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Item No.:
02
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Site:
Medical-
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Violation:
The medical assessment form for new crew only addressed diarrhea and not other symptoms included in the case definition.
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Recommendation:
Ensure that the form adequately addresses all of the criteria used for defining a case of gastrointestinal illness.
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Item No.:
08
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Site:
Potable Water-Crew Whirlpool Pump Room
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Violation:
The main potable line was not striped or painted blue. The small diameter potable water line for the hose connection was not striped or painted blue.
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Recommendation:
Stripe the main potable water line prior to the reduced pressure assembly. Stripe the small diameter potable water line.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Not all of the connections to the potable water system were listed in the cross-connection control program. There were several connections in the crew and main galleys that were not listed including: several of the combination ovens, the threaded connections at the bucket fill stations, the detergent dispenser in the crew galley cleaning locker, the pre-wash hoses at the warewash stations and several of the warewash machines. All of these connections were protected.
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Recommendation:
Ensure that all of the connections to the potable water are listed.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Non-continuous pressure-type backflow prevention devices were installed on the potable water lines supplying the coffee machines in the Trident Bar.
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Recommendation:
Replace these devices with a continuous pressure-type backflow prevention devices.
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Item No.:
08
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Site:
Buffet-Mess
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Violation:
The backflow prevention devices on the coffee machines in the crew mess could not be located.
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Recommendation:
Ensure that backflow preventers are located so they may be inspected, serviced, and maintained.
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Item No.:
11
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Site:
Medical-
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Violation:
The letter given to passengers who meet the case definition did not include tips on personal hygiene or handwashing.
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Recommendation:
Ensure that symptomatic passengers meeting the definition for AGE are provided handwashing tips and personal hygiene information.
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Item No.:
16
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Site:
Buffet-Mess
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Violation:
The time control plan stated that food out for service was on time only as a public health control. However, per staff, the bulk milk remained on temperature control. The temperature of the milk was 41° F.
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Recommendation:
Ensure that foods that are not on time control are indicated on the plan.
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Item No.:
17
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Site:
Provisions-
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Violation:
The parasite destruction letter for the tuna did not state the specific species of fish.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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Item No.:
17
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Site:
Galley-Garde Manger Cold Store
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Violation:
The pasta in the cold store was put in the blast chiller at 52° F and chilled within two hours to 39° F. There was no cooling record for the pasta from 140° F to 52° F. Per staff, the pasta was cooled with a water and ice bath after cooking. The temperature of the pasta at the time of inspection was below 41° F.
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Recommendation:
Ensure that cooling of potentially hazardous is monitored from 140° F to 70 °F and then from 70°F to 41 °F.
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Item No.:
19
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Site:
Other-Trident Grill
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Violation:
There was no side shield where individuals line up within one meter of the food.
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Recommendation:
Install side shields.
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Item No.:
19
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Site:
Buffet-Mess
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Violation:
A side shield was not provided on the hot line of the crew buffet.
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Recommendation:
Install a side shield where individuals line up within one meter of the food.
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Item No.:
19
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Site:
Buffet-Mess
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Violation:
The bread at the toaster station was out for use and not under a sneeze guard. Also, the handle to the tongs were inside the container touching the food inside.
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Recommendation:
Place the bread under a sneeze guard and ensure that the handles are not in contact with the bread.
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Item No.:
20
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Site:
Galley-
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Violation:
There was soft sealant on the back plate of the slicer. There was no evidence that sealant used was approved for use on food contact surfaces.
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Recommendation:
Ensure that sealants used on food contact surfaces are approved for said use and dry to a semi-hard to hard finish.
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Item No.:
21
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Site:
Buffet-Tastes Starboard
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Violation:
The back of the automatic fire safety shutters had a plastic protective coating that was 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.:
22
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Site:
Galley-Dishwash
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Violation:
The final rinse temperature gauge for the dishwash machine was not working.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
Soiled pots, pans and baking sheets were stored in the walkway of the galley between the pastry area and the hot galley. There was not sufficient space in the potwash soiled area for these items.
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Recommendation:
Provide sufficient space or increased cleaning capacity so that soiled items are not stored in the walkway.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
The felt belt on the dough roller was soiled with old food and frayed at the edges.
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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-Silk Road Hot Galley
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Violation:
The flat grills had a small amount of rust on the cooking surface.
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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.:
27
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Site:
Bar-Ice Cream
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Violation:
The technical spaces under the handwash station and in the dipper well drain area were soiled.
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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:
Preparation Room-
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Violation:
The non-food contact surfaces of the previously cleaned dough roller were soiled with flour 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.:
28
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Site:
Food Service General-
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Violation:
There were a number of food equipment items stored outside on the port side of the deck 5 aft mooring deck. These items included 2 electric salad dryers, 2 food wrap dispensers, several salad dressing dispensing bottles, a mop and broom and two containers filled with small porcelain bowls. The food wrap dispensers and the salad dressing dispensing bottles were on the deck. The mop and broom were on top of the salad dispensing bottles. Per the chef the salad dispensing bottles were staged in this area for discard.
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Recommendation:
Do not store food equipment in this area. Do not store food equipment on the deck.
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Item No.:
28
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Site:
Galley-Prego & Silk Road Galley
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Violation:
The soap dispenser for the handwash station by the dishwash was within three inches of the clean plate storage. A shield was not provided to protect the plates.
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Recommendation:
Relocate the soap dispenser, move the plate storage or install a splash shield.
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Item No.:
29
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Site:
Preparation Room-
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Violation:
The maximum water temperature of the handwash station for the butcher shop was 88° F.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
29
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Site:
Galley-Dishwash
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Violation:
The triple handwash station by the dirty dish drop off had a maximum water temperature of 92.3° F
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
33
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Site:
Preparation Room-
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Violation:
The metal cover at the elevator threshold was separated from the deck and soiled with food.
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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:
Preparation Room-
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Violation:
The metal cover at the elevator threshold was separated from the deck and soiled with food.
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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-Hot Galley
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Violation:
There was recessed grout and broken deck tiles under the left tilting pan.
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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.:
41
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Site:
Children Area-
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Violation:
From a review of the exclusion policy, it was not clear that approval from the medical staff was needed for children with symptoms to participate in activities at the center.
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Recommendation:
Ensure that children with infectious illness are not allowed in the child-activity center without permission of the vessel's medical staff.
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