|
|
|
Item No.:
01
|
|
Site:
Medical-Reporting
|
|
Violation:
The ship did not make the required gastrointestinal illness report when it returned to the U.S. with just crew members aboard from Belize in January.
|
|
Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours-but not more than 36 hours-before the vessel's expected arrival at the U.S. port. Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness-even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness-even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
|
|
|
Item No.:
02
|
|
Site:
Medical-Records
|
|
Violation:
The current AGE log form is not in the data order form specified in the VSP Operations Manual (see Page 170).
|
|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP. Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) medical log/record; (2) AGE surveillance log; (3) 2-hour self-administered questionnaires; (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) documentation of the 3-day assessment of crew members with AGE symptoms before joining the vessel; (6) documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew. Submit routine 24-hour and 4-hour update reports electronically and ensure that the vessel maintains proof onboard that the report was successfully received by VSP. Maintain the 24-hour, 4-hour, and special reports on the vessel for 12 months. Make the 24-hour, 4-hour, and special reports available for review by VSP during inspections and outbreak investigations.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Bunkering
|
|
Violation:
The ship has not been obtaining the latest microbiologic sample reports from bunker locations or running the onboard fecal coliform tests on these supplies.
|
|
Recommendation:
Where available, ensure the vessel has a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards. Ensure the date of the analysis report is 30 days or less from the date of potable water bunkering, and include an analysis for Escherichia coli at a minimum. Maintain microbiologic sample report records on the vessel for 12 months and ensure they are available for review during inspections.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Distribution
|
|
Violation:
The halogen analyzer chart was not changed on 04/09/2013. The calibration checks were not recorded daily. The manual calibration standards for the ship's instrument were not available.
|
|
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. Operate and maintain test kits, incubators, and associated equipment in accordance with the manufacturers' specifications.
|
|
|
Item No.:
07
|
|
Site:
Potable Water-Storage Tanks
|
|
Violation:
The potable water tanks share a common wall with the sea. Salinometers were installed in the recent drydock, but the required variance needed as mentioned in the previous two inspection reports has not been requested.
|
|
Recommendation:
Ensure potable water tanks do not share a common wall with the hull of the vessel.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Storage Tanks
|
|
Violation:
A sample cock has not been installed on the port potable water tank.
|
|
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-Bunker Station
|
|
Violation:
The hose storage locker had a back left corner seam split most of its height. The white bunker hose did not appear to be potable water grade construction.
|
|
Recommendation:
Construct all hoses used in the bunkering of potable water of safe, easily cleanable materials approved for potable water use and maintain them in good repair.
|
|
|
Item No.:
15
|
|
Site:
Provisions-
|
|
Violation:
A leaking waste water line was noted above the food storage shelves in the forward area of the stores. The leak had an inch and a half protrusion of rust indicating that it had been occurring for long period of time. In addition to the current leak observed, a joint to the starboard of the current leak, residue was observed from a previous leak. The food storage shelves showed stains from the leaks.
|
|
Recommendation:
Ensure food is safe and unadulterated. Do not store foods: (6) Under sewer lines that are not continuously sleeve welded.
|
|
|
Item No.:
15
|
|
Site:
Provisions-
|
|
Violation:
Over ten cans in the stores had dented end and side seams. Many of these had multiple dents in the same can.
|
|
Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
|
|
|
Item No.:
16
|
|
Site:
Galley-Time Control Plan
|
|
Violation:
The time control plan did not include the listings of foods, storage locations and hours of setup, discard and operations. The cooler indicated by the staff for time control were not labeled as time control units.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
16
|
|
Site:
Galley-Walk-in Cooler
|
|
Violation:
Six packages of open cheese did not have any seven-day discard labels on them.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
|
|
|
Item No.:
19
|
|
Site:
Galley-Walk-in Cooler
|
|
Violation:
A container of chili paste was noted on the deck laying in a puddle of water under the back storage shelf. Water was dripping from a joint in the condensate line of the evaporator onto the top shelf of the storage shelf.
|
|
Recommendation:
Protect food from contamination by storing the food: (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:
Provisions-
|
|
Violation:
Potatoes and onions were stored on pallets under the stairs.
|
|
Recommendation:
Do not store foods: (8) Under open stairwells.
|
|
|
Item No.:
19
|
|
Site:
Provisions-
|
|
Violation:
Three mildewed boxes of powdered sugar were found stored in a closed plastic cooler.
|
|
Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Bar-
|
|
Violation:
Bottles of mix concentrate were stored directly on the deck in an unfinished technical space at the starboard end of the back bar.
|
|
Recommendation:
Protect food from contamination by storing the food: (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. Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
|
|
|
Item No.:
19
|
|
Site:
Provisions-
|
|
Violation:
Opened bags of rice and flour were found on the storage shelves. Many containers of food were noted on the deck where they had fallen off the shelves in the rough seas coming into this port.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Protect food from contamination by storing the food: (1) Covered or otherwise protected; and (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
19
|
|
Site:
Galley-Hot Galley
|
|
Violation:
A reach-in cooler had been converted to a dry ingredient stores. Bottles of ingredients were standing in pooled water from the condensate because the refrigeration unit was still working.
|
|
Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
20
|
|
Site:
Galley-Hot Galley
|
|
Violation:
All cutting boards examined were heavily scored and difficult to clean.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
20
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Prep sink drain had loose sealant in the interior creating a difficult to clean food contact surface.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth. 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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Salad Pantry
|
|
Violation:
The new left icemaker had been installed to the right of the reach-in cooler with inadequate space to access the icemaker for effective cleaning.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (5) Accessible for cleaning and inspection.
|
|
|
Item No.:
21
|
|
Site:
Galley-Salad Pantry
|
|
Violation:
Place mats were used for lining shelves where food ingredients were stored.
|
|
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 nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Bar-
|
|
Violation:
An absorbent wicker basket was used for beverage ingredient bottle storage.
|
|
Recommendation:
Ensure nonfood-contact surfaces are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The deck-mounted mixer had rusted and pitted areas that were difficult to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Upper stacked combination steamer oven had front condensate drain clogged and old stagnant water half-filled the drain pan.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
New flat grill installed in the cook line had a large difficult to clean gap on its right side and underneath as the grill joins the old range where it was mounted. The grill mounted on the right side of the range has difficult to clean gaps and seams where it was mounted. There were difficult to clean areas to the right and left of the deep fat fryer.
|
|
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:
Bar-
|
|
Violation:
Difficult to clean wooden wicker baskets were noted in the storage area under the windows.
|
|
Recommendation:
Ensure nonfood-contact surfaces are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwashing
|
|
Violation:
The wash water in the three compartment sink was heavily soiled. The sink was not in active use during the inspection.
|
|
Recommendation:
Ensure the wash solutions are maintained clean.
|
|
|
Item No.:
26
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Food processor stored clean had dried food debris in it.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Kitchen Equipment Storage
|
|
Violation:
Soiled food utensils were found in the clean item storage rack.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Salad Pantry
|
|
Violation:
Stored coffee cups in the clean storage area had old food particles on them.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Salad Pantry
|
|
Violation:
Dried food soil was found on a plate cover in a cleaned stack of plate covers.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Salad Pantry
|
|
Violation:
Heavy mold was noted in the icemakers of both ice machines and in the storage bins and in the chutes that connected them.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Clean Equipment Storage
|
|
Violation:
Food soil was found in cups in the clean storage area near the handwash sink.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Salad Pantry
|
|
Violation:
Two previously cleaned ice tea dispensers had thick slime in the valve gasket where the valve had not been disassembled for cleaning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-
|
|
Violation:
A soiled saucer was noted in the forward bulkhead under-window storage cabinet for clean utensils.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-
|
|
Violation:
Food soil and a black particle were noted in a cleaned blender.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The inside of the convection ovens was heavily soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The area above and around the counter mounted flat grill was soiled with grease and old food residue.
|
|
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 gap between the two ranges was filled with grease and old food residue. The sides of the equipment in the deep fat frying operation and the deck were heavily soiled with grease and food debris. The range drip trays had a large accumulation of old charred food residue.
|
|
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 bowl bracket was heavily soiled with an accumulation of old food residue.
|
|
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:
Ingredient storage shelves were soiled with old food debris.
|
|
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:
Bar-
|
|
Violation:
The absorbent wicker basket was soiled with mold.
|
|
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:
Bar-
|
|
Violation:
The shelf and area under the rubber matting on the port end of the bar was soiled with old food debris.
|
|
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:
Dining Room-
|
|
Violation:
The bases of the dining room tables were heavily soiled with old food residue.
|
|
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:
Dining Room-Pantry - Port
|
|
Violation:
Heavy accumulation of jelly was noted in the bottom of a storage drawer.
|
|
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:
Provisions-
|
|
Violation:
Old food debris was noted on the storage shelves.
|
|
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-Salad Pantry
|
|
Violation:
Coffee maker drip trays stored clean had old food residue on them.
|
|
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-Salad Pantry
|
|
Violation:
The conveyor toaster had heavy dust accumulation on the lower side where the air that blows over the bread is drawn into the cooking chamber.
|
|
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-Crew Mess
|
|
Violation:
Old food soil was noted on the coffee station table.
|
|
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-Walk-in Cooler
|
|
Violation:
Right top storage shelf was soiled with old food debris.
|
|
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:
Galley-Dishwashing
|
|
Violation:
The cleaned plastic dishware was stacked wet which prevented effective air drying.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying.
|
|
|
Item No.:
28
|
|
Site:
Bar-
|
|
Violation:
The cleaned martini glasses were stored on a towel in the reach-in cooler.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location.
|
|
|
Item No.:
29
|
|
Site:
Galley-
|
|
Violation:
Handwashing sinks in the galley did not have hot water for over two hours during the inspection during active food preparation. Hot water was there when the inspection started and returned by the end of the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet.
|
|
|
Item No.:
30
|
|
Site:
Galley-Crew Mess
|
|
Violation:
A towel dispenser has not been installed at the new handwashing sink.
|
|
Recommendation:
Ensure a handwashing facility includes a single-use towels dispenser.
|
|
|
Item No.:
30
|
|
Site:
Dining Room-Pantry - Port
|
|
Violation:
The new handwashing station did not have a hand towel dispenser. (Note items stored around the handsink may be exposed to splash since the sink is not shielded.)
|
|
Recommendation:
Ensure a handwashing facility includes a single-use towels dispenser. Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
32
|
|
Site:
Other-Garbage
|
|
Violation:
The dry garbage room was in poor repair and was heavily soiled. The glass storage room was in poor repair had two inches of water standing in it. The deck was heavily rusted by the standing water.
|
|
Recommendation:
Ensure the dry and refuse storage room is constructed of easily cleanable, corrosion-resistant, nonabsorbent, and durable materials. Ensure the garbage and refuse storage room is maintained in good repair and kept clean.
|
|
|
Item No.:
33
|
|
Site:
Provisions-
|
|
Violation:
Decks, bulkheads, deckheads and attached equipment were difficult to clean. Old food soil was noted on the decks and soil was noted on the attached equipment.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-
|
|
Violation:
Deck under the front bar and back bar was soiled with old food debris and broken glass.
|
|
Recommendation:
Ensure decks in food preparation areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Tile deck coving at base of bulkhead around the deck-mounted mixer was pulling away from the bulk head creating a difficult to clean gap.
|
|
Recommendation:
Ensure decks and bulkheads in food preparation areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Walk-in Cooler
|
|
Violation:
Deck's in cooler were soiled with old food soil. Water was pooled in the back under the storage shelf. Evaporator fan guards and utility cables were heavily soiled with mold and food debris. The power cables penetrated the deckhead without a tight cleanable seal around them.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Food Service General
|
|
Violation:
Improvements have been made in resurfacing the deck in many areas of the galley since last inspection. Some work remains to be done in open holes, chipped paint and particularly around the bulkhead seams where difficult to clean surfaces remain.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Scuppers in front of the kettles were heavily soiled with mold and old food soil.
|
|
Recommendation:
Ensure decks in food preparation areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Deck below the prep sink was heavily soiled with old food debris and grease.
|
|
Recommendation:
Ensure decks areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Light above the baking area was out.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Dishwashing
|
|
Violation:
Three of four light fixtures in the dishwashing area were not working creating very dim conditions for the galley staff to determine if the dishwashing operations were actually cleaning the dishes and utensils.
|
|
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 light was out in the hood above the handwashing sink and combination oven.
|
|
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 and handwashing facilities, warewashing areas, equipment, and utensil storage.
|
|
|
Item No.:
36
|
|
Site:
Galley-Salad Pantry
|
|
Violation:
The light at the entry to the salad pantry had a cracked light shield exposing the fluorescent tube in the fixture.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Galley-Food Service General
|
|
Violation:
110 lux of light was not provided around and behind fixed and counter / deck mounted equipment for effective cleaning. Examples include the coffee station at the galley entrance, floor mounted mixer in the bakery section, along the cook line and convection ovens.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Galley
|
|
Violation:
A counter mounted flat grill was being operated at the end of the bain marie without an exhaust hood.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Records
|
|
Violation:
The active monitoring records did not record the time of the inspections.
|
|
Recommendation:
Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Record the time of the active monitoring inspections in the log.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Rat Guards
|
|
Violation:
The mooring lines were note protected by rat guards. This was noted on the past two inspections.
|
|
Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel. Place rat guards on the mooring lines when the vessel is docked.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The ship's Outbreak Prevention and Response Plan (OPRP) included disinfectants that are not used on the ship and specific instructions for use during an elevation did not include instructions for the disinfectant aboard. There were no test strips available for the disinfectant used to verify its strength. The plan did not include instructions to protect passengers including re-entry times. The plan did not include sample advisory letters for passengers and crew members of current or former outbreaks on the ship.
|
|
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.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Fan Room
|
|
Violation:
AC station 2 condensate drain was severely soiled and filled with algae and other biofilm.
|
|
Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical. Keep air handling units clean. Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
|
|