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Item No.:
02
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Site:
Medical-Clinical Specimen Containers and Shipping
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|
Violation:
There was no supply of clinical specimen collection containers for bacterial or viral agents onboard. There was also no proper shipping containers or labels specific to the required shipping containers onboard. Staff stated that the containers and shipping containers were ordered.
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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-Potable Water - Microbiological Report
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|
Violation:
The ship bunkers potable water at a variety of ports but the only port water quality reports are from the bunkering in Toronto. There was no onboard test kit for conducting the microbiological analysis for Escherichia coli bacteria in bunkered water. Staff stated that a test kit is on order.
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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. A recent microbiological report shall mean a report where the date of the analysis report is 30 days or less from the date of potable water bunkering, and the report should include an analysis for Wscherichia coli at a minimum.
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. (5.1.2.2)
These records shall be maintained on the vessel for 12 months and shall be available to the VSP for review during inspections. (5.1.2.3)
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Item No.:
06
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Site:
Potable Water-Potable Water - Microbiological Monitoring
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|
Violation:
The ship is not collecting a minimum of four potable water samples from the distribution system throughout the ship per month and analyzing the water for Escherichia coli bacteria. Staff stated a test kit is on order but not yet delivered.
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Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
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Item No.:
06
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Site:
Potable Water-Potable Water - Microbiological Monitoring
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|
Violation:
The ship is not collecting a minimum of four potable water samples from the distribution system throughout the ship per month and analyzing the water for Escherichia coli bacteria. Staff stated a test kit is on order but not yet delivered.
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Recommendation:
Ensure that sample results are maintained onboard the vessel at least 12 months, and are available to the VSP for review during inspections.
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Item No.:
06
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|
Site:
Potable Water-Potable Water - Microbiological Monitoring
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|
Violation:
The ship is not collecting a minimum of four potable water samples from the distribution system throughout the ship per month and analyzing the water for Escherichia coli bacteria. Staff stated a test kit is on order but not yet delivered.
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|
Recommendation:
Ensure that samples are analyzed utilizing a method accepted in Standard Methods for the Examination of Water and Wastewater.
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Item No.:
06
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|
Site:
Potable Water-Potable Water - Far Point Alarm
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|
Violation:
The far point potable water distribution analyzer located on the bridge was not equipped with a low level alarm.
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|
Recommendation:
Ensure that an audible alarm is provided in a continuously occupied watch station (i.e. engine room) to indicate low free halogen readings at the distant point analyzer.
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Item No.:
06
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|
Site:
Potable Water-Potable Water - Distribution Chlorination
|
|
Violation:
The back-up chlorination pump was installed but did not switchover automatically in the event that the primary distribution halogenation pump failed or the chlorine demand was not met.
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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-Potable Water - Bunkering and Production
|
|
Violation:
Staff were not recording the free chlorine residual during bunkering of potable water. Additionally, the chlorine record during onboard production of potable water was completed every 4 hours, but the residual provided was from a position in the bunker line prior to chlorine injection.
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Recommendation:
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Item No.:
08
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|
Site:
Potable Water-Potable Water - Bunkering and Production
|
|
Violation:
Staff were not recording the free chlorine residual during bunkering of potable water. Additionally, the chlorine record during onboard production of potable water was completed every 4 hours, but the residual provided was from a position in the bunker line prior to chlorine injection.
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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-Potable Water - Cross-Connection Control Program
|
|
Violation:
The double check valve assembly backflow preventers (Watts 007 model) installed in the engine room sprinkler compartment T for the following connections should be replaced with reduced pressure assembly preventers which have intermediate relief vents:
distribution pipe for technical water, water fog applicator pump, delivery pipe to hot water distribution system, and pipe from reverse osmosisto the potable water system.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
08
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|
Site:
Pantry-Deck 4 Nautilus Bar - Pantry
|
|
Violation:
There was an unvented backflow preventer installed on the potable water feed pipe to the ice machine. Staff replaced this with a correct backflow preventer during the inspection.
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|
Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
16
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|
Site:
Galley-Main Galley - Bakery/Pastry
|
|
Violation:
A leftover square of cheesecake was found inside the upright reach-in refrigerator without a 7 day discard date label. Additionally, one opened and wrapped block of cream cheese was found in the same refrigerator without a 7 day discard date label.
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|
Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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|
Site:
Galley-Main Galley - Time Only as a Public Health Control Plan
|
|
Violation:
The written and posted time only public health control plan indicated that hot foods in back-up holding were on temperature control. Additionally, the plan did not identify non-cooking or cold holding methods, although staff stated they use methods such as ice baths and placing some foods on either a counter or stove top as being on time control. Staff stated that hot held foods in back-up storage are on time only control.
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|
Recommendation:
Ensure that the written time control plan matches exactly the methods being used onboard. These documents should be revised immediately so this is clear. For the cold time plans ice baths should be included as well as the deck 5 buffet undercounter reach-in refrigerator, which staff state is on time only control. For the hot time plans bain maries, combination oven, buffet warming unit, and range should be included, as staff stated these are on time control.
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Item No.:
17
|
|
Site:
Galley-Main Galley - Bakery/Pastry
|
|
Violation:
A dessert terrine containing milk, cream and eggs was found in the upright reach-in refrigerator. The terrine was cooked and blast chilled according to staff, but there was no entry in the cooling log for this product.
|
|
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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|
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Item No.:
17
|
|
Site:
Provisions-Deck 1 Provisions - Cold-Smoked Salmon Freezing Certificate
|
|
Violation:
The certificate of parasite destruction thru freezing was not specific to the fish onboard. It states that all products, where appropriate are frozen to destroy parasites. The ship serves a cold-smoked steelhead salmon in ready-to-eat form, so the letter should be specific to that fish.
|
|
Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish.
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|
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Item No.:
21
|
|
Site:
Food Service General-Food Areas - Counter Model Equipment
|
|
Violation:
Power cords, drain tubes, and flexible water lines from countertop mounted equipment in most food areas were draping on the counters beneath the equipment, making cleaning difficult.
|
|
Recommendation:
Shorten utility connections or hang them above the countertop to make access for cleaning easy.
|
|
|
Item No.:
21
|
|
Site:
Galley-Main Galley - Beverage Station
|
|
Violation:
A braided stainless steel flexible water line was installed under the beverage station counter where it was subject to splash. Staff attempted to cover with a sleeved piece of PVC plastic piping during the inspection, but the ends were not sealed tight.
|
|
Recommendation:
Ensure the outside surface of the braided stainless water lines are sealed with a shrink wrap plastic product or another method whenever installed in a location subject to splash or soil.
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|
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Item No.:
21
|
|
Site:
Buffet-Deck 5 Outdoor Buffet
|
|
Violation:
The grill/griddle unit installed at the end of the buffet was installed on legs only 2 inches above the counter, making cleaning difficult. Additionally, there was a gap around the grill grease pan chute opening, as the chute passes into the grease pan.
|
|
Recommendation:
Ensure that table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment. Weld a stainless steel profile where the gap exists between the grill grease chute underside and the panel surrounding it.
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|
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Item No.:
21
|
|
Site:
Bar-Deck 4 Nautilus Bar
|
|
Violation:
There was a large hole in the lowest shelf at the starboard forward back bar cabinet. The hole exposed the entire aft portion of void space to insect entry and possible soil. Staff installed a panel to close access from the hole to the aft section below the lower shelf during the inspection.
|
|
Recommendation:
Install a small panel to fully seal off the area under the remaining aft portion below this shelf, so only the area directly below the hole is accessible, or profile the hole closed completely so there is solid shelf remaining.
|
|
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Item No.:
22
|
|
Site:
Galley-Main Galley - Dishwash
|
|
Violation:
During active use of the conveyor dishwasher one of the lower left and one upper left final sanitizing rinse spray nozzle was clogged. Staff repaired the unit during the inspection.
|
|
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.
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|
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Item No.:
24
|
|
Site:
Galley-Main Galley - Beverage Station
|
|
Violation:
The sanitizing solution at the beverage station had a free chlorine residual of only 10 ppm.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
26
|
|
Site:
Galley-Main Galley - Beverage Station
|
|
Violation:
The interior bottom surface of the counter model ice cream chest freezer was filled with chunk ice and the ice was soiled with old ice cream residue. The interior walls of the chest freezer were heavily frosted and soiled in areas as well.
|
|
Recommendation:
Thaw out the interior of the chest freezer and clean thoroughly.
|
|
|
Item No.:
26
|
|
Site:
Galley-Main Galley - Ice Machine
|
|
Violation:
The interior surfaces of the upper ice maker were soiled, particularly along the inner surfaces of the water bath and the tube above the cuber. Additionally, the tubing inside the ice maker was mold soiled. The exterior flap panel for the cuber was coated with mineral salts.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Galley-Main Galley - Ice Machine
|
|
Violation:
The interior surfaces of the upper ice maker were soiled, particularly along the inner surfaces of the water bath and the tube above the cuber. Additionally, the tubing inside the ice maker was mold soiled. The exterior flap panel for the cuber was coated with mineral salts.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Crew Mess Dishwash Pantry
|
|
Violation:
One silver tray on the clean dish storage rack contained two soiled spoons.
|
|
Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Food Areas - Utility cables, piping, and conduit
|
|
Violation:
Wiring, piping, and utility cables were installed directly against or too near to both bulkheads and decks in the food areas throughout the ship. Staff corrected some of the flexible drain hoses and wiring near decks in the galley during the inspection.
|
|
Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley - Decks
|
|
Violation:
The deck juncture with bulkheads throughout the main galley were not coved.
|
|
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
|
|
Site:
Other-Crew Mess/Officer Mess
|
|
Violation:
The deck juncture with the buffet was not coved.
|
|
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
|
|
Site:
Other-Deck 2 Provisions Corridor
|
|
Violation:
The vinyl deck along the deck 2 corridor was in significant disrepair, and the deck juncture with the bulkhead was not coved.
|
|
Recommendation:
Replace vinyl sheet decking with hard, durable tiles or a poured deck which is durable. Additionally, cove the deck to bulkhead junctures along the provision corridor.
|
|
|
Item No.:
33
|
|
Site:
Other-Dining Room - Waiter Stations
|
|
Violation:
The deck at the juncture with the lower foundation of each of the two dining room water stations was not coved.
|
|
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.:
36
|
|
Site:
Other-Crew Mess/Officer Mess Clean Plate Counter
|
|
Violation:
The artificial light level at the clean plate counter was less than the minimum 220 lux (20 foot candles).
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
|
|
|
Item No.:
39
|
|
Site:
Galley-Main Galley - Hot Galley
|
|
Violation:
Two filth flies were observed in the hot galley area during active preparation and cooking activities.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Main Galley - Bakery/Pastry
|
|
Violation:
There were three live filth flies in the bakery/pastry during active preparation in this area. The flies were landing on preparation counters in use at the time.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Deck 1 Provisions Dry Store Section
|
|
Violation:
One filth fly was noted in this area during the inspection.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 4 Nautilus Bar
|
|
Violation:
There was one filth fly in this area. There was no work activity at the bar, but there were clean glasses set out for service.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Integrated Pest Management (IPM) Plan
|
|
Violation:
The written IPM plan did not set a schedule for periodic monitoring inspections, including some at night. There was no provision for active monitoring for live pests and no pest sighting logs were provided.
|
|
Recommendation:
Ensure that the Integrated Pest Management Plan includes provisions for active monitoring including pest sighting logs for the operational areas of the vessel and training for crew members in charge of log completion.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Integrated Pest Management (IPM) Plan
|
|
Violation:
The written IPM plan did not set a schedule for periodic monitoring inspections, including some at night. There was no provision for active monitoring for live pests and no pest sighting logs were provided.
|
|
Recommendation:
Ensure that the Integrated Pest Management Plan sets a schedule for periodic monitoring inspections including some at night.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Integrated Pest Management (IPM) Provision Inspections
|
|
Violation:
There was no record maintained for the inspection of incoming shipments of food and supplies.
|
|
Recommendation:
Ensure that incoming shipments of food and supplies are routinely inspected for evidence of insects, rodents, and other pests. A record of these inspections shall be maintained onboard the vessel and shall be available for review during inspections.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Integrated Pest Management (IPM) Training
|
|
Violation:
One staff member is assigned as the pest control person onboard, but there is no record that he was trained in pest management.
|
|
Recommendation:
Ensure that the training of the pest-control personnel is documented in the Integrated Pest Management Plan.
|
|
|
Item No.:
40
|
|
Site:
Other-Deck 2 Provisions Corridor - Weather Door
|
|
Violation:
The corridor weather door was pinned open, allowing easy access to the messes and galley by flying insects. Another weather door was found open near the bridge later in the inspection.
|
|
Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
|
|
|
Item No.:
41
|
|
Site:
Medical-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The written OPRP specified a variety of concentrations for sanitizing and disinfecting solutions for treatment of surfaces throughout the ship without identifying the chemical involved. The doctor stated that these values were for chlorine residuals. A 200 ppm concentration of chlorine was specified for disinfecting public areas at 2% or greater gastrointestinal illness. If the illness count increased the chlorine residual for public areas was increased to 1,000 ppm and a 300-500 ppm concentration was specified for all food-contact areas, including the galley. Lastly, there were 3 specific disinfectants specified in the plan for use on various surfaces, but none were onboard the ship at the time of the inspection. Staff stated these were on order.
|
|
Recommendation:
Revise the written Outbreak Prevention and Response Plan to ensure a minimum 1,000 ppm chlorine solution is used for disinfection of public spaces when the plan is triggered. Food-contact areas and galley areas should not be treated above 200 ppm unless there is a specific food worker illness which contaminates those surfaces, such as vomiting. Ensure the plan is specific to the disinfectants onboard until new products arrive and the plan is modified.
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|
