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Item No.:
03
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Site:
Potable Water-Production Reverse Osmosis
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Violation:
The potable water produced on the vessel was not halogenated to 2 ppm. Logs indicated that the production halogen level was maintained between 0.3 ppm and 1.0 ppm.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
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Item No.:
06
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Site:
Potable Water-Far Point Halogen Analyzer
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Violation:
The halogen analyzer-chart recorder was not located at the far point in the potable water distribution system. The newly installed unit measures the halogen residual in the engine room, at the beginning of the distribution system. The unit had a reading of 2.1 ppm. The reading at the far point of the system (main deck handwash station) was 1.95 ppm.
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Recommendation:
Ensure that a halogen analyzer-chart recorder is installed at a distant point in the potable water distribution system where a significant water flow exists. In cases where dual distribution loops exist, and no pipes connect the loops, ensure that an analyzer and chart recorder is installed on each loop.
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Item No.:
08
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Site:
Potable Water-Bunker Station
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Violation:
The potable water hose locker was not self draining. The staff was keeping the bottom of the locker water free.
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Recommendation:
Ensure that the potable water hose lockers are mounted at least 460 mm (18 inches) above the deck and are self-draining.
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Item No.:
08
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Site:
Potable Water-Potable Water Tanks
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Violation:
Sample points were not installed on each of the potable water tanks.
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Recommendation:
Ensure that potable water tanks have sample valves which are turned down.
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Item No.:
08
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Site:
Potable Water-
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Violation:
A reduced pressure backflow protection device was not installed on the international shore connection for the fire suppression 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: (15) International shore connection.
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Item No.:
08
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Site:
Potable Water-Bain Marie, Coffee Machine and Laundry Machines
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Violation:
The backflow prevention devices on the bain marie fill line, Inside Bar's coffee machine and the two laundry machines were non-continuous pressure devices. These lines were under constant pressure with valves downstream of the devices.
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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.:
08
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Site:
Potable Water-Potable Water Tanks
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Violation:
It was not clear from the records that the manufacturer's recommendations for applying, drying or curing were followed when the tanks were recoated. Per the staff, fleet management will send a report to the vessel.
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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.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control program did not list the type of backflow prevention device used. It gave the location and inspection report.
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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-Cross-Connection Control Program
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Violation:
The potable water connections for the two steamers in the galley were not listed in the cross-connection control program. These connections were protected by appropriate backflow prevention devices.
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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-Tank Cleaning and Disinfection
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Violation:
Documentation of the cleaning, disinfection (to include contact time and concentration), and flushing of the potable water tanks was not available. The staff had a log of the amount of disinfectant added to the potable water tanks, but did not give a residual chlorine reading.
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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. Ensure that the disinfected parts of the system are flushed with potable water until the free residual halogen is at or below 5.00 mg/L (ppm).
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Item No.:
17
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Site:
Galley-
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Violation:
The vessel did not have documentation that the cold smoked salmon was frozen to the proper time and temperature.
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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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Item No.:
19
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Site:
Provisions-Dry Stores Forward
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Violation:
A five gallon drum of oil was stored directly on the deck.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-
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Violation:
There were slotted fasteners on the food contact surfaces of the deli slicer.
There were slotted fasteners on the food contact surfaces of the splashguard on the mixer.
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Recommendation:
Replace the fasteners with smooth, low profile and corrosion-resistant fasteners.
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Item No.:
21
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Site:
Galley-
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Violation:
There was an insufficient amount of space behind and to the right of the combination ovens for cleaning.
There was an insufficient amount of space under the dishwash machine for cleaning.
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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. Ensure that deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
21
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Site:
Galley-
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Violation:
There were slotted crates used to store food.
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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:
Buffet-Hot Buffet
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Violation:
A piece of the sneeze guard shield was missing at one end.
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Recommendation:
Replace the missing section of the sneeze shield.
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Item No.:
21
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Site:
Bar-Inside Bar
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Violation:
There was exposed wood inside the technical compartment for the soda machine.
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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:
Bar-Outside Bar
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Violation:
There was exposed wood on the undershelf of the removable bar counter.
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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:
Bar-Outside Bar
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Violation:
There was exposed wood inside the cleaning materials storage cabinet.
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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.:
22
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Site:
Bar-Outside Bar
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Violation:
There was no data plate for the glasswash machine.
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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.
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Item No.:
27
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Site:
Galley-
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Violation:
The left side of the splashguard between the grill and the combination ovens was soiled.
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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-Hot Galley
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Violation:
The shelves inside the neutral cabinet were soiled.
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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-
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Violation:
The slotted crates were stored empty on the deck near the dishwash machine.
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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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Item No.:
30
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Site:
Galley-
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Violation:
There were no papertowels at the handwash station. This was corrected.
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Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Galley-
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Violation:
There was an unsealed opening around the bulkhead pipe penetration inside the technical compartment next to the mixer.
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Recommendation:
Seal the opening.
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Item No.:
33
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Site:
Buffet-
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Violation:
There was no coving at the deck/counter junctures at the hot and cold buffets and at the deck/bulkhead junctures at the hot buffet.
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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:
Bar-Outside Bar
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Violation:
There were two holes in the bulkhead inside the technical compartment under the soda machine.
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Recommendation:
Seal the holes.
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Item No.:
33
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Site:
Bar-Outside Bar
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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:
Buffet-Hot Buffet
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Violation:
There was an unsealed opening around the bulkhead pipe penetration behind the coffee machine.
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Recommendation:
Seal the opening.
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Item No.:
36
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Site:
Buffet-Hot Buffet
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Violation:
There was an insufficient amount of light at the coffee station for cleaning purposes.
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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.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
The pest management plan did not list the location of each sticky trap onboard the vessel. The plan did not contain a written list of when the traps were checked or when active inspections were condeucted. The plan did not include a list of pesticides used onboard. The vessel had two sticky traps located in the dry goods area and no traps in the other food areas.
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Recommendation:
Ensure that the Integrated Pest Management Plan includes passive surveillance procedures such as glue traps and other monitoring tools, as well as location of each and a monitoring log on passive surveillance procedures is maintained. Ensure that the Integrated Pest Management Plan sets a schedule for periodic monitoring inspections including some at night.
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Item No.:
41
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Site:
Ventilation-
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Violation:
The condensation collection pans for the air handling units could not be visually inspected for maintenance or cleaning.
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Recommendation:
Ensure that air handling unit condensate drain pans and collection systems are accessible for inspection, maintenance, and cleaning.
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