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Item No.:
02
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Site:
Medical-
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Violation:
The ship did not have any viral clinical specimen collection containers or proper shipping containers and labels. Per staff, these should arrive today.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The cross-connection control program did not list the air gap for the mineralizer, the backflow prevention devices for the evaporator, the hose connection in the trolley wash room or the chemical dispensers.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
There was no documentation of the testing of the pressure vacuum breaker for the hose connection in the trolley wash room.
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Recommendation:
Ensure that backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, are inspected and tested with a test kit at least annually and that the test results showing the pressure differences on both sides of the valves are maintained for each device. Ensure that the inspection and test results for backflow preventers are retained for at least 12 months and are available to the VSP for review during inspections.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The potable water line was not painted or striped blue. This line was located near the black water tank.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The chlorine injection point for the bunker/production line was less than 3 meters from the chlorine sample point.
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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.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The reduced pressure assembly for the potable water/technical water connection near the mineralizer was submersed in water.
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Recommendation:
Ensure that the reduced pressure assembly is reinstalled so that it is located at least 450 mm (18 inches) above the normal bilge water level.
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Item No.:
08
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Site:
Potable Water-Fan Room 3.2
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Violation:
There was no backflow prevention device on the potable water hose connection.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
09
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Site:
DO NOT USE (whirlpool/spa)-Deck 9 Jacuzzis
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Violation:
The free bromine residual readings at the portside whirlpool spa were 2.56 and 1.84. The free bromine residual reading at the middle whirlpool spa was 1.82 and the pH was 6.80. The free bromine residual reading at the starboard whirlpool spa was 2.72 and the pH was 7.14. The engineer had received a page from the engine control room while he was with the inspector notifying him of the low chemical readings at the whirlpool spas. The whirlpool spas were immediately closed.
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Recommendation:
Ensure that the whirlpool spa water is maintained with a pH between 7.2 and 7.8. Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Charts
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Violation:
On January 10th, the spa whirlpool was not super chlorinated to at least 10 ppm.
On January 18th, the portside whirlpool spa was only super chlorinated for half an hour at 10 ppm.
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Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
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Item No.:
11
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Site:
Medical-
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Violation:
The medical staff was only conducting 24 and 48 hour interviews with asymptomatic cabin mates of ill crew members. The staff was not conducting an initial interview.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
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Item No.:
11
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Site:
Medical-
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Violation:
A review of the medical records showed that a crew member's last symptom was on January 9th at 21:00. That crew member, who was a food handler, was released from isolation on January 11th at 11:20 am.
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Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
15
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Site:
Food Service General-
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Violation:
There was a food vacuum packaging machine in the galley. According to the chef, this unit was delivered with the vessel and has not been used.
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Recommendation:
Ensure that food in a hermetically sealed container is obtained from a food-processing plant that is regulated by the food regulatory agency that has jurisdiction over the plant. Remove this machine from the vessel.
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Item No.:
16
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Site:
Food Service General-
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Violation:
The time control plan for the lido did not show the heated back-up counter in the lido galley. Foods on this counter were said to be on time only as a public health control.
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Recommendation:
Ensure that the time control plan reflects the flow of food and all of the holding units/stations on time control.
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Item No.:
16
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Site:
Galley-
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Violation:
The lobster stock and tomato soup had discard dates 8 days past from when they were cooked. These items were in the walk-in refrigeration unit.
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Recommendation:
Ensure that 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 shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
16
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Site:
Galley-
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Violation:
The chicken wings in the oven that were held under temperature control were measured at 132F. The wings were removed for reheating.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
17
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Site:
Galley-
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Violation:
The bolognese sauce and pea and mint soup in the walk-in refrigeration unit were not in the cooling log.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Buffet-
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Violation:
There were 9 plates on the bread station but only 4 sets of tongs.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Housekeeping-Deck 11 Pantry
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Violation:
There was a stainless steel container used to scoop ice from the ice machine.
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Recommendation:
Use a scoop with a long handle to scoop ice.
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Item No.:
20
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Site:
Galley-
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Violation:
There were 3 out of 3 checked food temperature measuring devices in the main galley that were not properly calibrated.
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Recommendation:
Ensure that food temperature measuring devices: (1) That are scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to 1C in the intended range of use; and (2) That are scaled only in Fahrenheit are accurate to 2F in the intended range of use.
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Item No.:
21
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Site:
Provisions-
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Violation:
There was an excessive amount of ice on the deck at the entrance to the miscellaneous freezer 9. The gasket along the bottom of the door was loose.
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Recommendation:
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.
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Item No.:
21
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Site:
Provisions-
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Violation:
Duct tape was used to cover the openings to the walk-in storage units in provisions lobby 11. These openings appeared to be vents that were part of the design of these units.
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Recommendation:
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. Do not use duct tape to close these openings.
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Item No.:
21
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Site:
Food Service General-Main Galley and Lido Galley
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Violation:
The fresh orange juice machines were not elevated on legs or sealed to the counters. The machines were not easily movable.
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Recommendation:
Ensure that table-mounted equipment that is not easily movable is installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
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Item No.:
21
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Site:
Galley-
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Violation:
The bread slicer was not elevated on legs or sealed to the counter. The bread slicer was not easily movable.
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Recommendation:
Ensure that deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
21
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Site:
Bar-Atrium Bar
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Violation:
The panel for the electrical wires was not sealed to the back of the technical compartment under the blender.
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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.
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Item No.:
26
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Site:
Galley-
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Violation:
A few of the coffee and tea carafes were soiled and stored as clean near the port galley entrance.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Room Service
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Violation:
The lid of the blender pitcher was soiled.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Pool Grill
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Violation:
The bottom of the oven door opening was soiled.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Room Service
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Violation:
The wet blender pitcher was not stored inverted to drain.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Galley-Room Service
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Violation:
The small spoons were not dispensed with the handles all facing the same way.
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Recommendation:
Dispense the spoons with the handles facing the same way.
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Item No.:
28
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Site:
Galley-Port Clean Storage Area
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Violation:
There were numerous coffee and hot water carafes that were stored upright and wet.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Galley-Port Dishwash Area
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Violation:
There were dishes on the top clean storage shelf that were not stored covered or inverted.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Pantry-Atrium Bar
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Violation:
There was water pooled inside the coffee carafes which were stored in the clean storage cabinet.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
33
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Site:
Buffet-Petty Officer's Mess
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Violation:
The deck/bulkhead juncture was not coved at the soiled drop-off.
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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).
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Item No.:
33
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Site:
Galley-Exit Near Pastry
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Violation:
There was no lock in the door and the lock opening on the door was not sealed.
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Recommendation:
Close the opening in the door.
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Item No.:
33
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Site:
Galley-
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Violation:
There were a number of areas under counters and cooking equipment where the deck was soiled or stained.
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Recommendation:
Ensure that 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:
Provisions-
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Violation:
Jugs of cleaning chemicals were stored on the deck in the cleaning locker, making cleaning of the deck difficult.
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Recommendation:
Store these items off of the deck.
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Item No.:
33
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Site:
Buffet-
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Violation:
The front edge of the soiled drop-off cabinet was not coved at the deck juncture. There was a slight seam under the front edge of the cabinet.
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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). Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-
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Violation:
The grout was recessed near the handwash sink at the soiled drop-off.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Provisions-
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Violation:
There was an excessive amount of water on the deck in the vegetable walk-in refrigeration unit. Per the staff, this water was from melted ice from the broccoli delivery. This was corrected.
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Recommendation:
Collect water from melted ice in a container and dispose of properly.
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Item No.:
33
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Site:
Buffet-Pool Grill
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Violation:
The plastic protective sheeting on the stainless steel shutter door box was curled and peeling.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Pool Grill
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Violation:
There were rough and recessed surfaces at the bottom of the shutter door tracks on the port and starboard sides.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Other-Dining Room Linen Storage Room
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Violation:
The bulkhead and deckheads were not finished. There was exposed lagging on the bulkhead. There were exposed ducts, pipes and electrical lines along the deckhead.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
36
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Site:
Other-Seishin Restaurant Service Station
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Violation:
The light level was inadequate at this waiter station.
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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.
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Item No.:
37
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Site:
Preparation Room-
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Violation:
There was condensate on the air-conditioning vent.
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Recommendation:
Ensure that 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.:
38
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Site:
Provisions-
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Violation:
The mop was not hung to dry after use in the trolley wash room.
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Recommendation:
After use, ensure that mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
40
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Site:
Integrated Pest Management-Provision Log
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Violation:
Per staff, shipments of food and supplies were inspected prior to loading. However, there was no documentation of the supplies being inspected.
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Recommendation:
Ensure that incoming shipments of food and supplies are routinely inspected for evidence of insects, rodents, and other pests. A record of these inspections shall be maintained onboard the vessel and shall be available for review during inspections.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The outbreak prevention and response plan did not specify the frequency of disinfection of public areas during an outbreak.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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