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Item No.:
01
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Site:
Medical-GISS Voyage Report
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Violation:
For the voyage ending 10/12/2009, there was no evidence that a 24-hour report was submitted for the voyage. The vessel departed from Seattle, WA, traveled in Canada, and returned to Seattle, WA. According to the Senior Doctor, a telephone report was made, but there was no documentation who the staff spoke with.
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Recommendation:
Ensure that the master, the medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized gastrointestinal illness report based on the number of reportable cases in the gastrointestinal illness log to the VSP no less than 24 hours, but not more than 36 hours before the vessel's expected arrival at the U.S. port.
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Item No.:
02
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Site:
Medical-GISS Log Maintenance
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Violation:
For 3 of the last 5 voyages where there were no cases for passenger and crew, the ship was not maintaining the header information for the GISS logs. Since the StarDocs system does not allow medical personnel to update previous voyages, the ship had no way to update. For the voyage ending 10/05/2009, the asymptomatic close contact intital and 24-hour follow-up periods of a crew case had the same date and time entries. The foodworker case was not listed as a foodhandler within the StarDocs system.
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Recommendation:
Ensure that a standardized gastrointestinal illness surveillance log for each cruise is maintained daily by the master of the vessel, the medical staff, or other designated staff.
Ensure the crew position is listed on the GI illness log. Ensure that the gastrointestinal illness surveillance log lists the name of the vessel, the cruise dates, and the cruise number.
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Item No.:
08
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Site:
Potable Water-Potable Water Tank #7 - Coating
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Violation:
According to the maintenance records potable water tank #7 outer, port was painted in April 2009 with a Sigmaguard 585 product which had documentation of certification. In May 2009 the tank was painted in areas with a Sigmaguard 720 product which had no certification which could be verified, other than the claim on the application data from the manufacturer that it was certified for drinking water. Additionally, there were no statements in either painting record that the product used was applied, dried, or cured according to the manufacturers recommendations.
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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 documentaion for the coating used and recommendations followed are avaialble for review during inspections.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Listing
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Violation:
The listing of backflow preventers included all cabin toilet and shower preventers under model ORAS and as continuous pressure models. These preventers are non-continuous pressure backflow preventers. Additionally, the deck 8 aft chemical dispensing locker is listed as a 288A atmospheric vacuum breaker, but there is on continuous pressure model N9 on the spray hose and several individual chemical dispensers with internal preventers installed by the manufacturer Ecolab.
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Recommendation:
Ensure the backflow preventer listing is accurate to the preventer type.
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Item No.:
15
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Site:
Galley-Coffee Station (Port)
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Violation:
A can of pineapple juice was found dented along the upper seam. This item was discarded.
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Recommendation:
Ensure that food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure that canned goods with dents on end or side seams are not used.
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Item No.:
16
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Site:
Galley-Palm Springs Cafe' - Hot Galley
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Violation:
One pan of clarified butter on the range top was held at an internal temperature of only 127 F. The time period was less than 4 hours.
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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 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Palm Springs Cafe' - Pasta Hot Section
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Violation:
One pan of mushroom sauce on the grooved griddle had an internal temperature ranging from 122-134 F. The time was less than 4 hours and the temperature was increased immediately.
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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 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Fish Station
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Violation:
A tray of sliced ham had an internal product temperature of 50 F using three different thermometers. The item was placed into the blast chiller for rapid cooling.
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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 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
19
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Site:
Galley-Hot Galley Walk-in Refrigerator
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Violation:
A wet wiping cloth was found stored on a container of mixed vegetables.
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Recommendation:
Store wiping cloths clean and dry or in a sanitizing solution between uses. 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.:
19
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Site:
Provisions-Meat Walk-in
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Violation:
There were two sausage links that were unwrapped and open to contamination.
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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.:
21
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Site:
Galley-
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Violation:
There were rough welds and gaps on the underside of both tilting pans, making cleaning difficult. There was loose and excess sealant on the exterior of the tilting pans.
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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.
Remove peeling sealant.
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Item No.:
21
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Site:
Food Service General-
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Violation:
There was excess sealant on several pieces of galley equipment making cleaning difficult.
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Recommendation:
Remove excess sealant from equipment.
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Item No.:
21
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Site:
Galley-Soup Station
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Violation:
The back panel to the technical compartment of the combination oven was not attached, leaving openings, making cleaning difficult.
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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-Pasta Station (STBD)
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Violation:
There was a peeling label at the base of the control panel of the tilting kettle, making cleaning difficult. There was peeling sealant on the side of the tilting kettle, making cleaning difficult.
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Recommendation:
Remove the peeling label and the peeling sealant.
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Item No.:
21
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Site:
Other-Dining Room - Deck 5
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Violation:
Some of the cabinets front surfaces at the waiter stations were damaged, making cleaning difficult.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Pantry-Deck Pantries General
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Violation:
There is a difficult to clean groove along the left and right side of the butter knives (front and back sides). A few of them were found soiled in the clean utensil storage bin in one pantry. The soil could only be seen by holding the knives vertically and shining a flashlight down through the handle. Recommend these be replaced in all food areas.
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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.:
22
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Site:
Galley-Palm Springs Cafe' - Dishwash Starboard
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Violation:
The in-use conveyor dishwasher on the starboard dishwash area had 3 partially clogged upper final rinse arm spray nozzles. This was corrected during the inspection. Additionally, the glasswash machine opposite has been in disrepair for at least one month.
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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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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
The final rinse pressure gauge on the in-use conveyor glasswasher registered 40 psi.
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Recommendation:
Ensure that the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
22
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Site:
Galley-Dishwash Area (Port)
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Violation:
The final rinse pressure gauge on the in-use conveyor dishwasher registered 44 psi. The mounted wash temperature gauge registered 120 F and the mounted final rinse temperature gauge registered 215 F. There was the sound of steam coming from the final rinse manifold. The dataplate stated the minimum wash temperature was 150 F and the minimum final rinse temperature was 180 F.
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Recommendation:
Ensure that the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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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Item No.:
26
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Site:
Galley-Restaurant Pantry
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Violation:
Both of the ice cubers of the ice machines were slightly soiled with a mold-like material. This was corrected.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. 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-Palm Springs Cafe' - Cold Pantry
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Violation:
The white plastic underside of the bottom panel on the 4 ice machines in the cold pantry were soiled with a black and pink mold.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Pantry-Deck Pantries General
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Violation:
There is a difficult to clean groove along the left and right side of the butter knives (front and back sides). A few of them were found soiled in the clean utensil storage bin in one pantry. The soil could only be seen by holding the knives vertically and shining a flashlight down through the handle. Recommend these be replaced in all food areas.
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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-Pasta Station (STBD)
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Violation:
The bottom of the high fog cabinet and the support braces 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.:
33
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Site:
Food Service General-Decks
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Violation:
There was recessed or missing grout, broken deck tiles or tile coving in several food service and food storage areas. The ship is in the process of making repairs to the deck surfaces.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Galley-Pastry
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Violation:
There was a loose profile strip on the bulkhead behind the flat oven.
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Recommendation:
Repair or replace the loose bulkhead profile strip.
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Item No.:
33
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Site:
Buffet-
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Violation:
The deck at the end of the buffet counter was soiled with old food debris. The metal strip on the deck was deteriorated, making cleaning difficult. There was peeling soft sealant on the deck in this area as well as on the tile coving at the end of the buffet.
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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. Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Palm Springs Cafe' - Galley
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Violation:
The deck tiles in various galley areas, including the pantries were cracked or broken, including the area at the door thresholds.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Galley-Pasta Station (STBD)
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Violation:
The tops of some of the tile coving was soiled.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Food Service General-Bulkheads
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Violation:
There was loose, peeling sealant on several bulkhead panels, making cleaning difficult.
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Recommendation:
Remove loose and peeling sealant.
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Item No.:
33
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Site:
Galley-Pasta Station
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Violation:
There was a loose profile strip on the bulkhead behind the flat grill.
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Recommendation:
Repair the loose profile strip.
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Item No.:
33
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Site:
Galley-Pasta Station
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Violation:
There was loose tile coving separating from the bulkhead behind the flat grill, leaving gaps, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Galley-Palm Springs Cafe' - Pasta Buffet
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Violation:
The deckhead vent cover directly over the bain marie section of the buffet line was heavily soiled with dust.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
38
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Site:
Pantry-Palm Springs Cafe' Bar - Pantry
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Violation:
The tower type soda dispenser has been out of use for an unknown, but long, period of time.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Pantry-Deck Pantries General
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Violation:
The Savory model counter mounted toaster ovens have been labeled out of use for 6 months and new, portable Toastmaster ovens are now installed in all the deck pantries.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
40
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Site:
Integrated Pest Management-IPM Plan and Logs
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Violation:
The August 2009 IPM plan revision lists 7 elements where a responsible party is to be completed by the vessel. No statement of the responsible person was provided and there was no statement of designated responsibility for the program from Staff Captain to Environmental Officer. There was a sheet created by the Environmental Officer detailing these responsibilities and who was to complete forms, but there was no link to the plan. Additionally, there were no times listed in the IPM Pro-Active Inspection Verification form, although at least one inspection was to be conducted at night. Ship staff found the new form which did have a column for time in the 2009 revision of the IPM plan.
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Recommendation:
Ensure the IPM plan onboard has the information completed as required for this vessel on the staff responsibilities or there is some reference to the responsibilities sheet, including the delegation to Environmental Officer for management of the program. Additionally, ensure staff use the revised IPM Pro-Active Inspection Verification form and complete the time of inspection column.
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Item No.:
40
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Site:
Integrated Pest Management-IPM Plan and Logs
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Violation:
The IPM plan has management sections on individual pest types which describe what a pest applicator technician can do in terms of inspecting or treating each pest. The staff assigned by department are actually making either inspection or treatment based on their training level. Those conducting inspections were not necessarily trained in application of pesticides.
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Recommendation:
Ensure the IPM plan specifies the activities to be performed, rather than suggesting possible activities to various pest management and control procedures and responsibilities.
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Item No.:
41
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Site:
Children Area-Child Center
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Violation:
The previously cleaned Lego toys were stored in a clean bin, but several had not been separated prior to cleaning.
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Recommendation:
Separate the Lego blocks prior to cleaning.
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