|
|
|
Item No.:
08
|
|
Site:
Potable Water-Hose Storage Locker
|
|
Violation:
The hose storage locker was not marked "potable water hose and fitting storage".
|
|
Recommendation:
Ensure that potable water hose lockers are marked "POTABLE WATER HOSE AND FITTING STORAGE" in letters at least 13 mm (0.5 inch) high.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
The documentation for the potable water tank coating was not available.
|
|
Recommendation:
Ensure that interior coatings on potable water tanks are approved for potable water contact, and all manufacturer's recommendations for application, drying, or curing are followed. Ensure written documentaion for the coating used and recommendations followed are avaialble for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
The sample collection point for testing the free chlorine residual of both bunker and production water was located 63 inches downstream from the chlorine injection point.
|
|
Recommendation:
Ensure that water samples for halogen testing are obtained from a sample cock located on the bunker or production water line at least 3 m (10 feet) after the halogen injection point and before the storage tank.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Fire Stations
|
|
Violation:
None of the five fire stations had a reduced pressure principle backflow device installed. A hose could be connected at each of these fire stations, to the shore potable water supply, to recharge the fire system.
|
|
Recommendation:
Install a reduced pressure principle backflow protection device at each of these stations.
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
Documentation was not kept on the verbal interviews conducted with asymptomatic cabin mates and close personal contacts of crew members with acute gastroenteritis symptoms.
|
|
Recommendation:
Maintain documentation on the verbal interviews.
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
Records were not maintained on the restriction and isolation of crew members with symptoms of acute gastroenteritis. The officer in charge of this was on vacation and the replacement was not aware of where these records were kept.
|
|
Recommendation:
Ensure that a written or electronic record of both the work restriction and the release from restriction are maintained onboard the vessel for 12 months for inspection review.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-
|
|
Violation:
The time control plan was a log format. The log was not filled out for the breakfast service. Additionally, the log indicated both temperature control and time control for service. It was not clear what was used for the foods served during each meal.
|
|
Recommendation:
If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded. Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
|
|
|
Item No.:
17
|
|
Site:
Galley-
|
|
Violation:
A record keeping system was not maintained for the shellstock tags/labels.
|
|
Recommendation:
Ensure that shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served.
|
|
|
Item No.:
19
|
|
Site:
Provisions-
|
|
Violation:
Food items were stored under the open stairwell in the walk-in freezer.
|
|
Recommendation:
Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
|
|
|
Item No.:
19
|
|
Site:
Bar-
|
|
Violation:
The ice used for the cold plate was also used for drinks. The cold plate was removeable.
|
|
Recommendation:
Install a shield between the cold plate and the ice used for drinks.
|
|
|
Item No.:
19
|
|
Site:
Other-Dining Room
|
|
Violation:
Side shields were not available at the buffet. The food was placed less than 1 meter from where consumers stand. The removeable shields on the buffet were installed in a manner that resulted in large gaps between the panels. Sneeze shields were not provided for muffins, breads and rolls. The spoons used to dispense cereal were not protected by a sneeze guard or other acceptable means.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service. When the removeable shields are placed in the frame ensure that there are no gaps between the panels.
|
|
|
Item No.:
19
|
|
Site:
Other-Dry Stores
|
|
Violation:
A bag of coconut was not closed tightly after use.
|
|
Recommendation:
Ensure that food bags are tightly closed after use.
|
|
|
Item No.:
21
|
|
Site:
Other-Dining Room
|
|
Violation:
Gaps and seams were noted between the cabinet base and the toe kick. Raw wooden surfaces were noted along the base of the right cabinets. These conditions made cleaning difficult.
|
|
Recommendation:
Ensure that 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 that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Ensure that 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:
Bar-
|
|
Violation:
The rope used as the paper towel dispenser was absorbent and difficult to clean.
|
|
Recommendation:
Replace this rope with a material that is easy to clean and non-absorbent.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-
|
|
Violation:
The non-food contact surfaces of equipment were difficult to clean due to insufficient space, holes, gaps and other features.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure that 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, if the equipment is exposed to spillage or seepage.
|
|
|
Item No.:
24
|
|
Site:
Galley-
|
|
Violation:
The sanitize residual was less than 50 ppm. This was noted at the bar and dining room during the last inspection.
|
|
Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
27
|
|
Site:
Other-Dry Stores
|
|
Violation:
The handle on the metal trolley was soiled.
|
|
Recommendation:
Ensure that 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 rope used as the paper towel dispenser was soiled.
|
|
Recommendation:
Ensure that 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 triangular storage cabinet was soiled with a sticky residue.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The outer surfaces of cooking equipment were soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The front recess area of the grill was soiled with food residue. The back area of the grill drip pan housing was soiled with food residue.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Bar-
|
|
Violation:
The waste receptacle was less than 2 inches away from clean cups and glasses, subjecting these items to potential contamination.
|
|
Recommendation:
Install a shield between the waste receptacle and the clean storage area.
|
|
|
Item No.:
28
|
|
Site:
Galley-
|
|
Violation:
Refrigerator racks and a griddle pan were stored on the deck near the baker's station.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
31
|
|
Site:
Galley-
|
|
Violation:
A jug of white vinegar was stored in the cleaning locker. The original label was on the jug and there was no indication that this jug was to be used for cleaning purposes only.
|
|
Recommendation:
Remove the original label and re-label this container. The label should indicate that the product is vinegar and that it is to be used for cleaning purposes only.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
The deck juncture was not coved, making cleaning difficult.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
The deck, deckheads and bulkheads were difficult to clean due to gaps, open rivets, exposed fasteners, attached equipment and other features.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-Dining Room
|
|
Violation:
The deck under the buffet was carpeted. The deck-buffet juncture was not coved.
The deck-cabinet junctures were not coved. A small seam was noted between the cabinets and the deck.
All of these conditions made cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters). Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
33
|
|
Site:
Bar-
|
|
Violation:
The deck covering was a vinyl sheet. The sheet did not extend to the counter. There were sections of the counter-deck juncture that were not coved.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
36
|
|
Site:
Bar-
|
|
Violation:
Insufficient lighting was noted behind the bar.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
|
|
|
Item No.:
36
|
|
Site:
Bar-
|
|
Violation:
The bulbs above the liquor bottle storage were not shielded or shatter-resistant.
|
|
Recommendation:
Ensure that 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-
|
|
Violation:
The light level was too low.
|
|
Recommendation:
Ensure that 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:
Other-Lounge
|
|
Violation:
The chemical storage cabinet was not labeled.
|
|
Recommendation:
Provide a label on this cabinet.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan
|
|
Violation:
The outbreak prevention and response plan did not detail the duties and responsibilities of each department and their staff, or the steps in outbreak management and control.
|
|
Recommendation:
Ensure that each vessel has a written Outbreak Prevention and Response Plan (OPRP) which details the standard procedures and policies to specifically address gastrointestinal illness onboard. The plan shall include the duties and responsibilities of each department and their staff to include steps in outbreak management and control as well as the trigger for each step.
|
|