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Item No.:
26
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Site:
Pantry-Mamsen
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Violation:
During breakfast one previously cleaned dinner plate in the clean dish area was found to contain food debris. This plate was taken to be rewashed.
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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.:
21
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Site:
Galley-Soup Kitchen
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Violation:
A gasket on a combination oven in this area that was in use was leaking and dripping water onto the deck.
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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.:
33
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Site:
Galley-Soup Kitchen
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Violation:
A gasket on a combination oven in this area that was in use was leaking and dripping water onto the deck and causing a small puddle under the oven..
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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.:
40
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Site:
Galley-Fire Hose Station
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Violation:
The deckhead inside technical space (1.1.10) between the bulkheads contained approximately 2 cm of standing water.
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Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests.
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Item No.:
22
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Site:
Galley-Bakery
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Violation:
The sanitizing bucket in this area contained cloudy water while the bakery was open.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Bar-Living Room
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Violation:
The sanitizing bucket in this area contained cloudy water while the area was open for service.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Pantry-Living Room
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Violation:
A soiled black napkin was stored on the racking holding previously cleaned dishes in this pantry while the area was open.
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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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housing Disinfection
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Violation:
There was no documentation of the sand filter housing disinfection with 50 ppm halogen-based disinfectant for 1 minute or an equivalent CT value when the sand filter media was replaced.
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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. Ensure the filter housing must be cleaned, rinsed, and disinfected each time the filter media?including cartridge filter?is changed.
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Item No.:
05
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Site:
Potable Water-Far Point
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Violation:
The inspector measured 2.55 ppm, 2.77 ppm, and 2.65 ppm chlorine at the Deck 6 Far Point. Crew measured 2.39 ppm and 2.49 ppm chlorine at the deck 6 far point. The analyzer measured 1.99-2.00 ppm during the readings. Crew contacted technical staff who confirmed that they had just changed tanks, and crew explained that the readings are often inaccurate for approximately 30 minutes. Crew calibrated the analyzer on the spot. The deck 7 far point was in calibration for chlorine measurements, and chlorine levels at the deck 6 and deck 7 far points were both above 2 ppm.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
*
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Site:
Potable Water-BFP Technical Water to Engine Dk C FR 217 Port
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Violation:
Pipes were striped blue/green/blue after the potable water backflow prevention device identified as 'BFP Technical Water to Engine Dk C FR 217 Port' on the cross-connection control log. Crew reported that the pipes supplied potable water to technical spaces and that the water was not technical water. Crew confirmed that there were chemical connections such as chlorine drums. Crew noted that all connections in technical rooms were also protected by local backflow prevention devices.
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Recommendation:
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Item No.:
16
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Site:
Other-Bridge Coffee Station
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Violation:
An open carton of milk on temperature control dated 14-17 October measured 47F. The refrigerator door had been left cracked open. The milk was discarded.
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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). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
21
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Site:
Other-Bridge Coffee Station
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Violation:
There was no ambient temperature measuring device in the refrigerator that contained an open carton of milk.
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Recommendation:
Ensure temperature-measuring devices conform to the following guidelines: (1) In a mechanically refrigerated or hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit; (2) Cold or hot holding equipment used for potentially hazardous food is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device?s temperature display; (3) Temperature-measuring device is easily readable.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
During review of the OPRP with housekeeping staff, the OPRP did not detail the concentration and contact time for Oxivir during the green level. This was noted on the previous inspection in January 2017. Additionally, crew were unable to show the inspector contact times for Oxivir for the red, yellow, or green level. Crew confirmed that the contact times were not listed in the plan, but that they let the product air dry for 5 minutes. After further discussion about contact time versus air dry time, crew confirmed that surfaces would be wet for a 5 minute contact time. Two supervisory level crew members confirmed that the concentration of Oxivir in the green level and that contact times were not listed in the plan. Crew showed the inspector both a printed copy and electronic copy of the OPRP; both copies of the plan had last been updated in 2016 according to the documents. Crew reported that the OPRP was a corporate plan and not controlled by the vessel crew. Later during the inspection, crew presented documentation of a document that had track changes which noted that during level green, 50-20 ppm chlorine would be used in food contact/preparation areas (but no contact time was noted) and Oxivir Spray Plus (1:32; 1500 ppm) would be used with a 5 minute contact time for nonfood-contact areas. The track changes noted concentrations and contact times for chemicals used in yellow, silver, and red levels. The crew demonstrated that the file on the computer with the track changes had been edited prior to the inspection and had not been edited the day of the inspection. It was not clear if the updates had been finalized and distributed to all crew.
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Recommendation:
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: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (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); (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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