|
|
|
Item No.:
*
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan
|
|
Violation:
The outbreak prevention and response plan stated to disinfect public areas with 200 ppm chlorine and to disinfect the galleys with 1000 ppm during an outbreak. It was not clear if the 1000 ppm chlorine disinfection was to be used on food or non-food contact surfaces.
|
|
Recommendation:
Ensure that the outbreak prevention and response plan states to disinfect the public areas with 1000 ppm chlorine and to sanitize the galleys with 200 ppm chlorine during an outbreak.
|
|
|
Item No.:
02
|
|
Site:
Medical-Gastro-intestinal Illness Log
|
|
Violation:
The gastrointestinal illness log had a column for the crew member's position. However, this column was not filled out when there was an ill crew member.
|
|
Recommendation:
Ensure that the crew member's position is filled out on the gastrointestinal illness log.
|
|
|
Item No.:
02
|
|
Site:
Medical-
|
|
Violation:
The shipping containers and labels for the clinical specimen collection containers were not available.
|
|
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.:
08
|
|
Site:
Pantry-The Grill
|
|
Violation:
There was no backflow prevention device installed on the glasswash machine.
|
|
Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
08
|
|
Site:
Galley-Cold Galley
|
|
Violation:
The atmospheric vent on the backflow prevention device for the combination oven was pointing up.
|
|
Recommendation:
Ensure the atmospheric vent points down.
|
|
|
Item No.:
08
|
|
Site:
Galley-Potwash
|
|
Violation:
There was no backflow prevention device installed on the potable water line for the potwash machine.
|
|
Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production Logs
|
|
Violation:
There were a few days when the manual tests for free residual halogen were conducted. The manual tests were not conducted every 4 hours.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-connection Control Program
|
|
Violation:
The cross-connection control program did not list the type of backflow prevention device at each connection. Also, the program did not list the following areas: bunker station, international shore connection, salon hair sinks, launderette and whirlpool pump room.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room
|
|
Violation:
The distance between the chlorine sampling point and the chlorine injection point for bunkering/production was less than 3 meters.
|
|
Recommendation:
Ensure that water samples for halogen testing are obtained from a sample cock located on the bunker or production water line at least 3 m (10 feet) after the halogen injection point and before the storage tank.
|
|
|
Item No.:
08
|
|
Site:
Whirlpool/Spa-Pump Room
|
|
Violation:
The potable water line was not striped or painted 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.:
08
|
|
Site:
Potable Water-Potable Water Tanks
|
|
Violation:
There was no documentation stating that the paint used on the potable water tanks was approved for use for potable water.
The documentation for cleaning and disinfection of the potable water tanks stated that the tanks were cleaned and disinfected according to section 80.9 with no additional information 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:
There was no documentation stating that the paint used on the potable water tanks was approved for use for potable water.
The documentation for cleaning and disinfection of the potable water tanks stated that the tanks were cleaned and disinfected according to section 80.9 with no additional information available.
|
|
Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentation for the coating used and recommendations followed are available for review during inspections.
|
|
|
Item No.:
10
|
|
Site:
Whirlpool/Spa-
|
|
Violation:
Per staff, superchlorination of the whirlpools was conducted nightly. However, there was no documentation of the superchlorination.
|
|
Recommendation:
Ensure that a written or electronic record of whirlpool spa filter inspection, backwashing, core sample sedimentation test, and shock halogenation (concentration and contact time) is maintained and available for review during inspections.
|
|
|
Item No.:
10
|
|
Site:
Whirlpool/Spa-
|
|
Violation:
The drain covers and the suction fitting covers for the whirlpools were not stamped with the flow rate and an approving organization and there was no letter certifying that the drain covers and suction fitting covers met the safety requirements.
|
|
Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
|
|
|
Item No.:
10
|
|
Site:
Whirlpool/Spa-
|
|
Violation:
There was no safety precautions and risks sign at each whirlpool.
|
|
Recommendation:
Ensure that a sign is installed near the whirlpool spas that lists standard safety precautions and risks, warning against use by particularly susceptible people, such as those who are immunocompromised.
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
There were no handwashing tips and personal hygiene information sheets available to hand out to ill passengers with gastrointestinal illness.
|
|
Recommendation:
Ensure that symptomatic passengers meeting the definition for AGE are provided handwashing tips and personal hygiene information.
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
Per the doctor, the asymptomatic cabin mate/close contact was interviewed daily for 48 hours after the onset of the ill crew member's symptoms. However, there was no documentation of the interviews.
|
|
Recommendation:
Ensure there is documentation of the daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew member's symptoms.
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
Per the doctor, ill crew members were followed up 24 and 48 hours after the onset of the symptoms. However, there was only documentation of the initial interview and there was no documentation of the follow-up interviews or release for work.
|
|
Recommendation:
Ensure documentation is maintained.
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
Per the doctor, ill crew members were followed up 24 and 48 hours after the onset of the symptoms. However, there was only documentation of the initial interview and there was no documentation of the follow-up interviews or release for work.
|
|
Recommendation:
Ensure that follow-up with and approval by designated medical personnel is completed before returning crew (food and non-food) to work.
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
Per the doctor, ill crew members were followed up 24 and 48 hours after the onset of the symptoms. However, there was only documentation of the initial interview and there was no documentation of the follow-up interviews or release for work.
|
|
Recommendation:
The restriction may be removed when the person in charge of the food operation obtains written approval from the vessel's physician or equivalent medical staff.
|
|
|
Item No.:
16
|
|
Site:
Buffet-
|
|
Violation:
The temperature of the butter was measured at 50° F inside the undercounter refrigeration units. The butter was in the unit for 2 hours. The butter was cooled inside the walk-in freezer.
|
|
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 letter on the vessel documenting that the cold smoked fish products served undercooked were frozen to the correct time and temperature to destroy parasites. It was not clear which species of tuna were served raw on the vessel.
|
|
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.:
19
|
|
Site:
Galley-Butcher
|
|
Violation:
The preparation sink was directly connected to the wastewater system.
|
|
Recommendation:
Drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks shall be indirectly connected to appropriate waste systems by means of an air gap or air break.
|
|
|
Item No.:
19
|
|
Site:
Buffet-
|
|
Violation:
There was no sneeze guard provided for the bain marie unit.
|
|
Recommendation:
Ensure that consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination; and are monitored by food employees trained in safe operating procedures.
|
|
|
Item No.:
20
|
|
Site:
Buffet-
|
|
Violation:
The temperature of the undercounter refrigeration units was between 46 °F and 52 °F. There were sticks of butter inside these units.
|
|
Recommendation:
Maintain refrigeration units to ensure potentially hazardous food temperatures of 41 °F or below.
|
|
|
Item No.:
21
|
|
Site:
Other-The Grill
|
|
Violation:
There was not a sufficient amount of space to allow for cleaning behind the fixed ice machine.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Panorama Bar
|
|
Violation:
There was a perforated waste receptacle at the handwash station, making cleaning difficult.
|
|
Recommendation:
Replace the waste receptacle with a smooth and easy to clean waste receptacle.
|
|
|
Item No.:
21
|
|
Site:
Bar-Panorama Bar
|
|
Violation:
There was a gap between the stainless steel panels inside both technical compartments.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Cold Galley
|
|
Violation:
There were openings around the pipe penetrations in the technical compartments for refrigeration units 2, 3, and 5.
|
|
Recommendation:
Close the openings in the technical compartments.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There was an opening around the pipe penetrations inside the technical compartments.
|
|
Recommendation:
Close the openings in the technical compartments.
|
|
|
Item No.:
22
|
|
Site:
Other-Crew Dishwash
|
|
Violation:
There was no data plate 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.:
22
|
|
Site:
Other-Crew Dishwash
|
|
Violation:
The temperature gauges for the wash and final rinse were not working on the dishwash machine.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
|
|
|
Item No.:
27
|
|
Site:
Galley-Food Lift
|
|
Violation:
The bottom of the food lift was soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Other-The Grill
|
|
Violation:
There was no handwash sink installed at the grill area. The closest handwash sink was located in the adjacent pantry which was accessible through a closed door.
|
|
Recommendation:
Ensure that the handwashing facility is located within 8 m (25 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door. where the user makes hand contact with the door.
|
|
|
Item No.:
29
|
|
Site:
Bar-Panorama Bar
|
|
Violation:
There was no handwash sink installed at the bar area. The closest handwash sink was located in the adjacent pantry which accessible through a closed door.
|
|
Recommendation:
Ensure that the handwashing facility is located within 8 m (25 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door. where the user makes hand contact with the door.
|
|
|
Item No.:
30
|
|
Site:
Pantry-The Grill
|
|
Violation:
There was no "wash hands often" sign at the handwash station.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
|
|
|
Item No.:
33
|
|
Site:
Other-The Grill
|
|
Violation:
There was a gap along the bulkhead where the tile meets the stainless steel panel in front of the grill. There was also a gap in the corner of the bulkhead where the tile meets the stainless steel panel at the front bar.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
There was no coving at the deck/bulkhead, deck/equipment, deck/waiter station and deck/buffet counter junctures.
The deck tiles were cracked and damaged and the grout was recessed and missing throughout the food preparation areas.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
There was no coving at the deck/bulkhead, deck/equipment, deck/waiter station and deck/buffet counter junctures.
The deck tiles were cracked and damaged and the grout was recessed and missing throughout the food preparation areas.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Cold Galley
|
|
Violation:
There was a gap in the bulkhead/deckhead juncture behind refrigeration unit #2.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Cold Galley
|
|
Violation:
There were holes in the deck under the bain marie near the deck drain.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
34
|
|
Site:
Galley-Cold Galley
|
|
Violation:
There was a leak at the potable water connection on the combination oven.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Pantry-The Grill
|
|
Violation:
There was an insufficient amount of lighting in the pantry.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
37
|
|
Site:
Other-Crew Dishwash
|
|
Violation:
The exhaust system above the dishwash machine was not working.
|
|
Recommendation:
Repair the exhaust system.
|
|
