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Item No.:
08
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Site:
Potable Water-Evaporator
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Violation:
There was a solid blue stripe on the backwash pipe leading from the evaporator to the air gap where the water discharges. This discharged water goes to bilge and is not potable so the stripe should be removed.
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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. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Disinfection Log
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Violation:
The logs for the backflow prevention devices which were installed did not show a record of the residual chlorine prior to retuning to service. The disinfection procedure was done correctly and well documented but staff stated that there was difficulty with obtaining the residual after flushing since the device is small and the test strips only record high values. The inspector discussed methods for properly recording this value.
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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:
Food Service General-Bucket Fill Backflow Prevention Devices
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Violation:
The bucket fill spouts for numerous handwash stations in food areas had visible threading but no backflow prevention devices. These were located in the following areas: 1) lido center next to upright refrigerators; 2) near the aft ice station in the main galley; 3) in the crew galley near the water fountain; 4) near the deck 3 ice carving station in provisions (a work order was submitted); 5) in the Red Frog Rum Bar; and 6) in the Blue Iguana Bar. Crew stated backflow prevention devices would be installed after disinfection with 50 ppm chlorine for 4 hours and documenting the disinfection on the potable water pipe disinfection log. Crew reported that hoses were not used in this area and no hoses were found during the inspection.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) Hi-Fog or similar suppression systems which are connected to potable water tanks; (29) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
17
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Site:
Galley-Time Control Plan
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Violation:
Food stored inside undercounter time control refrigeration unit 3-74F was labeled with a time control label, but this was not on a time control plan inside galley. The plan with this unit listed was posted in the staff mess. A time control plan for cold food was then posted. Undercounter time control refrigeration unit 3-66-F was not physically labeled as a time control unit, but food was stored in this unit on time control. The food was still measured in the proper temperature range. The unit was immediately labeled time control. The time control plan listed unit 3-66 1 F, but not 3-66-F. This was corrected.
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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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Buffet-Guy's Burger Breakfast
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Violation:
The three plates for placing serving tongs for bread were not protected by the sneeze shield. There was one tong on a plate and the other two tongs were on the bread under the sneeze shield. The area was open for service.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Fantasy Wine Cellar Starboard
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|
Violation:
Inside the ice bin, the plastic area was soiled with black debris in difficult-to-clean areas. The machine was taken out of service for cleaning
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Aft Ice Station
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|
Violation:
Inside the ice bin of the center machine, the bottom of the ice chute was cracked and difficult to clean. Black and brown debris was noted in the area. The brown debris appeared to be rust. The machine was taken out of service for cleaning.
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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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Other-ECR
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|
Violation:
The ECR had a coffee machine in the back left corner that had a stainless steel counter top and proper storage of cups and supplies; however, the gaps and seams around and inside the cabinetry need to be profiled or filled with sealant. Additionally, coving should be added to the front of the counter.
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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.:
21
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Site:
Buffet-Guy's Burger Show Galley
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|
Violation:
The red coaming along the juncture of the counter and cold well was in disrepair. The grouting was recessed which created difficult-to-clean seams which were soiled. Some areas of the coaming was loose but not removable for cleaning. When the coaming was pulled back, there area was malodorous. The grouting was corrected.
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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. 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.
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Item No.:
22
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Site:
Galley-Dishwash
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|
Violation:
Two final rinse nozzles were blocked in the flight-type conveyor dishwash machine. It did not create an effective spray pattern. The unit was in use. Two nozzles were replaced. The proper plate surface temperature was measured.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Dishwash
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|
Violation:
Water was spraying out the side of the wash compartment of the in-use rack-type conveyor dishwash machine. Water was pooling on the deck.
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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.:
26
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|
Site:
Galley-Aft Ice Station
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|
Violation:
Inside the ice bin of the center machine, the bottom of the ice chute was cracked and difficult to clean. Black and brown debris was noted in the area. The brown debris appeared to be rust. The machine was taken out of service for cleaning.
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|
Recommendation:
Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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|
Site:
Galley-Fantasy Wine Cellar Starboard
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|
Violation:
Inside the ice bin, the plastic area was soiled with black debris in difficult-to-clean areas. The machine was taken out of service for cleaning.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of equipment and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; (5) At any time during the operation when contamination might have occurred.
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Item No.:
26
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|
Site:
Galley-Forward Hot Line Plate Cabinet
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|
Violation:
At least six bowels were stored soiled on the food-contact and nonfood-contact surfaces. Two of the bowls had significant debris built up. One was still wet with pooled water. All the bowls were removed for recleaning.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Buffet-Beverage Station Aft
|
|
Violation:
There was black debris on the food contact surface of the plastic ice chute on the ice dispenser. It was taken out of service.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of equipment and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; (5) At any time during the operation when contamination might have occurred.
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Item No.:
26
|
|
Site:
Galley-Pantry 2 Water Station Portside
|
|
Violation:
There was a small amount of pink debris on the spout of the water station. It was cleaned.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of equipment and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; (5) At any time during the operation when contamination might have occurred.
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Item No.:
27
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|
Site:
Buffet-Guy's Burger Show Galley
|
|
Violation:
The red coaming along the juncture of the counter and cold well was in disrepair. The grouting was recessed which created difficult-to-clean seams which were soiled. Some areas of the coaming was loose but not removable for cleaning. When the coaming was pulled back, there area was malodorous. Crew began cleaning the area.
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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.:
27
|
|
Site:
Galley-Aft Ice Station
|
|
Violation:
The ice scoop handle for the center ice machine was soiled with debris. It was removed for cleaning. The scoop had been stored outside the ice bin.
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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.:
27
|
|
Site:
Galley-Forward Hot Line Plate Cabinet
|
|
Violation:
At least six bowls were stored soiled on the food-contact and nonfood-contact surfaces. Two of the bowls had significant debris built up. One was still wet with pooled water. All the bowls were removed for recleaning.
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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
|
|
Site:
Galley-Forward Hot Line Plate Cabinet
|
|
Violation:
At least six bowls were stored soiled on the food-contact and nonfood-contact surfaces. Two of the bowls had significant debris built up. One was still wet with pooled water. All the bowls were removed for recleaning.
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|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
30
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|
Site:
Buffet-Blue Iguana Cantina Show Galley
|
|
Violation:
The soap at the handwash station was visibly and excessively more runny than at any other handwash station. Crew agreed that the soap had been watered down. The soap was replaced. The area was in service for the lunch operation.
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|
Recommendation:
Ensure water is not added to soap at the handwash sinks.
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Item No.:
30
|
|
Site:
Galley-Men's Toilet Room
|
|
Violation:
There was debris in the toilet and it did not flush properly. Crew were called for corrective action.
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|
Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
33
|
|
Site:
Other-Sushi at Sea
|
|
Violation:
This area was used for food preparation but was not built to food preparation standards. The bulkheads and deckhead are not made of stainless steel, making the area appropriate for food display but not appropriate for food preparation.
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|
Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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|
Site:
Other-ECR
|
|
Violation:
The ECR had a coffee machine in the back left corner that had a stainless steel counter top and proper storage of cups and supplies; however, the gaps and seams around and inside the cabinetry need to be profiled or filled with sealant to ensure an easy to clean surface. Additionally, coving should be added to the front of the counter.
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|
Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
|
|
Site:
Food Service General-Deck Grouting
|
|
Violation:
The deck grouting in many food areas, especially the crew galley and main galley, was recessed and in disrepair. Crew had a deck maintenance plan including these areas.
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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. Do not use carpet in these areas. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
|
|
Site:
Galley-Deck 9 Sushi at Sea Show Galley
|
|
Violation:
The lighting strip on the deckhead over the sushi display case and food preparation area was excessively soiled with dust. The bulkhead adjacent to food preparation counter #2 had difficult-to-clean grooves which were soiled. There were gaps between the deckhead panels in this area which exposed the plenum above. The area was not in operation.
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|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. 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
|
|
Site:
Galley-Dishwash
|
|
Violation:
Water was spraying out the side of the wash compartment of the in-use rack-type conveyor dishwash machine. Water was pooling on the deck.
|
|
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.:
36
|
|
Site:
Galley-Deck 9 Sushi at Sea Show Galley
|
|
Violation:
The lighting over food preparation counter #2 could not be raised to 220 lux.
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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.:
37
|
|
Site:
Galley-Potwash
|
|
Violation:
Excessive condensation collected on the deckhead over the soiled end of the flight-type conveyor potwash machine.
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|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
Water was dripping from the top of the hood vent duct hatch at the top of the rack-type conveyor dishwash machine. Crew reported it was likely from the condensation in the hood.
|
|
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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Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
Excessive condensation was collected on the deckhead air supply vents at the clean end of the machine and over the center of the machine. Dripping was noted but no clean items were impacted. Crew reported that the ventilation issue would be addressed in the January 2020 dry dock.
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|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
|
|
Site:
Food Service General-Pests
|
|
Violation:
At least six live flies were located in the following food areas: 1) one housefly outdoors at Guy's Burger during lunch service; 2) one fly near the ice machine in lido galley during breakfast service; 3) one fruit fly at the pantry 1 water station in the Ecstasy Dining Room when the area was not in service; and 4) three fruit flies in the technical space of the food digester machine
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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
|
|
Site:
Provisions-Dry Store #2
|
|
Violation:
At least 20 live crawling insects, suspected to be rice weevils, were found on, around, and inside eight bags of infested parbo rice. The pests had migrated to the deck, deck stands, and nearby flour. The rice and flour were discarded. Pest management personnel were contacted and other vessels in the fleet that may have provisioned the same product were also contacted.
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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
|
|
Site:
Galley-Void Space Near Electrical Locker (EL) 10-112
|
|
Violation:
In the void space near EL 10-112, there was stagnant water on the deck, which can attract pests. In the same space, there were two live adolescent and four live nymph cockroaches on a glue board trap that was placed two days prior. Pest management personnel responded immediately.
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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. Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
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Item No.:
44
|
|
Site:
Other-Sushi at Sea
|
|
Violation:
This area was used for food preparation but was not built to food preparation standards. The bulkheads and deckhead are not made of stainless steel, making the area appropriate for food display but not appropriate for food preparation.
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|
Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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