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Item No.:
01
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Site:
Medical-
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Violation:
The vessel reached a 2% cumulative percentage of reportable cases of gastrointestinal illness among passengers on 02/20/2008 during the 02/16/2008 to 03/01/2008 cruise. A special report was not submitted. A 24-hour report made was on 02/24/2008 for the 02/26/2008 Ponce arrival.
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Recommendation:
The master, or designated corporate representative, of a vessel with an international itinerary destined for a U.S. port shall submit a special report at any time during a cruise, including between two U.S. ports, when:
(1) The cumulative percentage of reportable cases entered in the gastrointestinal illness surveillance log, reaches 2% among passengers or 2% among crew; and (2) The vessel is within 15 days of expected arrival at a U.S. port.
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Item No.:
02
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Site:
Medical-
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Violation:
There was no shipping container or label for shipping clinical specimens.
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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.:
08
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Site:
Potable Water-
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Violation:
Not all of the cross-connections to the potable water system were listed in the comprehensive cross-connection control program. The connections at the hood washing cabinets and the hose connection in the main laundry near the handwash sink were not listed. Additionally, there were no testing records for the reduced pressure backflow prevention devices for the hood cleaning cabinets.
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Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Not all of the cross-connections to the potable water system were listed in the comprehensive cross-connection control program. The connections at the hood washing cabinets and the hose connection in the main laundry near the handwash sink were not listed. Additionally, there were no testing records for the reduced pressure backflow prevention devices for the hood cleaning cabinets.
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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:
Not all of the cross-connections to the potable water system were listed in the comprehensive cross-connection control program. The connections at the hood washing cabinets and the hose connection in the main laundry near the handwash sink were not listed. Additionally, there were no testing records for the reduced pressure backflow prevention devices for the hood cleaning cabinets.
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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:
Double check valve assemblies were installed at the overboard discharge lines at the evaporators.
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Recommendation:
Install reduced pressure backflow prevention assemblies on these lines.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The tub in the medical center was filled through a submerged inlet. Additionally, the backflow prevention device for the tub hose was below the spill line of the tub.
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Recommendation:
Install a continuous pressure backflow prevention devices on the potable water lines supplying the tub or provide an air gap at the fill spout.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The tub in the medical center was filled through a submerged inlet. Additionally, the backflow prevention device for the tub hose was below the spill line of the tub.
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Recommendation:
Relocate the backflow prevention device for the tub hose such that it cannot be submerged.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There was no backflow prevention device at the hose connection in the engine room at the bunker chlorine dosing station.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Food Service General-Combination Ovens
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Violation:
The combination ovens in the food preparation areas had non-continuous pressure backflow prevention devices installed on the potable water lines. These lines were under continuous pressure.
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Recommendation:
Install continuous pressure backflow prevention devices on the potable water lines supplying the ovens.
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Item No.:
08
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Site:
Galley-Pastry
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Violation:
There was a non-continuous pressure backflow prevention device installed on the potable water line supplying the pastry oven. This line was under continuous pressure.
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Recommendation:
Install a continuous pressure backflow prevention device on the potable water line supplying the oven.
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Item No.:
08
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Site:
Other-Deck 5 Coffee Station
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Violation:
The coffee machine next to the stairs had a non-continuous pressure backflow prevention device installed on the potable water line. This line was under continuous pressure.
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Recommendation:
Install a continuous pressure backflow prevention device on the potable water line supplying the coffee machine.
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Item No.:
10
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Site:
Swimming Pool-
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Violation:
On 01/01/08 the box for recirculation was checked for the pool record. There were no free chlorine residuals recorded. Per the 3rd engineer on that date the box for sea-mode operation should have been checked.
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Recommendation:
Ensure that the logs accurately reflect the operation of the pool.
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Item No.:
16
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Site:
Buffet-Officer Mess
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Violation:
The yogurt in the cold line undercounter refrigerator had an internal temperature of 46° F. The ambient air temperature of the refrigerator was 37° F. The yogurt was 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.:
19
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Site:
Buffet-Crew Mess
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Violation:
A large bin of sugar was out on a table with the serving scoop stored inside the bin. The handle of the scoop was in contact with the sugar.
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Recommendation:
Ensure that the handle is not in contact with the sugar.
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Item No.:
20
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Site:
Galley-Pantry
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Violation:
The sealant on the back plate of the slicer was not an approved material. The sealant used was Scotchweld DP 110.
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Recommendation:
Ensure that sealants used on food contact surfaces are approved for said use.
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Item No.:
21
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Site:
Buffet-Hot Line
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Violation:
The rounded corners inside the technical spaces of the hot line were made of raw wood, 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-Hot Galley
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Violation:
Slotted fasteners were used to secure the heating element of the right fryer, 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:
Pantry-Pool Grill
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Violation:
The flat grill drip tray housing had gaps, 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.:
22
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Site:
Galley-Dishwash
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Violation:
The 3 middle spray nozzles of the final rinse of the dishwash machine had erratic spray patterns. This was corrected.
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Recommendation:
Ensure that the spray nozzles are functioning properly during use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The potwash area did not have adequate space for storage of soiled items. Many soiled items were stored on temporary deck stands that overflowed into the food preparation area of the galley. Soiled items were approximately 6 inches away from an in-use stock kettle.
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Recommendation:
Do not store soiled items in food preparation areas. Ensure that soiled items are cleaned at rate that does not allow them to accumulate to excessive numbers.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The pressure gauge for the final rinse of the dishwash machine displayed 40 psi during the final rinse. Per the data plate, the recommended presure range was 15 psi +/- 5 psi.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
29
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Site:
Preparation Room-Wash Room
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Violation:
The handwash station in the vegetable wash room had a maximum temperature of 85° F through the mixing valve. This was the only handwash station in this area.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
29
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Site:
Preparation Room-
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Violation:
The handwash station next to the elevator had a maximum temperature of 95° F through the mixing valve.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43°C (110°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52°C (125°F).
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Item No.:
33
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Site:
Buffet-Outdoor Beverage Station
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Violation:
The bulkhead/deck juncture was not coved, 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:
Buffet-Outdoor Beverage Station
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Violation:
The deck underneath the beverage station was heavily soiled.
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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.:
36
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Site:
Buffet-Crew Mess
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Violation:
The protective coating on the glass light bulb shield above the bain marie had peeled and worn off, making the shield no longer 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:
Galley-Hot Galley
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Violation:
The protective coating on the left glass light bulb shield above the hot plate had peeled and worn off, making the glass shield no longer 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:
Galley-Round Cook Station
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Violation:
The protective coating on the left glass light bulb shield had worn off and peeled, making the glass shield no longer 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:
Galley-Hot Galley
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Violation:
The protective coating on the middle glass light bulb shield had worn off and peeled, making the glass shield no longer 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.:
40
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Site:
Pantry-Pool Grill
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Violation:
The pantry door for the pool grill was open during operation due to the fact that the handwash station was in the pantry. However, this left an entry point where pests could enter the pantry area.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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Item No.:
41
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Site:
Housekeeping-Spa
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Violation:
There were no waste disposal containers to dispose of paper towels used to open the doors when exiting the men's and women's toilet rooms.
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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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