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Item No.:
01
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Site:
Medical-
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Violation:
A 24-hour report was not made when the vessel entered the US from a foreign port.
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Recommendation:
Ensure that the master, the medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized gastrointestinal illness report based on the number of reportable cases in the gastrointestinal illness log to the VSP no less than 24 hours, but not more than 36 hours before the vessel's expected arrival at the U.S. port.
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Item No.:
03
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Site:
Potable Water-
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Violation:
A review of the bunkering records noted several occasions where the free chlorine during bunkering was less than the required 2.0 ppm
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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-
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Violation:
The back-up pump for chlorine dosing of the distribution system was not set to swtich on automatically.
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Recommendation:
Ensure that at least one backup halogen pump is available with automatic switchover to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds.
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Item No.:
06
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Site:
Potable Water-
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Violation:
The four distribution system E. coli test locations were not switched each month.
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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.
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Item No.:
06
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Site:
Potable Water-
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Violation:
There was no ink reading on the distribution system chart for 04/05/2007. A notation on the chart indicated that the unit was out of ink. Manual tests for free chlorine were conducted at 1200 and 1600.
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Recommendation:
Ensure that the free residual halogen is measured by a manual test kit at the halogen analyzer at least every 4 hours in the event of equipment failure.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Potable water tank maintenance occurred during the March 2007 dry dock. There were no records for this maintenance or any other maintenance of these tanks.
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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.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The comprehensive cross-connection control program listing was incomplete. There were several connections that were not accounted for. These connections were adequately protected.
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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-
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Violation:
The comprehensive cross-connection control program listing was incomplete. There were several connections that were not accounted for. These connections were adequately protected.
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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.
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Item No.:
16
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Site:
Galley-
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Violation:
The open date and not the discard date was placed on refrigerated ready-to-eat potentially hazardous foods.
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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.
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Item No.:
19
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Site:
Bar-
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Violation:
Beverage bottles and cases were stored on the deck.
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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.
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Item No.:
21
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Site:
Other-Dining Room
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Violation:
The laminate cabinet surfaces were worn, making cleaning difficult.
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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:
Other-Dining Room
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Violation:
The laminate cabinet surfaces were worn, 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:
Food Service General-
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Violation:
Gaps and seams were noted between pieces of equipment. Insufficient space was noted between the bulkhead and equipment. These conditions made cleaning difficult.
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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:
Food Service General-
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Violation:
Gaps and seams were noted between pieces of equipment. Insufficient space was noted between the bulkhead and equipment. These conditions made 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.:
26
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Site:
Bar-
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Violation:
Brass fittings were noted between the backflow protection device and the carbonator.
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Recommendation:
Ensure that copper and copper alloys such as brass are not used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
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Item No.:
27
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Site:
Bar-
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Violation:
The bottom liquor cabinet 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-
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Violation:
The fryer discharge pipe was soiled. The undersurface of the bottom stack oven was soiled. The bottom door frame on the oven under the grill was heavily 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.:
30
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Site:
Bar-
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Violation:
A soap dispenser was not provided at the bar handwashing facility.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Galley-
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Violation:
A "wash hands often" sign was not posted over the handwash sink near the galley entrance.
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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.:
30
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Site:
Galley-
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Violation:
A waste receptacle was not provided at the handwash sink near the galley entrance.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
31
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Site:
Bar-
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Violation:
Cans of sterno were stored with coffee in the cabinet.
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Recommendation:
Ensure that poisonous or toxic materials used in food area cleaning and maintenance are stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by storing in a cleaning materials locker.
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Item No.:
33
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Site:
Bar-
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Violation:
The deck/bar counter juncture and deck/bulkhead junctures were not adequately 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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Item No.:
33
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Site:
Other-Dining Room
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Violation:
The deck was carpted at the waiter stations. This material is not considered easy to clean in this application. Additionally, these ares were 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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Item No.:
33
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Site:
Other-Dining Room
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Violation:
The deck was carpted at the waiter stations. This material is not considered easy to clean in this application. Additionally, these ares were not coved.
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Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Galley-
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Violation:
The deck and bulkhead were heavily soiled under cooking equipment and the deck was slightly soiled in other areas.
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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:
Food Service General-
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Violation:
The attached equipment made cleaning difficult. The deck-bulkhead juncture was not adequately 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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Item No.:
33
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Site:
Food Service General-
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Violation:
The attached equipment made cleaning difficult. The deck-bulkhead juncture was not adequately coved.
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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.:
34
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Site:
Galley-
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Violation:
The water fountain was out of order.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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