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Item No.:
*
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Site:
Other-COMMENT
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Violation:
IN DEVELOPING THE CORRECTIVE ACTION STATEMENT FOR THIS INSPECTION, CRITICAL-ITEM DEFICIENCIES (DESIGNATED WITH YES IN CRITICAL COLUMN (WORTH 3 - 5 POINTS), WHETHER DEBITED OR NOT, SHOULD INCLUDE STANDARD OPERATING PROCEDURES AND MONITORING PROCEDURES IMPLEMENTED TO PREVENT THE RECURRENCE OF THE CRITICAL DEFICIENCY.
PREPARE CORRECTIVE ACTION STATEMENT AS A WORD PROCESSING OR SPREADSHEET FILE WHICH WILL BE SENT TO USPHS / VSP AS AN EMAIL MESSAGE ATTACHMENT. PLEASE EMAIL CORRECTIVE ACTION STATEMENT TO: VSP@CDC.GOV
USE EMAIL MESSAGE SUBJECT LINE: SHIP NAME - CAS - [INSERT INSPECTION DATE] .
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Recommendation:
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Item No.:
02
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Site:
Other-MEDICAL
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Violation:
A REVIEW OF THE MEDICAL LOG NOTED THAT A CREW MEMBER WHO REPORTED TO THE MEDICAL OFFICE WITH DIARRHEA WAS DIAGNOSED WITH GASTROENTERITIS AND DISPENSED IMMODIUM. THIS CREW MEMBER WAS NOT LISTED IN THE GASTROINTESTINAL ILLNESS LOG.
ON 9/25 A HEAD COOK REPORTED TO THE MEDICAL OFFICE WITH DIARRHEA AND WAS GIVEN IMMODIUM. THIS INDIVIDUAL WAS REPORTED AS A CASE. THIS CREW MEMBER DID NOT RETURN TO THE MEDICAL OFFICE FOR A CLEARANCE TO RETURN TO WORK.
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Recommendation:
4.1.2.1.2
The gastrointestinal illness surveillance log shall list the name of the vessel, the cruise dates and the cruise number.
4.1.2.1.3
The log shall list:
(1) All reportable cases of gastrointestinal illness; (2) All passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, the medical staff, or other designated staff.
Ensure that crew members who are removed from duty due to GI illness are medically cleared to return to work and that a written record of that clearance is available for review.
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Item No.:
08
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Site:
Other-POTABLE WATER
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Violation:
A COMPREHENSIVE CROSS CONNECTION CONTROL PROGRAM HAS NOT BEEN DEVELOPED FOR THE VESSEL.
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Recommendation:
5.7.1.1.3
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
5.7.2.2.1
Backflow prevention devices should be periodically inspected and any failed units shall be replaced.
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Item No.:
08
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Site:
Other-POTABLE WATER
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Violation:
THE PRESSURE DIFFERENTIALS FOR THE REDUCED PRESSURE PRINCIPLE BACKFLOW PREVENTION DEVICES FOR THE GAYLORD HOOD CLEANING SYSTEMS WERE NOT RECORDED.
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Recommendation:
5.7.2.2.2
Backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, shall be inspected and tested with a test kit at least annually. Test results showing the pressure differences on both sides of the valves shall be maintained for each device.
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Item No.:
08
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Site:
Other-POTABLE WATER
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Violation:
THE POTABLE WATER LINES IN THE FOLLOWING AREAS WERE NOT FITTED WITH BACKFLOW PREVENTION DEVICES:
PRODUCTION CHLORINE TANK FILL LINE-ENGINE ROOM
HOSE CONNECTION ADJACENT TO FIRE AREA TT10-ENGINE ROOM
THE INTERNATIONAL SHORE CONNECTIONS WERE NOT FITTED WITH REDUCED PRESSURE PRINCIPLE BACKFLOW PREVENTION DEVICES. THE DEVICES ARE ON ORDER.
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Recommendation:
5.7.1.1.3
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
10
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Site:
Other-WHIRLPOOL SPAS
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Violation:
VERIFY THAT THE DRAIN COVERS ARE ANTI-VORTEX IN DESIGN.
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Recommendation:
See recommendation under item.
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Item No.:
10
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Site:
Other-WHIRLPOOL SPAS
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Violation:
THERE WAS NO INDICATION THAT THE BROMINE RESIDUAL IN THE WHIRLPOOLS WAS RAISED TO 10 PPM AND CIRCULATED FOR 1 HOUR AT THE END OF EACH DAY.
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Recommendation:
6.3.2.1.1
The free residual halogen shall be increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
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Item No.:
16
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Site:
Other-WINDJAMMER
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Violation:
THE SLICED CHEESE USED TO REPLENISH THE BUFFET WAS TESTED AT 54 F IN THE WALK-IN REFRIGERATOR. THE DETERMINATION FOR WHETHER OR NOT TO DISCARD THIS FOOD ITEMS WAS THE QUANTITY RATHER THAN TEMPERATURE. THIS ITEM IS A BACK-UP FOR THE BUFFET WHERE TIME IS USED AS A CONTROL.
THE LOG SHEET FOR THE BUFFET NOTED THAT THE TEMPERATURES FOR COLD POTENTAILLY HAZARDOUS FOODS WERE BETWEEN 44-48 F AT 6 A.M. THIS WAS THE TIME THE BUFFET OPENED FOR SERVICE AND WAS SAID TO BE THE TIME THE CLOCK STARTED FOR TIME AS A CONTROL.
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Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 60C (140F) [roasts 54C (130F)] or above,; or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Other-SOLARIUM CAF
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Violation:
THE CHEESE ON THE PREPARED PIZZAS WAS TESTED AT 46 F. THESE PIZZAS WERE STACKED 8 HIGH WITH PAPER IN BETWEEN.
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Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 60C (140F) [roasts 54C (130F)] or above,; or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Other-D4 GALLEY - COLD PANTRY
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Violation:
A BIN FULL OF CREAM CHEESE BALLS HAD A PREPARATION DATE OF 11/1 AND A DISCARD DATE OF 11/10 IN THE WALK-IN REFRIGERATOR.
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Recommendation:
None: 7.3.5.3.1
Refrigerated, ready-to-eat, potentially hazardous food:
(1) Prepared on a vessel and held refrigerated for more than 24 hours shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed, which is, including the day of preparation, 7 calendar days or fewer from the day the food is prepared.
None: 7.3.5.3.1
Refrigerated, ready-to-eat, potentially hazardous food:
(1) Prepared on a vessel and held refrigerated for more than 24 hours shall be clearly marked at the time of preparation to indicate the date by which the food shall be consumed, which is, including the day of preparation, 7 calendar days or fewer from the day the food is prepared.
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Item No.:
16
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Site:
Other-D4 GALLEY - HOT GALLEY
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Violation:
THE REVIEW OF THE BLAST CHILLER LOG REVEALED THAT TEMPERATURE RECORDS WERE ONLY RECORDED FOR THE TIME IN AND TIME OUT FOR VARIOUS FOOD PRODUCTS. THE LOG SHOULD HAVE ENTRIES FOR INTERNAL TEMPERATURE CHECKS AT 2 HOURS AND 6 HOURS FOR HOT FOODS AND 4 HOURS FOR FOODS PREPARED AT ROOM TEMPERATURE.
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Recommendation:
7.3.5.2.1
Cooked potentially hazardous food shall be cooled:
(1) Within 2 hours, from 60C (140F) to 21C (70F); and (2) Within 4 hours, from 21C (70F) to 5C (41F) or less.
7.3.5.2.2
Potentially hazardous food shall be cooled within 4 hours to 5C (41F) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
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Item No.:
18
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|
Site:
Other-D4 GALLEY - NEAR COFFEE STATION
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|
Violation:
WHOLE, SHELL EGGS WERE STORED DIRECTLY BESIDE CONTAINERS OF PASTEURIZED EGGS IN CARTONS ON THE SAME SHELF OF THE REACH-IN REFRIGERATOR.
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Recommendation:
7.3.3.2.1.1
Food shall be protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
19
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|
Site:
Other-WINDJAMMER BUFFET
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|
Violation:
THE LEMON WEDGES, PRE-POUR JUICE, BREAD, AND MUESLIX INGREDIENTS WERE NOT ADEQUATELY PROTECTED. THE TABLE TOP SNEEZE GUARDS WERE NOT PROPERLY PLACED TO PROTECT THESE ITEMS.
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Recommendation:
7.3.3.6.1
Food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
20
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|
Site:
Other-WINDJAMMER BUFFET
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|
Violation:
YOGURT WAS TESTED AT 53 F AND SKIM MILK AT 44 F. THESE ITEMS WERE NOT PROPERLY ICED TO MAINTAIN PRODUCT TEMPERATURE.
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Recommendation:
7.4.3.1.1
Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
Ensure that ice baths are properly designed and maintained to hold cold temperatures.
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Item No.:
21
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|
Site:
Other-WINDJAMMER GALLEY
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|
Violation:
THE HOT HOLDING UNITS WERE NOT PROVIDED WITH WORKING THERMOMETERS.
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Recommendation:
7.4.2.4.9.2
Temperature measuring devices shall conform to the following guidelines:
(2) Cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
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Item No.:
21
|
|
Site:
Other-WINDJAMMER GALLEY
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|
Violation:
THE CARDBOARD PLASTIC WRAP DISPENSER WAS DIFFICULT TO CLEAN.
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|
Recommendation:
Replace the dispensers with models which are smooth, durable, non-absorbent and easy to clean.
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Item No.:
21
|
|
Site:
Other-CREW AND OFFICERS MESSES
|
|
Violation:
THE TECHNICAL SPACE BEHIND THE FRONT COVER OF THE BULK JUICE DISPENSING MACHINES WERE DIFFICULT TO ACCESS AND CLEAN. THE MANUFACTURER HAS MADE A SPLASH SHIIELD FOR THIS UNIT AND SHOULD BE CONTACTED TO INSTALL IT.
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|
Recommendation:
7.4.2.2.6
Nonfood-contact surfaces shall be 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:
Other-PROVISIONS - VEGETABLE PREPARATION
|
|
Violation:
THERE WAS NO DISHWASHING SINK PROVIDED AND KNIVES, CUTTING BLADES, AND A WHEEL FOR THE POTATO MACHINE WERE FOUND IN A BLEACH SOLUTION IN A FOOD PREPARATION SINK.
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|
Recommendation:
7.5.3.1.1
A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
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Item No.:
22
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|
Site:
Other-WINDJAMMER POT WASH
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|
Violation:
THE FINAL RINSE COMPARTMENT WAS FILLED WITH WATER AT 176 F WHILE NO BASKET WAS PROVIDED FOR REMOVING ITEMS. EVERYTHING WAS SAID TO GO THROUGH THE AUTOMATIC POT WASHING MACHINE. THERE WAS INSUFFICIENT SPACE FOR STORING SOILED ITEMS IN THIS AREA. THE ITEMS WERE WASHED, RINSED, AND SANITIZED IN THE THREE COMPARTMENT SINKS AND THEN WERE CYCLED THROUGH THE AUTOMATIC UNIT. THIS ADDITIONAL TIME COULD CONTRIBUTE TO THE BACKLOG IN SOILED ITEMS THAT WERE NOTED DURING THE INSPECTION.
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|
Recommendation:
7.5.2.2.8
If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall be:
(1) Designed with an integral heating device that is capable of maintaining water at a temperature not less than 77C (171F); and (2) Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water.
7.5.3.2.1
Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
|
|
Site:
Other-DECK 9 WAREWASHING
|
|
Violation:
DATA PLATES WERE NOT PROVIDED AT THE AUTOMATIC WAREWASHING UNITS FOR THE WINDJAMMER AND DECK 9 FOOD SERVICE FACILITIES.
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|
Recommendation:
7.5.2.2.3
A warewashing machine shall be 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.:
22
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|
Site:
Other-WINDJAMMER GLASSWASH
|
|
Violation:
THE FINAL RINSE PRESSURE WAS NOTED TO BE 70 PSI.
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|
Recommendation:
7.5.6.1.3
The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine may not be less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
22
|
|
Site:
Other-WINDJAMMER DISHWASH
|
|
Violation:
A SHORT CURTAIN WAS NOTED BETWEEN THE WASH AND RINSE COMPARTMENT OF THE DISHWASH UNIT.
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|
Recommendation:
Provide a long curtain at this position.
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Item No.:
24
|
|
Site:
Other-D4 GALLEY - POT WASH
|
|
Violation:
THE WORKER WAS IMMERSING POTS/PANS IN THE HOT WATER SANITIZING SINK FOR ONLY 7-10 SECONDS.
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|
Recommendation:
7.5.6.1.1
In a manual operation, if immersion in hot water is used for sanitizing:
(1) The temperature of the water shall be maintained at 77C, (171F) or above; and (2) The food-contact surface shall be immersed for at least 30 seconds.
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Item No.:
26
|
|
Site:
Other-FROZEN YOGURT STATION
|
|
Violation:
THE FROZEN YOGURT MACHINE WAS SOILED WITH MIX RESIDUE. THE MACHINE HAD BEEN TURNED OFF THE NIGHT BEFORE.
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|
Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Other-D4 GALLEY - DISHWASH
|
|
Violation:
SEVERAL PREVIOUSLY CLEANED PLATES WERE STACKED IN THE PLATE TROLLEY AND SOILED WITH EGG RESIDUE ON THE SURFACE.
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|
Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Other-D5 GALLEY - BEVERAGE STATION
|
|
Violation:
TWO PREVIOUSLY CLEANED BULK DRINK DISPENSERS WERE FOUND IN CLEAN STORAGE WITH NOZZLE INTERIORS HEAVILY SOILED WITH DRINK RESIDUE.
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|
Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Other-D4 BEVERAGE STATION
|
|
Violation:
FOUR PREVIOUSLY CLEANED, PORTABLE BULK DRINK DISPENSERS HAD NOZZLE INTERIORS WHICH WERE HEAVILY SOILED WITH OLD DRINK RESIDUE.
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|
Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
|
|
Site:
Other-D4 GALLEY - PASTRY
|
|
Violation:
THE TOP EXTERIOR SURFACE OF THE TROLLEY TYPE FOOD BOXES WERE SOILED WITH FOOD AND DUST RESIDUE. A BOX OF PASTRY PAPER WAS STORED ON ONE SUCH FOOD BOX.
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|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Other-WINDJAMMER GALLEY
|
|
Violation:
THE CARDBOARD PLASTIC WRAP DISPENSER WAS SOILED WITH FOOD AND GREASE RESIDUE.
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|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
|
|
Site:
Other-DECK 4 DINING ROOM
|
|
Violation:
TWO RACKS OF PREVIOUSLY CLEANED FLATWARE WERE STORED DIRECTLY BESIDE DIRTY PLATES AND CUPS ON THE DIRTY SIDE OF THE WAITER STATION.
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|
Recommendation:
7.5.7.3.1
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 centimeters (6 inches) above the deck.
7.5.7.3.1
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
28
|
|
Site:
Other-D4 GALLEY - PASTRY
|
|
Violation:
DISHWARE RACKS WERE USED AS DECK STANDS FOR CONTAINERS OF ICE CREAM IN THE WALK-IN FREEZER.
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|
Recommendation:
Provide proper deck stands for food storage in the walk-in freezer. Use dishware racks only for dishwashing.
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Item No.:
29
|
|
Site:
Other-SOLARIUM AND CASINO BARS
|
|
Violation:
THE HANDWASHING STATION FOR BOTH FRONT BARS WAS LOCATED IN THE PANTRY BEHIND AND REQUIRED PASSAGE THROUGH A DOOR WHICH IS CLOSED DURING OPERATION.
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|
Recommendation:
7.7.1.1.2
The handwashing facility shall be located within 8 m (25 feet) of all parts of the area and should not be located in an adjacent area that requires passage through a closed door.
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Item No.:
30
|
|
Site:
Other-DECK 9 FOOD SERVICE
|
|
Violation:
"WASH HANDS OFTEN" SIGNS WERE NOT PLACED OVER EACH HANDWASH SINK IN THE WINDJAMMER AND DECK 9 FOOD SERVICE AREAS. IN ADDITION, "WASH HANDS AFTER USING THE TOILET" SIGNS WERE NOT LOCATED ON THE BULKHEAD ADJACENT TO THE DOOR OF THE TOILET IN THESE AREAS.
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|
Recommendation:
7.7.1.1.7
A sign stating "WASH HANDS OFTEN" in a language that the food employees understand shall be posted over handwashing sinks.
7.7.1.2.3
Signs shall be conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
30
|
|
Site:
Other-WINDJAMMER TOILET ROOM
|
|
Violation:
PAPER TOWELS WERE NOT PROVIDED AT THE HANDWASH SINK. AN ELECTRIC HAND DRYING DEVICE WAS USED. AN ELECTRIC HAND DRYING DEVICE WAS ALSO NOTED IN THE SOLARIUM CAF.
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|
Recommendation:
7.7.1.1.6
A handwashing facility shall include a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
|
|
Site:
Other-SOLARIUM CAF
|
|
Violation:
THE TOILET WAS OUT OF ORDER.
|
|
Recommendation:
Repair the toilet room.
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Item No.:
33
|
|
Site:
Other-SOLARIUM SERVICE AREA
|
|
Violation:
THE BULKHEAD OVER THE POOL DIGITAL READ-OUTS WAS DAMAGED.
|
|
Recommendation:
Repair the bulkhead.
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Item No.:
33
|
|
Site:
Other-WINDJAMMER BUFFET
|
|
Violation:
SOFT SEALANT WAS NOTED ON THE DECK-BUFFET JUNCTURE.
|
|
Recommendation:
Replace with a hard, durable material and cove to a minimum 9.5 mm radius.
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Item No.:
33
|
|
Site:
Other-D4 GALLEY - SOUP STATION
|
|
Violation:
THE PROFILE WHERE THE SOUP KETTLES JOINED THE BULKHEAD BEHIND WAS BROKEN AND LOOSE FOR REPAIRS, BUT NO WORK WAS BEING COMPLETED AT THE TIME.
|
|
Recommendation:
7.7.4.1.6
Light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads shall be easily cleanable.
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Item No.:
33
|
|
Site:
Other-D4 GALLEY - COFFEE STATION
|
|
Violation:
THERE WAS AN OPEN HOLE IN THE BULKHEAD AT THE STARBOARD/FORWARD CORNER.
|
|
Recommendation:
Profile or otherwise plug this hole with something durable, not soft sealant.
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|
Item No.:
38
|
|
Site:
Other-WINDJAMMER ELEVATOR CORRIDOR
|
|
Violation:
THE MOP WAS NOT HUNG TO DRY AFTER USE.
|
|
Recommendation:
7.7.7.1.4
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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|
Item No.:
40
|
|
Site:
Other-INTEGRATED PEST MANAGEMENT (IPM)
|
|
Violation:
THE CURRENT IPM PLAN DESCRIBES WHAT CAN BE DONE RATHER THAN EXPLAINING IN DETAIL WHAT IS DONE, BY WHOM, AND AT WHAT FREQUENCY FOR INTEGRATED PEST MANAGEMENT ON THE SHIP.
THERE IS NO SET MONITORING INSPECTIONS SCHEDULED IN THE IPM PLAN, INCLUDING SOME AT NIGHT FOR THE OPERATIONAL AREAS OF THE SHIP.
THERE IS NO DESCRIPTION OF THE INSPECTION OF INCOMING FOOD SHIPMENTS FOR PESTS OR WHO CONDUCTS THE INSPECTION IN THE IPM PLAN.
THERE IS NO DESCRIPTION OF EITHER THE RODENT GUARDS USED WHILE AT THE PIER OR THE RODENT TRAPS USED ABOARD THE SHIP AS PART OF THE IPM PLAN.
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|
Recommendation:
8.1.1.1.2
The Integrated Pest Management Plan shall set a schedule for periodic monitoring inspections including some at night.
8.2.1.1.3
Incoming shipments of food and supplies shall be routinely inspected for evidence of insects, rodents, and other pests.
8.1.1.1.1
Each vessel shall develop an Integrated Pest Management Plan to address effective monitoring and control strategies for pests aboard the vessel.
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Item No.:
41
|
|
Site:
Other-DECK 4 CENTRAL FOUNTAIN
|
|
Violation:
THIS FOUNTAIN'S WATER ORIGINATES IN THE SHIP'S TECHNICAL WATER SYSTEM, NOT THE POTABLE WATER SYSTEM AS REQUIRED.
|
|
Recommendation:
9.3.1.1.1
Water used in conjunction with decorative fountains and water sprays in HVAC air- distribution systems shall originate in the vessel's potable water system and shall be further treated to avoid microbial build-up in the operation of the sprays and fountains.
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