|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The AGE Log and 72-hour Questionnaire did not comply with the 2018 Operations Manual. Crew anticipate an update in September.
|
|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Medical Showers
|
|
Violation:
When the water was turned on, water flowed out of the vents of both backflow preventers on the two shower hoses in the medical center. Crew responded and reported that the gaskets were replaced. Additionally, there was tape around half of the vents of the backflow preventer on the shower hose in the isolation ward.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Bunkering
|
|
Violation:
During active bunkering, the inspector measured 2.59 ppm chlorine while the chart recorder analyzer measured 3.25 ppm. The crew measured 2.91 ppm while the analyzer measured 3.55 ppm. The inspector then measured 2.83 ppm while the analyzer measured 3.66 ppm. Crew reported the analyzer was previously calibrated in the morning and then crew immediately calibrated the machine again. The crew provided documentation that due to the unstable flow, they had also taken manual hourly samples which were in range. Crew retrieved the secondary standards for the instrument. The inspector verified her instrument was in calibration; however, the crew's instrument was not in calibration. The crew's instrument measured .36, .51, and .51 during 3 readings. The secondary standard should have measured .28 +/- .03. Crew cleaned the inside of the instrument and took readings again. The instrument readings were then in proper calibration. The analyzer for the chart recorder was re-calibrated with the machine.
|
|
Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading. Ensure the halogen test kit used to calibrate the halogen analyzer is accurate to within 0.2 mg/L (ppm) for halogen and graduated in increments no greater than 0.2 mg/L (ppm) in the range of free residual halogen normally maintained in the potable water system. Ensure all reagents used with the test kit are not past their expiration dates. Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Changing Room
|
|
Violation:
Two dual check with intermediate atmospheric vent backflow preventers were listed on the cross-connection control log for a coffee machine in the engine changing room. The log stated they were visually inspected in December 2017. Upon inspection, no such machine or backflow preventers existed in the area. Crew reported the machine had been removed over one year prior to the inspection. Crew stated they would update the log.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Housekeeping-Deck 11
|
|
Violation:
Three small pieces of black debris were noted on ice in the ice bin.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Aft Pool
|
|
Violation:
One screw was missing from one antientrapment drain cover.
|
|
Recommendation:
Ensure the compliant anti-entrapment drain cover is installed in accordance with manufacturer specifications, including all screws.
|
|
|
Item No.:
39
|
|
Site:
Integrated Pest Management-Stairs Adjacent to Blue Iguana
|
|
Violation:
One live cockroach was on the stairs adjacent to the whirlpool near the Blue Iguana bar.
|
|
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.
|
|
|
Item No.:
*
|
|
Site:
Potable Water-Fan Room Hose Connections
|
|
Violation:
In AC Station 6.14, a potable water line was stripped blue and there was no backflow preventer visible at the hose connection. Crew reported that there is one reduced pressure backflow prevention assembly prior to this connection point. Crew reported after the backflow preventer, there were only connections to fan room hose connections. Crew stated there were no connections to water fountains, sinks, showers, or chemicals.
|
|
Recommendation:
|
|
|
Item No.:
39
|
|
Site:
Galley-Lido Port
|
|
Violation:
A black ant was on the lettuce out for service at the outdoor salsa bar during breakfast.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Lido Port
|
|
Violation:
A bowl of lettuce for self-service on the salsa bar for breakfast contained a black ant. The lettuce was discarded.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Port Ice Cream
|
|
Violation:
The deck under the ice cream dispensers was grooved and difficult to clean which resulted in greater than a day's accumulation of black dirt and food debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Blue Iguana
|
|
Violation:
The deck at the entrance to this pantry beside the buffet contained standing water and was stained with a thick white substance of more than a 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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Blue Iguana
|
|
Violation:
Water was dripping from the deckhead inside cooler #49.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
19
|
|
Site:
Galley-Blue Iguana
|
|
Violation:
Water was dripping from deckhead onto storage racks containing food. No food was directly impacted.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Blue Iguana
|
|
Violation:
Two fruit flies were on the deckhead across from cooler #49 during breakfast service.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Blue Iguana Beverage Station
|
|
Violation:
The decking and drain under the ice machine had greater than a day's accumulation of food and debris. The area was open for breakfast.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Blue Iguana Beverage Station
|
|
Violation:
Three fruit flies were under the ice machine in the technical space by the drain. The area was open for breakfast.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The water in two sanitizing buckets located at the dirty end of the dirty dish drop-off area were cloudy and soiled.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
Dishwasher #1358 was not working during breakfast service.
|
|
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 the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
33
|
|
Site:
Galley-Dishwash
|
|
Violation:
Water was dripping from a closed deck hatch at the end of the conveyor dishwash end clean area. The water was dripping on the deck. No dishes were impacted.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Lido
|
|
Violation:
Two fruit flies were on the bulkhead behind the service counter during breakfast.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Aft Starboard Waiter Station
|
|
Violation:
The simulated wood paneling was soiled and contained food splashes beyond a 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.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Aft Starboard Waiter Station
|
|
Violation:
One fruit fly was observed on the simulated wood paneling behind the waiter station.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Escalator
|
|
Violation:
The slotted landing area in all of the escalators contained dirt and food debris beyond a 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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Garbage Cans Deck 3
|
|
Violation:
The area to the left of the escalator at the trash area contained more than 10 fruit flies. When then inspector opened the trash can for metal items, many insects were inside. Insects were also in adjacent deckheads and bulkheads.
|
|
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.
|
|
|
Item No.:
34
|
|
Site:
Galley-Handwash
|
|
Violation:
The hot water line for the starboard forward three-compartment handwash sink had a brown paper towel wrapped around the connection and water was constantly dripping from the connection.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The starboard aft conveyor dishwash was not in service. Staff stated the final rinse was out of temperature.
|
|
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 the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
26
|
|
Site:
Galley-Pastry
|
|
Violation:
Three previously-cleaned amber plate covers drying outside this area had food debris in the food splash area inside the lid.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
39
|
|
Site:
Galley-Cleaning Locker
|
|
Violation:
One fruit fly was observed on the deckhead inside this 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Waiter Service Line
|
|
Violation:
The steam lines inside four bains-marie inside were covered with various types of difficult-to-clean insulation. They were soiled and dripping water.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
27
|
|
Site:
Galley-Waiter Service Line
|
|
Violation:
The steam lines inside four bains-marie inside were covered with various types of difficult-to-clean insulation that was soiled beyond a day's accumulation of rust and food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
34
|
|
Site:
Galley-Waiter Service Line
|
|
Violation:
The steam lines inside four bains-marie inside were covered with various types of difficult-to-clean insulation and were dripping a great deal of water.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Officer's Mess
|
|
Violation:
Two fruit flies were observed on the deckhead over the condiment area during lunch setup in this 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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
Water was dripping from a closed hatch on the deckhead above the dirty end of the dishwash area onto the scraping area and wash sink.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
Condensation collected on a cold supply duct over the dirty dish drop-off area and dripped back onto soiled items in the area.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Condensation vented from the ovens was collecting on the stainless deckhead beside the ventilation and dripping back onto the deck.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Handwash Station
|
|
Violation:
Four very small crawling insects were on the deckhead above this sink during lunch service.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
Three fruit flies were on the bulkhead behind this station during lunch service.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Bar-Lobby
|
|
Violation:
Six multicolored screw tops for condiments were stored directly on the counter behind the blender in soiled water during embarkation.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Bar-Casino
|
|
Violation:
The technical space on the passenger side of this bar adjacent to the pantry exit containing a deck drain contained four fruit flies.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Bar-Guys Burger
|
|
Violation:
The decking outside this area under the ice cream dispensers was difficult to clean. The deck contained greater than a day's accumulation of black food debris and stains.
|
|
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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|