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Item No.:
02
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Site:
Medical-
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Violation:
There was no formal questioning or recording of returning crew about having any gastrointestinal illness symptoms in the 72 hours prior to boarding the ship.
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Recommendation:
Ensure that reportable cases of gastrointestinal illness include crew members with a symptom onset time of up to 3 days before boarding the vessel. Maintain documentaion of the 3 day assessment, for each crew member WITH SYMPTOMS, on the vessel and make available for review during inspections.
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Item No.:
02
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Site:
Medical-
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Violation:
A review of the gastrointestinal illness specimen collection and shipping kit revealed the following. The swab and ova/parasite collection containers were expired in March 2009 and July/August 2008.
Additionally, there was no packing box for the internal (styrofoam container).
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Recommendation:
Ensure all clincial specimenss are packaged, shipped and contain the proper documentation in accordance with the guidelines found in Annexx 13.4 (VSP Operations Manual) and the VSP website.
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Item No.:
02
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Site:
Medical-
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Violation:
A review of the gastrointestinal illness specimen collection and shipping kit revealed the following. The swab and ova/parasite collection containers were expired in March 2009 and July/August 2008.
Additionally, there was no packing box for the internal (styrofoam container).
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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.:
06
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Site:
Potable Water-Distribution System Chlorination - Engine Room
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Violation:
Although there is an installed back-up halogenation pump for the distribution chlorination system, the pump is not automatically controlled.
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Recommendation:
Ensure that at least one backup halogen pump is available with automatic switchover to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds.
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Item No.:
08
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Site:
Potable Water-Cabins 15-19 and galley toilet
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Violation:
There was no backflow prevention device installed on the potable water connection to the flexible showers in cabins 15-19 and the galley crew toilet. Additionally, it was not clear that the cabin toilet backflow preventers have been identified or are inspected.
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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-Cabins 15-19 and galley toilet
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Violation:
There was no backflow prevention device installed on the potable water connection to the flexible showers in cabins 15-19 and the galley crew toilet. Additionally, it was not clear that the cabin toilet backflow preventers have been identified or are inspected.
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Recommendation:
Install appropriate backflow prevention devices to the hose connections in showers for passenger cabins 15-19 and the crew cabins. Identify and list the backflow prevention type used for all the cabin toilets. Ensure they are included in the listing of devices and are insepcted rountinely with a record.
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Item No.:
18
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Site:
Galley-Galley
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Violation:
Two cartons (18 eggs each) of raw shell eggs were stored in the 4 door reach-in regrigerator/freezer in contact with bags or shredded cheese and brie in packages. Additionally, there was one bag of frozen pork on the dame shelf with packaged butter and frozen popsickles in the freezer portion of this unit.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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Site:
Galley-Galley
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Violation:
One working bowl of salt was unlabeled at the range top and one working shaker of salt was unlabeled in the spice rack above the range top.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
21
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Site:
Bar-Bar
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Violation:
There was difficult to clean gap present where the chest freezer joins the cabinet front.
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Recommendation:
Profile the gap at the juncture of the chest freezer and cabinet front.
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Item No.:
21
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Site:
Buffet-Buffet - Technical
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Violation:
The technical compartment below the buffet counter was difficult to clean due to the many open voids, crevices, and pipes or utility penetrations throughout. This was also noted on the inspection of 22 January 2009.
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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.:
21
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Site:
Galley-Galley
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Violation:
The upper left corner of the Whirlpool undercounter oven was broken and the door handlw just below it was also broken, making cleaning difficult.
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Recommendation:
Repair the oven so it is durable and easy to clean.
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Item No.:
21
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Site:
Bar-Bar
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Violation:
There was difficult to clean gap present at the underside of the bar top where the handwash sink joins the chest refrigerator. Another gap exists where the profile strip at the lower chest refrigerator ends and the water pipes for the handwash sink penetrate.
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Recommendation:
Profile the gaps present in the bar and noted above.
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Item No.:
26
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Site:
Galley-Galley
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Violation:
A few previously cleaned plates and plastic containers stored clean in the open cabinet were soiled with food residue.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Galley
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Violation:
A few previously cleaned plates and plastic containers stored clean in the open cabinet were soiled with food residue.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Buffet - Technical
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Violation:
The technical compartment below the fuffet counter was soiled with dirt debris and dust. This was also noted in the inspection of 22 January 2009.
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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.:
27
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Site:
Galley-Galley
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Violation:
The exterior of the fan installed near the porthole window was heavily soiled with dirt and dust debris. The exterior of the fan installed above the handwash sink was also heavily soiled with dust debris.
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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-Galley
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Violation:
Clean dishware was stored in the bulkhead open cabinet shelves. The cabinet shelves were soiled with food particles.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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