|
|
|
Item No.:
02
|
|
Site:
Medical-
|
|
Violation:
The vessel did not have shipping containers and labels for shipping clinical specimens.
|
|
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.
|
|
|
Item No.:
03
|
|
Site:
Potable Water-Production RO
|
|
Violation:
On numerous days, the produced potable water was not halogenated to 2 ppm. Staff stated that the RO unit runs 24 hours a day while at sea. Logs indicated that the production halogen level was maintained around 0.3 ppm to 1.0 ppm during most production days.
|
|
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.
|
|
|
Item No.:
04
|
|
Site:
Potable Water-Far Point
|
|
Violation:
A halogen residual of 0.00 PPM was measured at the main deck hand washing sink at 2320. Per the staff, this located was at the end of the distribution system. Several samples were taken during over the following hour with measurements ranging from 0.00 PPM to 0.09 PPM. Measurements were taken from both the main deck handwashing sink and the main deck bar pantry sink. A halogen residual of 0.22 PPM was measured in the engine room at the analyzer.
|
|
Recommendation:
Ensure that the halogenation device provides continuous halogenation of the potable water distribution system and maintains a free residual halogen between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) throughout the distribution system.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Far Point Analyzer
|
|
Violation:
The halogen analyzer-chart recorder was not located at the far point in the potable water distribution system. The newly installed unit measures the halogen residual in the engine room, at the beginning of the distribution system. The charts documented a sufficient halogen residual in the distribution system. However, when samples were taken from the far point in the potable water system, the unit and the samples did not have a matching halogen residual.
|
|
Recommendation:
Ensure that a halogen analyzer-chart recorder is installed at a distant point in the potable water distribution system where a significant water flow exists. In cases where dual distribution loops exist, and no pipes connect the loops, ensure that an analyzer and chart recorder is installed on each loop.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-
|
|
Violation:
The vessel was not testing the distribution system for the presence of Escherichia coli.
|
|
Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Tanks
|
|
Violation:
Documentation of the cleaning, disinfection (to include contact time and concentration), and flushing of the potable water tanks was not available.
|
|
Recommendation:
Ensure that documentation of any inspection, cleaning, disinfection (including concentration and contact time of disinfectant), and flushing is maintained for 12 months and is available to the VSP for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Tanks
|
|
Violation:
Documentation of the cleaning, disinfection (to include contact time and concentration), and flushing of the potable water tanks was not available.
|
|
Recommendation:
Ensure that potable water tanks are inspected, cleaned, and disinfected during dry docks and wet docks, or every 2 years, whichever is less.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunker Station
|
|
Violation:
The potable water hose locker was not self draining. Heavy rust was noted in the locker.
|
|
Recommendation:
Ensure that potable water hose lockers are constructed of smooth, nontoxic, corrosion resistant, easily cleanable material and are maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunker Station
|
|
Violation:
The potable water hose locker was not self draining. Heavy rust was noted in the locker.
|
|
Recommendation:
Ensure that the potable water hose lockers are mounted at least 460 mm (18 inches) above the deck and are self-draining.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
A backflow device was not located on the hose line used to fill the passenger buffet bain marie pans. Backflow devices were not located on the laundry machines.
|
|
Recommendation:
Install continuous pressure backflow devices for these locations.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
Sample points were not installed on each potable water tank.
|
|
Recommendation:
Ensure that potable water tanks have sample valves which are turned down.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
A reduced pressure backflow protection device was not installed on the international shore connection for the fire suppression system.
|
|
Recommendation:
Ensure that a reduced pressure backflow device is installed on the international shore connection for the fire suppression system. This device is required to protect the land side of the potable water distribution system.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
A reduced pressure backflow protection device was not installed on the international shore connection for the fire suppression system.
|
|
Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
Potable water lines were not stripped blue.
|
|
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.
|
|
|
Item No.:
12
|
|
Site:
Bar-Inside Bar
|
|
Violation:
Two plastic personal water bottles were noted on the service side of the bar near the coffee machine.
|
|
Recommendation:
Ensure that employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
|
|
|
Item No.:
12
|
|
Site:
Provisions-
|
|
Violation:
One personal water bottle was found next to food on the dry stores shelves.
|
|
Recommendation:
Ensure that employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
|
|
|
Item No.:
15
|
|
Site:
Food Service General-
|
|
Violation:
Non-commercially caught fish was served to passengers and crew. Upon arrival, crew was observed arranging a fishing tackle box. Staff stated that the fish caught during a cruise is served to both passengers and crew. The vessel does not have an approved variance for this practice.
|
|
Recommendation:
Ensure that food is obtained from sources that comply with applicable local, state, federal, or country of origin's statutes, regulations, and ordinances.
|
|
|
Item No.:
15
|
|
Site:
Food Service General-
|
|
Violation:
Non-commercially caught fish was served to passengers and crew. Upon arrival, crew was observed arranging a fishing tackle box. Staff stated that the fish caught during a cruise is served to both passengers and crew. The vessel does not have an approved variance for this practice.
|
|
Recommendation:
Fish and Molluscan Shellfish Sources: (1) Fish that are received for service shall be commercially and legally caught or harvested or otherwise approved for service by the VSP. (2) Molluscan shellfish that are recreationally caught may not be received for service. (3) Molluscan shellfish shall be obtained from sources according to law and the requirements specified in the U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration, National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish or equivalent standards; and received in interstate commerce shall be from sources that are listed in the FDA Interstate Certified Shellfish Shippers List or equivalent foreign certified shellfish listing.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-
|
|
Violation:
All potentially hazardous foods were measured with an internal temperature of 45°F-60°F during the inspection. This was noted in the main bar, galley and provisions walk-in refrigerator. Temperatures were taken between the hours of 1900 to 2300. Staff stated that provisions were loaded around 1300.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Bar-Inside Bar
|
|
Violation:
A seven day discard date label was not located on one open container of milk. The milk was measured with an internal temperature of 55°F. The refrigeration unit measured 50°F.
|
|
Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
|
|
|
Item No.:
16
|
|
Site:
Provisions-Walk-in Refrigerator
|
|
Violation:
All potentially hazardous foods in this unit measured 50°F to 53°F at 2100. Staff stated that some items were provisioned at 1300.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Provisions-
|
|
Violation:
There was no indication that the cold smoked fish was frozen to the time and temperature required for parasite destruction.
|
|
Recommendation:
Before service in ready-to-eat form, ensure that raw, raw-marinated, partially cooked, or marinated-partially cooked fish other than molluscan shellfish: (1) Are frozen throughout to a temperature of -20°C (-4°F) or below for 168 hours (7 days) in a freezer; or -35°C (-31°F) or below for 15 hours in a blast freezer.
|
|
|
Item No.:
17
|
|
Site:
Provisions-
|
|
Violation:
There was no documentation noting that the fish was frozen to the time and temperature required for parasite destruction.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-
|
|
Violation:
Food was stored directly on the deck in the provisions walk-in freezer and refrigerator.
|
|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Galley-Cold Galley
|
|
Violation:
One container of Vinegar and one container of Soy sauce were not labeled.
|
|
Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
19
|
|
Site:
Buffet-
|
|
Violation:
Serving utensils were not provided for the apples on the crew buffet line.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-
|
|
Violation:
The equipment for cooling and holding cold food was not sufficient in number and capacity to maintain potentially hazardous food temperatures. The vessel did not have any refrigeration units within the proper temperature during the inspection. All refrigeration units in the galley were measured at 48°F. All units were overloaded with food. Food was stored from the deck to the bulkhead in both the walk-in freezer and walk-in refrigerator. This did not allow for proper air circulation to cool the food items. The ship is scheduled for a 29 day voyage.
|
|
Recommendation:
Ensure refrigeration units are not overloaded to allow proper air circulation.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-
|
|
Violation:
The equipment for cooling and holding cold food was not sufficient in number and capacity to maintain potentially hazardous food temperatures. The vessel did not have any refrigeration units within the proper temperature during the inspection. All refrigeration units in the galley were measured at 48°F. All units were overloaded with food. Food was stored from the deck to the bulkhead in both the walk-in freezer and walk-in refrigerator. This did not allow for proper air circulation to cool the food items. The ship is scheduled for a 29 day voyage.
|
|
Recommendation:
Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-
|
|
Violation:
The equipment for cooling and holding cold food was not sufficient in number and capacity to maintain potentially hazardous food temperatures. The vessel did not have any refrigeration units within the proper temperature during the inspection. All refrigeration units in the galley were measured at 48°F. All units were overloaded with food. Food was stored from the deck to the bulkhead in both the walk-in freezer and walk-in refrigerator. This did not allow for proper air circulation to cool the food items. The ship is scheduled for a 29 day voyage.
|
|
Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-
|
|
Violation:
Thermometers were not provided for the refrigeration units.
|
|
Recommendation:
Ensure that ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-
|
|
Violation:
Thermometers were not provided for the refrigeration units.
|
|
Recommendation:
Ensure that cold or hot holding equipment used for potentially hazardous food is designed to include and is equipped with at least one integral or affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-
|
|
Violation:
Thermometers were not provided for the refrigeration units.
|
|
Recommendation:
Ensure the temperature measuring devices are placed in the warmest part of the unit where food is normally stored.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The manufacturers data plate was not located on the dishwash machine.
|
|
Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
|
|
|
Item No.:
24
|
|
Site:
Galley-
|
|
Violation:
One spray bottle of bleach measured greater than 200 PPM. The solution appeared to be full strength bleach, as it bleached out chlorine test strips. This was noted in the cleaning locker and staff stated that this is used to sanitize the galley. Lysol disinfectant spray was also noted in the galley cleaning locker. Staff stated that this is used to sanitize the galley.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
24
|
|
Site:
Galley-
|
|
Violation:
One spray bottle of bleach measured greater than 200 PPM. The solution appeared to be full strength bleach, as it bleached out chlorine test strips. This was noted in the cleaning locker and staff stated that this is used to sanitize the galley. Lysol disinfectant spray was also noted in the galley cleaning locker. Staff stated that this is used to sanitize the galley.
|
|
Recommendation:
Only used approved sanitizers.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Long Room
|
|
Violation:
A few previously cleaned bowls were soiled and stored as clean. These were stored in soiled plastic crates on the deck.
|
|
Recommendation:
Ensure items are not stored on the deck.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Long Room
|
|
Violation:
A few previously cleaned bowls were soiled and stored as clean. These were stored in soiled plastic crates on the deck.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-
|
|
Violation:
Numerous pots and bain marie pans were soiled and stored as clean. This was noted in several areas in the galley.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The deep fat fryer coils were soiled with greater than one days worth of encrusted grease.
|
|
Recommendation:
Ensure that the food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
|
|
|
Item No.:
28
|
|
Site:
Bar-Inside Bar
|
|
Violation:
Standing water was noted in the bottom of several previously cleaned coffee and tea pots. These pots were stored upright with lids intact.
|
|
Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Bar-Inside Bar
|
|
Violation:
Standing water was noted in the bottom of several previously cleaned coffee and tea pots. These pots were stored upright with lids intact.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Bar-Inside Bar Pantry
|
|
Violation:
An I-POD and other personal items were stored with clean dishes and cups in the clean storage cabinet.
|
|
Recommendation:
Ensure personal items are not stored with clean dishware.
|
|
|
Item No.:
28
|
|
Site:
Bar-Inside Bar Pantry
|
|
Violation:
An I-POD and other personal items were stored with clean dishes and cups in the clean storage cabinet.
|
|
Recommendation:
Ensure that cleaned equipment and utensils are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Long Room
|
|
Violation:
Two soiled plastic racks were used to store clean dishware. These racks were placed on the deck.
|
|
Recommendation:
Ensure items are not stored on the deck.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Long Room
|
|
Violation:
Two soiled plastic racks were used to store clean dishware. These racks were placed on the deck.
|
|
Recommendation:
Ensure that cleaned equipment and utensils are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The cabinets used to store clean utensils were soiled with food debris.
|
|
Recommendation:
Ensure cabinets used to store clean utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The cabinets used to store clean utensils were soiled with food debris.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
Wine bottles were stored in a plastic crate on the deck behind the inside bar. Clean dishware was stored in soiled plastic crates located on the deck behind the passenger buffet.
|
|
Recommendation:
Ensure items are not stored directly on the deck.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-
|
|
Violation:
The current plan does not set a schedule for periodic night time monitoring inspections. The plan does not list the location of each sticky trap onboard the vessel. The plan does not contain a written list of when the traps are checked or when active inspections are conducted. The plan does not include a list of pesticides used onboard.
|
|
Recommendation:
Ensure that the Integrated Pest Management Plan includes a record of pesticides used. The record shall contain only pesticides currently onboard the vessel and those used in the previous 12 months.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-
|
|
Violation:
The current plan does not set a schedule for periodic night time monitoring inspections. The plan does not list the location of each sticky trap onboard the vessel. The plan does not contain a written list of when the traps are checked or when active inspections are conducted. The plan does not include a list of pesticides used onboard.
|
|
Recommendation:
Ensure that the Integrated Pest Management Plan includes passive surveillance procedures such as glue traps and other monitoring tools, as well as location of each and a monitoring log on passive surveillance procedures is maintained.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-
|
|
Violation:
The current plan does not set a schedule for periodic night time monitoring inspections. The plan does not list the location of each sticky trap onboard the vessel. The plan does not contain a written list of when the traps are checked or when active inspections are conducted. The plan does not include a list of pesticides used onboard.
|
|
Recommendation:
Ensure that the Integrated Pest Management Plan sets a schedule for periodic monitoring inspections including some at night.
|
|
