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Item No.:
*
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Site:
Recreational Water Facilities-Fecal Accident Plan
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Violation:
The new CT value for loose stool is 10 ppm for 1530 minutes.
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Recommendation:
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Item No.:
02
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Site:
Medical-
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Violation:
For the cruise 2/20-27, there were 2 food employees seen by medical both with 1 episode of vomiting and abdominal cramps. They were listed on the gastrointestinal illness log as a non-reportable case. These employees were isolated for 48 hours.
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Recommendation:
A reportable case of gastrointestinal illness shall be defined as:
(1) Diarrhea (three or more episodes of loose stools in a 24 hour period); or (2) Vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature >38 °C (100.4 °F)); and (3) Reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member.
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Item No.:
06
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Site:
Potable Water-Water Samples
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Violation:
A sample for bacteriological testing was taken from the far point every month. The three other sample sites were different each 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-Cross-connection Control Program
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Violation:
The program did not list the backflow prevention devices for the hairsinks and footbaths in the salon and for the steam generator room.
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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-Engine Room
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Violation:
The sample cock was greater than 3 meters from the chlorine injection point. However, the sample point was less than 3 meters from the chlorine injection point for bunkering and production. There was a small diameter pipe from the sample point to the sample cock.
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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-Potable Water Tank Records
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Violation:
There was no record of flushing on PW 7P on February 4th.
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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:
Galley-Deck 6 Main Galley - Dishwash Starboard/Forward
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Violation:
The backflow preventer for the Silver Power chemical dispenser attached to the side of the large handwash basin was broken and should be replaced.
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Recommendation:
Ensure that backflow preventers are maintained in good repair.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Starboard Calypso Whirlpool
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Violation:
The anti-entrapment drain cover was damaged. This whirlpool was closed.
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Recommendation:
Replace the damaged drain cover.
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Item No.:
10
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Site:
Recreational Water Facilities-Oasis Pool
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Violation:
The shepherd's hook was not located in a prominent location.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
16
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Site:
Galley-Horizon Court Galley
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Violation:
A sheet pan half-filled with hot ham and cheese sandwiches was held at a temperature of 118-120 °F in a hot trolley in the galley. The sandwiches were cooked some 30 minutes prior and were removed for reheating.
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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 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-Deck 5 Main Galley - Pastry
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Violation:
There was a single label used for the 7 day discard of 10 separate trays of prepared pastry dishes in reach-in upright refrigerator #9/10. The label listed assorted pastries with a preparation date of 26 March. One tray of mini cheese cakes was prepared according to the cooling log on 25 March.
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Recommendation:
Ensure that trays of ready-to-eat potentially hazardous foods are correctly labeled for their 7 day discard.
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Item No.:
16
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Site:
Galley-Crew Galley - Walk-in Refrigerator
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Violation:
Two plastic boxes of cut and washed cabbage had a temperature of 51 °F. These were prepared and stored last night according to staff, so they were immediately discarded.
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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 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Preparation Room-Provisions - Vegetable Preparation
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Violation:
The cut and washed lettuce and greens in plastic bins inside walk-in refrigerator #4799 had a food temperature of 46-51 °F. Staff brought ice to cool these items.
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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 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
Cut leafy greens are considered potentially hazardous food.
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Item No.:
16
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Site:
Other-International Cafe Food Service Area
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Violation:
There were trays of food on display that were on time control. The service time was longer than 4 hours. There were no discard labels on the trays.
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Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded.
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Item No.:
16
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Site:
Other-International Cafe Food Service Area
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Violation:
The back refrigeration unit was labeled as temperature control. However, there were discard labels on the outside of the refrigeration unit. Per staff, these units were on time control.
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Recommendation:
Ensure that the time control plan and the labels used to identify the units used for time only control are accurate and staff follow both the written plan and the labels affixed to those units.
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Item No.:
16
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Site:
Other-Trident Grill
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Violation:
The time control plan stated that the warmer or hot dog roller was on time control. Per the chef, this unit was on temperature control.
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Recommendation:
Ensure that the time control plan and the labels used to identify the units used for time only control are accurate and staff follow both the written plan and the labels affixed to those units.
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Item No.:
17
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Site:
Galley-Horizon Court Galley
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Violation:
One pan of grilled zuchini slices was found in an undercounter reach-in refrigerator with a preparation date of 26 March. There was no entry in the cooling log for this food.
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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 form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
21
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Site:
Bar-Trade Winds Bar
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Violation:
There was raw, exposed wooden shelves and crates inside the 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.:
21
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Site:
Galley-Sabitini Garde Hot Galley
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Violation:
The gasket for the combination oven was torn.
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Recommendation:
Replace the torn gasket.
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Item No.:
22
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Site:
Galley-Crew Galley - Dishwash Section
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Violation:
The in-use conveyor dishwashing machine had a wash tank temperature measured manually and displayed on the mounted gauge thermometer of only 156 °F, while the manufacturer's data plate specified a minimum wash temperature of 160 °F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 6 Main Galley - Dishwash Port/Forward
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Violation:
The in-use flight-type conveyor dishwasher had a wash tank temperature of 155 °F according to the gauge mounted on the machine, but the tank temperature measured manually was 167 °F.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck 6 Main Galley - Dishwash Starboard/Forward
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Violation:
The in-use flight-type conveyor dishwasher had a wash tank temperature of only 153 °F on both the manual measure and the mounted gauge thermometer, while the manufacturer's data plate specified a minimum wash temperature of 160 °F.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
27
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Site:
Galley-Deck 6 Main Galley - Garde' Manger
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Violation:
The foam wrapped insulation in undercounter technical compartment #4 (at the preparation sink) was heavily soiled with mold and the insulation was falling off the chiller lines.
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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:
Pantry-Deck 8 Midship Pantry
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Violation:
There were ice containers and utensil holders stored on a wet shelf inside the neutral locker.
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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.:
33
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Site:
Galley-Sabitini Garde Manger
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Violation:
There were two holes in the bulkhead inside technical compartment #3.
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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:
Buffet-Crew Buffet
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Violation:
The deckhead was heavily soiled directly above the clean plate holding area at the buffet counter.
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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.:
34
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Site:
Bar-International Cafe Bar
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Violation:
The faucet at the handwash sink was loose.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Pantry-Deck 8 Midship Pantry
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Violation:
The deck drain under the handwash sink was clogged.
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Recommendation:
Evaluate the deck drain and ensure it is designed to drain properly.
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Item No.:
37
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Site:
Other-Trident Grill Warewash
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Violation:
There was condensate dripping from the deckhead onto the soiled landing of the dishwash machine.
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Recommendation:
Ensure that all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
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Site:
Food Service General-All Food Areas
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Violation:
Filth flies were circulating throughout the food areas of the ship and the following were counted: deck 5 main galley pastry - 3, potwash - 4, crew galley - 2, crew mess and beverage station - 10, staff mess buffet - 4, provisions meat preparation room - 3, fish preparation room - 2, horizon court galley -2, horizon court gazebo areas and buffets - over 30. There were also fruit flies found in the following areas: deck 5 main galley garde' manger - 2 and crew galley - 1. All the above areas were in inoperation during the inspection and either food or food and clean equipment was present. Staff stated this was due to a heavy fly area the ship made a port call to 3 days prior.
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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-Crew Training
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Violation:
Some of the staff who were trained in 2009 have not received their training certificates and they are not in the training binder.
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Recommendation:
Ensure that the training of the pest-control personnel is documented in the Integrated Pest Management Plan.
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