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Item No.:
*
|
|
Site:
Potable Water-Bunker Line
|
|
Violation:
The bunker line up until the chlorine injection point and from the chlorine injection point to the potable water tank was in at least two compartments that had a few inches of contaminated water. These compartments need to be maintained dry and as clean as possible to prevent the bunkering line and the chlorine injection equipment from getting contaminated.
|
|
Recommendation:
|
|
|
Item No.:
*
|
|
Site:
Potable Water-pH Meter
|
|
Violation:
The pH meter used to measure the pH of the bunkered water had a calibration button, but there were no instructions on how to operate the meter and there was no reference standards to know if the pH meter was operating in the correct range.
|
|
Recommendation:
|
|
|
Item No.:
02
|
|
Site:
Medical-Specimen Shipping Container
|
|
Violation:
There was no approved shipping box for clinical specimen shipment in the event of a gastrointestinal illness outbreak on board.
|
|
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.)
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|
|
Item No.:
03
|
|
Site:
Potable Water-Bunkering
|
|
Violation:
There was no way to adjust the pH to ensure it did not exceed 7.8. It was unknown if the pH levels exceeded 7.8 since there was no documentation.
|
|
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.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Far Point Calibration
|
|
Violation:
There was no documentation on most of the far point charts from April to June 2013 that a manual comparison test was conducted daily and most of these charts were not intialed. There were no far point charts on May 7, 9, and 12, 2013. There was a log book stating a calibration check had been made on May 7 and 9. On May 11, there was a note on the log stating 'not on board', but crew were on the vessel during this time according to staff. Also, there were a few times over the past several months that the difference between the free residual chlorine level on the chart and the the manual test kit were greater than .20 ppm, but there was no documentation the analyzer had been calibration.
|
|
Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading. Record the daily manual comparison test or calibration either on the recorder chart or in a log. Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Test Kit
|
|
Violation:
There were no secondary standards for the test kit used to obtain potable water samples for the far point, bunkering, and production. Also, the staff did not know how to use the high range of the test kit in order to record readings that were above 2.2 ppm. The instruction manual for the test kit was available.
|
|
Recommendation:
Ensure the halogen test kit used to calibrate the halogen analyzer is accurate to within 0.2 mg/L (ppm) for halogen and graduated in increments no greater than 0.2 mg/L (ppm) in the range of free residual halogen normally maintained in the potable water system. Ensure all reagents used with the test kit are not past their expiration dates. Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Far Point Charts
|
|
Violation:
There was no far point potable water distribution system chlorine recorder chart for 12 May, 2013.
|
|
Recommendation:
Retain halogen analyzer-chart recorder charts for at least 12 months and ensure they are available for review during inspections. 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.:
06
|
|
Site:
Potable Water-Microbiological Samples
|
|
Violation:
There were no instructions on how to conduct the coliform presence/absence test used to sample whether the potable water had E.coli or not. Also, there was a black light to detect the presence of E.coli, but there were no batteries and the light did not work.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering and Production
|
|
Violation:
There was no documentation for hourly pH readings during bunkering. The pH was not recorded hourly during production on most days from April to June 2013.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Bar-Backflow
|
|
Violation:
There was no backflow prevention device on the water line serving the soda gun.
|
|
Recommendation:
Install an approved continuous pressure backflow preventer for this connection.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water
|
|
Violation:
There were no sample cocks for potable water tanks one and two. Also, there was a sample cock for potable water tank four, but the bottom of the cock was closed shut and there was no water that could be drawn.
|
|
Recommendation:
Ensure potable water tanks have labeled sample cocks that are turned down. Identify the sample cocks with the appropriate tank number.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Hose Locker
|
|
Violation:
There was one hose used to bunker water that was not labeled 'POTABLE WATER ONLY' at both ends. Also, the potable water hose locker was not labeled 'POTABLE WATER HOSE AND FITTING STORAGE'.
|
|
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. Label potable water hose lockers ?POTABLE WATER HOSE AND FITTING STORAGE? in letters at least 13 millimeters (0.5 inch) high.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Tanks
|
|
Violation:
The potable water tanks were painted in 2012, but there was no documentation the paint met potable water standards according to NSF or ANSI standards. Also, there was no documentation that the tanks were dried and cured according to the manufactuer's recommendations.
|
|
Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Distribution Sample Line
|
|
Violation:
The sample line for the distribution system was in a large bucket partially filled with water and there was no backflow prevention device on the sample line.
|
|
Recommendation:
Provide a proper air-gap for the sample line or install a backflow preventer on the supply side of the line.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Distribution Sample Line
|
|
Violation:
There were no test results for the Conbraco reduced pressure assembly on the water line to the centrifuge fill line.
|
|
Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Striping
|
|
Violation:
The potable water lines to the chill feed water, the fire sprinkler tank, and the FO centrifuge fill were not striped blue or blue/green/blue for potable water. Also, the distillate line for the reverse osmosis system was not striped blue/gray/blue.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-International Shore Connection
|
|
Violation:
There were no test results for the reduced pressure assembly used to protect the international shore connection.
|
|
Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Private Cabin Hot Tubs
|
|
Violation:
There was no disinfection performed following cleaning in any of the 4 cabin whirlpool tubs.
|
|
Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
|
|
|
Item No.:
12
|
|
Site:
Galley-Hygienic Practices
|
|
Violation:
An open cup filled with a health drink mixture was set on the food preparation counter. When asked staff stated this was the chef's drink.
|
|
Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
|
|
|
Item No.:
18
|
|
Site:
Galley-Cold Kitchen
|
|
Violation:
On one of the shelves inside the three door reach-in refrigerator there were raw bacon, raw pork sausage links, and cooked sausage patties in separate plastic zip bags.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
|
|
|
Item No.:
19
|
|
Site:
Galley-Sinks
|
|
Violation:
The drain pipes to the dishwashing three compartment sinks, preparation sinks throughout, and the utility sinks in the buffet area, bar, and bar dishwashing machine were all directly connected to the ships waste system.
|
|
Recommendation:
Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
|
|
|
Item No.:
19
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The top exterior surface of the stacked combination ovens had a layer of dust debris. A sheet pan containing a just cooked sheet cake was set on this soiled surface.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Hot Galley
|
|
Violation:
A working bottle of a food oil was found in the undercounter cabinet at the bain marie without a label identifying the contents.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
19
|
|
Site:
Other-Forward Portable Water Tank Room
|
|
Violation:
Beer, wine, and liquor was stored in the forward potable water tank room which is not a designated food storage area. Beer, wine, and liquor was stored on the deck and under nonpotable water lines. In addition the decks throughout this room were heavily corroded and soiled.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Other-Bow Thruster Room
|
|
Violation:
Beer, wine, and tea were stored on the deck and under water lines in the bow thruster room, which is not designated as a food storage area. Raw plywood was used as shelving to store wine. Plywood is porous and not easily cleanable. In addition, the decks throughout the bow thruster room were soiled and heavily corroded.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Reach-in Refrigerators
|
|
Violation:
The interiors of all the upright and undercounter reach-in refrigerators had exposed piping, boxes, insulation, attached evaporative condensers that made cleaning panels around them difficult.
|
|
Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
|
|
|
Item No.:
20
|
|
Site:
Galley-Cold Kitchen
|
|
Violation:
All five of the previously cleaned cutting boards were heavily scored along the surface and need resurfacing.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-
|
|
Violation:
The cabinet used to store the soda syrup for the soda spray gun dispenser was consturcted of porous, unsealed wood making this area difficult to properly clean. Two boxes of soda syrup were stored directly on the unsealed and porous wood.
|
|
Recommendation:
Ensure 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. Seal the wood or replace.
|
|
|
Item No.:
21
|
|
Site:
Galley-Cold Kitchen
|
|
Violation:
There were large gaps present between the back of the large ice machine and the bulkhead behind. There was only 1/2 inch of space between the top of the ice machine and the deckhead above, making access and cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Dishwash
|
|
Violation:
There were numerous small screw holes present along the lower and upper frame of the upper cabinet in the dishwash and the shelving for the cabinet.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There were difficult-to-clean gaps present between nearly every piece of cooking equipment and the unit beside it or the bulkhead. These included the stacked Vulcan ovens, fryer, preparation counter, flat grill, range, and ovens.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The flat grill and range grease pan housings were difficult to clean due to the depth of the housing.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The fryer control panel surface is peeling and damaged to the point of being rough and difficult to clean. Additionally, there were large open voids in the lower right interior section of the technical compartment below the fryer that was difficult to access and clean.
|
|
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.
Remove peeling surfaces.
|
|
|
Item No.:
26
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Several previously cleaned omelet skillets stacked and stored on the clean shelf below the bain marie were soiled with encrusted oil residue.
|
|
Recommendation:
|
|
|
Item No.:
26
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
A rack of previously cleaned and nested plastic bins of different sizes was set against the bulkhead entering the bakery pastry. Food particles were noted inside and outside of some of these bins, while others had food residue visible on the lower interior corners and surfaces or labels and tape remnants stuck to the containers.
|
|
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.:
26
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
Several of the previously cleaned and stacked stainless steel hotel pans on the clean rack had food particles on the interior surfaces or on the bottom exterior surfaces.
|
|
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.:
26
|
|
Site:
Provisions-Dry Goods
|
|
Violation:
One previously cleaned large serving plate was soiled with dirt and debris on the food contact surface.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Bar-Backflow
|
|
Violation:
There was no backflow prevention device between the carbonator and the brass fitting for the soda spray gun.
|
|
Recommendation:
Install an approved continuous pressure backflow preventer for this connection.
|
|
|
Item No.:
26
|
|
Site:
Bar-
|
|
Violation:
The rubber soda gun spray holder was heavily soiled with old soda residue and what appeared to be a mint leaf .
|
|
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.:
27
|
|
Site:
Bar-
|
|
Violation:
The plastic bag of soda syrup stored inside the wood cabinet had dirt and debris on the outside.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The top exterior surface of the stacked combination ovens had a layer of dust debris. A sheet pan containing a just cooked sheet cake was set on this soiled surface.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The fryer control panel surface is soiled heavily around the entire perimeter with old grease accumulations. There was heavy grease accumulation in the lower right technical compartment interior.
|
|
Recommendation:
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Gaps present between bulkheads and cooking equipment or between different cooking equipment or counters were soiled with old food and grease residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Dry Goods
|
|
Violation:
Five large serving plates and one large stock pot were not covered or inverted during storage in dry provisions.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
30
|
|
Site:
Galley-Handwash
|
|
Violation:
There was no waste bin mounted at the handwash station. Staff were using a large food related waste bin in the adjacent hot galley which had a lid that required handling to discard the used paper towels.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deckheads and Bulkheads
|
|
Violation:
There were bulkhead and deckhead attached cables, piping, bells, boxes, switches, and penetrations in those panels from pipes, wires, and sprinkler heads that made cleaning difficult. There was grease accumulating over the deckhead at the stacked combination ovens.
|
|
Recommendation:
Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent cleaning. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Dry Goods
|
|
Violation:
The lighting intensity was less than 110 lux along each side of the bulkheads.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Dining Room Buffet Counter
|
|
Violation:
The artificial light level on the counter top was below the minimum 220 lux throughout. There were no lights located directly over this counter.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Dishwash
|
|
Violation:
The artificial light level at the dishwash machine, clean landing counter and the three compartment sink were below the minimum 220 lux.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The artificial light level over the stacked Vulcan ovens was less than the minimum 220 lux.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
There was less than 220 lux of artificial light at the plastic bin storage are and at the stainless steel hotel pan rack. There was a light at the pan rack but it was not working.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Galley-Uniforms/Clothing
|
|
Violation:
Food staff uniforms and jackets were hung in the bakery pastry bulkhead and aft in the galley near the exit door.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Cold Kitchen
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Violation:
One filth fly was observed on the deckhead panel in front of the large 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.:
40
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Site:
Integrated Pest Management-IPM Plan
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Violation:
The written pest management plan did not state some active monitoring inspections should be conducted at night or during periods of no or minimal activity.
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Recommendation:
Ensure the IPM Plan sets a schedule for periodic active monitoring inspections, including some at night or during periods of no or minimal activity.
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Item No.:
40
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Site:
Galley-Cold Kitchen
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Violation:
The aft door to the outside of the galley was pinned open during and after service.
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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-OPRP
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Violation:
There was no written procedure in place to notify passengers on the ship of an ongoing outbreak. Additionally, there was no written procedure in place to notify the embarking passengers on the following cruise of the previous 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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Item No.:
41
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Site:
Housekeeping-OPRP
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Violation:
The OPRP did not list a specific concentration of chlorine solution to be used during normal and outbreak procedures. The plan only listed a 10:1 water to bleach solution be made for both normal and outbreak procedures. The plan did not require a higher concentration of bleach water to be used during an outbreak response.
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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: 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);
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Item No.:
43
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Site:
Housekeeping-Shower Head Log
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Violation:
The shower head log did not specifically state the concentration and contact time used for disinfection.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
44
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Site:
Potable Water-Test Kit
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Violation:
Staff did not know how to use the high range of the test kit in order to record the free residual chlorine levels that were above 2.2 ppm at the far point and during bunkering and production.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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