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Item No.:
02
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Site:
Medical-Isolation Log
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Violation:
The isolation log for reportable AGE cases included a crew member (entertainer) who started isolation at 8:00 AM on November 22nd. However, the AGE surveillance log indicated that they reported to the medical center the same day at 3:45 PM, and the crew member's 72-hour questionnaire indicated that they ate breakfast and lunch on the ship. The dining venue was not listed on the questionnaire but medical staff stated this crew member would likely eat in the staff mess.
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Recommendation:
Ensure the isolation log and AGE surveillance log do not have conflicting information.
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Item No.:
03
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Site:
Potable Water-Bunkering - Halogen
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Violation:
During active bunkering, the halogen analyzer read 1.92 upon arrival to the bunkering station in the engine room. The manual samples taken by ship's staff were 2.07, 2.00, and 0.7 ppm. The manual samples taken by the inspectors were 1.23, 1.16, and 1.23 ppm. The ship's staff adjusted the pump and the halogen values raised above 2.00 ppm on the analyzer and the inspector's test kits. Staff stated that the water was being bunkered to tank 17 Center and that the tank was empty when bunkering began. The staff and the inspectors took manual samples from the tank and the halogen values were 0.23, 0.37, and 0.25 ppm.
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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.:
03
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Site:
Potable Water-Bunkering - pH
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Violation:
During active bunkering, the pH analyzer read 7.69 upon arrival to the bunkering station in the engine room. The manual samples taken by the inspectors were 8.09, 8.19, 8.11, 8.37, and >8.40. The manual samples taken by the ship's staff were read as 'Hi' on the test kit. Staff stated that the water was being bunkered to tank 17 Center and the tank was empty when bunkering began. The inspectors and the ship's staff took samples from the tank and the pH was measured at 8.27, 8.6 and 'Hi' twice.
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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.:
08
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Site:
Potable Water-Mineralizer
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Violation:
The air gap for the mineralizer backwash drain line was not two times the pipe diameter. This was corrected.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Starboard Bunker Station
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Violation:
The two in-use potable water hoses were not labeled 'POTABLE WATER ONLY' at the connecting ends. Staff stated that the hoses were recently repaired.
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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.
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Item No.:
08
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Site:
Galley-Hood Cleaning System Backflow
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Violation:
The vent drain line for the backflow preventer in this unit was submerged in the soap potentially allowing the soap into the potable water system.
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Recommendation:
Ensure there is an air gap at the end of the vent drain line that is not submerged in the soap.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer and Housing/Cartridge Filter and Housing Disinfection
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Violation:
The records for the swimming pools indicated that the hair and lint strainers and housings and the cartridge filters and housings were cleaned, rinsed, and disinfected, however the log did not include the concentration and contact for disinfection.
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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. 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.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
On November 22nd, a crew member (entertainer) had an onset of (AGE) symptoms at 7:00 AM, but did not report to the medical center until 3:45 PM. According to the 72 hr. questionnaire completed by the crew member, they ate breakfast and lunch on the ship. The dining venue was not listed on the questionnaire but medical staff stated this crew member would likely eat in the staff mess. No work schedule or time card was available for this crew member.
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Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
15
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Site:
Provisions-Dry Stores
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Violation:
A one quart can of clam juice had a dent on the seam of the can. This can was discarded.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
20
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Site:
Galley-Bakery
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Violation:
The horizontal dough sheeter belt was in poor condition. Threads were peeling along the edges and at the seam. The area was open and the sheeter was in use.
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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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Item No.:
20
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Site:
Galley-La Cucina
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Violation:
The ice machine in this area had a slotted fastener in the food splash zone on the cube thickness adjustment bracket.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; 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-Asian Galley
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Violation:
The ice machine in this area had a slotted fastener in the food splash zone on the cube thickness adjustment bracket.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections. 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:
Pantry-Topsider
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Violation:
The ice machine in this area had a slotted fastener in the food splash zone on the cube thickness adjustment bracket.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections. 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:
Pantry-Bimini
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Violation:
The ice machine in this area had a slotted fastener in the food splash zone on the cube thickness adjustment bracket.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections. 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.:
21
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Site:
Galley-Garden Cafe
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Violation:
The undercounter cooler 307 101-25 had a broken hinge that did not allow the door to close properly.
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Recommendation:
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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
26
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Site:
Bar-OSheehan's
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Violation:
One of the beer taps had an accumulation of old food debris inside the tap when tested with a straw.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Other-Deck 3 Staircase 40
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Violation:
The spout on the drinking fountain was heavily soiled with a pink material that appeared to be mold.
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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.:
28
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Site:
Provisions-Meat Freezer
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Violation:
The soiled feet of a deck stand were resting against a pallet of frozen meat.
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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.
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Item No.:
29
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Site:
Galley-Aqua Cafe
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Violation:
The water at three handwash stations in the Garde Manger did not reach 100F.
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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.:
30
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Site:
Galley-La Cucina
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Violation:
The crew food worker toilet was labeled as out of order in this area. Other toilets were available for the crew to use.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
30
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Site:
Galley-Male Toilet
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Violation:
The food worker toilet was marked as out of service outside the Crew Staff mess. Other toilets were available for use.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
33
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Site:
*General Comments-Composite Deck
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Violation:
Small cracks were observed in many areas where this flooring was applied making the areas difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
34
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Site:
Bar-Bimini
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Violation:
The drain line on the handwash sink at the bar was loose and directing dirty water on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Drying Clean Potwash
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Violation:
Water was constantly being mopped up in this area. It was later reported that one of the main potable supply lines for the dishwash was leaking through the bulkhead and into this area.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Male Toilet
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Violation:
The food worker toilet was marked as out of service outside the Crew Staff mess for undetermined plumbing issues.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-La Cucina
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Violation:
The crew toilet was labeled as out of order in this area for an unknown plumbing problem,
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-La Cucina
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Violation:
Water was dripping from the deckhead over the potwash area and puddling in a large area on the counter. The area was not open for service and there was no condensation noted.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Starboard Aft Handwash
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Violation:
The drain for this handwash sink was leaking into a bucket that contained approximately 2 liters of dirty water. The area was in operation.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Garden Cafe
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Violation:
Excessive steam was escaping from the rack type dishwasher and condensing on the deckhead midway over the machine requiring the staff to continuously wipe the deckhead. Excessive steam and heat were observed in the area. The final rinse temperature was 189F. However, no dishes were impacted.
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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-Dishwash
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Violation:
Excessive condensation was collecting on the deckhead above the rack type dishwasher while in use.
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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.:
38
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Site:
Galley-Dirty Dish Drop-off
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Violation:
A mop bucket with dirty water and a wet mop were stored in this area.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Dirty Dish Drop-off
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Violation:
One fruit fly was observed at this area over the dirty mop bucket.
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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.
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