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Item No.:
02
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Site:
Medical-Gastrointestinal Log
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Violation:
The log did not have a column for crew position.
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Recommendation:
The gastrointestinal illness surveillance log entry for each passenger or crew member shall contain the following information:
(1) The first date of clinic visit or report to staff of illness; (2) The person's name, age and gender; (3) A designation as passenger or crew member; (4) Crew member position or job on the vessel, if applicable; (5) Cabin number; (6) Meal seating information; (7) Date and time of illness onset; (8) Illness symptoms, including the presence of the following selected signs and symptoms: numbers of episodes each of diarrhea and vomiting per day, bloody stools, fever, recorded temperature, abdominal cramps, headaches and muscle aches; (9) Notation on whether or not a stool specimen was requested and received; (10) Use of antidiarrheal medication; and (11) The presence of underlying medical conditions which may affect interpretation of acute gastrointestinal illness for example diabetic diarrhea, inflammatory bowel disease, gastrectomy or others.
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Item No.:
03
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Site:
Potable Water-Bunkering
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Violation:
On April 6, 2008 water was bunkered after the first hour at 0 ppm free residual halogen due to a broken chlorine pump. The water was held in the water tank and chlorinated inside the tank to a free halogen residual of 2 ppm. The system was then circulated.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
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Item No.:
06
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Site:
Potable Water-Far Point Halogen Analyzer
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Violation:
There were a few days where the chart for the far point halogen analyzer was not changed after 24 hours.
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Recommendation:
Ensure that halogen analyzer-chart recorder charts are changed, initialed, and dated daily and contain notations of any unusual water events in the potable water system.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The backflow prevention devices for the carbonators were not listed in the cross-connection control program.
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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.:
08
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Site:
Potable Water-Shower Heads
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Violation:
The shower heads were mounted through a hook on the wall to prevent them from reaching the toilet and the deck drain. However, the shower heads could still reach the sink basin.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
08
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Site:
Potable Water-Shower Heads
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Violation:
The shower heads were mounted through a hook on the wall to prevent them from reaching the toilet and the deck drain. However, the shower heads could still reach the sink basin.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
11
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Site:
Medical-
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Violation:
Per the ship's policy, all employees with gastrointestinal illness would be isolated to their cabins for 24 after their last symptom. There was no mention of food handlers being isolated for 48 hours after they were symptom-free.
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Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
16
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Site:
Galley-
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Violation:
Individually packaged yogurts had an internal temperature of 45° F. The yogurts were taken to the freezer for cooling. No other potentially hazardous foods in the refrigeration units were over 41° F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
19
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Site:
Other-
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Violation:
A utensil was not available for the self-service fruit in the dining room. The fruit selection contained apples.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Other-
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Violation:
The fruit selection in the dining room was out for service on a tray with a plastic lid over the tray. This required the customer to re-cover the fruit when they were done.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
20
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Site:
Provisions-
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Violation:
The freezers in the provisions room appeared to be domestic and did not meet ANSI standards.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Galley-
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Violation:
The shelves inside the refrigerators were rusted.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Galley-
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Violation:
The gasket for the middle refrigeration unit was torn.
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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.:
20
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Site:
Galley-
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Violation:
The gasket for the middle refrigeration unit was torn.
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Recommendation:
Ensure that 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.:
20
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Site:
Galley-
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Violation:
The galley food temperature measuring device was not properly calibrated.
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Recommendation:
Ensure that food temperature measuring devices: (1) That are scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to ±1°C in the intended range of use; and (2) That are scaled only in Fahrenheit are accurate to ±2°F in the intended range of use.
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Item No.:
21
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Site:
Galley-
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Violation:
Non-food contact surfaces in and around the ovens and cooktops were difficult to clean due to gaps and limited access, especially on each side of the ovens, the drip tray housings and the lower right interior technical spaces.
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Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage.
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Item No.:
21
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Site:
Galley-
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Violation:
Non-food contact surfaces in and around the ovens and cooktops were difficult to clean due to gaps and limited access, especially on each side of the ovens, the drip tray housings and the lower right interior technical spaces.
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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-
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Violation:
The dough hook coating was chipped and peeling.
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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-
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Violation:
The dough hook coating was chipped and peeling.
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Recommendation:
Ensure that 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.:
27
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Site:
Galley-
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Violation:
The difficult to clean areas of the ovens and cooktops were soiled with old food and grease.
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Recommendation:
Ensure that 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-
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Violation:
The non-food contact surfaces of the mixer were soiled with old food and dough.
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Recommendation:
Ensure that 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-
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Violation:
Food and a black substance were noted in the creases of the gasket of all three doors of the upright refrigerators.
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Recommendation:
Ensure that 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-
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Violation:
The hood ventilation above the grill was soiled with a dry sticky substance and dust.
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Recommendation:
Ensure that 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-
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Violation:
The non-food contact surfaces of the deli slicer were soiled with old food debris.
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Recommendation:
Ensure that 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.:
33
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Site:
Food Service General-
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Violation:
The decks in the following areas were difficult to clean due to piping, utility cables and installed equipment: under and to the right of the dishwash machine in the galley, under the soda dispenser in the buffet, and to the right of the ice machine in the bar.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
33
|
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Site:
Food Service General-
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Violation:
The hard to clean deck areas were soiled.
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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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Item No.:
33
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Site:
Galley-
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Violation:
There was excessive and loose sealant between panels on the deckhead and bulkhead. The seams and sealant were also soiled.
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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:
Galley-
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Violation:
There was excessive and loose sealant between panels on the deckhead and bulkhead. The seams and sealant were also soiled.
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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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Item No.:
33
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Site:
Provisions-
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Violation:
The deck had seams where the metal plates met.
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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:
Provisions-
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Violation:
The deck next to the salad dressing storage was soiled with a sticky residue.
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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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Item No.:
33
|
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Site:
Provisions-
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Violation:
The right dry storage can rack had metal strips close to the deck that made cleaning difficult. The deck under this rack was soiled.
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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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Item No.:
33
|
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Site:
Provisions-
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Violation:
The right dry storage can rack had metal strips close to the deck that made cleaning difficult. The deck under this rack was soiled.
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Recommendation:
Remove the metal strip.
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Item No.:
33
|
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Site:
Bar-
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Violation:
The deck/counter juncture was not coved.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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