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Item No.:
07
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Site:
Potable Water-Potable Water Tanks
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Violation:
All four potable water tanks shared walls and bottom with the ship's hull. There was no approved variance or variance request under VSP review. The ship installed a salinometer during the 2013 dry dock. No comprehensive procedure to monitor the tanks was developed. Staff stated that the salinometer was read once a day.
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Recommendation:
Ensure potable water tanks do not share a common wall with the hull of the vessel or with tanks or piping containing nonpotable water or other liquids.
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Item No.:
07
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Site:
Potable Water-Potable Water Tanks
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Violation:
The port potable water tanks were disinfected on 8 March. The starboard potable water tanks were disinfected on 27 February. Records documented disinfection procedures using 5.00 ppm chlorine for 24 hours.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Potable Water-Potable Water Tanks
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Violation:
The potable water tank maintenance records documented a chlorine level of less than 5.00 ppm before the tanks were put back in service, but the actual value was not recorded.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
08
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Site:
Potable Water-Permeate Lines
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Violation:
The permeate water lines from the reverse osmosis plant to the potable water halogenation station were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue).
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Recommendation:
Stripe or paint permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
08
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Site:
Potable Water-Bunkering and Production Records
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Violation:
Staff stated that water production was done almost every day, but there were no accurate records for bunkering and production monitoring. Staff explained that some guess work could be done with the data logging of the distant point to determine chlorine levels during bunkering and production. No pH levels were available.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-International Shore Connection
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Violation:
There was no backflow prevention device installed for the international shore connection for fire. This was written in previous inspections.
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Recommendation:
Install backflow prevention devices when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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Site:
Potable Water-Laundry
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Violation:
The two laundry machines had non-continuous pressure backflow preventers. This was written in the previous inspection.
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Recommendation:
Install continuous pressure backflow preventers.
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Item No.:
12
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Site:
Galley-Hot Section
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Violation:
The chef was drinking coffee out of a coffee mug in the in-use galley.
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Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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Item No.:
13
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Site:
Galley-Hot Section
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Violation:
The chef was drinking coffee out of a coffee mug in the in-use galley. The chef stopped drinking coffee in the in-use galley at the request of the inspector.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
16
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Site:
Buffet-
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Violation:
Medium rare strip loin steaks were served to the crew members at dinner service. There was no consumer advisory in the area.
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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 made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) 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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Item No.:
16
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Site:
Bar-Time Control Plan
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Violation:
The time control plan for the milk in the refrigeration unit of the espresso machine was not posted in the area. Also, the refrigeration unit of the espresso machine was not identified as a time control unit.
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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.:
16
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Site:
Buffet-
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Violation:
The posted consumer advisory was not specific to the products served undercooked or raw. Staff stated that meat, fish, and eggs were examples of foods that could be placed undercooked on the buffet lines.
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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 sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
21
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Site:
Buffet-
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Violation:
The counter-mounted coffee machine had a clearance off the counter of less than 1 inch, making the counter difficult to clean. This was written in the previous inspection.
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Recommendation:
Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
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Item No.:
27
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Site:
Buffet-
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Violation:
The counter under the counter-mounted espresso machine was soiled with food and glass debris.
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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-Cold Section
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Violation:
There was a long hose stored in the waste receptacle of the handwashing station.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
40
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Site:
Integrated Pest Management-Active Monitoring
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Violation:
The active monitoring records did not document the locations or times of the inspections.
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Recommendation:
Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Record the time of the active monitoring inspections in the log.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP included a procedure for cleaning a vomit and diarrhea incidents in public areas with a disinfectant named Dettrol. There was no record documenting that the disinfectant was effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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Recommendation:
Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP included a procedure for disinfecting areas continuously during red level with 1000 ppm of chlorine for 5 minutes. Areas inside the bars and the pantries were included in this procedure.
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Recommendation:
Limit the use of chlorine in food areas to a concentration between 50 MG/L (ppm) and 200 MG/L (ppm).
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Item No.:
44
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Site:
Potable Water-Bunkering and Production Records
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Violation:
Staff stated that water production was done almost every day, but there were no accurate records for bunkering and production monitoring. Staff explained that some guess work could be done with the data logging of the distant point to determine chlorine levels during bunkering and production. No pH levels were available.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP-during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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