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Item No.:
02
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Site:
Medical-Specimen Containers
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Violation:
The clinical specimen collection containers for viral analysis had caps that could open during shipment.
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Recommendation:
Ensure to have specimen cups with screw caps for stool specimens.
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Item No.:
03
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Site:
Potable Water-Bunkering & Production pH Adjustment
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Violation:
The ship had no means to adjust pH if needed for bunkering or production of potable water.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
06
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Site:
Potable Water-Distant Point
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Violation:
The halogen analyzer-chart recorder installed at the distant point broke on the night of 30 April and manual hourly readings were conducted ever since. Staff stated that they expected a new halogen analyzer-chart recorder to be installed by 8 June.
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Recommendation:
Complete repairs on malfunctioning halogen analyzer-chart recorders within 10 days of equipment failure.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
On the list of backflow prevention devices, there were several cross-connections that had the devices and their locations listed, but not the plumbing system component protected. There were other cross-connections that had the plumbing system component protected and the devices listed, but not their locations. This was mostly for hose connections according to the staff and the inspection around the ship.
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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-Bunkering & Production pH Monitoring
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Violation:
There was no monitoring of pH levels during bunkering and production. The only tests for pH were those done during the shore-side bunkering pretest.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
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Item No.:
16
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Site:
Provisions-Dry Storage
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Violation:
Containers of cut watermelon, cut tomatoes, and cut lettuce had temperatures of 45-48°F in the refrigerator. These foods were discarded.
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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 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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Site:
Provisions-Starboard Dairy Refrigerator
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Violation:
The temperature of three individual yogurts was 46-48°F. The yogurts were discarded.
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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 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
19
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Site:
Other-Galley Ice Machine
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Violation:
The galley ice machine was located in a corridor next to the laundry machines and across from several raincoats, the engine room entrance, and the potable water far point station, among many other non-food items and operations. Additionally, a duster and brush were stored against the ice machine.
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Recommendation:
Reposition the ice machine to a proper food area. Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Other-Lounge
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Violation:
A number of food bags were stored under and behind the cushion seats against the bulkheads of the lounge. Upon lifting the cushion seats and the seatbacks, the food bags were stored on the deck and against the bulkheads. Also, these foods were stored along with air filters and condensate lines from the air conditioned units. The seat backs and underside of seats cushions had difficult to clean materials.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Provisions-Dry Storage
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Violation:
The ambient thermometer in the refrigerator showed the temperature was above 41°F. All potentially hazardous foods that were out of temperature were discarded. Staff contacted the engineers to lower the temperature in the refrigerator.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Bar-Espresso Machine
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Violation:
A power cord was draped on the counter underneath the espresso machine, making cleaning difficult.
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Recommendation:
Shorten and/or support the power cord above the counter to allow for easy cleaning.
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Item No.:
21
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Site:
Buffet-Beverage Station Ice and Water Dispenser
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Violation:
Power cords were draped on the counter underneath the ice and water dispenser, making cleaning difficult.
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Recommendation:
Shorten and/or support the cords above the counter to allow for easy cleaning.
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Item No.:
21
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Site:
Galley-
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Violation:
The built-in thermometer of the upright refrigerator was not working properly.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Buffet-Main Beverage Station
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Violation:
There were several open pipe penetrations in the right side of the technical compartment under the coffee machines going into a void space. This was noted on the previous 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.
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Item No.:
21
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Site:
Galley-Steamer
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Violation:
The hose to the steamer was draped on the counter, making cleaning difficult.
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Recommendation:
Shorten and/or support the hose above the counter to allow for easy cleaning.
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Item No.:
28
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Site:
Other-Lounge
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Violation:
A number of units of single-service articles were stored under and behind the cushion seats against the bulkheads of the lounge. Upon lifting the cushion seats and the seatbacks, the units of single-service articles were stored on the deck and against the bulkheads. Also, these articles were stored along air filters and condensate lines from the air conditioned units.
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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.:
31
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Site:
Galley-Chemical Locker
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Violation:
The chemical locker underneath the handwashing station had five full bottles of Oxivir. Staff explained the Oxivir was not used in the galley, but there was minimal storage space for the chemicals.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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Site:
Other-Lounge
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Violation:
The deck and bulkhead behind and under the seat cushions and seatbacks had several gaps and difficult to clean features.
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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.
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Item No.:
33
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Site:
Dining Room-Waiter Pick-up Window
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Violation:
There were two long open channels between the deck and the bulkhead at the most right and left bottom corners or the waiter pick-up window. The channels were soiled with dust. This was noted on the previous inspection.
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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 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:
Buffet-Main Beverage Station
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Violation:
There was one open pipe penetration for the drain line in the back of the technical compartment under the coffee machine into the bulkhead. This was noted on the previous inspection.
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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.
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Item No.:
33
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Site:
Buffet-Beverage Station
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Violation:
Coving was absent at the equipment/deck juncture and the area was carpeted. This area had coffee machines, a soda gun, a water and ice dispenser, refrigerator, a hot water dispenser, condiments, and cups. This was noted on the previous inspection.
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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. Do not use carpet in these areas. 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).
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Item No.:
33
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Site:
Provisions-Forward Beverage Storage
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Violation:
Gaps were present at the bulkhead/deckhead juncture and around a pipe penetration where the alcohol was stored. Electrical cords were observed on the deckhead above the liquor bottles and soda boxes. These cords were soiled.
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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 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:
Other-Galley Ice Machine
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Violation:
The deck underneath the ice machine was heavily soiled with dust and debris.
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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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Item No.:
36
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Site:
Galley-Handwash Station
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Violation:
The light intensity was less than 220 lux at the handwashing station.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Bar-Handwashing Station
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Violation:
The light intensity was less than 110 lux at the handwashing station.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
41
|
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP did not have procedures for returning to normal operations 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: (5) Procedures for returning the vessel to normal operating conditions after an outbreak.
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