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Item No.:
01
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Site:
Medical-Gastrointestinal Illness - Reporting
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Violation:
On the current cruise there was one passenger who reported ill to the medical department with 5 episodes of diarrhea in a 24 hour period. This was not reported to the VSP 24 hours prior to the ships arrival in Los Angeles. The medical log listed this person as non-reportable and the reason given was that the symptoms resolved after antibiotic treatment within one day.
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Recommendation:
If the number of cases changes after submission of the initial report, ensure that an updated report is submitted no less than 4 hours before the vessel's arrival at the U.S. port.
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Item No.:
02
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Site:
Medical-
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Violation:
The medical office did not have viral collection containers. They also did not have the required packaging, labels, and shipping materials and boxes. This was noted on the previous inspection.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
02
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Site:
Medical-Gastrointestinal Illness - Log
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Violation:
On the current cruise a crew member with gastrointestinal illness symptoms was not logged on the gastrointestinal illness electronic record, although she was given anitibiotic medication for loose stool. Additionally, a passenger with 5 diarrheal episodes within 24 hours was recorded on the electronic gastrointestinal illness log as a non-reportable GI case. Approximately 5 separate passengers and crew were logged in the electronic record under a description of acute gastritis or acute gastroenteritis, yet there was no log entry for their symptoms to accurately determine if they were or were not GI cases.
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Recommendation:
The gastrointestinal illness surveillance log shall list:
(1) All reportable cases of gastrointestinal illness; (2) All passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, the medical staff, or other designated staff.
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Item No.:
08
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Site:
Potable Water-Deck 6 - Officers Laundry
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Violation:
There was a hot water only supply to the sink in the Officer's Laundry, but the water is not further treated in the distribution system after leaving what is a potable water tank. There was no chlorine residual when the hot only sink tap was turned on. There also was no backflow prevention device installed on the cold water pipe immediately upstream from the sink tap to prevent backflow of the non-chlorinated hot water into the chlorinated cold water (called general use and blue striped as potable) .
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Recommendation:
Install a backflow prevention device at both the hot water supply line and the cold water pipe.
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Item No.:
08
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Site:
Potable Water-Potable Water Tank - Cleaning
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Violation:
The dry dock record of 21 January 2008 on potable water tank cleaning and disinfection did not include any notation of either a verification test of less than 5 ppm chlorine after flushing or after potable water tank refilling. This same violation was also noted in the VSP inspection conducted 6 June 2008.
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Recommendation:
Ensure that the disinfected parts of the system are flushed with potable water until the free residual halogen is at or below 5.00 mg/L (ppm).
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Item No.:
08
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Site:
Potable Water-Potable Water Tank - Coating
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Violation:
There was recoating of the potable water tanks in the dry dock of January 2008, but there was no approval records for the Cleankeep coating system used and there was no letter or notation from those who applied the product that it was applied, cured, and dried in accordance with the manufacturers requirements (Chugoku).
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Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentaion for the coating used and recommendations followed are avaialble for review during inspections.
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Item No.:
08
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Site:
Potable Water-Backflow Preventers
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Violation:
There were 007 model backflow preventers installed on the window washer system port and starboard (deck 6 - bridge) and the sprinkler system in the auxiliary engine room. These backflow preventers did not have intermediate relief vents between the two check valves.
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Recommendation:
Ensure that backflow prevention devices have intermediate relief vents between the two check valves.
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Item No.:
08
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Site:
Potable Water-Pool Pump Room
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Violation:
The potable water connection at the deck wash tap in the pool pump room was fitted with a coiled hose and spray nozzle, but there was no backflow protector attached. A hose bib backflow preventer was noted setting on a shelf above the deck tap.
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Recommendation:
Install a backflow prevention device.
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Item No.:
08
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Site:
Potable Water-Pool Pump Room
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Violation:
The potable water feed pipe to the deck wash tap in the pool pump room was not striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The list of non-testable backflow prevention devices did not include the preventers installed on the passenger cabin flexible shower hoses and the potable water connections to the passenger cabin toilets. These preventers were not inspected according to staff. The toilet backflow preventers were a particular problem, as the bulkhead panels outside each cabin required removal to physically see the backflow preventers.
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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.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The list of non-testable backflow prevention devices did not include the preventers installed on the passenger cabin flexible shower hoses and the potable water connections to the passenger cabin toilets. These preventers were not inspected according to staff. The toilet backflow preventers were a particular problem, as the bulkhead panels outside each cabin required removal to physically see the backflow preventers.
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Recommendation:
Ensure that backflow prevention devices are periodically inspected and any failed units are replaced.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The list of non-testable backflow prevention devices did not include the preventers installed on the passenger cabin flexible shower hoses and the potable water connections to the passenger cabin toilets. These preventers were not inspected according to staff. The toilet backflow preventers were a particular problem, as the bulkhead panels outside each cabin required removal to physically see the backflow preventers.
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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-Deck 3 Men's and Women's Grand Bath
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Violation:
The whirlpool tubs in the men's and women's grand bath had 3 specific recirculation system suction points (two in the lower side walls and one on the deck) and none had anti-entrapment type covers. Staff had no documentation that the suction fitting covers were certified or approved anti-entrapment covers either. This violation was also noted in the VSP inspection of June 2006.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
15
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Site:
Galley-Pantry
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Violation:
Over sixty small pitchers with cream were brought from the dining room tables after service and placed in an upright reach-in refrigerator in the pantry area of the galley. According to the staff, the cream was going to be thrown away.
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Recommendation:
After being served and in the possession of a consumer, ensure that food that is unused or returned by the consumer is not offered as food for human consumption.
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Item No.:
16
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Site:
Galley-
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Violation:
A pan of cut tomatoes stored in the "Vegetable 2" refrigerator were measured at 50 degrees °F. These had been prepared the previous day. The tomatoes were discarded.
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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.:
16
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Site:
Galley-Meat Area
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Violation:
There was a pan of raw chicken pieces found in the upright reach-in refrigerator with an internal temperature of 50 °F. Staff stated this was removed at 8 am and chopped, then placed back in the refrigerator. The probe test of the food was made at 10:45 am. Additionally, staff made no cooling log entry for this chicken. The ambient air temperature inside the reach-in refrigerator was 36 °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.:
18
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Site:
Galley-Meat Area
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Violation:
Pieces of raw and cooked pork were mixed together in the same container.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food so products do not physically touch.
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Item No.:
19
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Site:
Buffet-Main Dining Room
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Violation:
The self-service oatmeal was not under a sneeze shield or otherwise protected.
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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.:
19
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Site:
Buffet-Japanese Buffet
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Violation:
There was a pot of soup and pan of rice not under a sneeze shield or otherwise protected.
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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.:
21
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Site:
Galley-
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Violation:
Several waiter trays in the back side of the dining room and in the main galley pantry were 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-Kitchen
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Violation:
There was tubing laying directly on the deck behind the two ice machines. There were also two panels placed on the deck behind the ice machines.
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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-Stove Section
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Violation:
There was thick and excessive sealant on the front of the fryer, 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-Stove Section
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Violation:
The label on the bottom of the fryer was peeling, making cleaning difficult.
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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.:
21
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Site:
Galley-Stove Section
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Violation:
The Vulcan stoves in both the main and crew galleys had deep voids where the grease collections pans inserted, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces are 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 sealant around the Vulcan stoves in the crew galley was loose and peeling, making cleaning difficult.
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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.:
21
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Site:
Galley-
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Violation:
There was a gap between the cook tops of the two Vulcan stoves in the crew galley, 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.:
25
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Site:
Galley-
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Violation:
There was a sponge in the sanitizing bucket that was located in the center of the galley under the drinking fountain.
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Recommendation:
Ensure that wiping cloths are used for sanitizing.
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Item No.:
27
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Site:
Galley-
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Violation:
The technical compartment for the ice machine adjacent to the backside pantry was 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:
Galley-Kitchen
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Violation:
The sealant on the exterior of the two ice machines was 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:
Galley-Boiler Section
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Violation:
The technical compartment for the undercounter refrigerator labeled "Soy Sauce" was 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:
Galley-Stove Section
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Violation:
The peeling label on the front of the fryer was soiled with a greasy 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.:
27
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Site:
Galley-Stove Section
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Violation:
The voids in the Vulcan stoves for the grease pans were heavily soiled with grease at the back end.
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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:
There was a buildup of grease and food debris in the gap between the cook tops of the two Vulcan stoves in the crew galley. There was also debris in the technical compartment adjacent to the oven of one of the Vulcan stoves.
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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 technical compartment for the undercounter refrigerator across from the Vulcan stoves was 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.:
33
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Site:
Galley-Clean Dish Stores
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Violation:
There were several broken and chipped deck tiles in this area. This was noted on the previous inspection.
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Recommendation:
Ensure that 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:
Bar-Midship Bar
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Violation:
The deckhead directly above the bar preparation area was a fiber acoustical tile which was absorbent, perforated with holes in the surface, and not hard. Additionally, the back bar deckhead was a rough painted material which was also very difficult to clean.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
33
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Site:
Bar-Midship Bar
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Violation:
The deckhead directly above the bar preparation area was a fiber acoustical tile which was absorbent, perforated with holes in the surface, and not hard. Additionally, the back bar deckhead was a rough painted material which was also very difficult to clean.
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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.:
34
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Site:
Galley-Dishwash Area
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Violation:
There was a leak from the deckhead adjacent to the column between the two dishwash machines.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Pantry
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Violation:
The light bulbs over the table used for air drying utensils and dishes were not shatter-resistant
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
41
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Site:
Ventilation-Deck 5 - Air-Conditioning Fan Unit # AC2-1
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Violation:
The lower collection point near the door inside the condensate collection pan of air-condition fan unit AC2-1 had an accumulation of loose corrosion metal inside.
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Recommendation:
Ensure that air handling units are kept clean.
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