|
|
|
Item No.:
02
|
|
Site:
Medical-Specimen Containers
|
|
Violation:
The clinical collection containers for bacterial agents were expired. Staff reported they ordered more.
|
|
Recommendation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for bacterial agents (10 for each).
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Microbiologic Monitoring
|
|
Violation:
The 28 November onboard microbiological test of bunkered potable water was positive for coliform bacteria, but no secondary ultraviolet light evaluation was documented to determine if this same water sample was positive for fecal coliform bacteria (E.coli).
|
|
Recommendation:
Conduct follow-up sampling for each positive test result.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
The hot water pipe before the laundry supply reduced pressure (RP) backflow preventer was not striped to indicate potable water. The cold water pipe was painted blue in the auxiliary room, and staff reported this was technical water. The water pipe was painted blue after the technical water supply RP backflow preventer in the auxiliary room.
|
|
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.
|
|
|
Item No.:
03
|
|
Site:
Potable Water-Production Records
|
|
Violation:
The production system analyzer chart records from 01-14 December showed the pH value over 7.8 the entire time of production. Water was produced 3-17 hours each day above a pH of 7.8.
|
|
Recommendation:
During production, adjust the pH so it does not exceed 7.8.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Control Log
|
|
Violation:
The location was not listed for the backflow preventers in the engine room cross connection control log.
|
|
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.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Distribution System
|
|
Violation:
The far point chart records were not changed daily, and many of the charts were used for two days since 30 November. The far point chart records before 30 November, were changed on a daily basis.
|
|
Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. Ensure records from the halogen analyzer-chart recorder verifies the free residual halogen of between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24 hour period since the last inspection of the vessel.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Pool Machinery Rooms
|
|
Violation:
Both swimming pools did not have flow meters.
|
|
Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours. From VSP Clarifications: Use flow rates from flow meters to calculate TURNOVER rates. Do not use the manufacturer?s pump rate to calculate TURNOVER rates.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-pH Dosing System
|
|
Violation:
An automated system for pH control dosing was not installed. Staff stated they used seawater, and the pH of seawater was usually around 7.3. The forward pool records showed the pH value to be above 7.8 when in operation from 2-14 December. Staff stated they tested pH sometimes, but never recorded the value and it was usually around 8.0.
|
|
Recommendation:
Install automated systems for halogen-based disinfection and pH control dosing. Control the amounts injected by flow meters or free halogen and pH analyzers.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Forward Pool
|
|
Violation:
The pH of the forward pool was measured to be 7.91, 8.16, 7.98, and 8.32 by the inspector's test kit, and 7.35, 7.35. and 7.4 by the ship's test kit. The ship did not have secondary standards onboard and was using the Palintest (same as inspector). The ship's phenol red tablets were a dark red color and phenol red tablets are usually an orange color; the tablets may have been stored improperly, making them ineffective. When the ship used the inspector's phenol red tablets, the pH was measured to be 8.05. Staff reported they were not monitoring the alkalinity of the pool, and this may also have an impact on the high pH levels.
|
|
Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
Monitor and adjust the RWF?s flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Secondary Standards
|
|
Violation:
Secondary standards were not onboard for the electronic test kit to verify test kit operation.
|
|
Recommendation:
Ensure appropriate secondary standards are onboard for electronic test kits to verify test kit operation.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Maintenance Records
|
|
Violation:
The tank maintenance records for tanks 2 port and starboard did not state the paint was applied, cured, and dried according to the manufacturer's instructions.
|
|
Recommendation:
Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Vent Rm #4 Starboard
|
|
Violation:
Staff reported using the hose connection outside the vent room #4 on the starboard side to clean the AC units. The hose connection was reported to be a technical water connection.
|
|
Recommendation:
Use only potable water for cleaning HVAC distribution systems.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Mediterranean Restaurant
|
|
Violation:
Approximately six baskets of bread for passenger self-service were stored in plastic cases that did not allow the hinged doors to self-close.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Mediterranean Restaurant
|
|
Violation:
Five soiled plates were on the cold buffet passenger self-service line.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Food Service General-Lighting
|
|
Violation:
The light intensity was less than 110 lux behind and around many deck- and counter-mounted equipment in the food and beverage preparation and service areas. Staff explained 168 new lights had been ordered to correct this issue.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Mediterranean Restaurant
|
|
Violation:
Inside the undercounter technical compartments of the bain maries, the deck was rough and difficult to clean. Also, the paint was chipped and peeling. It appeared the deck was made of raw wood.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Mediterranean Restaurant
|
|
Violation:
At the handwash station on the hot buffet, the soap dispenser was not working. This was immediately corrected.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Mediterranean Restaurant
|
|
Violation:
Three stacks of small plates out for passenger self-service were not inverted or covered.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
|
|
|
Item No.:
22
|
|
Site:
Galley-Mediterranean Restaurant
|
|
Violation:
The hood-type glasswash machine was out of order for a few months. A purchase order indicated a new machine arrived on 11 November in the warehouse.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
26
|
|
Site:
Galley-Mediterranean Restaurant
|
|
Violation:
A rack of previously cleaned silverware was stored on the clean side of the glasswash machine. Some of the food contact portions were soiled with food residue. The rack was over-filled with silverware, which may have prevented proper cleaning of all items.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-
|
|
Violation:
A heavy amount of steam was escaping from the tilting kettles. Condensation had accumulated on the deckhead and bulkheads inside the exhaust hood above these kettles, as well as above the food preparation counter where food preparation was occurring. No condensation was observed dripping onto exposed food.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation--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. Ensure all food preparation areas have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
16
|
|
Site:
Galley-
|
|
Violation:
A pan of Bolognese had a food temperature of 17C (63F) inside the upright refrigerator, and adjacent to the small elevators. The food was prepared two days prior. No cooling log was available for this food item. The food was discarded.
|
|
Recommendation:
Maintain potentially hazardous foods at 5C (41F) or less.
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
|
|
|
Item No.:
17
|
|
Site:
Galley-Cooling Logs
|
|
Violation:
The only cooling log available listed four food items prepared and cooled from 11-13 December. No other cooling logs were available for any potentially hazardous foods.
|
|
Recommendation:
Ensure 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 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
The left door gasket inside upright refrigerator, adjacent to the small elevators, was loose, allowing warm air to enter the unit.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
33
|
|
Site:
Galley-Cold Galley
|
|
Violation:
The deck/stainless steel column juncture was not coved.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
20
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
Slotted fasteners were around the light Inside the combination oven.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
19
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
The top racks of two trolleys of bread were not protected from contamination.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
22
|
|
Site:
Galley-Magellan Restaurant
|
|
Violation:
The conveyor glasswash machine had been out of order for two weeks due to a damaged safety relief valve to the booster heater. The inside of the machine was soiled with food residue.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
33
|
|
Site:
Galley-Magellan Restaurant
|
|
Violation:
In the cold galley, the deck/stainless steel column juncture was not coved.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
35
|
|
Site:
Galley-Magellan Restaurant
|
|
Violation:
At the three-compartment sink, the deck drain below the rinse compartment was blocked, allowing a lot of water to pool on the deck. A technician cleaned out this drain, which corrected the issue.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The inside of the ice machine chute was soiled with a black material. A technician removed the chute to be washed.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Buffet-Soiled Drop-Off - Crew Pantry
|
|
Violation:
The in-use crew pantry undercounter dishwasher machine on the right had a sanitizing rinse temperature of 154F at the utensil surface, as measured by the inspector's thermometer. The display gauge for the final rinse sanitizing temperature at the manifold indicated 147F. On the following cycle, the display gauge indicated 138F.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Soiled Drop-Off - Crew Pantry
|
|
Violation:
The crew pantry had two undercounter dishwash machines. For the machine on the left, the display gauge was dim, making it difficult to read. The inspector was shown a purchase order which indicated a new display module was ordered on 27 November and was to be delivered to the warehouse on 26 December.
|
|
Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Soiled Drop-Off - Crew Pantry
|
|
Violation:
Water lines for the two undercounter dishwash machines were lying on the deck. This made it difficult to clean the deck below the machines.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are maintained for easy cleaning.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Potato
|
|
Violation:
Slotted fasteners were observed in the food contact area of the potato peeler.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP did not state how passengers and crew members would be notified of an outbreak during the previous voyage.
|
|
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: (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.
|
|