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Item No.:
06
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Site:
Potable Water-Production Records
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Violation:
Numerous instances occurred where staff conducted a calibration check during potable water production; however, no physical calibration was observed on the analyzer-chart recorder record. On 28 May 2019, a calibration check occurred at 9:13 and identified the pH level at 7.05. The analyzer-chart recorder record identified the pH level at 6.7. The analyzer-chart recorder record identified the pH level remained under 7.0 until 14:00. On 22 May 2019, a calibration check occurred at 20:25 and identified the pH level at 7.32. The analyzer-chart recorder record identified the pH level at approximately 6.8. On 17 May 2019, a calibration check occurred at 2:15 and identified the pH level at 7.31. The analyzer-chart recorder record identified the pH level at approximately 6.5. On 17 April 2019, a calibration check occurred at 15:45 and identified the pH level at 7.00. The analyzer-chart recorder record identified the pH level at approximately 6.0. The analyzer-chart recorder record identified the pH level remained under 7.0 until 19:00. No adjustments were made to the analyzer-chart recorder following each of these calibration checks.
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Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
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Item No.:
06
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Site:
Potable Water-Bunkering Records
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Violation:
On 22 May 2019, staff conducted a calibration check at 8:40 and identified the chlorine residual level in the bunkered water at 2.39 MG/L (ppm). At 8:40, the analyzer-chart recorder record identified the chlorine residual level at less than 0.5 MG/L (ppm). Staff stated there was an approximate thirty minute difference between the actual time the calibration check occurred and the time identified on the analyzer-chart recorder record. Staff stated the analyzer-chart recorder record was started approximately thirty minutes off of the actual time; however, there were no indications on this chart recorder record to identify this.
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Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
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Item No.:
06
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Site:
Potable Water-Distant Point Analyzer-Chart Recorder Records
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Violation:
On 8 May 2019, the distant point analyzer-chart recorder record had a gap in recording from 8:00 until 10:00. There were no notations on this chart to explain this gap in recording. Staff stated this was due to personnel changeover.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. If electronic data loggers are used in lieu of chart recorders, record notations of any unusual events in the potable water system log.
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Item No.:
08
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Site:
Potable Water-Bunkering Records
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Violation:
On 22 May 2019, staff conducted a calibration check at 8:40 and identified the chlorine residual level in the bunkered water at 2.39 MG/L (ppm). At 8:40, the analyzer-chart recorder record identified the chlorine residual level at less than 0.5 MG/L (ppm). Staff stated there was an approximate thirty minute difference between the actual time the calibration check occurred and the time identified on the analyzer-chart recorder record. Staff stated the analyzer-chart recorder record was started approximately thirty minutes off of the actual time; however, there were no indications on this chart recorder record to identify this.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
Numerous instances occurred where staff conducted a calibration check during potable water production; however, no physical calibration was observed on the analyzer-chart recorder record. There was a discrepancy between the analyzer-chart recorder records and the calibration check; therefore, the accuracy of these production records could not be determined. Calibration checks without a physical calibration on the analyzer chart recorder occurred on 28 May 2019 at 9:13, 22 May 2019 at 20:25, 17 May 2019 at 2:15, and 17 April 2019 at 15:45.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Deck 7 Pool Equipment Room # 7.4.017
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Violation:
A plastic bottle was wedged in between the vent for the reduced pressure zone assembly backflow prevention device and the collection chute below. There was no air gap at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch) due to this blockage. Corrections started immediately.
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Recommendation:
Ensure a mechanical backflow prevention device has an atmospheric vent. Maintain backflow prevention devices in good repair. 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.:
08
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Site:
Other-Recycling Center
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Violation:
An atmospheric vacuum breaker was installed on the hose for the washing station; however, the hose had a spray nozzle that was under continuous pressure attached to the end. This hose was connected to the potable water supply.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
10
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Site:
Recreational Water Facilities-Seaview (Aft) Swimming Pool
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Violation:
The bottom of the Seaview swimming pool was covered in a thick black residue, especially along the aft edge and between the junctures of the tiles on the bottom. Staff stated this residue was from the chute located forward of this facility, and this would be corrected during the upcoming dry-dock in September.
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Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on surfaces.
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Item No.:
10
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Site:
Recreational Water Facilities-Lido Swimming Pool
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Violation:
The lido swimming pool was filled to a level above the skim gutters located in the tub, but not filled high enough to reach the skim gutters at the beach level. The filled water level was approximately 1/2 inch below the top of the gutter. Staff stated when passengers jump into the facility that the water level would rise high enough to reach the skim gutters at the beach level.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
16
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Site:
Buffet-Lido Starboard Sushi Station
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Violation:
One plate of sushi, stored on a preparation table, was on time control and did not have a 4-hour discard label. This plate of sushi was discarded.
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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). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
16
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Site:
Galley-Starboard Galley
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Violation:
Two single-service packages of cream cheese, stored in refrigeration unit # 8.69B, measured temperatures between 42F to 43F. The thermometer's margin error was +/- 0.7F. The entire container of single-service cream cheese packages was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Walk-In Refrigeration Unit #24
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Violation:
Nine, small salmon platters, stored inside walk-in refrigeration unit # 24, measured temperatures between 43F to 45F. The food inside this refrigeration unit was stored on temperature control. These nine platters were discarded.
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Recommendation:
Ensure potentially hazardous food is received in compliance with laws allowing a temperature above 5C (41F) during shipment from the supplier is cooled within 4 hours to 5C (41F) or less.
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Item No.:
16
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Site:
Dining Room-Dinner Menu
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Violation:
The majority of the consumer advisory was blocked by the insert sleeve of the menu. Corrections started immediately.
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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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
18
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Site:
Galley-Walk-In Refrigeration Unit #24
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Violation:
One container of cold smoked salmon was cooling directly above a container of ready-to-eat diced fruit. Corrections started immediately.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Other-Recycling Center
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Violation:
The handwashing sink, located near the entrance of the recycling center, drained directly into a removable bucket stored below. The bucket was approximately half full with water. Staff stated this was a temporary fix since they were advised not to drain the sink into the gray water system.
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Recommendation:
Drain lines from handwashing and mop sinks may be directly connected to the appropriate waste system.
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Item No.:
20
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Site:
Buffet-Lido Starboard Salad Bar
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Violation:
There was a slotted fastener on the food-contact side of the conveyor, located on the counter-mounted conveyor toaster. Corrections started immediately.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Bakery
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Violation:
There was a slotted fastener on the food-contact surface of the pizza cutter. This fastener was not soiled. Corrections started immediately.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Walk-In Refrigeration Unit #24
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Violation:
While the inspection team was inside the walk-in refrigeration unit, the ambient air temperature thermometer inside measured a temperature above 41F. The inspector left a maximum/minimum tip-sensitive thermometer in the unit and came back approximately five minutes later. The inspector's thermometer measured a temperature between 45F to 46F. The error of accuracy of the thermometer was +/- 0.7F. After approximately 15 minutes, the inspector's thermometer measured approximately 41F. Staff stated the temperature in this unit was elevated due to the opening and closing of the door. Nine small salmon platters, stored inside, measured temperatures between 43F to 45F.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines. Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
21
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Site:
Buffet-Portside Pizza Line
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Violation:
The conveyor-type pizza oven had two screws with exposed threads, located near the end of the conveyor. These threaded screws were in a non-food contact area and were difficult to clean. These threaded screws were not soiled.
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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. 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.:
21
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Site:
Bar-Crow's Nest
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Violation:
The wooden shelves inside the wooden cabinet were in disrepair, exposing raw wood. This created a difficult-to-clean surface. This surface was not soiled.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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-Potwash Machine
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Violation:
The potwash machine was identified as out-of-order since 29 April 2019. The replacement parts were expected to arrive on 10 July 2019. Staff was utilizing a three-compartment sink.
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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:
Other-Engine Control Room
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Violation:
The counter underneath the coffee machine was soiled with greater than a day's accumulation of coffee grounds and black residue. Staff stated this machine was out of order and was not recently used. Corrections started immediately.
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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:
Provisions-Store Room #1
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Violation:
Five boxes of new knives and two boxes of serving trays were stored directly on the deck in this area. These items were in their original packaging. The deck was not excessively soiled. Corrections started immediately.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
33
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Site:
Provisions-Store Room #1
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Violation:
The deckhead above the coolers used for the island was soiled with greater than a day's accumulation of debris. Corrections started immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Dry Storage #2
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Violation:
The deck under boxes of fish sauce and lemon juice was soiled with greater than a day's accumulation of dust and debris. Corrections started immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Store Room #1
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Violation:
The deckhead was leaking inside this storage room. A large trash can was placed underneath the leak, and several inches of water accumulated inside of it. Boxes of new plates were stored around the trash can; however, no dripping onto the boxes was observed. The source of the water could not be determined.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
35
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Site:
Other-Recycling Center
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Violation:
The handwashing sink, located near the entrance of the recycling center, drained directly into a removable bucket stored below. The bucket was approximately half full with water. Staff stated this was a temporary fix since they were advised not to drain the sink into the gray water system.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
39
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Site:
Galley-Starboard Galley
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Violation:
One fruit fly was observed near the ice machines. This area was in service.
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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.:
39
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Site:
Preparation Room-
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Violation:
One fruit fly was observed in this area.
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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:
Provisions-Store Room #1
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Violation:
The deckhead was leaking in this room. A large trash can was placed underneath the leak, and several inches of water accumulated inside of it. A dead insect with wings was observed on the inside ledge of the trash can.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
42
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Site:
Children Area-Diaper Changing Station
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Violation:
There was not a supply of gloves at the diaper changing station. Additionally, no gloves were stored inside the storage closet.
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Recommendation:
Include in each diaper changing station: (2) a supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant.
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Item No.:
43
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Site:
Ventilation-Deck 7 A.C. Station # 7.4.016
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Violation:
The droplet eliminator panel for A.C. unit # 7.4.016 was soiled with a white and gray residue. The inspector rubbed an alcohol wipe over the plastic pieces of the droplet eliminator, and the wipe became heavily soiled with a deep black residue. Corrections started immediately.
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Recommendation:
Keep air handling units clean.
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Item No.:
44
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Site:
Potable Water-Production Records
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Violation:
Numerous instances occurred where staff conducted a calibration check during potable water production; however, no physical calibration was observed on the analyzer-chart recorder record. On 28 May 2019, a calibration check occurred at 9:13 and identified the pH level at 7.05. The analyzer-chart recorder record identified the pH level at 6.7. The analyzer-chart recorder record identified the pH level remained under 7.0 until 14:00. On 22 May 2019, a calibration check occurred at 20:25 and identified the pH level at 7.32. The analyzer-chart recorder record identified the pH level at approximately 6.8. On 17 May 2019, a calibration check occurred at 2:15 and identified the pH level at 7.31. The analyzer-chart recorder record identified the pH level at approximately 6.5. On 17 April 2019, a calibration check occurred at 15:45 and identified the pH level at 7.00. The analyzer-chart recorder record identified the pH level at approximately 6.0. The analyzer-chart recorder record identified the pH level remained under 7.0 until 19:00. No adjustments were made to the analyzer-chart recorder following each of these calibration checks. There was a discrepancy between the analyzer-chart recorder records and the calibration check; therefore, the accuracy of these production records could not be determined.
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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 2018 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 2018 Operations Manual as it relates to their assigned duties.
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