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Item No.:
02
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Site:
Medical-Viral Collection Containers
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Violation:
The medical staff had a supply of about 20 clinical specimen collection containers for viral agents with an expiration date of June 2010. These were separated for being discarded. After further checking the supplies, more containers were found with expiration dates of March 2013.
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Recommendation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for both viral and bacterial agents (10 for each), as well as a shipping container that meets the latest shipping requirements of the International Air Transport Association (IATA) and U.S. Department of Transportation for Biological Substances, Category B designated shipments (or higher). Ensure the vessel maintains the appropriate labels and markings required for shipping Biological Substances, Category B shipments. Ensure the vessel maintains appropriate refrigerant materials to keep clinical specimens cool. (see Annex 13.4 of the VSP 2011 Operations Manual.) Ensure that collection containers with expiration dates are not expired.
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Item No.:
06
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Site:
Potable Water-Microbiological Monitoring
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Violation:
The UV lamp used for the coliform/E.Coli tests did not work.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications.
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Item No.:
08
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Site:
Potable Water-Bunkering Records
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Violation:
Since January 27, 2012, there were many instances where the free halogen residual level was not checked within 30 minutes of the start of the bunkering to verify that it was to at least 2.0 mg/L (ppm). Also some charts had follow-up halogen concentrations and pH recordings with hours before the bunkering process actually started. The crew member stated that the time of the recordings were incorrect.
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Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the bunkering and production processes.
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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
The words 'POTABLE WATER ONLY' on one of the potable water hoses was faded and not legible.
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Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
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Item No.:
08
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Site:
Potable Water-Distillate and Permeate Lines
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|
Violation:
The distillate water lines from the evaporators to the halogen injection point and the permeate lines from the reverse osmosis plant to the halogen injection point were not striped in accordance with ISO 14726 (blue/gray/blue).
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The air-gaps on the filling lines to the compensation tanks of the recreational water facilities were not listed on the cross-connection control program.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-RWF Compensation Tanks
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|
Violation:
The filling lines to the compensation tanks of the recreational water facilities were not striped in accordance with ISO 14726 (blue/green/blue) or blue only.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Minerilizer Drain Line
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|
Violation:
The mineralizer drain line did not show any form of backflow prevention on the cross-connection control program. When checked locally, the crew member stated that they connect a hose to the drain line of the mineralizer and connect the other end of the hose to a pipe directed to gray water tank. In this procedure, there is not a form of backflow prevention.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
08
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Site:
Food Service General-Ice Machines - Chilled Water
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|
Violation:
There was no unique identification made of the chilled water piping which was connected beside potable water pipes to the rear panel of the ice machines located in galleys and pantries throughout the food areas of the ship.
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|
Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Analizer Chart Recorders
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|
Violation:
The sample lines to the analyzer chart recorders for the swimming pool and deck 7 whirlpools were located after the compensation tank. In addition, the sample line for the deck 5 whirlpool could not be verified if it was drawn from before or after the compensation tank.
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|
Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 7 Starboard Whirlpool Records
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|
Violation:
The charts had a faded or nonexistent line monitoring the pH levels from February 22 to February 27, 2012. There were no manual checks recorded on the charts.
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|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Plan
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Violation:
The concentration and time (CT) values in the written fecal and vomit accident plan were not updated to the current values of 1,530.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.8 is available for review during inspections.
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Item No.:
15
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Site:
Provisions-Ice Cream Walk-in Freezer
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|
Violation:
At least three of the filled ice cream packages were damaged and torn along the lid, exposing the top layer of ice cream to contamination. One container was stacked and crushing another container to the point of destroying the outer carton from the lid to a position halfway down the container.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
16
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Site:
Buffet-Crew Mess - Time Control Plan
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|
Violation:
Staff stated that the buffet line undercounter reach-in refrigerators were on time only as a public health control, but the written and posted time control plan stated that these units were on temperature control.
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Recommendation:
Ensure the written plan and the onboard practices are consistent for time control.
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Item No.:
16
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Site:
Galley-Cold Galley
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|
Violation:
A large pan containing several feta cheese blocks in water had a food temperature of 44-45 F and a large pan of milk and mueslix had a temperature of 44-45 F inside the walk-in refrigerator. Both products were immediately removed for blast chilling.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Beverage Counter
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|
Violation:
The milk transfer tubing from the milk refrigerator to the WMF coffee machine was removed and cleaned every 24 hours according to staff. This milk refrigerator was on time control throughout the day, with the pan for milk removed every 4 hours and a clean pan used to replace on that frequency.
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|
Recommendation:
Include a clean replacement milk transfer tube change on the 4 hour time control plan for the milk at these type machines.
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Item No.:
16
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|
Site:
Dining Room-Main Dining Room - Menu
|
|
Violation:
There was a consumer advisory on the various dining room menu's, but there was no marking or asterisk beside the undercooked foods which are served ready-to-eat, either by the recipe of the dish or requesting cooking doneness. This was also noted in the 9 December VSP inspection report.
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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 the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Galley-Time Control Plan
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|
Violation:
The written time control plan is not consistent from the procedures side which describes the food flow in the galley and the descriptive page, which simply states that all food in the galley is under time control. The plan does not describe which units are managed under time control and does not mention the various pans on counters which are under ice or not, but contain foods which are ready to use in a dish, condiments, sauces or other mise en place preparations). The flow plan describes foods prepared and held hot in the galley, which move to time control when transferred.
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|
Recommendation:
Ensure the written plan and the onboard practices are consistent for time control.
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
|
|
Site:
Buffet-Veranda Cafe
|
|
Violation:
The written time only as a public health control plan states that undercounter reach-in refrigerators are on temperature control, but they are labeled as time control and managed under time control according to staff.
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|
Recommendation:
Ensure the written plan and the onboard practices are consistent for time control.
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Item No.:
16
|
|
Site:
Buffet-Veranda Cafe
|
|
Violation:
There was no consumer advisory provided in the cafe menu for eggs poached and cooked to order. Additionally, cold-smoked salmon was presented on the buffet line as a ready-to-eat food and there was no consumer advisory posted for that food. This was also noted in the 9 December 2011 VSP report.
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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 the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
|
|
Site:
Buffet-Veranda Cafe
|
|
Violation:
There was an uncovered plate of fresh fruit on top of the deli buffet which included pears and plums. Directly beside was an uncovered dish of sugar- coated ginger candies all for passenger self-service. Neither was shielded. Staff removed these immediately.
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|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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|
Site:
Buffet-Crew Mess
|
|
Violation:
A small bin of sugar was observed on the top of the buffet overshelf with a spoon inside. The spoon handle was in contact with the sugar.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (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; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
|
|
Site:
Galley-Cold Galley
|
|
Violation:
The cast aluminum lower blade guard on the counter model slicer appeared to be pitted and no longer smooth for cleaning. Food residue appeared to be present in the crevices of this metal.
|
|
Recommendation:
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Item No.:
20
|
|
Site:
Galley-Cold Galley
|
|
Violation:
The ambient air temperature inside the walk-in refrigerator was 45 F, according to the mounted thermometer inside the unit. The walk-in door was locked for over 25 minutes and the ambient air temperature was 41 F, according to the mounted thermometer inside. Several foods checked at both times had temperatures of 44-45 F.
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|
Recommendation:
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Item No.:
20
|
|
Site:
Galley-Veranda Cafe Galley - Dishwash
|
|
Violation:
Three of four previously cleaned cutting boards were scored along the surface from knife marks, leaving a non-smooth surface which was difficult to clean.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
|
|
Site:
Galley-Veranda Cafe Galley - Coffee Station
|
|
Violation:
Gaps were present where the counter model coffee machine power cables and water pipe penetrated the bulkhead thru the side stainless steel panel in the undercounter technical compartment below the machine. This finding was also noted in the 9 December 2011 VSP inspection.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Profile gaps and use grommets if necessary to make tight.
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Item No.:
21
|
|
Site:
Buffet-Crew Mess - Coffee Station
|
|
Violation:
The toaster oven was mounted to the counter with the lower edge only 1/2 inch above the counter, making cleaning below difficult.
|
|
Recommendation:
Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs. Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
21
|
|
Site:
Buffet-Crew Mess - Coffee Station
|
|
Violation:
The power cable to the ice/water dispenser was draped on the counter below. Additionally, the water supply tube to this same dispenser was on the counter in front of the machine.
|
|
Recommendation:
Shorten the power cable or elevate this and the water supply tube so there is easy access to the counter for cleaning.
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Item No.:
21
|
|
Site:
Pantry-Deck 4 - Housekeeping Pantry
|
|
Violation:
The ice machine had an equipment/bulkhead clearance of about 2 inches on the back of the ice machine, not allowing enough space for cleaning.
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|
Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
22
|
|
Site:
Galley-Main Galley - Dishwash
|
|
Violation:
A dishware rack was set on the deck as a deck stand and a large basket of soiled utensils was stored on top of it.
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|
Recommendation:
Provide and use deck stands if necessary to store soiled items.
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Item No.:
24
|
|
Site:
Buffet-Veranda Cafe
|
|
Violation:
At the buffet handwash station were three solution filled buckets with wiping cloths inside. The gray sanitizing bucket had a solution with black dirt particles and cloudy water. When tested with a test strip there was no residual chlorine in this solution. It was immediately removed and dumped.
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|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
26
|
|
Site:
Galley-Cold Galley
|
|
Violation:
The previously cleaned meat slicer's lower blade guard was soiled with what appeared to be food residue. In a closer examination it appeared this residue was actually stuck in crevices or pitting of the cast aluminum guard material.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Galley-Veranda Cafe Galley - Dishwash
|
|
Violation:
One of four previously cleaned cutting boards on the clean storage rack was found very soiled with food and oil residue. It was removed for rewashing.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Preparation Room-Provisions Corridor
|
|
Violation:
One previously cleaned chef's knife was found soiled with food debris on the blade and stored with clean items on the bulkhead overshelf. The knife was immediately removed for rewashing.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
28
|
|
Site:
Buffet-Crew Mess - Coffee Station
|
|
Violation:
The paper towel dispenser for the beverage counter handwash station was mounted partially over the adjacent preparation and service counter. Dripped water was observed at this counter and directly below the paper towel dispenser.
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|
Recommendation:
Move the paper towel dispenser to a location which won't contaminate adjacent counters or equipment.
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Item No.:
28
|
|
Site:
Galley-Pastry/Bakery
|
|
Violation:
The large supply air vent cover had condensate water drops hanging along the outer ring surface of the perimeter. Water drops were observed on the port food preparation counter directly below this vent. The area was not in use at the time and staff cleaned up this water and dried the vent during the inspection.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
|
|
Site:
Food Service General-Galleys - Veranda, Main, and Crew Galleys
|
|
Violation:
The decks were in varying states of repair, with the most common problem being missing or recessed grout either between tiles or along the sides of the gutterways in all the galleys. There were also cracked deck tiles in locations of all the galleys. Sealant was applied heavily along deckhead panels and especially along the profile strips between panels, and some of that was peeling in every galley.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
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Item No.:
33
|
|
Site:
Galley-Main Galley - Dry Store
|
|
Violation:
The decks beneath the storage racks and in the corners of this space were soiled with dirt and food residue.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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|
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Item No.:
33
|
|
Site:
Preparation Room-Provisions Corridor
|
|
Violation:
There was food debris and dirt residue noted on the bulkhead and deckhead in the butcher shop. The area was previously cleaned and not in use at the time of inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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|
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Item No.:
33
|
|
Site:
Galley-Beverage Counter
|
|
Violation:
There was a heavy accumulated layer of dust debris coating the deckhead exhaust vent cover directly above the WMF coffee machine on this counter. Staff cleaned the vent cover during the inspection. Additionally, there was heavy dust debris coating the exhaust air vent cover over the soiled dish landing counter in the adjacent dishwash area.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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|
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Item No.:
33
|
|
Site:
Pantry-Club Bar Pantry
|
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Violation:
There was a gap present where the ice machine power cable entered the stainless steel conduit pipe before that pipe penetrated the bulkhead behind. Additionally, there was another gap present where the water pipe from the ice machine penetrated the stainless steel conduit pipe at the deckhead over the machine.
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Recommendation:
Apply a rubber grommet at both pipe peneatrations to close off these openings. Do not use sealant.
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Item No.:
36
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Site:
Galley-Beverage Counter
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Violation:
There was less than the minimum 110 lux (10 foot candles) of artificial light behind and beside the ice machine.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Crew Mess - Coffee Station
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Violation:
The artificial light level behind and around the counter-mounted ice/water and coffee machines was below the minimum 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Cold Galley
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Violation:
The artificial light level behind and around the large ice machine and adjacent blast chiller were below the minimum 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Pastry/Bakery
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Violation:
The large supply air vent cover had condensate water drops hanging along the outer ring surface of the perimeter. Water drops were observed on the port food preparation counter directly below this vent. Staff came and cleaned up this water and dried the vent during the inspection.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Galley-Pastry/Bakery
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Violation:
One live filth fly was observed setting on the side exterior surface of the dough sheeter.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Preparation Room-Provisions Corridor
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Violation:
Four live fruit flies were observed on the deckhead over the food preparation sink.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Preparation Room-Provisions Corridor
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Violation:
There were 3 live fruit flies and 1 live filth fly present on the bulkhead and deckhead at the preparation sink in the vegetable preparation room.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Crew Mess
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Violation:
One filth fly was observed at this buffet circulating around the crew who were serving themselves at the time of inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Beverage Counter
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Violation:
One live fruit fly was observed at the ice machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Veranda Cafe
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Violation:
One live fruit fly was observed on the deckhead over the in-service buffet line.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Veranda Cafe Galley - Coffee Station
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Violation:
One live fruit fly was observed on the bulkhead at the coffee station.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
The rat guards installed on the mooring lines were partially open not protecting the lines completely.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The outbreak prevention and response plan did not include procedures for informing passengers and crew members of an ongoing outbreak, procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage, or procedures for returning the vessel to normal operating conditions after an outbreak.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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