled pots and pans were noted stored on deck stand in the potwash area. There does not appear to be enough staging area for soiled items.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Main Galley - Dishwash Area (Port)
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Violation:
The glasswasher upper final rinse spray nozzles had an erratic spray pattern. In addition, the final rinse pressure fluctutated widely during and between successive operating cycles. Upon investigation, ship staff identified a defective component as the cause of the final rinse pressure problems. This item was corrected during the inspection.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Main Galley - Dishwash Area (Port)
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Violation:
The final rinse pressure gauge on the in-use conveyor dishwasher read 40-45 psi through several wash cycles. The measured final rinse temperature was 168.6°F at the plate surface.
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Recommendation:
Ensure that the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
22
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Site:
Galley-Crew Dishwash Area
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Violation:
Two of four upper final rinse spray nozzles had an erratic spray pattern.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
25
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Site:
Other-Main Dining Room - Wine Cellar
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Violation:
A wet wiping cloth was found draped across a sanitizer container.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Galley-Main Galley - Dishwash Area (Port)
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Violation:
A few previously cleaned glasses were found soiled and stored as clean.
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Recommendation:
Ensure that 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-Main Galley - Dishwash Area (Starboard)
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Violation:
A few previously cleaned plates were found soiled and stored as clean.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Other-Officer's Mess
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Violation:
Several previously cleaned utensils were found soiled and stored ready for use inside a locked cabinet.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
30
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Site:
Food Service General-Handwash Stations
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Violation:
The required "Wash Hand Often" sign was missing at several handwash stations in most of the galleys.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Buffet-La Veranda Buffet - Port Side Service Line
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Violation:
The deck beneath the technical compartment for refrigeration unit #330 was a rough pitted surface which made cleaning difficult. This was also noted in the April 2008 VSP inspection.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Other-Pool Grill
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Violation:
The deck beneath undercounter reach-in refrigerator #170 was soiled, especially near the bulkhead . This was noted in the April VSP inspection. This outlet was not open for service yet.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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