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Item No.:
02
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Site:
Medical-
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Violation:
The crew positions were not consistently recorded in the gastrointestinal illness log for the 10/26-11/09 and the 10/11-10/26 cruises.
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Recommendation:
Record the crew position in the gastrointestinal illness log.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The plumbing component connected to the potable water system was not consistently recorded in the comprehensive cross-connection control program. The listing showed chemical store, print shop, photo chemical store, hotel chemical store, photo shop and toilet room in the column that should have noted the plumbing component that was connected to the potable water system..
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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 production log seemed to indicate that 5 hours had elapsed between free chlorine residual tests. Per engineer this may have occurred during times when the production water was going to the technical water system. The production log made no mention of this. Additionally, there were a few times when the first reading showing 2.0 ppm was more than 1/2 hour after the start of production or bunkering.
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Recommendation:
Ensure that 2.0 ppm free chlorine residual is reached within 1/2 hour after the start of potable water production.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The production log seemed to indicate that 5 hours had elapsed between free chlorine residual tests. Per engineer this may have occurred during times when the production water was going to the technical water system. The production log made no mention of this. Additionally, there were a few times when the first reading showing 2.0 ppm was more than 1/2 hour after the start of production or 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-
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Violation:
The production log seemed to indicate that 5 hours had elapsed between free chlorine residual tests. Per engineer this may have occurred during times when the production water was going to the technical water system. The production log made no mention of this. Additionally, there were a few times when the first reading showing 2.0 ppm was more than 1/2 hour after the start of production or bunkering.
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Recommendation:
Ensure that the production log notes when potable water production starts and ends.
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Item No.:
08
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Site:
Buffet-Starboard Beverage Station
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Violation:
There was no backflow prevention device installed on the potable line supplying the juice machine. This was corrected.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
09
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Site:
Swimming Pool-
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Violation:
The free chlorine level in the kid's pool was at 0.5 and 0.65 ppm. The kids' pool was closed.
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Recommendation:
Ensure that a free residual halogen of >1.0 and <5.0 mg/L (ppm) is maintained in recirculated swimming pools.
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Item No.:
10
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Site:
Whirlpool/Spa-
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Violation:
The crew member responsible for testing the whirlpools did not record the pH reading from the tub but instead recorded the pH reading from the mechanical room after a calibration adjustment. Additionally, there were no notes in the log regarding the adjustment of the pH. The crew member's hand written log had different levels for pH than what was recorded in the log sheet. After discussion with this individual it appeared that this was done on a consistent basis for all recreational water facilities.
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Recommendation:
Ensure that the whirlpool and pool logs are accurate.
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Item No.:
10
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Site:
Whirlpool/Spa-
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Violation:
The pH level in whirlpools 2 and 3 was 8.1. These whirlpools were on the same system. The whirlpools were closed.
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Recommendation:
Ensure that the whirlpool spa water is maintained with a pH between 7.2 and 7.8.
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Item No.:
11
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Site:
Medical-
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Violation:
A cook who was placed in isolation due to gastrointestinal illness was cleared to return to work but the medical record did not show the time for this return. It could not be verified that this individual was symptom free for 48 hours prior to the written clearance to return to work.
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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:
A cook who was placed in isolation due to gastrointestinal illness was cleared to return to work but the medical record did not show the time for this return. It could not be verified that this individual was symptom free for 48 hours prior to the written clearance to return to work.
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Recommendation:
Record the date and time the crew member is fit for return to duty.
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Item No.:
11
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Site:
Medical-
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Violation:
A cook who was placed in isolation due to gastrointestinal illness was cleared to return to work but the medical record did not show the time for this return. It could not be verified that this individual was symptom free for 48 hours prior to the written clearance to return to work.
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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.
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Item No.:
16
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Site:
Galley-Seaview
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Violation:
The time as a public health control plan did not state which refrigeration units were on time control.
Per staff, discard labels were used because this outlet was open longer than 4 hours. However, the plan did not state that discard labels were to be used.
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Recommendation:
Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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Item No.:
16
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Site:
Galley-Seaview
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Violation:
The time as a public health control plan did not state which refrigeration units were on time control.
Per staff, discard labels were used because this outlet was open longer than 4 hours. However, the plan did not state that discard labels were to be used.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Buffet-Thirst Quenchers
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Violation:
This outlet was open for longer than 4 hours. There was a discard label on the container of individual creamers. However, this outlet was not included on the time as a public health control plan.
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Recommendation:
Include this outlet in the existing time as a public health control plan.
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Item No.:
16
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Site:
Galley-Deck 5 Room Service
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Violation:
The temperatures of the individual milk containers were between 42° and 44° F inside the reach-in refrigerator. The temperature of the unit was 40° F. The milk was immediately placed inside the blast chiller.
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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:
Provisions-Ice Box
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Violation:
There were a few pans of sliced fruit stored on top of the ice blocks.
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Recommendation:
Do not store food items on top of ice blocks.
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Item No.:
21
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Site:
Other-Check-in Area Deck 11
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Violation:
The countertop was damaged along the front edge.
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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-Front Line Galley
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Violation:
The edges of the swinging doors were constructed of a raw, exposed wood.
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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.:
33
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Site:
Galley-Dishwash
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Violation:
There were a few broken deck tiles and missing grout.
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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-Hot Galley
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Violation:
There was a loose bulkhead panel to the right of the tilting kettle.
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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:
Buffet-Thirst Quenchers
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Violation:
There was no coving along the deck/counter juncture.
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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:
Galley-Deck 5 Hot Galley
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Violation:
There was recessed grout along the scuppers in front of the tilting kettles.
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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.:
34
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Site:
Galley-Hot Galley
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Violation:
There was a leak in the technical compartment for the left tilting kettle.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Preparation Room-Fish Room
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Violation:
There was a leak in the deckhead inside the walk-in refrigerator.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Chops
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Violation:
The shield did not extend beyond the bulb for the heat lamp.
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Recommendation:
Ensure that an infrared or other heat lamp is protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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