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Item No.:
06
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Site:
Potable Water-
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Violation:
The sample locations for the distribution system E. coli tests were the same each month. The vessel was conducting approximately 20 tests per month.
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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.:
08
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Site:
Potable Water-Thalasso Therapy Pump Room
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Violation:
Several connections to the potable water system were not listed in the cross-connection control program, including the hose connections at the dosing stations for bunkering, production and distribution systems. Additionally, the garbage can washing machine in the garbage room, the hose connection in the photography laboratory, the hose connection in the thalasso therapy pump room, the hose connection near tank HFO 1223, and the hose connections in the engine workshop were not listed.
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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 potable water line supplying the hose connection in the engine workshop near the sink was not fitted with a backflow prevention device.
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Recommendation:
Install a backflow prevention device.
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Item No.:
08
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Site:
Potable Water-Thalasso Therapy Pump Room
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Violation:
The recirculation lines in the thalasso therapy pump room were striped light blue. The potable water lines in the room were striped dark blue. The vessel was using the same light blue to stripe potable water lines in other locations such as the engine workshop. The potable water lines were not painted or striped blue at the chemical dosing stations for production and bunkering in the engine room. The potable water line near tank HFO1223 was not painted or striped blue. The potable water lines in the photography laboratory were not painted or striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Production Logs
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Violation:
On 2/24, 2/26, and 2/27, there were more than four hours between free halogen tests for potable water production. The engine log book showed that the vessel was in port during those times. According to the staff captain, the vessel does not produce water while in port.
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Recommendation:
Ensure that the records for potable water production indicate the time that production was stopped.
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Item No.:
11
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Site:
Medical-
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Violation:
The electronic recording system listed the same date and time for the 24-hour and 48-hour interviews for a close contact of a crew member who had gastrointestinal illness during the February 24 to March 8, 2010 cruise. There was a paper record for both the 24-hour and 48-hour interviews, but the dates had been edited. It was unclear which dates were correct.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
16
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Site:
Galley-Garde Manger
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Violation:
According to the staff, one of the reach-in refrigeration units and the two undercounter refrigeration units below the cold well were on time control. However, these units were not listed on the time control plan and only the reach-in refrigeration unit was labeled for time control.
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Recommendation:
Ensure that the units on time control are labeled and listed on the time control plan.
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Item No.:
19
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Site:
Other-Deck 9 Storage Locker
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Violation:
Decorations were stored directly on top of boxes of crackers and condiments. A container with bags of cereal was stored on the deck. A container with bags of ketchup was stored on the deck. A bowl with ice cream cones partially covered by plastic film was stored adjacent to decorations. A container of ice cream cones was stored 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.:
19
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Site:
Buffet-Windows Cafe -- Starboard Side
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Violation:
A bowl with apples was not under a sneeze shield and there was no serving utensil.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Buffet-
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Violation:
The bulk milk dispensing tube was not cut on the diagonal.
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Recommendation:
Ensure that the bulk milk container dispensing tube is cut on the diagonal leaving no more than 25mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Bar-Pool
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Violation:
There was a large opening at the back, left, bottom corner of the technical compartment below the speed rail.
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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:
Other-Deck 9 Storage Locker
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Violation:
The shelves used for food storage were made of raw 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.:
21
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Site:
Buffet-Pool Grill
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Violation:
The panels around the bottom of the steam table in the technical compartment were loose, exposing insulation.
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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:
Galley-Room Service Pantry
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Violation:
There were gaps and open pipe penetrations in the bulkhead side of the technical compartments 4.20 and 4.21.
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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-Hot Galley
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Violation:
There were gaps around the back panel of the drip tray housing on the grill.
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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-Dishwash Area
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Violation:
The second nozzle from the right on the final sanitizing rinse spray arm had an ineffective spray pattern.
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Recommendation:
Ensure that the final sanitizing rinse nozzles form an effective spray pattern.
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Item No.:
27
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Site:
Galley-Hot Galley
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Violation:
The front, upper corners of the grill drip tray housing were heavily 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-Specialty Restaurant
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Violation:
The technical space below the upright, reach-in refrigeration unit 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:
Buffet-Pool Grill
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Violation:
The area behind the steam table controls in the technical compartment 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.:
28
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Site:
Galley-Dishwash Area
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Violation:
There was water inside a clean, upright coffee carafe.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Room Service-Deck 5
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Violation:
Two clean, upright coffee carafes were wet inside. In addition, a soiled carafe was stored with clean carafes.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. 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.:
31
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Site:
Other-Deck 9 Storage Locker
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Violation:
A bottle of liquid cleanser was stored on the deck next to a container of ketchup bags. Several hand sanitizer refill bottles were stored on the shelf above the container of ketchup bags.
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Recommendation:
Ensure that poisonous or toxic materials used in food area cleaning and maintenance are stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by storing in a cleaning materials locker.
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Item No.:
33
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Site:
Bar-Aft Outdoor Beverage Staton
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Violation:
There was a soft sailcloth directly above the beverage counter.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
33
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Site:
Other-Deck 9 Storage Locker
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Violation:
Items were stored on the deck in this locker, making the deck difficult to clean. In addition, the deckhead was not finished and there were exposed duct lines and lagging.
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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 bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
33
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Site:
Buffet-Pool Grill
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Violation:
There was no coving at the juncture between the grills and the deck.
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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-Windows Cafe
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Violation:
There were a few cracked deck tiles in this area.
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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.:
39
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Site:
Other-Deck 9 Storage Locker
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Violation:
There were two small flies in this locker.
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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.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
There were no active (pro-active) inspections conducted at night. The log for this monitoring had a note requiring one monthly inspection at night.
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Recommendation:
Ensure that inspections for pests are conducted at night per the plan.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
Disinfection of the passenger and crew launderettes was not mentioned in the plan.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The plan defined OPP Level 2 as a percentage of illness among passengers or crew members, but then went on to state, "On small ships (JR & QS) and cruises longer than 7 days the threshold to move to OPP Level 2 is 1.0% for guests or having "6 in 6" cases (6 cases in 6 hours)." It was not clear what the trigger was for OPP Level 2 on small ships with respect to crew illness.
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Recommendation:
Clearly define the trigger for OPP Level 2 with respect to ill crew members.
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