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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Routine Reporting
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Violation:
There was no 24-hour AGE routine report sent to VSP before arrival to St. John, U.S. Virgin Islands on December 5, 2023.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE log for the voyage dated January 10-17 had a blank field under the underlying illness column for a case. The medical record also did not have this information.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contains the presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording. Comments may also be added to the log in this column after the information about underlying illness.
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Item No.:
03
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Site:
Potable Water-Production
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Violation:
Records documented consistent use of the reverse osmosis (RO) plants to produce potable water while the ship was not making way. For instance, (1) on 16 January 2024 in St. Lucia, the RO plants produced water from 8:18 am to 4:40 pm while the ship was in port tendering from 8:00 am to 7:00 pm; (2) on 13 January 2024 in St. Vincent and The Grenadines, the RO plants produced water from 2:30 am to 6:10 am while the ship was in port tendering from 8:00 am on 12 January to 7:00 pm on 13 January; and (3) on 7 January 2024 in St. Barthelemy the RO plants produced water from 7 January at 8:00 am to 8 January at 7:00 pm while the ship was in port tendering from 7 January 7:00 am to January 8 at 4:00 pm.
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Recommendation:
Operate a reverse osmosis unit, distillation plant, or other process that supplies water to the vessel?s potable water system only while the vessel is making way, and do not operate in polluted areas, harbors, or at anchor.
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Item No.:
08
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Site:
Potable Water-Testable Backflow Prevention Devices
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Violation:
The previous inspection of February 2023 found no records for annual tests for the testable backflow prevention devices. The current inspection found a record for the 25 testable devices that stated the tests were satisfactory in 2023 but there were no results showing the pressure differences on both sides of the valves for each device.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
08
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Site:
Potable Water-Tank Coating
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Violation:
There was no written documentation of approval from the certification organization (independent of the coating manufacturer) for the Interline 925 coating.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
09
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Site:
Recreational Water Facilities-Deck 5 Starboard Whirlpool
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Violation:
The halogen residual measured 2.65 ppm, 2.42 ppm, and 2.42 ppm. The staff removed the bathers from the whirlpool and closed the facility after the finding.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 5 Starboard Whirlpool
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Violation:
The halogen residual measured 2.65 ppm, 2.42 ppm, and 2.42 ppm. The analyzer in the pump room measured 4.0 ppm on the display but a manual sample measured 2.43 ppm, indicating that the analyzer was out of calibration. Corrections started immediately.
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Recommendation:
Ensure manual samples from the RWF tub are compared to the analyzer samples in the pump (mechanical) room to assess potential water quality differences in the RWF. Obtain samples from a location with the following qualities: 1) At least 18 inches (45.7 cm) below the surface of the water, and 2) A water depth of between three to four feet (91.4 cm to 1.2 m) when available, and 3) A location between water inlets. Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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Violation:
Records indicated that the whirlpools were shock halogenated daily. The staff manually measured the halogen residual at the beginning of shock halogenation and the end of the hour with a test kit that did not measure above 10 ppm. While documenting that the halogen was above 10 ppm is acceptable, it was consistently recorded that the staff measured 11 or 12 ppm of chlorine with a test kit that is not capable of doing that.
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Recommendation:
Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Sand Filters
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Violation:
The filter sand for the three whirlpools has never been changed since the ship was delivered by the shipyard in 2022.
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Recommendation:
Examine granular filter media for channels, mounds, or holes. Inspect a core sample of the filter media for excessive organic material accumulation using a recommended sedimentation method. Inspections and sedimentation tests must be conducted quarterly for all RWFs. Change granular filter media for whirlpool spas and spa pools based on the inspection and sedimentation test results or every 12 months, whichever is more frequent. For all other RWFs, change granular filter media based on the inspection and sedimentation results or per the manufacturer?s recommendations, whichever is more frequent. Record the results of both the filter inspection and sedimentation test.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Late Reporting
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Violation:
A food worker had an onset of AGE symptoms on 6 February 2024 at 4:00 am and reported to the medical center at 9:54 am after working for some time while symptomatic. The medical record documented a food assessment and retraining.
Additionally, a nonfood worker had an onset of AGE symptoms on 5 February 2024 at 1:45 pm and reported to the medical center at 6:40 pm. Records indicated that the crew member did not work while symptomatic. The medical record documented retraining.
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Recommendation:
When food 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 48 hours. 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. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Galley-Deck 4
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Violation:
A bag of half and half, stored in the undercounter refrigerator below Table 1, measured 49F with a tip-sensitive thermometer. The ambient air temperature measuring device measured the undercounter refrigerator temperature at 50F. Staff immediately discarded the half and half.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Bar-Deck 8
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Violation:
The ice well cover was not completely closed and left approximately an inch gap. The area was in operation.
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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.
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Item No.:
19
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Site:
Provisions-Deck 3
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Violation:
Eight pallets stacked with various sealed food and beverage items were stored beneath an open void space with unknown pipes overhead. The vessel stored pallets in the provision hallway after active provisioning, but the deckhead was open to the plenum and pipes for approximately one foot next to the bulkhead.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
20
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Site:
Galley-Deck 3
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Violation:
The deck-mounted mixer had a slotted fastener in the food splash zone above the mixing bowl.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
27
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Site:
Bar-Deck 10 Observation Lounge
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Violation:
The espresso machine was soiled with brown residue in a crevice on the front of the machine and on the underside near the right dispensing nozzle. The area was not in operation and had been previously cleaned and sanitized.
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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.:
29
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Site:
Galley-Deck 8 Mistral
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Violation:
The water temperature at the handwashing sink measured 123.7F with a tip-sensitive thermometer. The handwashing sink had an electronic sensor and users could not make temperature adjustments.
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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.:
36
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Site:
Bar-Deck 5 Marina
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Violation:
The light intensity measured 90 lux on the cleaning setting at the back bar countertop where the glasses were stored. Staff installed an LED strip on the bottom of the television before the inspection ended which increased the light intensity above 200 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Galley-Deck 4
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Violation:
The light intensity measured 150 lux in the back right corner of the dining preparation area countertop when the portable commercial juicer machine was moved.
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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.:
38
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Site:
Galley-Deck 4 Pastry
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Violation:
A black, square, photo booth that was not easily cleanable was stored on a plastic pallet in the pastry area.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Deck 4
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Violation:
At least fifteen small fruit flies flew out from around the commercial juicer machine when it was moved. The juicer machine was previously cleaned and sanitized and was sitting on the dining preparation area countertop. The area was in operation.
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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
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Site:
Galley-Deck 4 Pastry
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Violation:
One large fly was near the walk-in refrigerator. The area was in operation.
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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
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Site:
Galley-Deck 3
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Violation:
One large fly was near the entrance to the crew galley. The area was in operation.
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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.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
One of the forward mooring lines was not protected by a rat guard. There was a rat guard hanging next to it, possibly blown by the wind.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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