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Item No.:
*
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Site:
Potable Water-Backflow Device Disinfection
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Violation:
The inspector reminded crew during the inspection to not immediately replace backflow prevention devices until they were disinfected at 50ppm Chlorine for four hours. This should also be logged in the potable water disinfection log.
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Recommendation:
Ensure proper disinfection of the potable water system and components is conducted per the VSP Operations Manual.
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Item No.:
*
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Site:
Potable Water-Hotel Backflow Prevention Device Log
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Violation:
Multiple backflow prevention devices were due to be visually checked on the day of the inspection; however, five columns had check marks that stated visual checks had been completed but the date and signature columns were left empty. Remediation began immediately.
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Recommendation:
Ensure backflow prevention devices are complete and accurate.
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Item No.:
08
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Site:
Potable Water-Deck Washing Access Panels
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Violation:
Deck washing access panels are located in multiple areas around the ship. Inside of these panels, an air fixture, a high pressure technical water fixture and a potable water hose bib are located. In four of the boxes checked by the inspector, none of the hose bibs for the potable water line had backflow prevention devices; however only one of the hose bibs was threaded allowing for a hose to be utilized at the access panel.
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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.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The backflow prevention device for the potable water line ('hot) was dripping continuously. The device was disinfected and changed during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Evaporator Distillate Water line (Portside)
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Violation:
The distillate water line exiting the evaporator was not stripped blue/grey/blue. Remediation began immediately.
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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-Distribution Line Mineralizer Area
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Violation:
The technical water line (distillate and permeate water) entering the mineralizers was striped blue with white directional arrows; however, the potable water line after the dosing injection point was labeled blue with direction arrows as well. Blue/Grey/Blue striping was applied to the technical water line during the inspection.
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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-Evaporator Starboard
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Violation:
The air gap at the starboard side evaporator to drain pan juncture was insufficient. The vent had an inside diameter of three inches; however, the air gap was four inches from the base of the vent to the drain pan.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
The shepherd's hook for the main pool was located on the stair railing making the device difficult to find. Remediation began immediately.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
13
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Site:
Provisions-Vegetable Store Room
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Violation:
There was a pallet of 13 cardboard boxes of cucumbers which were provisioned 10 days prior to the inspection that had large amounts of fuzzy, grey, organic growths throughout. The boxes were filled with unwrapped cucumbers; some were soft to the touch and others were damaged with dents and gouges. One box had a large mass of grey, organic fuzzy growth that extended to the top of the box. Most all of the cucumbers were either spotted with this grey material or soft to the touch. Crew removed the pallet and discarded the cucumbers right away.
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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 points 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
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Site:
Provisions-Vegetable Store Room
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Violation:
There was a pallet of 13 cardboard boxes of cucumbers which were provisioned 10 days prior to the inspection that had large amounts of fuzzy, grey, organic growths throughout. The boxes were filled with unwrapped cucumbers; some were soft to the touch and others were damaged with dents and gouges. One box had a large mass of grey, organic fuzzy growth that extended to the top of the box. Most all of the cucumbers were either spotted with this grey material or soft to the touch. Crew removed the pallet and discarded the cucumbers right away.
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Recommendation:
Ensure food is safe and unadulterated. Obtain food from sources that comply with applicable local, state, federal, or country of origin's statutes, regulations, and ordinances.
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Item No.:
16
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Site:
Galley-Walk-in Freezer
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Violation:
There was a container of Caesar dressing and bleu cheese which was opened and did not have 7-day discard labels. Crew corrected this.
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Recommendation:
Before service in ready-to-eat form, ensure raw, raw-marinated, partially cooked, or marinated-partially cooked fish and fishery products other than molluscan shellfish are frozen throughout to a temperature of -20C (-4F) or below for 168 hours (7 days) in a freezer or to -35C (-31F) or below for 15 hours in a blast chiller.
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Item No.:
19
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Site:
Other-Slop Chest
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Violation:
There was a layer of dust on the shelving where the packaged food items were stored. Staff responded and cleaned this right away.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. 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
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Site:
Provisions-Loading Area
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Violation:
Boxes of beer were stored on top of a wooden pallet. . There were metal pallets available to use on the deck below. Staff stated this would be corrected.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
21
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Site:
Galley-Preparation Counter
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Violation:
The counter-mounted pizza oven had a gap at the front, left panel which was larger than 0.8mm. There was a rivet missing on this panel as well. Crew responded right away to repair the oven. The oven was clean to sight and touch.
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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:
Pantry-Deck 9
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Violation:
Pantry # 9 3 004, 9 4 008 and 9 6 001 had a large amount of soiled cups, plates, plate covers, glasses and table linens scattered on top of the utility sink on both the soiled and clean sides. Additionally, there were carts with clean glassware and plastic tubs with coffee creamer, napkins, coasters and sugar packets staged directly next to the soiled items. In the pantry number 9 6 001, there was a technical crew member's tool bag and cart, which had a toilet plunger in it. This should not be stored in this area. This should not be stored in this area.
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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.:
27
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Site:
Buffet-Crew Mess Hot Line
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Violation:
Inside the technical space, there was a folded, brown utensil cloth stuffed between the drain release lever and the bottom of the sink basin. There was no clear reason or purpose for the cloth. The cloth was not damp or soiled. There was no visible leak coming from the area. Staff removed the cloth to be properly laundered.
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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
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Site:
Other-Slop Chest
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Violation:
There was a layer of dust on the shelving where the packaged food items were stored. Staff cleaned this right away.
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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
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Site:
Galley-Deck 6 Chops
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Violation:
There was a chunk of old food debris on a ledge inside the technical space beneath the pulper. Staff cleaned this right away.
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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:
Pantry-Deck 9
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Violation:
Pantry # 9 3 004, 9 4 008 and 9 6 001 had a large amount of soiled cups, plates, plate covers, glasses and table linens scattered on top of the utility sink on both the soiled and clean sides. Additionally, there were carts with clean glassware and plastic tubs with coffee creamer, napkins, coasters and sugar packets staged directly next to the soiled items. In the pantry number 9 6 001, there was a technical crew member's tool bag and cart, which had a toilet plunger in it. This should not be stored in this area. Staff were very transparent and stated that it was likely that all pantries would be in this condition. They also stated that their procedure on port days is to clear the passenger rooms very quickly and place the clean items inside the rooms. The inspector discussed with staff, options for correcting this process to ensure clean and soiled items are separated, properly stored and the clean areas protected.
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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). Keep single-service and single-use articles in the original protective package or store by using other means that afford protection from contamination until used.
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Item No.:
30
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Site:
Pantry-Deck 9
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Violation:
The soap dispenser at the handwash sink was not dispensing soap. The inspector and crew tried to check the dispenser for a clog but were not able to clear it. The dispenser was placed aside for repair or replacement.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Other-Slop Chest
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Violation:
The deckhead was heavily soiled with dust in the junctures of the panels covering most of the area. There was packaged food stored directly below on shelving which was also soiled with dust. Additionally, in the corner of where the deckhead and bulkhead meet near the chip storage, there was a heavy amount of dust accumulated. Staff responded to clean the area right away and presented photos to the inspector when it was finished.
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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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