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Item No.:
02
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Site:
Medical-Specimen Collection Containers
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Violation:
There were no specimen collection containers for testing of bacteriological agents.
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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.:
06
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Site:
Potable Water-
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Violation:
There was no record of the calibration of the far point analyzer-chart recorder. The engineer stated that the far point and the post chlorination analyzers were calibrated each morning, but only the post chlorination calibration was recorded. The far point analyzer calibration was checked during the inspection and was found to be accurate.
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Recommendation:
Ensure that the halogen analyzer-chart recorder is properly maintained, operated, and calibrated daily in accordance with the manufacturer's instructions. Ensure that a manual comparison test is conducted daily to verify calibration and that calibration is made whenever the manual test value is more than 0.2 ppm higher or lower than the analyzer reading. Ensure that the daily, manual comparison test or calibration is recorded on the chart or in a log book.
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Item No.:
06
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Site:
Potable Water-Bunkering/Production Records
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Violation:
There was no time recorded for the calibration of the analyzer for the analyzer chart-recorder for bunkering and production. The engineer stated that it was conducted at the beginning of the process.
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Recommendation:
Ensure that halogen analyzer-chart recorders used in lieu of manual tests and logs are calibrated at the beginning of bunkering or production, and the calibration is recorded on the chart or in a log book.
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Item No.:
06
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Site:
Potable Water-Microbiologic Monitoring
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Violation:
The monthly samples for E. coli testing were taken from the same locations each month.
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Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
For the accommodations backflow prevention devices, there was no indication of the plumbing system connection/component (shower or toilet) or the number of devices installed for each deck. Also, for some of the individual devices listed throughout the ship, the device and location was indicated but not the plumbing component where the device was connected (e.g., ice machine, deck washing tap, bucket fill station).
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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:
The backflow prevention devices for the hair sink in the spa and the whirlpool in suite 604 were not included on the list of devices.
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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.:
10
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Site:
Other-Cabin Whirlpool
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Violation:
The whirlpool in cabin 604 was only sanitized between passengers, even on cruises longer than 7 days.
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Recommendation:
Ensure that private whirlpool spas located in individual passenger cabins are cleaned and disinfected, including associated recirculation systems, between occupancies or weekly, whichever is more frequent.
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Item No.:
10
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Site:
Recreational Water Facilities-Records
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Violation:
For March 28th and 29th, there were no records for the swimming pool halogenation and no indication in the log that the pool was empty or closed.
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Recommendation:
Ensure that residual halogen logs are maintained with residuals measured and recorded every 4 hours during operation.
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Item No.:
10
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Site:
Recreational Water Facilities-Records
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Violation:
There was no time recorded for the calibration of the analyzers for the swimming pool halogenation analyzer-chart recorder. The engineer stated that the calibration occurs between 0400 and 0500 each day.
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Recommendation:
Ensure that the analyzers are calibrated before opening the swimming pool and that the times are recorded or indicated on the chart.
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Item No.:
13
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Site:
Other-La Boussole - Dishwash
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Violation:
It was not clear why the ship's staff would continue to wash dishware in a machine which was known to have a failure in the final sanitizing rinse booster pump for 5 days following this failure. It was of particular concern when all other dishwash machines on the ship were working correctly and the dishware could have been moved to one of the other machines, including the undercounter glasswash machine which was immediately adjacent to the failed hood-type dishwasher.
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Recommendation:
Ensure that immediate action is taken when a dishwash machine fails, including using another machine.
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Item No.:
16
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Site:
Food Service General-Time as a Public Health Control Plans
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Violation:
The posted time as a public health control plans were complete up to the point where foods under time control were described. In both the hot and cold food time control plans there were some example foods listed and then the statement given was or all cold foods (cold food plan) or all hot foods (hot food plan). This appeared to be taken from a generic plan and not one specific to the vessel operations.
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Recommendation:
Adjust the time as a public health control plans to be specific to the vessel operations. Either list the foods considered on time control for hot and cold or confirm it is all hot and cold foods that should be controlled by time.
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Item No.:
17
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Site:
Provisions-Parasite Destruction Letter
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Violation:
There was no documentation of parasite destruction for the cold-smoked salmon and halibut. Both fish were stored in the fish walk-in freezer onboard, but staff did not record freezing temperatures and times to confirm parasite destruction. Both fish are served in a ready-to-eat form.
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Recommendation:
Ensure that, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served in ready-to-eat form: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, there shall be some designation on the outer packaging for the parasite-free fish. Before service in ready-to-eat form, ensure that raw, raw-marinated, partially cooked, or marinated-partially cooked fish other than molluscan shellfish: (1) Are frozen throughout to a temperature of -20C (-4F) or below for 168 hours (7 days) in a freezer; or -35C (-31F) or below for 15 hours in a blast freezer.
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Item No.:
19
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Site:
Provisions-Dry Store
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Violation:
There were stacked plastic boxes of food stored directly on the deck at the entry to the dry store walk-in refrigeration unit.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Bar-La Boussole - Buffet
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Violation:
There was one pitcher of tomato juice and two pitchers of cold water on the beverage counter for passenger self-service. Neither had a lid or other cover to protect from contamination and they were not located under a sneeze shield.
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Recommendation:
Ensure that the beverages are protected while on display for self service.
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Item No.:
21
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Site:
Buffet-Crew Mess
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Violation:
The power cables for the coffee dispenser were draped on the counter, making cleaning difficult.
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Recommendation:
Shorten or elevate the power cables so they allow easy cleaning of the counter below.
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Item No.:
21
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Site:
Room Service-Deck 5 Pantry
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Violation:
The power cables to the coffee machine were draped on the counter, making cleaning difficult.
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Recommendation:
Shorten or elevate the power cables so they allow easy cleaning of the counter.
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Item No.:
24
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Site:
Galley-Main Galley - Potwash
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Violation:
During active manual pot washing, the final chemical sanitizing sink solution had a concentration of 500 ppm (mg/L) of chlorine.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Pantry-La Boussole - Dishwash
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Violation:
During active use of the stationary rack hood-type dishwashing machine, the dish level final sanitizing rinse temperature was measured at 125 F. Engineering staff stated that the machine's booster heater had failed 5 days prior to the inspection and they were awaiting delivery of the spare parts needed to repair the unit. The undercounter single rack dishwasher was working correctly, but was not turned on. Staff switched a chlorinated solution jug to the hose for the rinse agent and operated the machine with a chemical sanitizer to temporarily correct this problem.
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Recommendation:
In a mechanical operation, ensure that the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F), or less than: (1) For a stationary rack, single temperature machine, 74C (165F); or (2) For all other machines, 82C (180F); or (3) A utensil surface temperature of 71C (160F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90C (194F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
Ensure that when a machine fails that dishware is either moved to another machine or another method is used to ensure proper cleaning and sanitization.
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Item No.:
26
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Site:
Buffet-Crew Mess
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Violation:
A few previously cleaned plates on the crew mess buffet line were soiled with small food particles. They were immediately removed for re-washing.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Main Galley - Bakery/Pastry
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Violation:
There was a heavy layer of dust accumulated on the top exterior surface of the stack oven.
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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.:
27
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Site:
Other-La Boussole - Pantry
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Violation:
The previously cleaned grooved griddle grease chute was heavily soiled with accumulated grease and debris. The holding brackets for the grease catch pan were also soiled with grease.
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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.:
31
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Site:
Other-La Boussole - Pantry
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Violation:
There were two unlabeled bottles in the cleaning locker. One appeared to be blue glass cleaner and the other a yellow multi-purpose cleaner.
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Recommendation:
Ensure that working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
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Item No.:
39
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Site:
Buffet-La Boussole - Buffet
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Violation:
There were 12 fruit flies observed on the deckhead above the port side cold buffet and 3 more on the deckhead over the hot buffet. Both were in full breakfast service with foods on display.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Bar-La Main Lounge
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Violation:
Three live fruit flies were observed on the mixer section of the front bar counter during service.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Room Service-Deck 5 Pantry
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Violation:
One live fruit fly was on the deckhead over the beverage counter and another was inside the cleaning locker.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
The integrated pest management plan did not indicate the need for night-time inspections. Also, there were no records for inspections of provisions and supplies brought onboard the vessel.
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Recommendation:
Ensure that the Integrated Pest Management Plan sets a schedule for periodic monitoring inspections including some at night. 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 & Response Plan
|
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Violation:
The plan did not indicate a trigger point describing when the ship would begin additional actions during an outbreak.
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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.
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