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Item No.:
10
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Site:
Recreational Water Facilities-Starboard Whirlpool Spa
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Violation:
Since the last inspection, there were many days when the bromine levels were above 10 ppm or below 4 ppm for many hours while the starboard whirlpool spa was in operation. There were few charts where the bromine analyzer was 'calibrated and adjusted' however this was after the bromine levels remained out of range for hours. No other notations were written for the bromine levels being out of range.
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Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems. Ensure a written or electronic log of RWF filter inspection results, granular filter sedimentation test results, backwashing frequency and length of backwashing, and date and time of water dumping is available for review during inspections.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
A Photographer experienced an onset of acute gastroenteritis symptoms on 21 March at 06:00, but did not report to the medical center until 13:50. According to her time card, she worked at 09:00, had a meal at 12:00, and went to rest at 13:00.
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Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
For a few days since the last inspection, the start and stop times were not documented. This made it difficult to determine if chlorine values were documented every four hours. Staff explained the reverse osmosis was turned off when not in use, then turned on to top off the water tank levels. On 14 February, potable water production started at 17:50, but the first pH and chlorine values were not recorded until 22:00.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
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Item No.:
09
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Site:
Recreational Water Facilities-Spa Pool
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Violation:
Since the last inspection, there were many days when the bromine levels were above 10 ppm or below 4 ppm for many hours while the spa pool was in operation. Staff stated the facility opened at 08:00 and closed at 19:00 each day. There were few charts where the bromine analyzer was 'calibrated and adjusted,' however this was after the bromine levels remained out of range for hours.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
09
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Site:
Recreational Water Facilities-Starboard Whirlpool Spa
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Violation:
Since the last inspection, there were many days when the bromine levels were above 10 ppm or below 4 ppm for many hours while the starboard whirlpool spa was in operation. Staff stated the facility opened at 08:00 and closed at 19:00 each day. There were few charts where the bromine analyzer was 'calibrated and adjusted' however this was after the bromine levels remained out of range for hours. Charts indicated the bromine level was 0 ppm 15 minutes on 9 February and for one hour on 10 February while the whirlpool spa was in operation.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
10
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Site:
Recreational Water Facilities-Spa Pool
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Violation:
Since the last inspection, there were many days when the bromine levels were above 10 ppm or below 4 ppm for many hours while the spa pool was in operation. There were few charts where the bromine analyzer was 'calibrated and adjusted' however this was after the bromine levels remained out of range for hours. No other notations were written for the bromine levels being out of range.
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Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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Violation:
The start and stop times were not documented for shock halogenation.
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Recommendation:
Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Mineralizer Drain Line
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Violation:
The double-check valve assembly for the mineralizer drain line did not have an atmospheric vent. VSP does not accept these devices for use on cross-connections to the potable water system.
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Recommendation:
VSP only accepts vented backflow prevention devices. Replace this double check valve assembly with a reduced pressure backflow prevention device with an atmospheric vent.
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Item No.:
20
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Site:
Other-Fan Room - Deck 3
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Violation:
Approximately 8 small portable refrigerators were stored on the deck in this room. The top of each refrigerator was soiled with dust and debris. Manufacturer documents were stored inside each refrigerator. Staff stated these were to be placed in cabins.
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Recommendation:
Remove the refrigerators and ensure they are stored in an area constructed for food and beverage equipment storage.
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Item No.:
27
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Site:
Other-Fan Room - Deck 3
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Violation:
Approximately 8 small portable refrigerators were stored on the deck in this room. The top of each refrigerator was soiled with dust and debris. Manufacturer documents were stored inside each refrigerator. Staff stated these were to be placed in cabins.
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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.:
06
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Site:
Potable Water-Far Point Chart
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Violation:
At 10:15 local time, the chlorine recorder pen on the chart indicated 11:00.
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Recommendation:
Ensure the recorder pen is placed on the chart closer to the actual time.
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Item No.:
40
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Site:
Integrated Pest Management-Follow-Up Inspection Results
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Violation:
No follow-up inspection results were documented when pests were observed and treatment was documented.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
The rat guards on the mooring lines were not effective in preventing pests from entering the ship. The guards were made of a wooden U-shape, but many had blown off the lines from the winds.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
16
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Site:
Galley-Verandah
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Violation:
Portable warmer #1 was a closed hot trolley and was listed on the time control plan as a time control unit, but no time control label was affixed to this trolley. Staff corrected this during the inspection.
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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.
Ensure time control units which are closed compartments have a permanent sticker/label affixed to the outside with the words "time control" printed on them.
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Item No.:
36
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Site:
Galley-Verandah - Forward/Starboard Pantry
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Violation:
The light intensity was less than 220 lux at the forward clean glass storage rack. In addition, the light intensity was less than 220 lux at the water bottles racks beside the clean glass rack.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
21
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Site:
Galley-Verandah - Forward/Starboard Pantry
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Violation:
In the undercounter technical compartment of the stainless steel preparation counter, there was an ice bin drain pipe that was removed. As a result there was gray water splash inside the technical compartment. A ribbed plastic cable conduit was installed inside this technical compartment and this conduit was wrapped along the splash area to the deck sink. That type of conduit was difficult to clean due to the ribbing and it was found soiled with dirt debris and food splash.
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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. Reconnect the ice bin drain pipe so it drips correctly to the deck sink below. Replace the ribbed plastic power cable conduit with a smooth cover, or install a smooth plastic sleeve over the ribbed conduit that will allow easy cleaning from soiled splash.
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Item No.:
27
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Site:
Galley-Verandah - Forward/Starboard Pantry
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Violation:
In the undercounter technical compartment of the stainless steel preparation counter, there was an ice bin drain pipe that was removed. As a result there was gray water splash inside the technical compartment. A ribbed plastic cable conduit was installed inside this technical compartment and this conduit was wrapped along the splash area to the deck sink. That type of conduit was difficult to clean due to the ribbing and it was found soiled with dirt debris and food splash.
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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.:
16
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Site:
Buffet-Verandah - Egg Station
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Violation:
The consumer advisory was posted on a small sign at the buffet counter, but there was no statement on the sign that eggs were cooked to order and may be served raw or undercooked.
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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.
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Item No.:
16
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Site:
Buffet-Verandah - Egg Station
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Violation:
There was a hotel pan with several small bowls of broken raw shell eggs at the counter without a discard label affixed. Beside this counter there were three smaller bowls of shredded cheese, cut ham, and cut tomato with no discard labels affixed. Lastly, there was a large pan with three smaller pans inside of egg white, liquid egg, and raw shell eggs and no discard label for the larger pan. All these foods were on time control according to the posted plan.
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Recommendation:
In accordance with the clarifications page to section 7.3.5.3.6 of the VSP Operations Manual, ensure pans of potentially hazardous foods on counters under time control have a label with a discard time affixed, even when the period of service is less than four hours.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The stationary rack, hood-type glasswash machine was posted out of order. Staff stated this happened on the day of the inspection.
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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.
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Item No.:
39
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Site:
Galley-Bakery/Pastry
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Violation:
One live filth fly was on a fryer cover plate on the counter beside that unit.
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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.:
36
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Site:
Galley-Soup Station
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Violation:
The light intensity was less than 110 lux beside and behind the deck-mounted blast chiller.
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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.
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Item No.:
21
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Site:
Food Service General-Butcher Preparation and Provisions Walk-In Refrigerators and Freezers
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Violation:
The bulkhead and deckhead-mounted fire sprinkler piping in the butcher preparation room and all the provision area walk-in refrigerators and freezers were mounted too close to the bulkhead/deckhead surfaces to allow for easy cleaning.
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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.
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Item No.:
22
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Site:
Pantry-4
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Violation:
The undercounter dishwash machine was in disrepair. Staff stated that parts were ordered 9 March and should be delivered when the ship reaches Lisbon.
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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.
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