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Item No.:
17
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|
Site:
Galley-Cold Pantry
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|
Violation:
No logs were available for the cooling of cut cherry tomatoes or mixed lettuce.
|
|
Recommendation:
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Maintenance
|
|
Violation:
The free chlorine residual was not tested or documented before the tanks were placed back into service.
|
|
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-Evaporator
|
|
Violation:
There was no reduced pressure backflow preventer or air gap on the saline discharge overboard line of the evaporator.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly).
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|
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Item No.:
36
|
|
Site:
Food Service General-Lighting
|
|
Violation:
The light intensity was less than 220 lux at many food preparation and service areas, and less than 110 lux behind and around food equipment. This includes at the Main Restaurant coffee station and waiter stations, Wine Cellar, Palmgarten Pantry, and Wine Bar counters.
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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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
21
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|
Site:
Dining Room-Main Restaurant - Coffee Station
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|
Violation:
A one-centimeter gap was between the ice machine and the left bulkhead. This area was too narrow for cleaning.
|
|
Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
38
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|
Site:
Dining Room-Main Restaurant - Wine Cellar
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|
Violation:
The large counter-mounted freezer had not been in use for over one month.
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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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|
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Item No.:
21
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|
Site:
Dining Room-Main Restaurant - Wine Cellar
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|
Violation:
The cord for the coffee machine was draped across the counter, making cleaning difficult.
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|
Recommendation:
Remove the cord from the counter.
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|
|
Item No.:
17
|
|
Site:
Galley-Cooling Logs
|
|
Violation:
There was no cooling log for the day of the inspection. A container of garlic oil was inside walk-in refrigerator #18. Staff explained this was prepared onboard.
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|
Recommendation:
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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|
|
Item No.:
33
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Deck tile grout was missing or recessed near the soup kettles. Water pooled in the areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
|
Item No.:
39
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
One live fly was in the area during operation.
|
|
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.:
38
|
|
Site:
Galley-Bakery/Pastry
|
|
Violation:
The dough roller was out of service for at least two years.
|
|
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.:
16
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
Inside the undercounter refrigerator, cut cherry tomatoes had a temperature of 43F using the inspector's thermapen. There was no log available to show the cooling temperatures of the tomatoes. Staff explained they were not aware this food required temperature monitoring or cooling log entry since the tomatoes were used as garnish on plates. Staff went on to explain there was nothing preventing passengers from eating the tomato garnish on their plates. Also, inside walk-in refrigerator #22, mixed lettuce had a temperature of 43F using the inspector's thermapen.
|
|
Recommendation:
Cool potentially hazardous food within 4 hours to 5C (41F) or less if prepared from ingredients at ambient temperature.
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|
|
Item No.:
33
|
|
Site:
Galley-Dishwash
|
|
Violation:
Above the soiled area of the dishwash machine, condensation dripped onto the machine from between two exhaust vent deckhead panels. It appeared the sealant between the panels had come loose.
|
|
Recommendation:
Repair or replace the sealant along the deckhead.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
When looking into the clean end of the dishwash machine, the far right upper sanitizing spray nozzle was producing drips of water. Engineers removed the entire spray arm for repair. The inspection team returned to the area a few hours later and the spray pattern from all nozzles was appropriate.
|
|
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.
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|
|
Item No.:
17
|
|
Site:
Galley-Cooling Log
|
|
Violation:
Cooling logs for 13 Sept indicated penne pasta started cooling at 20:10 with a temperature of 15C (59F). The cook responsible for this food item explained after cooking he put the pasta into an ice bath and within five minutes the temperature quickly lowered to 15C. The actual cooling start time and temperature were not documented to reflect the short time to cool to 15C.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
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|
|
Item No.:
17
|
|
Site:
Galley-Cooling Log
|
|
Violation:
For 1, 2, 3, 4, 6, and 13 September, the cooling logs for all cooked potentially hazardous food items had the same temperatures documented at the 2-hour and 4-hour readings. Food items included: catfish sauce, white sauce, tomato sauce, turkey breast, pork neck, boiled beef, mixed vegetables, and roast beef. The 2-hour readings were 19C (67F) for every food item, and this 2-hour temperature measurement was either the same time for all foods measured that day or the temperature readings were taken at times ranging upwards of over three hours. On 6 September, the 4-hour readings for all foods were 3C (37F) measured at 17:30. All other dates had a 4-hour reading of 4C (39F) for all foods ranging upwards of over three hours. It was highly unlikely that temperatures taken at different dates for foods of varying densities could have the same internal temperature. The logs were signed off by the supervisor.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
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|
|
Item No.:
17
|
|
Site:
Galley-Cooling Log
|
|
Violation:
For 14-22 August, the 6-hour cooling logs did not document the proper cooling method. The cooling start temperatures ranged from 68-71C (155-160F) and the 4-hour temperatures ranged 3-4C (38-39F). All temperatures were documented at exactly four hours after the start cooling times.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
|
|
|
Item No.:
13
|
|
Site:
Galley-Cooling Logs
|
|
Violation:
Persons responsible for the cooling of potentially hazardous foods were not maintaining their cooling logs properly, were not consistently documenting proper cooling procedures, and were not knowledgeable in the proper cooling procedures. For example: cooks were not aware that cut cherry tomatoes were potentially hazardous foods when used as garnish on passenger plates, even though they explained passengers could eat the tomatoes; Cooling logs had the exact temperatures documented at the 2-hour and 4-hour times for six days, five of those days being consecutive. All logs were signed off by the supervisor. Staff explained they only documented whole number temperatures, as their logs stated not to use the decimal point. However, staff could not explain how the same degree temperature could be obtained from sauces and whole beefs at different hours of different days; Staff were using incorrect logs to document the cooling of cooked potentially hazardous foods. The logs were for 4-hour cooling instead of 6-hours. Only the start times and temperatures and the 4-hour start times and temperatures were documented. All 4-hour temperatures were 3-4C (38-39F). When asked if this was the proper cooling method, the Chef said ?yes? many times. He was not aware cooked potentially hazardous foods must cool from 57C (135F) to 21C (70F) within two hours, and these times and temperatures must be obtained and documented.
|
|
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: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food.
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|
|
Item No.:
29
|
|
Site:
Galley-Palmgarten Pantry
|
|
Violation:
The handwash station across from the ice machine was out of service for about one month. Another handwash station was within 8 meters of all food preparation areas.
|
|
Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
|
|
|
Item No.:
38
|
|
Site:
Galley-Palmgarten Pantry
|
|
Violation:
Mops and brooms were hanging on the outside of the chemical locker next to the waste receptacles.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
39
|
|
Site:
Galley-Palmgarten Pantry
|
|
Violation:
One live fly was in the area. The area was not in operation during the inspection.
|
|
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.:
17
|
|
Site:
Provisions-Certificates
|
|
Violation:
Parasite destruction certificates for the smoked salmon were not available during the inspection.
|
|
Recommendation:
If raw, raw-marinated, partially cooked, or marinated partially cooked fish are served in ready-to-eat form, ensure: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, ensure there is a designation on the outer packaging for the parasite-free fish.
|
|
|
Item No.:
25
|
|
Site:
Preparation Room-
|
|
Violation:
A wet cloth was draped over the side of the sanitizing bucket.
|
|
Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Show Lounge
|
|
Violation:
The water line and cord for the coffee machine was draped across the counter, making cleaning difficult.
|
|
Recommendation:
Remove the water line and cord from the counter.
|
|
|
Item No.:
19
|
|
Site:
Dining Room-Main Restaurant
|
|
Violation:
No serving utensil was available for a bowl of mixed whole fruits out for passenger service.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Palmgarten
|
|
Violation:
Plates and saucers out for passenger service were not inverted or covered.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
|
|
|
Item No.:
40
|
|
Site:
Buffet-Palmgarten
|
|
Violation:
The door from the pool deck to the buffet area was continuously opened, allowing flies to enter the area.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Microbiologic Test
|
|
Violation:
There was no color comparator for the microbiological test kit.
|
|
Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result. Analyze samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Operate and maintain test kits, incubators, and associated equipment in accordance with the manufacturers? specifications.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Monthly Microbiologic Test
|
|
Violation:
Microbiologic testing of the potable water distribution system was not done in June and July because the ship was in dry dock.
|
|
Recommendation:
Where available, ensure the vessel has a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards. Ensure the date of the analysis report is 30 days or less from the date of potable water bunkering, and include an analysis for Escherichia coli at a minimum. If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications. Maintain microbiologic sample report records on the vessel for 12 months and ensure they are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunker Records
|
|
Violation:
There were no records from 13 May to 9 August for the bunkering of water when the vessel was in dry dock. The far point and distribution records were reviewed to ensure the minimum halogenation levels were maintained.
|
|
Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
|
|
|
Item No.:
07
|
|
Site:
Potable Water-Pipe Disinfection Records
|
|
Violation:
Staff reported multiple potable water pipes were replaced in the distribution system during the three month dry dock. No records were available for the disinfection of these pipes prior to installation and before the system was put into service.
|
|
Recommendation:
Clean, disinfect, and flush potable water tanks and all affected parts of the potable water distribution system with potable water: (1) before being placed in service; (2) before returning to operation after repair, replacement; or (3) after being subjected to any contamination, including entry into a potable water tank.
|
|
|
Item No.:
44
|
|
Site:
Potable Water-Public Health Operations During Dry Dock
|
|
Violation:
During the 13 May to 9 August dry dock, many potable water public health requirements were not conducted and documentation was not available. Crew and contractors were onboard to work and were potentially put at risk due to the absence of public health standards implemented during normal operations. Multiple work was conducted to replace potable water pipes, and no documentation of the disinfection of the pipes was available, and it was unknown if this was done. The bunkering of water was done, and no records were available to show that the water was properly halogenated and pH controlled. Additionally, microbiological testing was not done, and there was no one assigned for this task since it is usually completed my medical personnel and no medical personnel were onboard.
|
|
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.
|
|
|
Item No.:
07
|
|
Site:
Potable Water-Tank Maintenance
|
|
Violation:
The three potable water tanks were inspected and disinfected in February 2015, and the documentation stated 100 ppm chlorine was used and did not state the contact time. The procedure referenced in the binder was from the 2005 VSP Operations Manual. Additionally, the free chlorine residual was not tested or documented before the tanks were placed back into service.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Control Log
|
|
Violation:
The cross connection control log only included some backflow preventers in the engine room (8 total) and for the deck 1 crew cabins. The log did not include the backflow preventers in the galleys, passenger cabins, public areas, and many nontestable devices. The inspector verified backflow preventers were installed in some of the passenger cabins and galley areas, but all backflow preventers needed to be listed on the log. Additionally, at least a visual inspection should have been conducted annually on all the backflow preventer nontestable devices.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur. 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.:
08
|
|
Site:
Potable Water-Fuel Bunker Station - Port and Starboard
|
|
Violation:
The two international fire shore connections and two sprinkler shore connections had reduced pressure backflow preventers installed, but these were not on the log and had not been tested.
|
|
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. Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Port Bunker Station
|
|
Violation:
The potable water hoses stated 'Drinking Water Only,' and should have stated 'Potable Water Only.'
|
|
Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production - Chemical Injection Point
|
|
Violation:
The chlorine and pH injection point was less than 3 meters from the sampling point for the production analyzer.
|
|
Recommendation:
Obtain water samples for halogen and pH testing from a sample cock and/or a halogen analyzer probe located on the bunker or production water line at least 3 meters (10 feet) after the halogen injection point and before the storage tank.
|
|
|
Item No.:
07
|
|
Site:
Potable Water-Evaporator
|
|
Violation:
There was no reduced pressure backflow preventer or air gap on the saline discharge overboard line of the evaporator.
|
|
Recommendation:
Protect the potable water system against backflow or other contamination by backflow prevention devices or air gaps.
|
|
|
Item No.:
44
|
|
Site:
Potable Water-Cross Connection Control Log
|
|
Violation:
Most of the backflow preventers on the vessel were not listed on the cross connection control log, and there were no annual visual inspections. Additionally, it was unknown if all cross connections were identified and sufficiently protected.
|
|
Recommendation:
It is recommended staff proceed deck by deck to identify and protect all potential cross connections. 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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Pool Drain Covers
|
|
Violation:
It was unknown if the drain covers installed in the pool met the anti-entrapment drain cover requirements.
|
|
Recommendation:
Verify if the drain covers meet the requirements of ASME A112.19.8-2007. Testing of manufactured drain covers must be by a nationally or internationally recognized testing laboratory. Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
|
|
|
Item No.:
43
|
|
Site:
Housekeeping-Showerhead Disinfection
|
|
Violation:
There was no record of the disinfection of shower heads in the medical facility.
|
|
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.:
40
|
|
Site:
Integrated Pest Management-Active Inspection Logs
|
|
Violation:
The active logs did not state the garbage room/incinerator room was inspected weekly. Staff confirmed this area was monitored and conducted active inspections, but it was not included on the log. Additionally, no night inspections had been conducted since November 2014 and the Integrated Pest Management Plan stated night inspections would be conducted monthly.
|
|
Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel. Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log. Conduct night inspections according to the plan.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Provisions
|
|
Violation:
In the provisions corridor where food shipments were loaded, a fly electrocution device was placed. This was immediately moved to the garbage area.
|
|
Recommendation:
Do not permit insect-control devices that electrocute or stun flying insects in food areas.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-
|
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Violation:
During the June/July 2015 dry dock, no integrated pest management activities were conducted, to include active and passive monitoring. This may have contributed to the flies observed during the inspection, and the lack of pest control in the garbage/incinerator area.
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Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel. Ensure the IPM Plan sets a schedule for periodic active monitoring inspections, including some at night or during periods of no or minimal activity.
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Item No.:
39
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Site:
Other-Garbage/Incinerator Room
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Violation:
At least six live flies were observed in the garbage/incinerator room.
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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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