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Item No.:
02
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Site:
Medical-
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Violation:
The gastrointestinal log did not include columns for all of the required information.
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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.:
08
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Site:
Potable Water-
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Violation:
The cross-connection control program did not include a list of installed backflow prevention devices.
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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:
There were no results for the inspection of backflow prevention devices onboard.
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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-
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Violation:
There were no results for the inspection of backflow prevention devices onboard.
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Recommendation:
Ensure that the inspection and test results for backflow preventers are retained for at least 12 months and are 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:
There were no backflow devices in the following locations: espresso machines in the dining room coffee station and bar; shower hoses in the sauna; faucet near the distribution chlorination system in the engine room (corrected).
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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.:
08
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Site:
Potable Water-Bunker Station
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Violation:
The potable water hoses stored in the hose locker were not coupled or capped. The hoses were not labeled on each connecting end with the words "potable water only".
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
08
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Site:
Potable Water-Bunker Station
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Violation:
The potable water hoses stored in the hose locker were not coupled or capped. The hoses were not labeled on each connecting end with the words "potable water only".
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Recommendation:
Ensure that potable water hoses are stowed rolled tight with the ends capped, on reels, or racks or with ends coupled together in potable water hose lockers.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The small diameter potable water lines by the production chlorination system tanks were not painted or striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or striped 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-
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Violation:
The potable water tanks were not labeled.
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Recommendation:
Ensure that potable water tanks are identified with a number and the words "POTABLE WATER" in letters 13 mm (0.5 inch) high.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There was no reduced pressure assembly on the international shore connection for the fire system.
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Recommendation:
Ensure that the international shore connection for the fire system has a reduced pressure assembly installed to ensure that water from the vessel does not enter the shore-side potable water system. [5.7.1.1.3 (15)]
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Item No.:
16
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Site:
Food Service General-Time As a Public Health Control Plan
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Violation:
The time as a public health control plan for cold foods stated to maintain the temperature of the food above 140° F.
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Recommendation:
Ensure that the time as a public health control plan matches the operations in the food service areas.
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Item No.:
19
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Site:
Buffet-
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Violation:
There was no side shield guard at the cold buffet line.
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Recommendation:
Install side shields on the ends of the buffet line where crew members line up for service and food is placed within one meter of the end of the buffet.
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Item No.:
20
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Site:
Galley-
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Violation:
There were slotted fasteners in the fryer, making cleaning difficult.
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Recommendation:
Replace the slotted fasteners with smooth, low-profile, non-corroding fasteners.
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Item No.:
21
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Site:
Bar-
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Violation:
The safety bars for the plate shelves were made out of raw, exposed wood, making cleaning difficult.
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Recommendation:
Replace the wood or seal the wood to make it non-absorbent.
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Item No.:
21
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Site:
Bar-
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Violation:
There was a hole inside the technical compartment for reach-in refrigerator #1, making cleaning difficult.
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Recommendation:
Seal the hole.
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Item No.:
27
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Site:
Galley-
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Violation:
The insides of the drip pan housings were 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.:
28
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Site:
Galley-Potwash
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Violation:
The bain marie pans were not stacked to allow air drying on the clean storage racks.
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Recommendation:
Ensure that pans are allowed to air dry before stacking them.
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Item No.:
33
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Site:
Food Service General-
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Violation:
There was missing grout on the decks in the food preparation areas, making cleaning difficult.
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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-Meat Preparation
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Violation:
There was a gap between the right edge of refrigerator #1 and the bulkhead, making cleaning difficult.
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Recommendation:
Profile the gap in the meat preparation area.
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Item No.:
33
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Site:
Food Service General-Galley and Buffet
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Violation:
There was no coving or there was recessed coving along the deck/bulkhead and deck/equipment junctures, making cleaning difficult.
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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-Galley and Buffet
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Violation:
There was no coving or there was recessed coving along the deck/bulkhead and deck/equipment junctures, making cleaning difficult.
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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.:
36
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Site:
Galley-
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Violation:
The heating bulbs over the bain maire were not shielded or 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.:
36
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Site:
Buffet-
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Violation:
The light bulbs over the buffet lines were not shielded or 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:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The Outbreak Control Plan did not indicate that public areas would be sanitized continuously throughout the day during outbreak conditions. The locations to be sanitized and sanitizing method were stated in the plan, but not the frequency.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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Item No.:
41
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Site:
Housekeeping-Deck 5 Toilet Rooms
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Violation:
There was no means to exit the toilet rooms without touching the door handle with bare hands. There were paper towels, but the trash can was not located near the exit door.
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Recommendation:
Equip public toilet facilities so that persons exiting the toilet room are not required to handle the door with bare hands. This may be accomplished by methods such as locating paper towel dispensers at sinks and waste containers near the room door, installing mechanically operated doors, door removal, or other effective means.
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