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Item No.:
02
|
|
Site:
Medical-Shipping Labels
|
|
Violation:
Shipping labels that met the requirements outlined in the 2011 VSP Operations Manual were not available. This item was noted in the previous report.
|
|
Recommendation:
Consult the VSP Web site for information on vendors for shipping containers and labels.
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|
|
Item No.:
05
|
|
Site:
Potable Water-Bunker Halogen Level
|
|
Violation:
Free halogen residual levels for bunkering measured 2.5 ppm at the analyzer by the inspector's colorimeter, while the ship's staff colorimeter registered 2.7 ppm. The digital analyzer registered 40 ppm.
|
|
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.:
06
|
|
Site:
Potable Water-Microbial Sampling
|
|
Violation:
Microbial sampling was not collected for the presence/absence of E.coli, nor from the ports water was bunkered. According to purchase records on-board, equipment to perform microbial sampling was ordered. This item was noted on the previous inspection.
|
|
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.
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|
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Item No.:
07
|
|
Site:
Potable Water-Skin Tanks
|
|
Violation:
Potable water tanks share common walls with the hull of the vessel. According to the staff, a salinity monitoring system will be installed and a variance would be requested. This item was noted on the previous inspection.
|
|
Recommendation:
Ensure potable water tanks do not share a common wall with the hull of the vessel or with tanks or piping containing non-potable water or other liquids.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Tanks
|
|
Violation:
A sample cock was not provided on either potable water tank. In addition, the water level gauge did not have a cover on the top to prevent contamination.
|
|
Recommendation:
Ensure potable water tanks have labeled sample cocks that are turned down. Identify the sample cocks with the appropriate tank number.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Records
|
|
Violation:
Maintenance records and tank finish records were not available. This item was noted in the previous inspection.
|
|
Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers' recommendations for application, drying, and curing; and (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Hoses
|
|
Violation:
A white canvas hose was used for bunkering water. The hose appeared to be a fire hose. The material used for the construction of the hose could not be determined.
|
|
Recommendation:
Construct all hoses, fittings, and water filters used in the bunkering of potable water of safe, easily cleanable materials approved for potable water use and maintain them in good repair.
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|
|
Item No.:
08
|
|
Site:
Galley-Soda Mix
|
|
Violation:
A plastic drain line was attached to the vent of the back flow prevention assembly on the carbonator. Water was leaking from the vent of the backflow prevention assembly.
|
|
Recommendation:
Replace the backflow prevention assembly. Remove/do not install drain line to atmospheric vent.
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|
|
Item No.:
13
|
|
Site:
Galley-Time-Control
|
|
Violation:
The sous chef that removed the sauerkraut from the baine marie under time control did not know that foods once on time control could not be placed back in temperature control.
|
|
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: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints 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.:
13
|
|
Site:
Provisions-Stairway
|
|
Violation:
The chef in charge of the operation was aware the rancid potatoes were stored at the bottom of the stairway, but did not direct anyone to dispose of the rancid potatoes until the inspector pointed out the potatoes were rancid and full of flies and fly larvae.
|
|
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: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints 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.:
13
|
|
Site:
Galley-Warewash
|
|
Violation:
Staff members in charge of the warewash operation did not know the critical limits, specifically the final rinse temperature, nor what to do in the even the warewash machine failed. When the warewash machine failed the final rinse temperature, the staff members indicated that nothing would be done. Staff then indicated they would use a sanitizer, a quaternary ammonia based sanitizer to sanitize the dishes, but the staff members did not have access to quaternary ammonia test strips.
|
|
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: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints 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.:
15
|
|
Site:
Provisions-Stairway
|
|
Violation:
Three large bags of obviously rancid potatoes were stored in a plastic trolley-type bin at the bottom of the stairway leading to the dry storage. There were numerous flies and larvae found in the potatoes.
|
|
Recommendation:
Ensure food is safe and unadulterated.
|
|
|
Item No.:
16
|
|
Site:
Galley-Time-Control
|
|
Violation:
Two stainless steel pans of sauerkraut were removed from the baine marie by the sous chef, that was listed and reported by the chef as on time-control and placed the pans back into a hot hold unit on temperature control.
|
|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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|
|
Item No.:
16
|
|
Site:
Galley-7-Day Discard
|
|
Violation:
Numerous prepared dishes, such as pasta salads and cooked meats stored in the walk-in refrigerator were labeled with the production date of 9/8/2012, but did not have the 7-day discard date or both.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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|
|
Item No.:
18
|
|
Site:
Provisions-Stairway
|
|
Violation:
The three large bags of rancid potatoes were not discarded until the inspector commented concerning the condition.
|
|
Recommendation:
Discard a food that is unsafe or adulterated.
|
|
|
Item No.:
19
|
|
Site:
Galley-Hot Line
|
|
Violation:
The sous chef was plating ready-to-eat foods and working at the cutting board with bare hands.
|
|
Recommendation:
Ensure: (1) Single-use gloves are used for only one task such as working with ready-to-eat or with raw animal food, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation; (2) Slash-resistant gloves used to protect hands during operations requiring cutting are used in direct contact only with food that is subsequently cooked (such as frozen food or a primal cut of meat); (3) Slash-resistant gloves used with ready-to-eat foods that will not be subsequently cooked have a smooth, durable, and nonabsorbent outer surface OR the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove or a single-use glove; and, (4) Cloth gloves are not used in direct contact with food unless the food is subsequently cooked (such as frozen food or a primal cut of meat).
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|
|
Item No.:
19
|
|
Site:
Galley-Flies
|
|
Violation:
Large black flies were present during preparation of foods throughout the galley. Flies were observed landing on food in the galley and out on the buffet line.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Galley-Walk-In
|
|
Violation:
A box of milk was stored on the deck of the walk-in refrigerator.
|
|
Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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|
|
Item No.:
19
|
|
Site:
Buffet-Buffet Line
|
|
Violation:
Foods, utensils and plates were exposed at the ends of the temporary consumer self-service buffet line. In addition, active cooking at the omelet station on a cart/table did not have a food shield on the consumer side.
|
|
Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self-service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters).
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|
|
Item No.:
19
|
|
Site:
Provisions-Dry Storage
|
|
Violation:
Numerous dry foods were stored below unfinished deckheads with exposed plumbing that included black water lines that were not sleeve welded. According to the staff, food items will be removed and/or otherwise protected by shelving.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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|
|
Item No.:
20
|
|
Site:
Galley-Hot Line
|
|
Violation:
Two white plastic cutting boards used on the hot line had numerous scratches, gouges and scoring that was difficult to clean.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Undercounter Refrigerator Door Seals
|
|
Violation:
Numerous door seals for undercounter refrigerators located throughout the galley were loose and/or missing, which created void spaces and prevented doors from being closed completely.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
Stainless steel pans that contained food residue waiting to be washed were stored on the deck immediately below the soiled landing of the warewash area.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
Numerous large baking pans used aboard could not physically fit into the small three-compartment sink before the warewash machine or were so large they could not pass through the small warewash machine.
|
|
Recommendation:
Ensure that sink compartments are large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, ensure a warewashing machine or alternative equipment, such as a three-bucket system, is used.
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|
|
Item No.:
24
|
|
Site:
Galley-Warewash
|
|
Violation:
The final sanitizing rinse of the in-use rack-type warewash machine reached 142F at plate height by the inspector's thermocouple. The analog final rinse gauge registered 140F.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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|
|
Item No.:
26
|
|
Site:
Food Service General-Cooking Surfaces
|
|
Violation:
Numerous food contact surfaces for cooking were encrusted with an old accumulation of grease and food residue. Items soiled include a griddle, the twin deep fat fryer and the salamander oven racks.
|
|
Recommendation:
Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
|
|
|
Item No.:
26
|
|
Site:
Galley-Hot Line
|
|
Violation:
Dark material soiled the gouges and grooves of the white plastic cutting boards.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Cold Preparation
|
|
Violation:
Food residue soiled the previously cleaned hand mixer. Food residue soiled the previously cleaned small hand mixer.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Cold Preparation
|
|
Violation:
Food residue soiled the guards, knife, grip and carriage plate of the previously cleaned slicer. This was noted in the previous inspection.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Ice Machine
|
|
Violation:
A black residue soiled the ice cuber and white plastic covers.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Ice Machine
|
|
Violation:
Scale and mold soiled the ice bin.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Clean Items
|
|
Violation:
Numerous previously cleaned plates stored in stainless steel cabinets below the hot line were soiled with grease and food residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-
|
|
Violation:
A black substance soiled the plastic ice scoop.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-
|
|
Violation:
A black-brown substance soiled the previously cleaned and in-use ice bin.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Soda Mix
|
|
Violation:
Soda syrup soiled the stainless steel cabinet where the soda mix was located.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Clean Item Storage
|
|
Violation:
Food residue soiled the stainless steel cabinets used for clean dish storage.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Food Service General-Nonfood contact surfaces
|
|
Violation:
Food residue, grease and dust soiled numerous nonfood contact surfaces of the galley and dry storage a deck below the galley. Numerous bulkheads behind cooking equipment and preparation counters had an accumulation of dust and grease residue. Numerous preparation surfaces, especially near the deck-mounted mixer were soiled with dust and an oily residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Warewash Area
|
|
Violation:
Dust and food residue soiled the stainless steel shelves below the condenser unit. This was noted in the previous inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Dry Storage
|
|
Violation:
Numerous single service articles, such as paper plates, cups and napkins were stored under a deckhead that was not finished and had exposed plumbing and cables.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Omlet Station
|
|
Violation:
Handwash facilities for the line cook preparing omelets for the dining/buffet area was located behind a self-closing door in the galley.
|
|
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.:
31
|
|
Site:
Bar-
|
|
Violation:
Numerous chemicals not related to the bar operation were stored on a shelf behind the bar next to the chemical sanitizing dish machine. Chemicals included cleaning and disinfecting products for the seating area.
|
|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
|
|
|
Item No.:
31
|
|
Site:
Galley-Cold Line
|
|
Violation:
A bottle of medicine was stored in a small stainless steel pan with food items stored in similar bottles above the preparation counter adjacent to the deck mounted mixer.
|
|
Recommendation:
Ensure only medicines necessary for the health of the food employees are allowed in a food area.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Deck
|
|
Violation:
Cracks and numerous recessed portions were noted on the deck throughout the galley, which made cleaning difficult. This was noted on the previous inspection.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Deck
|
|
Violation:
Old food residue, grease and dust soiled the deck throughout the galley and dry storage a deck below the galley.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Galley-Lighting
|
|
Violation:
Light intensity in the walk-in refrigerator and walk-in freezer was so low that it did not registered by the inspector's light meter. The light intensity in both walk-in units was so low that it was difficult to see the deck and food items stored on shelves without a flashlight. This was noted in the previous inspection.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
39
|
|
Site:
Food Service General-Pests
|
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Violation:
Numerous large black flies and small fruit flies were observed throughout the galley and dry storage the deck below galley. Three fruit flies were observed in the bar. Pests were noted in the same location in the previous inspection.
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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.:
40
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Site:
Integrated Pest Management-Dockside
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Violation:
A large number of boxes of various ship supplies, including food related items such as new coffee machines, sat on the side of the dock before noon and were brought on board the vessel by 2:30 PM. It was not clear that the provisioned items were inspected for pests before the items were brought on board. According to a staff member, the items could not be brought on board until the bilge tanks were pumped out and the lines for the process were removed.
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Recommendation:
Protect entry points where pests may enter the food areas. Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
The vessel docked at about 6:45 AM. Rat Guards were not placed on mooring lines until 10:00 AM. This was noted on the previous inspection.
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Recommendation:
Place rat guards on morring lines as soon as feasilble.
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Item No.:
40
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Site:
Ventilation-Fan Room
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Violation:
Numerous pests such as flies and spiders, were present in the fan room located on the top of the vessel that handle the ventilation hoods and air handling systems for the galley.
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Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel. Protect entry points where pests may enter the food areas.
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Item No.:
41
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Site:
Housekeeping-Sanitizer
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Violation:
The updated written outbreak prevention and response plan indicated that Virox was to be used as the sanitizer when the vessel reached elevations in AGE cases. However, the vessel only stocked a similar sanitizer named Virkon that was registered as an effective sanitizer against Norovirus surrogates. The bottle of Virkon was in pill form and test strips and concentration and how the chemical was to be made was not available.
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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: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) 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.
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Item No.:
43
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Site:
Ventilation-Air Handling Units
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Violation:
Air handling units 1 and 3 were heavily soiled and filters and return spaces were soiled and had numerous pests. Condensate collection pans in some units, especially for aft air fans were not accessible. This item was noted on the previous inspection.
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Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical.
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Item No.:
44
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Site:
Medical-AGE
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Violation:
Since the AGE logs were started to be maintained since the last inspection, all case counts have been zero. According to the person in charge of the medical section, no shipboard personnel are/were permitted to give advice to passengers concerning medical issues, including issues related to AGE. Fleet instructions required that passengers and crew were responsible for contacting a third party medical company contracted by the cruise line to give medical advice. Crew members aboard indicated that they had no responsibility for reporting AGE issues, nor was there any isolation protocol implemented for crew or passengers as verified by the housekeeping department.
A few anonymous members of the crew indicated that some AGE illness have been on-board, but no specific actions were taken by responsible staff members.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 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 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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Item No.:
44
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Site:
Potable Water-Knowledge
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Violation:
The staff member in charge of potable water had limited experience operating potable water systems. In addition, the member in charge indicated that there was no training on how to operate various potable water production and bunkering equipment and had to learn everything about this system themselves.
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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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Item No.:
44
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Site:
Housekeeping-Knowledge
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Violation:
The staff member in charge of the housekeeping section did not know when and where outbreak protocols would be implemented, nor did the person have training. The staff members did not know that the existing ship plan for outbreak had hit squads and did not know when such squads were implemented, nor what the various types of sanitizers would be used during outbreaks.
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Recommendation:
Ensure the supervisor or person in charge of housekeeping operations on the vessel demonstrates to the VSP-during inspections and on request - knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the 2011 VSP Operations Manual of these guidelines or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with section 9 of the 2011 VSP Operations Manual as it relates to their assigned duties.
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