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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A crew member reported to medical on 15 January with two epsiodes of diarrhea. Anti-diarrhea medication was dispensed and the medical chart noted this was above normal for the individual. This was listed as a non-reportable case on the AGE log.
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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]).
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A passenger on 26 December reported to medical with three episodes of diarrhea and anti-diarrhea medication was dispensed. This case was listed as non-reportable on the AGE log.
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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]).
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Item No.:
08
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Site:
Potable Water-Evaporator High Salinity Discharge Reduced Pressure Assembly
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Violation:
The last documented backflow test date for both evaporator's high salinity discharge reduced pressure assembly was February 2012.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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Site:
Potable Water-Mineralizer Air Gap
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Violation:
The air gap for the mineralizer backflush was not listed on the cross connection control plan.
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Recommendation:
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.
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Item No.:
08
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Site:
Potable Water-Post Mineralizer Pipe Identification
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Violation:
The distillate water pipe from the mineralizer was striped blue before the chlorine injection point.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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Violation:
Since September 2013 the shock halogenation records for the four whirlpools were noted as '2230/2330 >10', which indicated the start time, end time, and overall concentration. No start and end halogen concentrations were noted.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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Item No.:
10
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Site:
Recreational Water Facilities-Analyzer Chart Recorder
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Violation:
A total of six instances were noted when the free halogen residual on both pools and whirlpools were either too low or too high for multiple hours. No notations were made on the chart recorder to explain the decrepencies. Two chart recorders were found without a calibration documented on one and the signature verification on both.
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Recommendation:
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.
Initial, date, and change halogen analyzer-chart recorder charts daily. Initial and date strip recorder charts daily and indicate 24-hour increments. Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer and Housing
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Violation:
Crew was cleaning and sanitizing the hair and lint strainers for the whirlpools on a monthly basis.
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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.:
16
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Site:
Buffet-Back Service Counter - Starboard
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Violation:
A pan of pasta in the temperature control undercounter cooler ORG10 was found at 44-46F. The pasta was returned to the blast chiller for proper cooling.
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Recommendation:
Maintain cold potentially hazardous foods at a temperature of 5C (41F) or less.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
Three green plastic cutting boards were heavily scored and difficult to clean.
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Recommendation:
Ensure surfaces such as cutting boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
22
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Site:
Galley-Dishwashing
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Violation:
The last final rinse manifold spray nozzle second from the left was not providing an effective spray pattern. The first final rinse spray manifold had 6 of 8 nozzles that were not spraying with enough pressure to provide an effective spray pattern.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair of these guidelines.
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Item No.:
22
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Site:
Buffet-Dishwashing
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Violation:
The last final rinse manifold spray nozzle second from the left was not providing an effective spray pattern. The first final rinse spray manifold had 5 of 8 nozzles that were not spraying with enough pressure to provide an effective spray pattern.
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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 these guidelines.
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Item No.:
26
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Site:
Galley-Cold Galley
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Violation:
Three bowls ready for receiving food had small specks of dried food on the inside of the bowls. These bowls were sent for rewashing.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Room Service-Bell Box - Deck 10
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Violation:
The mixing blade head on the stirring stick had small green pieces of dried food on it when it was stored in the bulkhead rack as clean.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Potwashing
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Violation:
Three cutting boards in the clean storage area had grease on them.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
31
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Site:
Room Service-Bell Box - Deck 10
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Violation:
The sanitizer water in the three-compartment sink was far in excess of 200 ppm chlorine.
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Recommendation:
Ensure chemical sanitizers applied to food-contact surfaces meet the requirements specified in 21 CFR 178.1010 Sanitizing Solutions.
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Item No.:
33
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Site:
Buffet-Back Service Counter - Port
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Violation:
The overhead fire door recess in the deckhead was heavily soiled with dust.
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Recommendation:
Ensure deckheads in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Room Service-Bell Box - Deck 10
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Violation:
The food lift used to transport food to the Deck 12 buffet had inner and outer deck tracks heavily soiled with old food debris. The lift shaft bottom had several inches of standing water with food debris in it.
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Recommendation:
Ensure decks in food areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Back Service Counter - Starboard and Port
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Violation:
Grease was noted on the deck in the cabinets below the fryer and puddled in the adjacent cabinet where there was a drain.
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Recommendation:
Ensure decks and attached equipment in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Back Service Counter - Starboard
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Violation:
Left fire door track / deck juncture had an open gap and old food debris.
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Recommendation:
Ensure decks in food preparation areas are maintained for easy cleaning. Ensure decks in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Preparation Room-Walk-in Cooler
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Violation:
The fan cover on the evaporator was heavily corroded and difficult to clean. This cooler was not in service at the time of the inspection.
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Recommendation:
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Item No.:
33
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Site:
Galley-Cold Galley
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Violation:
The bulkhead penetration around the walk-in cooler evaporator pan drain was not sealed.
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Recommendation:
Ensure bulkheads in food storage areas are maintained in good repair.
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Item No.:
36
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Site:
Buffet-Upcoming Remodeling Plans
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Violation:
The light levels around the service islands and over the remote handwashing sinks were not 220 lux of illumination.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on handwashing facilities and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
At least 8 gaps were noted around the ventilation hood filters creating ineffective filtering of the vapors entering the hood exhaust ventilation ducts.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Hot Line
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Violation:
Heavy condensate that dripping was noted inside the ventilation hood over the combination steamer oven. In the adjacent tilting skillet ventilation, condensate was also noted, that was not dripping into the food being cooked in the open skillet.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Buffet-Beverage Counter - Port / Forward
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Violation:
Two fruit flies were noted around the cabinet - one in the tea service area and the other in the floor drain area inside the cabinet.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food service areas aboard a vessel.
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