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Item No.:
02
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Site:
Medical-
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Violation:
There was no gastrointestinal illness surveillance log for the cruise from June 7-17th. Per staff, there were no passengers on board, only crew members.
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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.
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Item No.:
02
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Site:
Medical-
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Violation:
The vessel did not have 10 clinical specimen collection containers for both viral and bacteriological agents or proper shipping containers and labels.
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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-
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Violation:
The vessel did not have a halogen injection device on the distribution water system after the potable water storage tank. There was only a halogen injection device for bunkering/production.
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Recommendation:
Ensure that all distribution water system halogenation devices are constructed and installed in accordance with recommended engineering practices.
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Item No.:
06
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Site:
Potable Water-
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Violation:
There was no back-up halogen pump installed with an active automatic switchover feature on the potable water distribution system.
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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.:
06
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Site:
Potable Water-Far Point
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Violation:
The far point halogen analyzer-chart recorder was not operating from May 20- June 16, 2010. Manual readings were conducted.
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Recommendation:
Ensure that repairs on malfunctioning halogen analyzer-chart recorders are completed within 10 days of equipment failure.
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Item No.:
06
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Site:
Potable Water-Far Point
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Violation:
The charts for the far point halogen analyzer-chart recorder were missing from June 14-16th.
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Recommendation:
Ensure that halogen analyzer-chart recorder charts are retained for 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-Radom Samples
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Violation:
There were no potable water samples taken and analyzed for Escherichia coli for October 2009.
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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-Cross-connection Control Program
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Violation:
The backflow prevention devices for the dishwash machine and the chemical dispenser were not listed on the program.
The backflow prevention devices for the showerheads for the cabins were listed as an air gap. When checked, these devices were vacuum breakers.
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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 reduced pressure assembly on the potable water connection to the fresh water feed system in the pump room was not tested after installation.
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Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device.
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Item No.:
08
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Site:
Potable Water-Potable Water Tank
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Violation:
The tank was coated with International 300 V V. There was no documentation to indicate this coating was approved for use on potable water tank. The record also did not indicate that the manufacturer's instructions for curing and drying were followed.
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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-Potable Water Tank
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Violation:
The records did not indicate that the chlorine level was less than 5 ppm before placing the tank back into service.
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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.
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Item No.:
08
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Site:
Potable Water-Pump Room
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Violation:
There were threaded hose connections on the potable water lines near the chlorine dosing station that did not have backflow protection.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-Pump Room
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Violation:
The chlorine injection point was less than 10 feet from the chlorine sample point for the bunkering/production system.
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Recommendation:
Ensure that water samples for halogen testing are obtained from a sample cock located on the bunker or production water line at least 3 m (10 feet) after the halogen injection point and before the storage tank.
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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 labeled "POTABLE WATER HOSE AND FITTING STORAGE".
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Recommendation:
Ensure that potable water hose lockers are marked "POTABLE WATER HOSE AND FITTING STORAGE" in letters at least 13 mm (0.5 inch) high.
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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 was not labeled "potable water only" at each connecting end.
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
08
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Site:
Potable Water-Bunker Station
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Violation:
The bunker station potable water filling line was not labeled "POTABLE WATER FILLING".
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Recommendation:
Ensure that each potable water filling line is painted auxiliary blue and clearly marked "POTABLE WATER FILLING" in letters at least 13 mm (0.5 inch) high, stamped on a non-corrosive label plate or the equivalent and located at or near the point of hose connection.
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Item No.:
08
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Site:
Potable Water-Bunker Station
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Violation:
The connections for the potable water fill line were not unique and other non-potable water hoses could be attached.
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Recommendation:
Ensure that the potable water filling line has a screw cap or plug fastened by a non-corroding chain to an adjacent bulkhead or surface in such a manner that the cap or plug does not touch the deck when hanging free. The connections for the hose attachments shall be unique and fit only potable water hoses.
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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 did not have a unique fitting from all other hose fittings on the vessel.
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Recommendation:
Ensure that potable water hoses have unique fittings from all other hose fittings on the vessel.
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Item No.:
08
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Site:
Potable Water-Showerheads
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Violation:
Per the manufacturer's specification sheet, there was a vacuum breaker installed on the showerheads. It was unable to be determined if the backflow prevention device was approved by an accredited organization.
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Recommendation:
Ensure the backflow prevention devices are approved by an accredited organization.
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Item No.:
08
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Site:
Galley-
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Violation:
There was a non-continuous pressure-type backflow preventer installed on the potable water line for the spray hose under the handwash sink.
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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.:
11
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Site:
Medical-
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Violation:
When questioned, the staff was not aware that asymptomatic cabin mates had to be interviewed daily until 48 hours after the onset of the ill crew member's symptoms.
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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.:
11
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Site:
Medical-
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Violation:
There was no handwashing tips and personal hygiene information sheet provided to passengers with gastrointestinal illness.
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Recommendation:
Ensure that symptomatic passengers meeting the definition for AGE are provided handwashing tips and personal hygiene information.
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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
The temperatures of the potentially hazardous food at the start of the cooling process and at the 2 hour mark were not recorded.
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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 from 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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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
There was no cooling record for the potato salad that was cooked, cooled and prepared on June 21. Per staff, the potatoes were cooled in cold water within 20 minutes.
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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 from 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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Item No.:
17
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Site:
Provisions-Parasite Destruction Letter
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|
Violation:
The vessel had cold smoked salmon onboard. There was no documentation from the supplier stating the species of fish supplied and both the time and temperature to which the fish was frozen.
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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:
Galley-
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Violation:
The handles on the scoops were in contact with the brown sugar and the flour in the bins.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
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Item No.:
19
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Site:
Dining Room-
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Violation:
The utensil for the self-service pastries was not adequately protected.
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Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
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Item No.:
19
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Site:
Dining Room-
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Violation:
The fruit selection in the dining room was out for service on a tray with a plastic lid. This required the customer to re-cover the fruit when they were done.
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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.
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Item No.:
19
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Site:
Dining Room-
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Violation:
A utensil was not available for the self-service fruit in the dining room. The fruit selection contained apples.
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Recommendation:
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:
Galley-
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Violation:
The shelves inside the upright refrigerator were corroded along the edges.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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Item No.:
20
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Site:
Provisions-
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Violation:
Some of the freezer chests were labeled for household use and there was no indication that they met ANSI standards.
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Recommendation:
Ensure that food-contact surfaces of food equipment complies with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
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Item No.:
21
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Site:
Provisions-
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Violation:
The storage shelves had small holes and were difficult to clean.
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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:
Provisions-
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Violation:
There were raw, exposed wooden panels for the food storage racks in the far right corner of the provisions room.
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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-
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Violation:
The gaskets on the upright refrigerators were torn.
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Recommendation:
Ensure that nonfood-contact 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:
Galley-
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Violation:
The non-food contact surfaces in and around the ovens and cook tops were difficult to clean due to gaps and limited access, especially on each side of the ovens, the drip tray housings and the lower right interior technical spaces.
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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.:
26
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Site:
Galley-
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Violation:
There was dried food debris on the food contact surface of the slicer.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-
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Violation:
The difficult to clean areas of the ovens and cook tops 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-
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Violation:
The cabinet under the three compartment sink was wet and 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:
Two clean utensil racks were stored in a cabinet under the three compartment sink. This area was wet and soiled.
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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 was no waste receptacle at the handwash station.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Bar-
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Violation:
There was no "wash hands often" sign at the handwash sink.
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
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Site:
Bar-
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Violation:
There was no coving at the juncture between the deck and the counter.
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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-
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Violation:
The deck to the right of the dishwash machine was dusty and 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:
Galley-
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Violation:
There was an open seam along the bulkhead and right edge of the refrigerator.
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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.
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Item No.:
33
|
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Site:
Galley-
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Violation:
The deck under the utensil drawers was corroding and flaking.
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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, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion-resistant.
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Item No.:
33
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Site:
Galley-
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Violation:
The decks were difficult to clean in the following areas due to piping, utility cables, and installed equipment: under and to the right of the dishwash machine, under the soda dispenser in the buffet, and to the right of the ice machine in the bar around the hot water heater.
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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.
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Item No.:
33
|
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Site:
Galley-
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Violation:
There were open seams along the stainless steel lip at the juncture between the deckhead and bulkheads.
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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.
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Item No.:
33
|
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Site:
Other-Beverage Station
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Violation:
There was no coving at 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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