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Item No.:
26
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Site:
Pantry-Top of the Yacht
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|
Violation:
The top deflector panel in the ice bin of the ice machine was heavily soiled with a brown and black material that appeared to be mold. Also, metal areas around the cuber panel in the upper compartment of the ice machine were rusty.
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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.:
20
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|
Site:
Pantry-Top of the Yacht
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|
Violation:
The metal areas around the cuber panel in the upper compartment of the ice machine were rough and rusty, making them difficult to clean.
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|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
36
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|
Site:
Food Service General-Lighting
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|
Violation:
In the pantries and the galleys, the light intensity behind and around many pieces of counter-mounted and deck-mounted equipment was less than 110 lux. In addition, in the Main Salon Bar, the light intensity over the handwash station was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment. Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
08
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|
Site:
Buffet-Deck 5 - Top Side
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|
Violation:
The backflow prevention device connected to the Natura water purification system appeared not to be a vented device. A crew member stated that he was going to replace it with a Watts N9 which is a backflow prevention device with an intermediate vent.
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|
Recommendation:
Use only vented backflow prevention devices.
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Item No.:
16
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|
Site:
Buffet-Deck 5 - Top Side
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|
Violation:
A hotel pan of individually wrapped unsalted butter stored in undercounter refrigerator # 2 had temperatures that ranged from 48F to 51F. The butter was discarded. Another hotel pan with individually packaged cream cheese stored in the same refrigerator had temperatures that ranged from 44F to 46F. The cream cheese was discarded. The ambient temperature inside the refrigerator was 40F.
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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.:
16
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|
Site:
Buffet-Deck 5 - Top Side
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|
Violation:
The milk in the milk refrigerator of the espresso machine was on temperature control according to the staff and records but the refrigerator was labeled as time control. The staff removed the label from the refrigerator door.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
37
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|
Site:
Pantry-Deck 5 - Dishwash
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|
Violation:
There was heavy condensation on the deckhead in front of the in-use hood type dishwash machine. The crew member working in the dishwash area was sweating heavily.
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|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
40
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|
Site:
Pantry-Deck 5 - Dishwash
|
|
Violation:
The door leading to the pantry from the outside open area was fully open, allowing entry for pests into the pantry. This area was in operation at the time of the inspection.
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|
Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
39
|
|
Site:
Pantry-Deck 5 - Dishwash
|
|
Violation:
Two live ants were inside the deckhead mounted light cover.
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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.:
33
|
|
Site:
Pantry-Deck 5 - Dishwash
|
|
Violation:
The deckhead exhaust vent in front of the dishwash machine was soiled with a black material that appeared to be mold.
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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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|
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Item No.:
37
|
|
Site:
Galley-Deck 5 - Hot Galley Pantry
|
|
Violation:
Two of the three ventilation units over the flat/grooved grill and the stove top were not working. Also, the ventilation unit over the salamander was not working. The area was closing at the time of the inspection and some hot foods were still in the area. The crew member working in this area was sweating heavily.
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|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure that the ventilation units function properly while the galley is in operation.
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Item No.:
16
|
|
Site:
Food Service General-Time Control Plans
|
|
Violation:
The staff explained that the set up and discard times on the time control plans may not be the same during embarkation days, sea days, and port days. This information was not detailed on the plans.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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|
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Item No.:
27
|
|
Site:
Bar-Deck 4 - Piano Bar
|
|
Violation:
The end of the drain pipe below the utility sink was heavily soiled with a black material that appeared to be mold.
|
|
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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|
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Item No.:
21
|
|
Site:
Pantry-Deck 3
|
|
Violation:
The wheels of the upright tray cart were heavily damaged and rusty, making them difficult to clean.
|
|
Recommendation:
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.
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|
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Item No.:
16
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|
Site:
Dining Room-Consumer Advisory
|
|
Violation:
The menus for the main dining room had a consumer advisory but not all animal derived foods that could be served raw or undercooked were identified with asterisks.
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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|
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Item No.:
20
|
|
Site:
Buffet-Deck 5 - Top Side
|
|
Violation:
There were slotted fasteners in the food splash zone of the WMF espresso machine. This was noted in the previous inspection. The ship's corrective action statement for the previous inspection stated that the WMF service team was going to be asked if they could change the slotted fasteners during the next service visit. According to the staff, this check with the WMF service team was not done.
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|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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|
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Item No.:
20
|
|
Site:
Galley-Coffee/Wine Station
|
|
Violation:
There were slotted fasteners in the food splash zone of the WMF espresso machine.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
|
|
|
Item No.:
33
|
|
Site:
Galley-Coffee/Wine Station
|
|
Violation:
Below the undercounter refrigerators and the food preparation counter, the deck was very rough and heavily soiled.
|
|
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.
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|
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Item No.:
39
|
|
Site:
Galley-Coffee/Wine Station
|
|
Violation:
There were multiple live ants on the decks under the undercounter refrigerators, under the food preparation counter, under the clean glass storage, and under the handwash 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-Hot Galley
|
|
Violation:
The deck under and behind the boiling kettle was heavily damaged and soiled where electrical lines were located.
|
|
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. Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent cleaning.
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|
|
Item No.:
39
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There were 3 live ants and 3 live flies under and behind the boiling kettle where the deck was heavily damaged and soiled.
|
|
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-Hot Galley
|
|
Violation:
The bottom panel of the technical compartment for the undercounter refrigerator # 20 had very rough and rusty surfaces.
|
|
Recommendation:
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-Hot Galley
|
|
Violation:
The bottom panel of the technical compartment for the undercounter refrigerator # 20 was heavily soiled with dust and what appeared to be rust debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Walk-In Cooler # 22
|
|
Violation:
The decks were slightly soiled with food debris. Soft sealant was used for coving the deck/bulkhead junctures. This sealant was peeling, leaving a seam that was holding food and debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Use a semi-hard or hard material on all junctures requiring coving.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
There was heavy condensation on the deckhead of the soiled end of the in-use flight-type dishwash machine. The condensation was dripping over the soiled dishware.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
The deck had recessed and missing grout, and broken and missing tiles.
|
|
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. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
The deck under the baker locker was heavily soiled with a moist bread bun, a strawberry, a grape, a breadstick, chocolate pieces, and thyme leaves among other food debris.
|
|
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:
Preparation Room-
|
|
Violation:
There were 3 live flies under the baker locker which was heavily soiled with a moist bread bun, a strawberry, a grape, a breadstick, chocolate pieces, and thyme leaves among other food debris.
|
|
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:
Preparation Room-
|
|
Violation:
There were around 10 live ants on the bulkhead and deck in front of meat upright refrigerator # 13.
|
|
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.:
37
|
|
Site:
Provisions-Walk-in Cooler # 5 - Dairy
|
|
Violation:
There were 4 cases of UHT milk partially blocking the air flow in front of the evaporative condenser.
|
|
Recommendation:
Ensure not to block the air flow from the evaporative condensers in walk-in refrigerators. The ambient temperature inside the refrigerator could be aversively affected and thus affecting the internal temperatures of potentially hazardous foods. Food safety could be compromised.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Store
|
|
Violation:
The deck was soiled with dust 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.
|
|
|
Item No.:
15
|
|
Site:
Provisions-Dry Store
|
|
Violation:
A large can of corned beef and two cans of coconut milk were heavily dented and stored along with products in good condition.
|
|
Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Deck 1
|
|
Violation:
One live fly was in front of fish freezer # 2 and thawing room # 4.
|
|
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:
Provisions-Deck 1
|
|
Violation:
The side of the door of thawing room # 4 was heavily soiled with a black material that appeared to be mold.
|
|
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:
Preparation Room-Pastry
|
|
Violation:
Two live ants were on the deck and three on the preparation counter.
|
|
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:
Preparation Room-Pastry
|
|
Violation:
The deck under the ice freezer was soiled with food debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
43
|
|
Site:
Housekeeping-Shower Head Cleaning & Disinfection
|
|
Violation:
There was no documentation of the cleaning procedures or the disinfection concentration and contact time of the shower heads. There was a log indicating the frequency of cleaning and disinfection. The procedure was added to the existing log during the inspection.
|
|
Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP did not include procedures on protecting passengers from airborne and skin exposure to the chemicals used on surfaces. Additionally, there was no material safety data sheet for the 3 different dilutions of the Mikrobac 3 detergent disinfectant with the required personal protective equipment for each dilution. Nevertheless, many positive changes were made to the OPRP since the December 2011 VSP Inspection.
|
|
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: disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times; 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.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP did not include procedures for informing current and embarking passengers and crew members of an outbreak.
|
|
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: procedures for informing passengers and crew members of the outbreak ensuring this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP included a procedure for cleaning a vomit spill in a food preparation area, but there was no detail following the cleaning portion which described the actual disinfection chemicals and contact time for the clean-up.
|
|
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: disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-IPM Inspection and Response Logs
|
|
Violation:
The integrated pest management log did not include follow-up inspection results for the inspections when pests were found.
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
07
|
|
Site:
Potable Water-Tank Variance
|
|
Violation:
The approved variance for the potable water tanks sharing a wall with the ship's hull included a statement under section 6, HACCP Verification, that as part of the manual calibration check of the salinity meter installed for the potable water tanks, the salinometer would be calibrated by the ship's staff if it was not in calibration. None of the staff were aware of this requirement or have ever calibrated the salinometer. Many of the manual checks with a portable conductivity meter measured levels very different of those measurements done by the salinometer. Additionally, there was no standard solution for checking the calibration of the ship's portable conductivity meter.
|
|
Recommendation:
Comply with the variance's HACCP and monitoring plans that were submitted to and approved by VSP.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Inspection Log
|
|
Violation:
The listing of inspected backflow preventers was not up to date. Several devices located throughout the laundry and engine spaces, and air-gaps in the pools were not inspected since May 2009, while most of the other preventers were inspected in 2011. Staff stated the standard for inspection was annually. This violation was written in the December 2011 VSP inspection. The ship's corrective action statement stated that the backflow preventers list was corrected and updated.
|
|
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.:
10
|
|
Site:
Recreational Water Facilities-Pool and Whirlpool Spa
|
|
Violation:
The pool and whirlpool spa safety signs were not updated to include all the statements required in the 2011 VSP Operations Manual, sections 6.7.1.1.1 and 6.7.1.1.3. Staff stated the new signs were due to arrive this week. This finding was noted in the December 2011 VSP inspection.
|
|
Recommendation:
Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
|
|