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Item No.:
01
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Site:
Medical-Routine Reports
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Violation:
The vessel did not submit gastrointestinal illness reports to the VSP 24-36 hours prior to coming into Nome on June 19th from a foreign port and into Gambell on June 22nd from a foreign port.
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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-Gastrointestinal Illness Log
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Violation:
For the past few cruises, there was no gastrointestinal illness surveillance log completed. Per the doctor, there were no gastrointestinal illness cases.
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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:
There was not a supply of 10 clinical specimen containers for both viral and bacterial agents. There was also no proper shipping containers or 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 four random samples taken each month were duplicated in some instances.
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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.:
07
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Site:
Potable Water-Technical Water Fill
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Violation:
The technical water fill line was connected to the potable water fill. There was no backflow prevention device installed at the connection. Per staff, when the technical water tank was filled, a blank was inserted with a flange to prevent the backflow of water to the potable water system.
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Recommendation:
Ensure that the potable water system is protected against backflow or other contamination by backflow preventers or air gaps.
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Item No.:
07
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Site:
Potable Water-Water Tank Variance
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Violation:
The three potable water tanks share a wall with the hull of the vessel. The approved variance was not on the vessel for inspection. A salinity meter was used, but the staff did not know of any measures in place or testing frequency to ensure that the meter was working properly.
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Recommendation:
Ensure the variance and approval letter are maintained on the vessel.
Ensure the variance procedures are followed.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Plan
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Violation:
The vessel had a cross-connection control plan that was not comprehensive for the entire vessel. The devices for the hotel and galley areas were not included, along with the showers and toilets for passenger and crew cabins. The reduced pressure zone backflow prevention devices for the international shore connection and the one in the engine room next to the hydrophore tank were not tested annually.
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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. 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-Deck 5 Pantry
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Violation:
The Watts 9D backflow prevention device installed on the potable water line supplying the dishwash machine had a plugged vent.
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Recommendation:
Unplug the vent.
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Item No.:
08
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Site:
Potable Water-Production Logs
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Violation:
The potable water production logs were segmented into four hour intervals from 0400 to 2400. There was no indication on the log for the start of production. For example, the log showed no reading at 2000, but had a recorded value at 2400. When asked what time the production started, staff did not know.
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Recommendation:
Ensure the start of production is recorded.
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Item No.:
08
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Site:
Pantry-No. 4 Pantry
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Violation:
There was a hose connected to the bucket fill station. This hose was used to fill the mop bucket. There was no backflow prevention device installed on the potable water line supplying the station.
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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-Tanks
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Violation:
The potable water tanks were spot coated with Hempadur paint. There were no records on the vessel to indicate that the coating was approved for potable water. Also, there was no indication from the vessel's records that the manufacturer's recommendations for drying, applying and curing 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:
Galley-Pastry/Bakery
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Violation:
There were two threaded potable water connections under the preparation table without backflow prevention devices. These connections were no longer in use.
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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:
Galley-Juice Station
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Violation:
There was no backflow prevention device on the potable water line for the juice machine.
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Recommendation:
Ensure that a continuous pressure-type backflow preventer is installed when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Galley-Potwash
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Violation:
There was no backflow prevention device on the sprayhose at the wash compartment of the three compartment sink. The sprayhose was able to reach inside the 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.:
10
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Site:
Recreational Water Facilities-
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Violation:
There was no shepherd's hook at the swimming pool.
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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.:
15
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Site:
Galley-Pastry/Bakery
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Violation:
There was a vacuum package machine on the vessel. Per staff, it was used to vacuum package left over foods. There was no variance for this procedure.
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Recommendation:
Ensure that food in a hermetically sealed container is obtained from a food-processing plant that is regulated by the food regulatory agency that has jurisdiction over the plant.
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Item No.:
16
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Site:
Food Service General-Time as a Public Health Control Plan
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Violation:
The vessel was using time as a public health control in the passenger and crew buffets. The vessel had time control logs but did not have a time as a public health control plan for these areas.
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Recommendation:
Ensure a written time as a public health control plan is maintained on the vessel.
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Item No.:
16
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Site:
Galley-Pastry/Bakery
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Violation:
The food inside the walk-in cooler had preparation dates on the labels. There were no discard dates.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Galley-Consumer Advisory
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Violation:
The vessel served raw or undercooked foods. There was no consumer advisory for eating raw or undercooked foods.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure that the passengers are informed by vessel newsletter articles, brochures, embarkation television broadcasts, menu advisories, placards, or other written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form.
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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
Per staff, the pasta and potatoes were cooked, cooled on ice and placed inside the refrigeration units. However, the cooling process was not recorded on the cooling logs.
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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 5C (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:
There was no parasite destruction letter for the cold smoked salmon and trout. This was corrected.
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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:
Pantry-No. 4 Pantry
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Violation:
Liquor bottles were stored on the deck inside the speaker space.
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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-
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Violation:
There were no side shields for the portable and stationary sneeze guards.
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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.:
21
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Site:
Other-Liquor Store Deck 5
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Violation:
The shelves were made of a raw, expose 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:
Pantry-No. 4 Pantry
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Violation:
Liquor bottles were stored on untreated wooden shelves inside the speaker space. This made cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Bar-Deck 4
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Violation:
There was an opening inside the technical space below the utility sink.
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Recommendation:
Close the opening.
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Item No.:
21
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Site:
Provisions-Dry Goods
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Violation:
Food was stored on top of milk crates.
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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-Potwash
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Violation:
The water inside the sanitize compartment of the three compartment sink was cloudy and slightly soiled.
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Recommendation:
Ensure that the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Pantry-No. 4 Pantry & Lido Pantry
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Violation:
The data plates for the undercounter dishwash machines did not have the cycle times for cycle I, II or III.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The last compartment inside the dishwash machine was clogged and full of water.
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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.:
24
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Site:
Galley-Warewash
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Violation:
The was no water coming from the final rinse nozzles for the dishwash machine. This machine was in active use.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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Item No.:
24
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Site:
Buffet-
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Violation:
There was no sanitizer in the sanitize bucket under the handwash sink.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
|
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Site:
Galley-Hot Galley
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Violation:
The coils for the fryer were heavily soiled.
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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-Hot Galley
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Violation:
There was grease build-up on the pipes below the tilting kettles.
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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:
Provisions-Walk-in Cooler
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Violation:
The fan cover for the cooling unit was dusty.
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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-Potwash
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Violation:
There were clean bain marie pans that were stacked wet on the storage racks.
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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.:
29
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Site:
Provisions-Corridor
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Violation:
The handwash sink was blocked by a pallet of potatoes.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Pastry/Bakery
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Violation:
The soap dispenser at the handwash sink was clogged.
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Recommendation:
Ensure that handwashing facilities are kept clean and in good repair.
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Item No.:
33
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Site:
Provisions-Dry Goods
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Violation:
The decks under the racks were soiled, especially along the deck/bulkhead juncture.
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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-Decks
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Violation:
The decks were cracked and damaged. There also was missing or no coving along the deck/bulkhead junctures throughout the food preparation areas.
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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 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-Pastry/Bakery
|
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Violation:
The deck under the undercounter refrigerators along the bulkhead 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:
Provisions-Walk-in Freezer
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Violation:
The threshold was damaged.
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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-Liquor Store Deck 5
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Violation:
The bulkhead, deck and deckhead were not constructed for easy cleaning.
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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:
Buffet-
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Violation:
There was an open seam along the deck under 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.:
34
|
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Site:
Galley-Pastry/Bakery
|
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Violation:
There was a leak at the drain line for the cooling unit inside the walk-in cooler.
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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:
Galley-Potwash
|
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Violation:
There was a leak at the supply and drain lines for the third compartment of the three compartment sink.
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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.:
36
|
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Site:
Buffet-
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Violation:
It was unable to be determined if the light bulbs above the buffet station were shatter-proof.
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Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
|
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Site:
Galley-Warewash
|
|
Violation:
There was an excessive amount of condensate on the deckhead above the clean and soiled areas of the dishwash machine.
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|
Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
|
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Site:
Galley-Hot Galley
|
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Violation:
There was an excessive amount of condensate on the deckhead above the combination ovens.
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|
Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
40
|
|
Site:
Integrated Pest Management-
|
|
Violation:
There was no pest management plan onboard the vessel.
There were no training certificates for the pest-control personnel.
There was no record of the locations of the traps onboard the vessel.
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Recommendation:
Ensure that each vessel develops an Integrated Pest Management Plan to address effective monitoring and control strategies for pests aboard the vessel. Ensure that the training of the pest-control personnel is documented in the Integrated Pest Management Plan. Ensure that the Integrated Pest Management Plan includes passive surveillance procedures such as glue traps and other monitoring tools, as well as location of each and a monitoring log on passive surveillance procedures is maintained.
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Item No.:
41
|
|
Site:
Ventilation-Fan Rooms
|
|
Violation:
The air handling units condensate drain pans and collection systems were not accessible for inspection. Per staff, it took about one hour to access the collection systems. These systems were put on routine maintenance every three months.
|
|
Recommendation:
Ensure that air handling unit condensate drain pans and collection systems are accessible for inspection, maintenance, and cleaning.
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Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention & Response Plan
|
|
Violation:
The outbreak prevention and response plan stated that during an outbreak, the public areas were to be cleaned and disinfected. It did not mention that these areas should be cleaned continuously.
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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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