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Item No.:
06
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Site:
Potable Water-
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Violation:
On 01/28/08 and 06/06/2008, there was no recording of the chlorine residual on the far point analyzer charts for more than 8 hours.
On 02/09/08, the recording of the chlorine residual on the far point analyzer charts was greater than 5 ppm for more than 8 hours.
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Recommendation:
Ensure any unusual occurrences are recorded on the halogen analyzer-charts.
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Item No.:
06
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Site:
Potable Water-
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Violation:
On 01/28/08 and 06/06/2008, there was no recording of the chlorine residual on the far point analyzer charts for more than 8 hours.
On 02/09/08, the recording of the chlorine residual on the far point analyzer charts was greater than 5 ppm for more than 8 hours.
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Recommendation:
Ensure that records from the halogen analyzer-chart recorder verify the free residual halogen between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24-hour period since the last inspection of the vessel.
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Item No.:
06
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Site:
Potable Water-Bunkering
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Violation:
The vessel bunkered potable water on 05/28/08. There was no microbiologic report from the port to verify that the water met potable water standards. The ship did not analyze any water samples before bunkering for the presence of Escherichia coli.
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Recommendation:
Water samples collected and analyzed by the vessel for the presence of Escherichia coli may be substituted for port water system supplied reports. These samples shall be analyzed utilizing a method accepted in Standard Methods for the Examination of Water and Wastewater. If a vessel bunkers potable water from the same port more than once per month, only one test per month is required.
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Item No.:
06
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Site:
Potable Water-Bunkering
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Violation:
The vessel bunkered potable water on 05/28/08. There was no microbiologic report from the port to verify that the water met potable water standards. The ship did not analyze any water samples before bunkering for the presence of Escherichia coli.
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Recommendation:
Where available, ensure that the vessel has a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards.
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Item No.:
07
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Site:
Potable Water-
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Violation:
This ship has a variance due to the two potable water tanks sharing a wall with the hull of the ship. The variance specified that readings from the salinity meter be documented each watch period. The salinity meter readings for the potable water tanks were not recorded for a few watch periods.
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Recommendation:
Ensure salinity meter readings are recorded for each watch period.
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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
Per staff, the residual chlorine was measured hourly during bunkering on 05/28/08. However, there was no record of the hourly measurements or the halogen residual and pH test before the start of bunkering.
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Recommendation:
Ensure that a halogen residual and pH test is conducted on the shore-side water supply before starting the bunkering process to establish the correct halogen dosage. Record the results of this pretest and have available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
Per staff, the residual chlorine was measured hourly during bunkering on 05/28/08. However, there was no record of the hourly measurements or the halogen residual and pH test before the start of bunkering.
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Recommendation:
Ensure that accurate records of this monitoring are maintained aboard for 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-Bunkering
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Violation:
Per staff, the residual chlorine was measured hourly during bunkering on 05/28/08. However, there was no record of the hourly measurements or the halogen residual and pH test before the start of bunkering.
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Recommendation:
Ensure that free residual halogen monitoring is performed at least hourly during the bunkering of potable water and performed at least once every 4 hours during the onboard production of potable water.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The cross-connection control program did not list the type of backflow device for each location. Also, the backflow device on the carbonator for the soda machine was not listed.
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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.:
11
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Site:
Medical-
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Violation:
Per staff, all crew members including food handlers with gastro-intestinal illness were isolated for 24 hours.
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Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
11
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Site:
Medical-
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Violation:
There was no handwashing tips and personal hygiene information sheet provided by the vessel for passengers with gastro-intestinal illness.
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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:
Galley-Time As A Public Health Control Plan
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Violation:
The time as a public health control plan did not indicate the set-up and discard times or when food went on time control.
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Recommendation:
Ensure the time as a public health control plan states the set-up and discard times and indicates when the food is on time control.
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Item No.:
16
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Site:
Galley-Consumer Advisory
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Violation:
Staff stated that when requested, hamburgers were cooked to temperatures below 155° F. However, there was no consumer advisory on the vessel.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure that the passengers are informed by vessel newsletter articles, brochures, embarkation television broadcasts, menu advisories, placards, or other written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form.
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Item No.:
17
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Site:
Galley-
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Violation:
Per staff, pasta salad, tuna salad and egg salad were made and cooled on the vessel. However, there were no cooling logs.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
20
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Site:
Galley-
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Violation:
The 4 door reach-in refrigerator/freezer interior was difficult to clean due to exposed wiring, piping, fan coil unit and boxes mounted along the interior panels.
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Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
21
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Site:
Galley-
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Violation:
There were exposed wooden slats in the cabinet below the flat grill, 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:
Buffet-
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Violation:
The cabinets and technical compartment beneath the buffet counter were difficult to clean due to numerous open voids, crevices and pipe and utility penetrations. Staff stated this will be corrected during dry dock in November.
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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.:
30
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Site:
Galley-Toilet Room
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Violation:
There was no "Wash Hands After Using Toilet" sign inside the toilet room.
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Recommendation:
Ensure that signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
31
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Site:
Galley-
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Violation:
There were three cans of insecticides inside the cleaning supply locker in the galley.
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Recommendation:
Ensure that pesticides, insecticides, and rodenticides are stored in a locked area of the vessel that is not in a food area.
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Item No.:
33
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Site:
Galley-
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Violation:
The fan above the three compartment sink was dusty.
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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.:
40
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Site:
Integrated Pest Management-
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Violation:
Per staff, active pest monitoring was conducted both day and night. However, the pest control logs indicated that only night inspections were conducted.
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Recommendation:
Ensure that day inspections are recorded on the pest control logs.
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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 prevention and response plan stated handrails to be disinfected multiple times throughout the day. There was no mention of public areas being disinfected on a continuous basis.
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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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