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Item No.:
05
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Site:
Potable Water-Distribution Far Points
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Violation:
At the time of the inspection at the Deck 9 aft far point, the analyzer was reading between 1.91 ppm and 1.96 ppm. The inspector's test results were 2.50 ppm, 2.46 ppm, and 2.53 ppm; the crew's test results were 2.35 ppm, 2.63 ppm, and 2.60 ppm. The analyzer was immediately recalibrated to 2.50 ppm.
At the time of the inspection at the Deck 8 forward far point, the analyzer was reading 1.82 ppm. The inspector's test results were 2.53 ppm and 2.45 ppm; the crew's test results were 2.81 ppm and 2.57 ppm. The analyzer was immediately recalibrated to 2.50 ppm.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
07
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Site:
Potable Water-Potable Water Pipe Replacement
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Violation:
On 9 November, eight meters of potable water piping were replaced and two check valves were added on the main distribution line from the potable water tanks. According to the documentation, the pipe sections were disinfected with 250 ppm for two and a half hours. The pipe was rinsed with water before installation but the free halogen level was not documented. This pipe replacement was not an emergency and was planned in advanced.
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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 System Pipe Replacement
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Violation:
The free halogen residual level on potable water replacement pipes was not documented when work was performed on 9 November, 14 August, 12 August, and 2 August.
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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-Mineralizer Room
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Violation:
The distillate water line from the evaporators to the two mineralizers was not striped blue/gray/blue after the bulkhead in the mineralizer room up until the chlorine injection point. The production line to the potable water tanks was striped blue/gray/blue after the chlorine injection point. The distillate water line to the technical water line (laundry) was not striped.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Air Gaps
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Violation:
The backwash lines on all three mineralizers were close to the bottom of the bilge. The bilge had standing water which made it difficult to determine the distance of the air gap. The maximum water height of the bilge could not be determine so it was unknown if the air gap was sufficient. The air gap on the starboard technical water distillate line was less than 2 times the diameter of the pipe. Both supply pipes on the port technical water filling line had plastic attachments to prevent splashing, but also eliminated the air gap.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
13
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Site:
Galley-Dishwash
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Violation:
The exit of the flight type dishwasher 4811.093.040 PB 0931 was dripping condensate back onto clean plates as they exited the machine. Wet towels were observed wedged into the exhaust duct to catch the water. There were approximately 25 previously cleaned plates on the counter. The machine was in full operation with full rows of plates exiting the machine. The exit machine operator was stacking the plates as clean and explained they would be rechecked for food debris. The supervisor was asked about the condensate on the dishes and received a similar response. The chef observed the situation and closed the line immediately and requested that all plates be rewashed.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
13
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Site:
Bar-Red Frog
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Violation:
Two birds were sitting on unoccupied dining tables when the inspector arrived in the area. Wet bird feces was also observed on the back of 5 chairs while guests were eating in the area. The inspector brought this to the attention of the bar manager who stated an employee was specifically assigned to clean the tables, but no employee was seen cleaning in the area. The bar manager immediately requested the area to be cleaned.
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Recommendation:
Prevent birds from entering the dining area and ensure tables and chairs are immediately cleaned when soiled.
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Item No.:
20
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Site:
Pantry-Deck 4 Aft
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Violation:
A sticker was left on the inside of both white defector panels in the ice machine. The stickers were wet and deteriorating.
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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.:
21
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Site:
Galley-Buffet
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Violation:
The plumbing in three bain maries in this area was in disrepair. Unit #22 had a steam supply line that was rusted through and spraying hot water and steam under the compartment. Unit # 25 and unit #23 had a water supply lines constantly leaking into the space.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The final rinse temperature gauge on dishwasher # 4811.011.107 PB D1113 was incorrectly reading 223°F when the final rinse temperature was measured 173°F at the plate surface. No steam was observed or heard.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Pot Wash
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Violation:
The rack- type pot wash machine had a clogged spray nozzle on the far right of the final rinse spray during operation. This was corrected.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
27
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Site:
Galley-Center Galley
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Violation:
The combination oven in this area had a dirty towel stored in the top of this unit.
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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.:
28
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Site:
Galley-Dishwash
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Violation:
The exit of the flight type dishwasher 4811.093.040 PB 0931 was dripping condensate back onto clean plates as they exited the machine. Wet towels were observed wedged into the exhaust duct to catch the water. There were approximately 25 previously cleaned plates on the counter. The machine was in full operation with full rows of plates exiting the machine. The exit machine operator was stacking the plates as clean and explained they would be rechecked for food debris. The supervisor asked about the condensate on the dishes and received a similar response. The chef observed the situation and closed the line immediately and requested that all plates be rewashed.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
30
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Site:
Buffet-Lido Starboard Aft
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Violation:
During breakfast service the handwash sink in this area was not working and there was no indication it was out of service.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Provisions-Frozen Fish Freezer
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Violation:
A deck area of approximately 5 square feet was covered with ice.
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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.
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Item No.:
34
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Site:
Galley-Dishwash
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Violation:
The florescent light fixture above the dirty end of the rack type dishwash machine #4811.011.110 contained a 50 cm long space with approximately 3 cm of water pooled in the fixture. Maintenance staff determined the water was from a pipe leak in the deckhead above the light fixture.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Buffet
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Violation:
The plumbing in three bain maries in this area was in disrepair. Unit #22 had a steam supply line that was rusted through and spraying hot water and steam under the compartment. Unit # 25 and unit #23 had a water supply lines constantly leaking into the space.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
The exit of the flight type dishwasher 4811.093.040 PB 0931 was dripping condensate back onto clean plates as they exited the machine. Wet towels were observed wedged into the exhaust duct to catch the water. There were approximately 25 previously cleaned plates on the counter. The machine was in full operation with full rows of plates exiting the machine. The exit machine operator was stacking the plates as clean and explained they would be rechecked for food debris. The supervisor asked about the condensate on the dishes and received a similar response. The chef observed the situation and closed the line immediately and requested that all plates be rewashed.
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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.
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