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Item No.:
02
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Site:
Medical-
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Violation:
THERE WERE NO COLLECTION CONTAINERS FOR VIRAL OR BACTERIAL CLINICAL SPECIMENS. THERE WERE ALSO NO SHIPPING CONTAINERS OR LABELS FOR SHIPPING CLINICAL SAMPLES.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
06
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Site:
Potable Water-
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Violation:
FOR THE PORT OF ST. PETERSBURG, THE WATER QUALITY REPORT WAS FROM 2005. FOR THE PORT OF GLACIER BAY, THE WATER QUALITY REPORT WAS FROM APRIL 4, 2006.
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Recommendation:
Where available, ensure that the vessel has a copy of the most recent microbiologic report (within 30 days) from each port before bunkering potable water to verify that the water meets potable standards. If not available, ensure that water samples are collected and analyzed by the vessel for the presence of Escherichia coli.
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Item No.:
08
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Site:
Potable Water-
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Violation:
THE POTABLE WATER TANKS DID NOT HAVE SAMPLE POINTS.
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Recommendation:
Ensure that potable water tanks have sample valves which are turned down.
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Item No.:
08
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Site:
Potable Water-
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Violation:
THE VENT ON THE BACKFLOW PREVENTION DEVICE FOR THE COLD WATER FILL FOR THE LAUNDRY MACHINE POINTED UP.
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Recommendation:
Re-install the backflow prevention device so that the vent points downward.
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Item No.:
08
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Site:
Potable Water-
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Violation:
THE POTABLE WATER LINE AT THE WATER HEATER BAY OPEN FRAME WAS NOT STRIPED BLUE.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-
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Violation:
THE HALOGEN TESTING POINT WAS LOCATED 63 INCHES FROM THE INJECTION POINT.
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Recommendation:
Ensure that water samples for halogen testing are obtained from a sample cock located on the bunker or production water line at least 3 m (10 feet) after the halogen injection point and before the storage tank.
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Item No.:
08
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Site:
Potable Water-
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Violation:
THERE WERE GAPS IN THE FREE HALOGEN RESIDUAL LOG FOR BUNKERING. THESE GAPS WERE FOR 1 HOUR ON 07/14/06, 06/23/06, AND 06/29/06. PER THE ENGINEER, THE GAPS WERE BECAUSE BUNKERING HAD STOPPED FOR THOSE HOURS BUT THE LOG DID NOT INDICATE THIS. THE FREE HALOGEN RESIDUAL LOG FOR THE PRODUCED WATER HAD COLUMNS FOR TESTING ONCE PER 4 HOUR SHIFT. GIVEN THIS, IT WAS POSSIBLE TO EXCEED THE 4 HOUR TESTING PERIOD FROM ONE SHIFT TO THE NEXT. ON 06/17/06, THERE WAS NO FREE HALOGEN RESIDUAL TEST CONDUCTED DURING THE 0400 - 0800 SHIFT AND THE 0800 - 1200 SHIFT.
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Recommendation:
Ensure that free residual halogen monitoring is performed at least hourly during the bunkering of potable water and performed at least once every 4 hours during the onboard production of potable water. Ensure that sufficient detail is provided in the bunkering log to indicate a reason for any gaps in the hourly recording of halogen residuals. Modify the production log so that the time of the free halogen residual test is recorded.
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Item No.:
11
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Site:
Medical-
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Violation:
THERE WAS NO WRITTEN PERSONAL HYGIENE AND HANDWASHING TIP SHEET FOR ILL PASSENGERS.
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Recommendation:
Ensure that symptomatic passengers meeting the definition for AGE are provided handwashing tips and personal hygiene information.
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Item No.:
16
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Site:
Galley-
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Violation:
THE TIME CONTROL PLAN WAS A SAMPLE PLAN AND NOT SPECIFIC FOR OPERATIONS ONBOARD THE VESSEL.
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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 that (1) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (2) The food is cooked and served, served if ready-to-eat, or discarded, within 4 hours from the time when the food is removed from temperature control; and (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit is discarded. Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request.
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Item No.:
19
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Site:
Buffet-
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Violation:
THE INSTALLED SNEEZE GUARDS ON BOTH SIDES OF THE BUFFET WERE TOO HIGH TO PROTECT THE FOOD FROM CONTAMINATION DURING SERVICE. CHAFFING DISHES WITH RETRACTABLE COVERS WERE USED EACH DAY FOR BREAKFAST AND LUNCH SERVICE.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. Extend the installed sneeze guards so that the when a person is at the buffet, the surface of the sneeze guard is between the food and the mouth of the person. Place the chaffing dishes below the sneeze guard or obtain portable sneeze guards.
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Item No.:
21
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Site:
Food Service General-
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Violation:
THE NON-FOOD CONTACT SURFACES OF EQUIPMENT AND STORAGE AREAS WERE DIFFICULT TO CLEAN DUE TO GAPS, SEAMS, CORROSION, ROUGH EDGES, MISSING FASTENERS, AND OTHER DIFFICULT TO CLEAN FEATURES.
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Recommendation:
Ensure that 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.:
22
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Site:
Galley-DISHWASHING UNIT
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Violation:
THE DISHWASHING UNIT DID NOT HAVE A DATA PLATE.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
26
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Site:
Bar-ICE MACHINE
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Violation:
THE ICE MACHINE HAD A COATING OF A BLACK MATERIAL THROUGHOUT THE ICE/WATER CONTACT SURFACES IN THE UPPER COMPARTMENT OF THE UNIT. THIS WAS THE ONLY ICE MACHINE ONBOARD.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure that 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:
Galley-KNIFE DRAWER
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Violation:
TWO KNIVES WERE SOILED AND STORED AS CLEAN.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-
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Violation:
THE LARGE PLATE STORAGE DRAWER WAS SOILED WITH FOOD DEBRIS ALONG THE LOWER EDGES.
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Recommendation:
Ensure that 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
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Site:
Galley-STEAM OVEN
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Violation:
THE UNDERSIDE OF THE STEAM OVEN WAS HEAVILY SOILED WITH GREATER THAN ONE DAY OF A DRIED GREASY RESIDUE.
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Recommendation:
Ensure that 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
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Site:
Bar-ICE MACHINE
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Violation:
THE INSIDE OF THE FRONT PANEL TO THE UPPER COMPARTMENT OF THE ICE MACHINE WAS SOILED.
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Recommendation:
Ensure that 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.:
33
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Site:
Galley-STEAM OVEN
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Violation:
THE BULKHEAD AROUND THE PIPING FOR THE STEAM OVEN WAS SOILED WITH GREATER THAN ONE DAY OF A GREASY RESIDUE.
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Recommendation:
Ensure that 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
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Site:
Galley-DISHWASH AREA
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Violation:
THE BULKHEAD AND ATTACHED PIPING AND ELECTRICAL LINES WERE HEAVILY SOILED. THE WRAPPING FOR THE ELECTRICAL LINES WAS DIFFICULT TO CLEAN.
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Recommendation:
Ensure that 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
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Site:
Food Service General-
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Violation:
THE DECKS, DECKHEADS, AND BULKHEADS WERE DIFFICULT TO CLEAN DUE TO GAPS, SEAMS, ROUGH SURFACES, MISSING FASTENERS, AND OTHER DIFFICULT TO CLEAN FEATURES.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
41
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Site:
Housekeeping-
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Violation:
THE WRITTEN OUTBREAK AND PREVENTION PLAN WAS NOT DETAILED AND DID NOT DELINEATE THE DUTIES AND RESPONSIBILITIES OF EACH DEPARTMENT. IN ADDITION, THE PLAN ONBOARD DID NOT DIFFER BETWEEN NORMAL OPERATING PROCEDURES AND OUTBREAK RESPONSE PROCEDURES.
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Recommendation:
Ensure that each vessel has a written Outbreak Prevention and Response Plan (OPRP) which details the standard procedures and policies to specifically address gastrointestinal illness onboard. The plan shall include the duties and responsibilities of each department and their staff to include steps in outbreak management and control as well as the trigger for each step.
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