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Item No.:
*
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Site:
Potable Water-Chart Recorders
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Violation:
The chart records for potable water and recreational water facilities did not have a log scale for pH. Staff were using the 0-10 ppm scale to record pH.
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Recommendation:
Provide dual-scaled chart records appropiately scaled for pH and halogen.
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Item No.:
*
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Site:
Potable Water-Pipe Disinfection
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Violation:
Staff stated the potable water pipes were disinfected and flushed before placing the pipes in the potable water distribution system, but there was no log to document this. Staff have not replaced any potable water pipes since the last inspection.
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Recommendation:
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. Document the free halogen residual level. Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result. Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP. Clean, disinfect, and flush potable water tanks and all affected parts of the potable water distribution system with potable water: (1) before being placed in service; (2) before returning to operation after repair, replacement; or (3) after being subjected to any contamination, including entry into a potable water tank.
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Item No.:
01
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Site:
Medical-24-hour Report
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Violation:
The gastrointestinal illness (GI) 24-hour report submitted before arriving to Portland was incorrect for the 9/30-10/10 voyage. The report listed 2 GI reportable crew cases, and the GI log stated 3 GI reportable crew cases.
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Recommendation:
If the number of cases changes after submission of the initial report, submit an updated report no less than 4 hours before the vessel?s arrival at the U.S. port. Ensure that the 4-hour update report contains a cumulative total count of the reported crew and passengers during the entire cruise, including the additional cases.
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Item No.:
02
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Site:
Medical-Close Contact Interviews
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Violation:
Medical staff did not conduct 48-hour follow-up interviews for the close contacts of the 3 reportable crew cases on the 9/30-10/10 voyage.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Document the date and time of verbal interviews.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Log
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Violation:
The cross connection control log listed 2 air gaps for the mineralizer backwash line, but only one air gap was observed for the mineralizer backwash.
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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. 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-Deck 1- Evaporator Room
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Violation:
The distillate line was not striped blue gray blue from the evaporators to the mineralizers.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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.:
11
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Site:
Medical-Crew working while Ill
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Violation:
A bellman experienced gastrointestinal illness (GI) onset at 0600 on 6 October, and ate in the crew mess at 0630 and worked from 0702-0739, before reporting to medical at 0800. No disciplinary action was given to this crew member for working while experiencing GI. A similar finding was noted on the last inspection report.
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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.:
11
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Site:
Medical-
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Violation:
A nonfood worker with gastrointestinal illness (GI) was not isolated for a complete 24 hours after the last GI symptom during the 9/30-10/10 voyage. The medical record stated the crew member's last GI symptom was at 0845 on 6 October, but the crew member was released from isolation at 0800 on 7 October.
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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:
Bar-Waves
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|
Violation:
A dead insect was found in an open bottle of Southern Comfort.
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|
Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
17
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Site:
Preparation Room-
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|
Violation:
Lettuce, contained in two different 6 inch deep Lexan boxes, was measured as 60F and 51F and was not being cooled properly. The cooling logs stated at 0915 the lettuce was 65F and at1230 measured 60F. The second box measured 68F at 0915 and 51F at 1230.
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Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using blast coolers, freezers, or other rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered?or uncovered if protected from overhead contamination?during the cooling period to facilitate heat transfer from the surface of the food.
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Item No.:
19
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Site:
Provisions-Dry
|
|
Violation:
Two cardboard cases of pickles were extremely wet with condensation that had blown from the evaporator unit,
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Provisions-Frozen Vegetable
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|
Violation:
One to two inches of frozen water was observed on cases of cauliflower, asparagus, and steak fries.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Provisions-Vegetable Refrigerator
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|
Violation:
The feet of three deck stands were leaning on fresh produce boxes.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Bar-Waves
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|
Violation:
The ice machine had a slotted fastener in the food splash area on the cube adjuster.
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|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Do not use exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Bar-Horizons
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|
Violation:
The ice machine had a slotted fastener in the food splash area on the cube adjuster.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Do not use 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-Ice Machine
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|
Violation:
The fastener for the cube adjustment device in the splash area was slotted.
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|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Do not use exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Preparation Room-
|
|
Violation:
An in-service green cutting board was resurfaced incorrectly and had un-level 5 cm wide gouges the length of the board where it was resurfaced. A white cutting board in the same area was stained and had the same gouges.
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|
Recommendation:
Ensure surfaces such as cutting blocks and 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.:
20
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Site:
Preparation Room-
|
|
Violation:
A beige cutting board had deep gouges in the board and fibers on the board were easily dislodged.
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|
Recommendation:
Ensure surfaces such as cutting blocks and 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-Dishwash
|
|
Violation:
At least 4 pairs of drinking glasses were stacked two high and run through the dishwasher in this manner.
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|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
26
|
|
Site:
Galley-Terrace Cafe
|
|
Violation:
A previously cleaned blue ladle had food residue on the scoop.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Ice Machine
|
|
Violation:
The white plastic area above the cuber had a buildup of brown slime.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Pizza Conveyor Oven
|
|
Violation:
The previously cleaned inside wall of the oven contained food debris older than one day's accumulation.
|
|
Recommendation:
Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Pizza Dishwash
|
|
Violation:
A previously cleaned coffee cup contained food debris.
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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.:
27
|
|
Site:
Buffet-Waves Gelato Area
|
|
Violation:
The previously cleaned area under the display and serving area had a buildup food residue older than one day's accumulation.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Galley-Deck 10
|
|
Violation:
Food debris was splashed on the side of the previously cleaned glass washer beside the handwash sink in this area.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Galley-Free Standing Floor Mixer
|
|
Violation:
The food splash zone where the paddle shaft connects to the main housing had a buildup of a dirty lubricating grease.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Preparation Room-Freezer
|
|
Violation:
A soiled rope, used for securing carts during rough seas, was on the deck.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
|
|
Site:
Galley-Dishwash
|
|
Violation:
The improperly washed drinking glasses noted above were placed with clean dishware.
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|
Recommendation:
Store cleaned equipment and utensils: (2) in a location where they are not exposed to splash, dust, or other contamination, including improperly washed utensils.
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Item No.:
29
|
|
Site:
Galley-Handwash Sinks
|
|
Violation:
The water in many of the handwash sinks exceeded 120F. The handwash sink in room service beside the fire hose measured 128F. The handwash sink across from the drink and coffee dispensers measured 132F. The handwash sink beside the #5 refrigerator measured 128F. Staff reported that maintenance was currently being conducted on hot water causing this all over the ship.
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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.:
33
|
|
Site:
Preparation Room-Pastry
|
|
Violation:
The deck in the proofing area was soiled and in disrepair. Staff reported that this area is next on the repair area.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
|
|
Site:
Preparation Room-Pastry
|
|
Violation:
The deckhead in the proofing area had an old soiled difficult to clean speaker mounted above bread that was covered on a cooling rack.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
|
|
Site:
Galley-Pizza Conveyor Oven
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|
Violation:
The deckhead / bulkhead juncture by the oven had a significant grease buildup.
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|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
|
|
Site:
Galley-Terrace Cafe
|
|
Violation:
The deckhead / bulkhead juncture and the deckhead seams had a buildup of a brown greasy residue.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
|
|
Site:
Pantry-Waves Grille
|
|
Violation:
Food debris was observed on the deck older than one day's accumulation.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
The deck under the back counter had a significant buildup of food with black and green debris that was more than one day's accumulation.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
|
|
Site:
Galley-Dishwash Deck 9
|
|
Violation:
A hot water pipe leading into the main dishwasher was leaking onto the deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
|
Site:
Preparation Room-
|
|
Violation:
The light intensity on the in-use preparation counter was 125 lux.
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|
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.
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Item No.:
36
|
|
Site:
Buffet-Buffet Service Line
|
|
Violation:
The light intensity in this area measured 199 lux.
|
|
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.
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Item No.:
37
|
|
Site:
Provisions-Dry
|
|
Violation:
Two cardboard cases of pickles were extremely wet with condensation that had blown from the evaporator unit,
|
|
Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
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|
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Item No.:
37
|
|
Site:
Provisions-Frozen Vegetable
|
|
Violation:
One to two inches of frozen water was observed on cases of cauliflower, asparagus, and steak fries.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas including components such as hoods, fans, guards, and ducting--are designed to prevent condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
39
|
|
Site:
Provisions-Vegetable Preparation
|
|
Violation:
Five fruit flies and one house fly was observed on the bulkhead and deckheads in the area.
|
|
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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|
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Item No.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
Three fruit flies and one house fly were observed above the preparation counters.
|
|
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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|
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Item No.:
39
|
|
Site:
Galley-Terrace Cafe
|
|
Violation:
Three live houseflies were observed in the dining area.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food areas aboard a vessel.
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|
|
Item No.:
39
|
|
Site:
Buffet-Waves Gelato Area
|
|
Violation:
One housefly was observed above the service counter.
|
|
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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Item No.:
39
|
|
Site:
Pantry-Waves Grille
|
|
Violation:
Five house flies were observed over the counters in the preparation area.
|
|
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.
|
|