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Item No.:
02
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Site:
Medical-AGE Log
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Violation:
On cruise #206 (which was outside USPHS jurisdiction), it was noted that the final passenger acute gastroenteritis (AGE) illness log count was 0 out of 404 passengers. However, on the log, it was noted that one passenger experienced 10 loose stools in one day during the second week of the voyage. The other voyage records examined during this inspection were in very good order.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38°C [100.4°F]).
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Item No.:
06
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Site:
Potable Water-Potable Water Monitoring
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Violation:
There was no secondary calibration standard available for verifying the electronic chlorine test kit is accurately reading the measured chlorine residual and pH.
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Recommendation:
Maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
07
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Site:
Potable Water-Forward/Port & Starboard Reserve Tanks
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Violation:
The two tanks shared an outside wall with the hull of the vessel. This tank arrangement was noted on previous inspections including 12 NOV 2012, 20 APR 2011, 12 OCT 2010, and 04 APR 2008. A salinomometer was installed on the tank.
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Recommendation:
Ensure potable water tanks do not share a common wall with the hull of the vessel.
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Item No.:
07
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Site:
Potable Water-Potable Water Tank Protection
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Violation:
The four forward potable water tanks (reserve potable water tank port, potable water tank #1 port, potable water tank #1 starboard, and reserve potable water tank starboard) share a common forward wall with the aft wall of mixed ballast water in tank #2. Additionally, the forward wall of this ballast tank is shared with the aft wall of water ballast tank #1. Both tanks can be filled with both ballast water from the sea and treated gray water, including pulper waste from water ballast tank #7. This tank arrangement was noted on previous inspections including 12 NOV 2012, 20 APR 2011, 12 OCT 2010, and 04 APR 2008.
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Recommendation:
Ensure potable water tanks do not share a common wall with tanks or piping containing nonpotable water or other liquids.
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Item No.:
08
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Site:
Pantry-Kopernikus Bar Pantry
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Violation:
The chilled water line to the ice machine was not clearly identified as non-potable.
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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.:
16
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Site:
Galley-Pantry Galley
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Violation:
A hotel pan of raw white fish was holding at temperatures between 47 - 49 °F in the undercounter reach-in refrigerator adjacent to the flat grill. A hotel pan of veal liver in the same unit was holding at 48 °F. The undercounter refrigerator was on temperature control and the food items had two day discard labels on them. The food was 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.:
21
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Site:
Bar-Amadea Service Bar
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Violation:
There was several openings to void spaces inside the technical compartment to the utility sink. Also, there was raw untreated wood and excessive electrical cords that were not maintained.
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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. 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-Hot Galley
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Violation:
The door to the left in-use combination oven was not sealing properly which allowed for steam to escape and condense on the deckhead.
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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.
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Item No.:
21
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Site:
Pantry-Kopernikus Bar Pantry
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Violation:
There were open seams in the back of the technical compartment underneath the espresso machine where drain and water lines penetrated the bulkhead.
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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:
Bar-Espresso Machines
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Violation:
There were no bottom panels to the counter mounted espresso machines exposing hard to clean projections and piping. These were observed in the Amadea Service Bar and in the Kopernikus Bar Pantry.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
The final sanitizing temperature gauge and pressure gauge were not reading correctly.
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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.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
During active use of the rack-type dishwash machine, water was leaking from the bottom area of the wash tank and was pooling on the deck.
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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;
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The data plate for the rack-type dishwash machine indicated a speed in racks/hour instead of a minimum transit time. Also, the pump for the pre-wash tank was not working correctly.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines. 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.
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Item No.:
22
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Site:
Galley-Pulper
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Violation:
The pulper appeared to be overloaded with food and was causing a back-up of brown water throughout the length of the pulper trough. An orange/brown foam was overflowing the trough and was contacting soiled racks of glasses that were being staged on the scrapping table.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing. Maintain pulper system in good repair.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
There was a heavy amount of food debris in the wash tank of the rack-type dishwash machine.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
28
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Site:
Galley-Potwash
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Violation:
Two previously cleaned large soup pots, were stored on a flat, non-draining deck stand next to the hood-type potwash machine. Water was pooling beneath the inverted pots. Also, the plastic deck stand had a height of only 5 1/2 inches
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. 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
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Site:
Galley-Soup Station
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Violation:
The drain line to the in-use potato tumbler was not correctly angled to a deck drain which allowed for brown water to pool and run the length of the deck underneath the bank of soup kettles.
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Recommendation:
Ensure decks in food preparation areas are cleaned as often as necessary. Ensure the drain line to the potato tumbler is angled correctly.
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Item No.:
33
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Site:
Galley-Decks
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Violation:
There was missing and pitted deck grouting between the deck tiles throughout most areas of the galley.
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Recommendation:
Ensure decks in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Waiter Exit Corridor / Water Filling Station
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Violation:
Carpet was installed on top of deck tiles throughout the Aft Stbd galley exit corridor. There is a water filling station in this corridor where waiters fill carafes during service hours. Staff stated that the carpet was installed to dry the waiter's feet as they leave the galley. Also, there was no coving at the deck/bulkhead juncture immediately beneath the water filling station.
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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 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:
Galley-Dishwash
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Violation:
The flanges to the hot and cold water penetrations to the handwash sink closest to the dining room were loose exposing open seams where the lines penetrate the bulkhead.
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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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Item No.:
33
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Site:
Buffet-Coving
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Violation:
There was no coving on the worker side of the main service line at the counter/deck juncture making the area difficult to clean. Pieces of old food residue was observed at this juncture along the length of the service line.
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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). 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-Dessert Station
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Violation:
There was an open vertical gap to a void space at the worker side counter/bulkhead juncture.
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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.:
36
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Site:
Galley-Lighting
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Violation:
The light intensity at the following areas was less than the required 220 lux of light: handwash station at the Amadea Buffet Dessert Station, dining room waiter stations (for cleaning), Amadea Service Bar (for cleaning), hand washing station at the Kopernikus Bar Pantry, and several areas of food preparation in the main galley. There was less than the required 110 lux of light in several walk-in refrigerators in the main galley and behind and around counter and deck mounted equipment in the galleys and beverage stations (including bars). Several of these areas were noted on the previous inspection and additional light fixtures have since been added.
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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. 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. Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
There was heavy black dust build-up in the exhaust air duct above the clean landing area to the rack-type dishwash machine.
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Recommendation:
Ensure intake and exhaust air ducts are cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
Steam was exiting from the door of the left deck mounted combination oven and condensing on the deckhead above the unit. Condensate was observed dripping from the deckhead onto the top of the oven. No food was impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Potwash
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Violation:
The deckhead exhaust ventilation for the hood-type potwash machine was inadequate when the machine was in use. Little or no steam was being pulled into the duct when the door to the potwash was opened. A staff member was in charge of wiping down the condensate that collects on the deckhead as a result.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Bar-Amadea Service Bar
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Violation:
Approximately, 15 tiny black fruit flies were observed inside the technical compartment to the utility 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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The dilution for two of the disinfectants was listed in the Outbreak Prevention and Response Plan (OPRP) rather than the strength in PPM which is more important for effective monitoring with the ship's disinfectant test strips.
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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: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times.
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