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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
The ship was submitting two daily AGE reports to the CDC Vessel Sanitation Program, one report when sailing from Port Everglades, Florida to Freeport, Bahamas, and another report when sailing from Freeport to Port Everglades. Reporting was only required when sailing from a foreign port into a U.S. port.
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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. Due to the ship's daily voyages, departing Freeport at 18:00 and arriving Port Everglades at 22:00, the ship is eligible for an administrative variance. This would allow the ship to be exempt from submitting a 24-hour report, and only submit a 4-hour report. Contact the VSP for more information on the variance submission process.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Logs
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Violation:
No AGE surveillance logs were maintained for each voyage.
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Recommendation:
Maintain a daily, standardized AGE surveillance log for each cruise by the master of the vessel, the medical staff, or other designated staff. Due to the ship's daily voyages, the ship is eligible for an administrative variance. This would allow the ship to maintain either weekly or monthly AGE logs, and be exempt from maintaining one AGE log per voyage. Contact the VSP for more information on the variance submission process. List in the AGE surveillance log (1) the name of the vessel, cruise dates, and cruise number; (2) all reportable cases of AGE; and (3) all passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff. 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.
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Item No.:
02
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Site:
Medical-Specimen Collection and Shipping Containers
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Violation:
No clinical specimen collection containers or a shipping container were maintained onboard.
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Recommendation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for both viral and bacterial agents (10 for each), as well as a shipping container that meets the latest shipping requirements of the International Air Transport Association (IATA) and U.S. Department of Transportation for Biological Substances, Category B designated shipments (or higher). Ensure the vessel maintains the appropriate labels and markings required for shipping Biological Substances, Category B shipments. Ensure the vessel maintains appropriate refrigerant materials to keep clinical specimens cool. (see Annex 13.4 of the VSP 2011 Operations Manual.)
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Item No.:
02
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Site:
Medical-Crew Member Pre-Boarding Health Assessments
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Violation:
Crew members were not completing a health assessment prior to boarding the vessel.
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Recommendation:
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) 72-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.
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Item No.:
03
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Site:
Potable Water-Bunkering Records
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Violation:
Documentation did not indicate the ship was continuously disinfecting the water to at least 2.0 ppm chlorine or monitoring the pH while bunkering. No automatic chlorine or acid injection equipment was installed. Manual readings were not obtained at least every hour. Only the initial chlorine and pH values were documented. The ship had bunkered water for 2-4 hours every few days since the end of February.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
04
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Site:
Potable Water-Chlorine Injection
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Violation:
The ship did not have automatic chlorine injection equipment to continuously halogenate the potable water distribution system.
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Recommendation:
Provide continuous halogenation of the potable water system using halogenation injection equipment and maintain a free residual halogen between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) throughout the distribution system.
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Item No.:
06
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Site:
Potable Water-Far Point
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Violation:
No halogen analyzer-chart recorder was installed at the far point located in the bridge water closet.
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Recommendation:
Install a halogen analyzer-chart recorder at a distant point in the potable water distribution system where a significant water flow exists and represents the entire distribution system. In cases where multiple distribution loops exist and no pipes connect the loops, install an analyzer and chart recorder for each loop.
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Item No.:
06
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Site:
Potable Water-Far Point
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Violation:
No halogen analyzer chart-recorder charts were available to show the free chlorine residual at the farthest point from the chlorine injection. Only manual readings were obtained one time per week. When testing the free chlorine residual at the far point, the inspector's test kit and the crew member's test kit revealed more than a 1.0 ppm difference. The inspector's kit measured 4.59 ppm and 5.01 ppm, while the crew member's test kit measured 3.43 ppm and 3.90 ppm.
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Recommendation:
Ensure the halogen analyzer-chart recorder charts have a range of 0.0 to 5.0 mg/L (ppm) and have a recording period of (and limited to) 24 hours. Ensure records from the halogen analyzer-chart recorder verifies the free residual halogen of between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24 hour period since the last inspection of the vessel.
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Item No.:
06
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Site:
Potable Water-Test Kit
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Violation:
No secondary standards were available for the test kit.
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Recommendation:
Ensure the halogen test kit used to calibrate the halogen analyzer is accurate to within 0.2 mg/L (ppm) for halogen and graduated in increments no greater than 0.2 mg/L (ppm) in the range of free residual halogen normally maintained in the potable water system. Ensure all reagents used with the test kit are not past their expiration dates. Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
06
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Site:
Potable Water-Shoreside Microbiological Test
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Violation:
The ship was not equipped to analyze bunkered water for the presence of Escherichia coli. The most recent Port Everglades water quality report (dated 14 May 2015) indicated an absence of E. coli. The most recent Freeport water quality report (dated 10 February 2015) did not contain information for E. coli. The ship bunkered water every few days from both ports.
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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.
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Item No.:
06
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Site:
Potable Water-Random Sampling
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Violation:
The monthly samples throughout the ship did not test for Escherichia coli. Only the chlorine, pH, turbidity, and temperature were monitored.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
06
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Site:
Potable Water-Chlorine Injection
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Violation:
The chlorine injection was not analyzer-controlled. Therefore, no pumps were installed.
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Recommendation:
Install at least one backup halogen pump with an active, automatic switchover feature to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds.
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Item No.:
07
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Site:
Potable Water-
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Violation:
The potable water system was not thoroughly protected against contamination. For example, staff stated only a non-return valve was installed between the potable water tank and the technical water tank. This non-return valve could not be located during the inspection. The shower heads were attached to hoses that could reach the deck. No backflow prevention device was installed on these shower hoses or other equipment, such as laundry and toilets.
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Recommendation:
Protect the potable water system against backflow or other contamination by backflow prevention devices or air gaps. Ensure the permeate lines and distillate lines directed toward the potable water system are also protected.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Many backflow prevention devices were not installed or were incorrect. For example, a non-return valve was installed between the potable water tank and the technical water tank. This must be a reduced pressure assembly backflow prevention device. No devices were installed on the shower hoses, laundry, and toilets.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur. Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Bunker Stations
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Violation:
At the port and starboard bunker stations, the chains on the potable water bunker filling lines were hanging loose from the caps. The filling lines were not labeled 'potable water filling.'
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses. Ensure each bunker station potable water filling line is striped or painted blue or in accordance with the color designation in ISO 14726 (blue/green/blue) and clearly labeled "POTABLE WATER FILLING" in letters at least 13 millimeters (0.5 inch) high, stamped on a noncorrosive label plate or the equivalent, and located at or near the point of the hose connection.
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Item No.:
08
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Site:
Potable Water-Bunker Stations
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Violation:
Inside the potable water hose storage locker, the hose was not labeled 'potable water only' at each connecting end. Also, the ends were open on the hose. During the inspection, the crew member capped the ends together.
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Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end. Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
No documentation was provided on the coating used for the potable water tanks. Staff stated the tanks were painted in 2012. Also, no documentation was provided for the disinfection of the tanks for the December 2014 maintenance procedures.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
08
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Site:
Potable Water-Chlorine Injection
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Violation:
The chlorine injection was not analyzer-controlled. The only source of chlorination was during bunkering when chlorine tablets were placed inside the potable water filling lines.
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Recommendation:
Ensure the amount of chemicals injected into the potable water system is analyzer controlled.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rate
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Violation:
The turnover rate for the swimming pool was not calculated.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Automatic Testing
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Violation:
The pool was not equipped with automatic chlorine residual and pH monitoring. A review of the records since February 2015 indicated that manual tests were being obtained from inside the pool at 06:00, 13:00, 16:00, and 22:00. Manual chlorine readings from inside the pool were 1-2 ppm and 3-4 ppm and pH 7.5-7.6. Also, the pool was not equipped with a sample line for the analyzer probe to electronically monitor the chlorine residual and pH inside the pool.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Test Kit
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Violation:
A colorimetric test kit was used to measure the chlorine and pH values inside the pool and as a comparison test with the automatic chlorine and acid dosing equipment. The colorirmetric test kit could not be calibrated and accurately used to calibrate the dosing equipment. No kit was available to monitor the combined chlorine and total alkalinity of the pool.
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Recommendation:
Ensure a test kit is available for testing water quality parameters, including free and total halogen levels (chlorine and bromine, where applicable), pH, and total alkalinity. Ensure that test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the RWF. Ensure test kits for pH are accurate to within 0.2. Ensure all reagents are not past their expiration dates. Monitor and adjust the RWF?s flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
10
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Site:
Recreational Water Facilities-Strainer Disinfection
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Violation:
Disinfection of the strainer and the strainer housing was not documented.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Granular Filter Disinfection
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Violation:
Disinfection of the granular filter housing being cleaned, rinsed, and disinfected before new filter media was placed into it was not documented. Staff stated new filter media was installed in March.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Sedimentation Test
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Violation:
The results of the granular media sedimentation test conducted in March were not documented. Staff stated this was conducted quarterly. The next test was due by the end of June.
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Recommendation:
Examine granular filter media for channels, mounds, or holes. Inspect a core sample of the filter media for excessive organic material accumulation using a recommended sedimentation method. For whirlpool spas and spa pools, ensure inspections and sedimentation tests are done monthly. For all other RWFs, ensure inspections and sedimentation tests are conducted quarterly. Change granular filter media for whirlpool spas and spa pools based on the inspection and sedimentation test results or every 12 months, whichever is more frequent. For all other RWFs, change granular filter media based on the inspection and sedimentation results or per the manufacturer?s recommendations, whichever is more frequent. Record the results of both the filter inspection and sedimentation test.
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Item No.:
10
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Site:
Recreational Water Facilities-Flow Meter
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Violation:
No flow meter was installed for the swimming pool.
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Recommendation:
Install a flow meter for calculating the turnover rate of the recirculated water.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool Safety Sign
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Violation:
The safety sign did not state to shower before entering the facility.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool Life Saving Equipment
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Violation:
The shepherd's hook was not visible from the full perimeter of the pool. It was located in a nearby locker. The pole was telescoping and the hook was missing from the pole. Also, the two flotation devices were not visible from the full perimeter of the pool. They were located on the sides of the ship. It was discussed to install one additional flotation device on the aft railing.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool Depth Markers
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Violation:
No depth markers were installed. The pool had recently been painted and no water was in the pool during the inspection.
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Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool Drain Covers
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Violation:
The two drain covers were constructed of a steel material and were not certified antientrapment covers.
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
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Item No.:
13
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Site:
Food Service General-
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Violation:
Lack of supervisory knowledge of food safety was evident during the inspection. Crew members were not completing cooling logs for all potentially hazardous foods that are prepared in the galley. Crew members also were not aware that mixed lettuce was considered a cut leafy green and was a potentially hazardous food. Finally, several nonfood contact surfaces in the galley and food areas were heavily soiled with dust and food debris. Some were difficult to clean, but most were accessible for cleaning.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the areas of knowledge include: (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours.
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Item No.:
16
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Site:
Buffet-Self-Service Buffet
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|
Violation:
The hot milk dispensing unit was on time control, but was not listed on the posted time control plan.
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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.
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Item No.:
16
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Site:
Galley-Reach-in Refrigerator #4
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|
Violation:
The ambient temperature of the reach-in refrigerator was 49F (9.4C) and the digital temperature display read 11C (52F). Two packages of sliced turkey deli meat, one package of pepperoni, and eight sticks of butter were stored in this refrigerator and all had an internal temperature above 50F when measured. It could not be determined how long the potentially hazardous foods were above 41F so all were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Pantry
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|
Violation:
A hotel pan of mixed lettuce was placed into a reach-in refrigerator at 10:15, but no initial cooling temperature was taken or recorded. When the inspector arrived at 11:00, the internal temperature of the lettuce was at 59F. Ice was immediately put on the lettuce to help facilitate the cooling process. A cooling log entry was completed at this time.
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|
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 the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
17
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Site:
Galley-Pantry
|
|
Violation:
A hotel pan of mixed lettuce was placed into a reach-in refrigerator at 10:15, but no initial cooling temperature was taken or recorded. When the inspector arrived at 11:00, the internal temperature of the lettuce was at 59F. Ice was immediately put on the lettuce to help facilitate the cooling process. A cooling log entry was completed at this time.
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|
Recommendation:
Ensure the cooling temperatures of potentially hazardous foods are documented. Potentially hazardous foods shall be cooled from 21C (70F) to 5C (41F) or less within 4 hours. Ensure 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.:
17
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|
Site:
Galley-Walk-in Refrigerator
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|
Violation:
A tray of cheese pudding, which was made with fresh eggs and cream cheese, was cooked and cooled on 6 June. However, no cooling logs were completed to verify the cheese pudding was properly cooled. The internal temperature of the cheese pudding was 36F when measured.
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|
Recommendation:
Ensure the cooling temperatures of cooked potentially hazardous foods are documented. Potentially hazardous foods shall be cooled from 57C (135F) to 21C (70F) or less within 2 hours and from 21C (70F) to 5C (41F) or less within an additional 4 hours.
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Item No.:
18
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|
Site:
Galley-Reach-in Refrigerator #5
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|
Violation:
A container of raw hamburger patties was stored above a tray of raw bacon.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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|
Site:
Galley-Cabinets
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|
Violation:
Most of the cabinets above the preparation counters were soiled with food debris. Some cabinets were empty and others had food or food equipment stored in them. Several of the sliding drawers containing clean equipment were soiled with food debris.
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|
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.
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|
Item No.:
19
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|
Site:
Buffet-Self-Service Buffet
|
|
Violation:
No side shield was installed on the left end of the sneeze shield protecting the starboard side bain marie. Passengers were able to stand within one meter of exposed food. The port side bain marie had the same issue, but was not in operation during the inspection.
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|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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|
Site:
Provisions-Freezer
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|
Violation:
Several boxes of frozen food were stored on the deck.
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|
Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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|
Site:
Pantry-Casino Bar
|
|
Violation:
The electric insect control device was installed over the preparation counter.
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|
Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
19
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|
Site:
Pantry-Pool Bar
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|
Violation:
The electric insect control device was installed above the microwave on the preparation counter.
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|
Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
19
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|
Site:
Provisions-
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|
Violation:
A jacket was hanging on the corner of a dry food storage shelf and was in contact with stored food.
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|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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|
|
Item No.:
19
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|
Site:
Provisions-Insect Control Light
|
|
Violation:
An electric insect control device was installed on the bulkhead above stored food in the recessed section of the provision area.
|
|
Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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|
|
Item No.:
20
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|
Site:
Galley-Stove Top
|
|
Violation:
The stove top had several slotted fasteners in the food splash zone.
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|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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|
Site:
Galley-Reach-in Refrigerator #4
|
|
Violation:
The ambient temperature of the reach-in refrigerator was at 49F and the digital temperature display read 11C. Two packages of sliced turkey deli meat, one package of peperoni, and eight sticks of butter were stored in this refrigerator and all had an internal temperature above 50F when measured.
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|
Recommendation:
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.
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|
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Item No.:
20
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|
Site:
Food Service General-Noncommercial Equipment
|
|
Violation:
The ship had three chest freezers in the galley and one reach-in refrigerator in the officer's mess that were not commercial grade. All four units had visible dents and scratches on various sides of each piece of equipment.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
21
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|
Site:
Food Service General-Bars
|
|
Violation:
Most of the cabinets in all three bars and pantries were made of wood, and several sections had raw and exposed wood. The wood in some of the cabinets with the soda dispensing system or adjacent to the undercounter glasswash machines had signs of water damage. The underside of the front counter top had exposed raw wood and a large seam where the counter top rested on the top on the cabinet.
All of the beer coolers were not sealed to the bulkhead or adjoining equipment which created seams and gaps that were difficult to access and clean. All of the seams and gaps were soiled with dust and debris. The beer coolers were not mounted to the deck or had a 6-inch clearance to provide access to clean the deck.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure 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
|
|
Site:
Bar-Almadrava Bar
|
|
Violation:
The three refrigeration units on the back counter were not sealed to the counter or mounted with at least a 4-inch clearance.
|
|
Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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|
|
Item No.:
21
|
|
Site:
Galley-Flat Top Grill
|
|
Violation:
There was a large gap around the chute to the grease trap. There were also four small holes in the back bulkhead of the grease trap housing that opened into a void space.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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|
|
Item No.:
21
|
|
Site:
Buffet-Crew and Officer Mess
|
|
Violation:
The cabinets below the stainless steel counter top were made of wood. Several sections of the wood were raw and exposed. Single-service food equipment and dry food items were stored in these cabinets.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
|
|
Site:
Buffet-Crew and Officer Mess
|
|
Violation:
The 'cooling display' was not mounted to the counter, but was heavy and difficult to move. The unit did not have at least a 4-inch clearance above the counter. Food debris was observed under the unit because it was difficult to clean.
|
|
Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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|
|
Item No.:
21
|
|
Site:
Buffet-Crew and Officer Mess
|
|
Violation:
The reach-in refrigerator was mounted less than 6 inches above the deck.
|
|
Recommendation:
Ensure 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
|
|
Site:
Galley-Center Stove/Grill/Soup Kettle
|
|
Violation:
The unit had difficult to clean seams where each piece of permanent equipment joined. The seams were heavily soiled with food residue. The unit had four large openings just behind the flat top grill and soup kettle. These openings exposed the interior of the unit and was heavily soiled with grease and food debris. It could not be determined if this area of the unit was accessible to clean. Several nonfood contact areas under the unit and on the sides of the moveable equipment (i.e. deep fryer) were heavily soiled with grease and food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 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.
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|
Item No.:
21
|
|
Site:
Galley-Electric Chopper
|
|
Violation:
The electric chopper was mounted to the counter top with less than a 4-inch clearance.
|
|
Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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|
|
Item No.:
21
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
The microwave was mounted to the counter top will less than a 4-inch clearance.
|
|
Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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|
|
Item No.:
21
|
|
Site:
Pantry-Casino Bar
|
|
Violation:
The far left corner of the counter by the refrigerator was in poor repair.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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|
|
Item No.:
22
|
|
Site:
Food Service General-Dishwash Machines
|
|
Violation:
Three dishwash machines, the hood-type machine in the galley, and the undercounter glasswash machine in the L' Almadrava and Casino Bar have not been in working order about one month. According to staff, these machines were made by a Spanish company and needed to be serviced by a Spanish contractor. The contractor was scheduled to arrive on 12 June. The ship was able to operate with the three-compartment sink in the galley and the two undercounter dishwash machines in the officer and crew warewash areas.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
The data plate for the hood-type dishwash machine did not list the time of the wash and final sanitizing rinse cycle.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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|
|
Item No.:
26
|
|
Site:
Galley-Stove Top
|
|
Violation:
The stove top had several slotted fasteners in the food splash zone. Some of these slotted fasteners were soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Flat Top Grill
|
|
Violation:
The grease trap housing was heavily soiled with grease from the previous day.
|
|
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-Dumb Waiter
|
|
Violation:
The front of the dumb waiter below the bottom of the opening was heavily soiled with 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:
Galley-Reach-in Refrigerators #4 and #5
|
|
Violation:
The fan grates on the external motor were heavily soiled with an accumulation of dust.
|
|
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:
Buffet-Crew and Officer Mess
|
|
Violation:
The 'cooling display' was not mounted to the counter, but was heavy and difficult to move. Food debris was observed under the unit because the area was difficult to clean.
|
|
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:
Other-Provision Lift by Officer Mess
|
|
Violation:
A soiled three-shelf trolley remained in the provision lift with 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:
Galley-Center Stove/Grill/Soup Kettle
|
|
Violation:
The unit had difficult to clean seams where each piece of permanent equipment joined that were heavily soiled with food residue. The unit had four large openings just behind the flat top grill and soup kettle that were heavily soiled with grease and food debris. It could not be determined if this area of the unit was accessible to clean. Several nonfood contact areas under the unit and on the sides of the moveable equipment (i.e. deep fryer) were heavily soiled with grease and 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:
Buffet-Self-Service Buffet
|
|
Violation:
All of the seams and gaps where the beer coolers joined the bulkhead were soiled with dust and 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-Center Stove/Grill/Soup Kettle
|
|
Violation:
Most of the cabinets above the preparation counters were soiled with food debris. Some cabinets had food or food equipment stored in them. Several of the sliding drawers containing clean equipment were soiled with food debris.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
29
|
|
Site:
Galley-Handwash Station
|
|
Violation:
On the port side of the center stove unit, the water temperature of the handwash station measured less than 100F.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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|
|
Item No.:
33
|
|
Site:
Galley-Center Stove/Grill/Soup Kettle
|
|
Violation:
The deck under the center of the unit was soiled with what appeared to be a puddle of grease and food debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pantry
|
|
Violation:
The profile around the sprinkler head fitting in front of the ice machine was missing, which created a large gap around the sprinkler head.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Coving
|
|
Violation:
The deck/bulkhead juncture was not coved in any food areas, including the main galley, all three bars, officer mess, crew mess, and the crew side of the self-service buffet.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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|
|
Item No.:
33
|
|
Site:
Provisions-
|
|
Violation:
The deck below most stands was soiled with food residue.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Almadrava Bar
|
|
Violation:
The two bulkhead sides of the swinging doors had large openings leading to void spaces.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
There was a large circular hole on the deck to the right of the beer cooler in the beverage room.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The light intensity was less than 220 lux at the end of the self-service buffet by the reach-in refrigerator.
|
|
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-Crew and Officer Dishwash
|
|
Violation:
The light intensity was less than 220 lux at all working surfaces.
|
|
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:
Buffet-Self-Service Buffet
|
|
Violation:
The light intensity was less than 220 lux on the worker's side of the counter.
|
|
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:
Food Service General-Bars
|
|
Violation:
The light intensity could not be raised to a minimum of 220 lux for cleaning operations at the working surfaces in the Almadrava and Casino Bar. The light intensity was less than 110 lux at the handwash station all three bars.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Galley-Cleaning Materials Locker
|
|
Violation:
The light intensity was less than 110 lux in this storage room.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
|
|
|
Item No.:
36
|
|
Site:
Galley-Warewash
|
|
Violation:
The light intensity was less than 220 lux at the working level of the three-compartment sink, soiled storage area, and clean landing to the right of the hood-type dishwash machine.
|
|
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-Pantry
|
|
Violation:
The light intensity was less than 220 lux at all of the working surfaces of the preparation counters.
|
|
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-Standing Oven
|
|
Violation:
The light intensity was less than 220 lux at the counter working surface from the left of the standing oven to the handwash station.
|
|
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.:
38
|
|
Site:
Provisions-
|
|
Violation:
A jacket was hanging on the corner of a dry food storage shelf and was in contact with stored food.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Provisions-
|
|
Violation:
Two small crawling insects were in the far right corner of the recessed area of the provision room.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
40
|
|
Site:
*General Comment-Dead Insects
|
|
Violation:
Several of the small square light fixtures throughout the ship had an accumulation of dead flies and insects. The worst accumulation was in both the crew and officer mess.
|
|
Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel. Ensure the IPM Plan sets a schedule for periodic active monitoring inspections, including some at night or during periods of no or minimal activity.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Mooring Lines
|
|
Violation:
The rat guards on the mooring lines did not effectively prevent the entry of pests from entering the vessel.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Active Surveillance Logs
|
|
Violation:
No documentation was maintained of the active pest management surveillance.
|
|
Recommendation:
Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Incoming Shipments
|
|
Violation:
No documentation was maintained of the inspections of incoming supplies onboard the vessel.
|
|
Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
|
|
|
Item No.:
41
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Site:
Other-Bridge Water Closet
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Violation:
The water closet was not equipped with a sign advising users to wash their hands or to use a towel to open the door. No paper towels were available during the inspection. A roll of towels was stored outside the water closet.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands. Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit.
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP had some incorrect information. Section 3.5.9 stated 'all cutting boards and knives should be sanitized in submersion for one hour under 1,000 ppm chlorine solution before every use;' Section 3.6 stated that warewashing and glasswashing equipment to be washed, rinsed, and sanitized during service with 200 ppm chlorine 'at end of each service period the chlorine solution should be increased to 1,000 ppm. Surfaces should then be rinsed with clean water after 10 minutes;' Section 3.5.20 stated 'serving utensils changed every 15 minutes' however section 4.3.1.10 stated 'change serving utensils in buffet and crew mess rooms every 30 minutes.'
Some areas of the OPRP did not include the contact time for the chlorine concentration. No concentration or contact time was provided for the MikroBac solution.
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Recommendation:
Ensure the concentration of the chlorine sanitizing solution is between 50 and 200 ppm in food areas. Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not contain some required information, to include: (1) Continuous disinfection when the number of AGE cases among passengers or crew members was greater or equal to 2%; (2) Procedures to notify passengers and crew members of a current AGE outbreak, as well as notifying passengers and crew members embarking the vessel following the outbreak voyage; (3) The 'Fogging' section does not indicate how to protect passengers and crew members from exposure to the disinfectants; and (4) Procedures for returning the vessel to normal operating procedures.
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Recommendation:
When the cumulative proportion of cases of AGE among passengers or crew members is equal or greater than 2%, ensure the outbreak management response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis. 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: (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.
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Item No.:
43
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Site:
Housekeeping-Shower Head Disinfection
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Violation:
Only shower heads located in passenger cabins on deck 6 were sanitized every three months. Staff stated the ship also contained shower heads in crew cabins, near the swimming pool, and in the medical center.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
44
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Site:
Medical-Reportable Case Definition
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Violation:
The persons responsible for onboard medical services were not familiar with the reportable case definition.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]). Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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