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Item No.:
*
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Site:
*General Comments-Corrective Action Statement
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Violation:
A corrective action statement was not provided to VSP by the company from the last inspection of the Grand Caribe on 23 March 2012.
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Recommendation:
Submit corrective action statements within 2 weeks after receiving the final inspection report.
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Item No.:
01
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Site:
Medical-24-Hour Report
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Violation:
There were no records of filing the 24-Hour Gastrointestinal Illness Report with VSP when the vessel made the crossing from Canada to the United States on 24 September. Staff stated reports were made by phone, but in fact none were received for the period in question and no messages were left with the 24 hour answering service.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
02
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Site:
Medical-AGE Log
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Violation:
The AGE logs were not in the order as specified by the 2011 VSP Operations manual.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
06
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Site:
Potable Water-Microbiological Test
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Violation:
The reagents being used for microbiological water testing had expired on 12 September.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications.
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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
The bunkering records indicated that the halogen levels were being analyzed after one hour from the start of bunkering rather than 30 minutes to ensure at least 2ppm chlorine residual is being achieved.
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Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the bunkering and production processes.
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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
The pH levels were not being monitored at least every hour to ensure it does not exceed 7.8.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
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Item No.:
08
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Site:
Potable Water-Bunkering Hose Locker
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Violation:
The bottom of the bunkering hose locker was dirty and had chipping and peeling paint.
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Recommendation:
Construct potable water hose lockers of smooth, nontoxic, corrosion resistant, easily cleanable material and maintain in good repair.
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Item No.:
08
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Site:
Potable Water-Laundry
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Violation:
The air relief vents were sealed on the double check valves on the hot and cold potable water lines to the laundry machine.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Three Compartment Sink
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Violation:
The air relief vents to the continuous pressure backflow device on the spray hose were clogged with old food residue.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Food Service General-
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Violation:
Cooling food temperatures were not being monitored or recorded by staff nor were the proper cooling time and temperatures known by staff. Also, staff could not accurately identify food cooking temperatures.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours;
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Item No.:
16
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Site:
Galley-Date Marking
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Violation:
Two opened plastic containers of lunch meat and a bag of sliced cheese were missing the 7 day discard label; these products were discarded. Also, for the food items that were labeled, the preparation date was being used rather than the discard date.
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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.:
16
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Site:
Provisions-Produce Refrigerator
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Violation:
Potentially hazardous food temperatures exceeded the specific cold holding temperatures of 41F. Measured temperatures of these food items from all parts of the cooler included: nine individual packages of bean sprouts (46F), three 24 packs of yogurt (45-46F), a bag of cut lettuce (47F), and three boxes of 200 non UHT creamers (47F). The food was discarded by food staff. All the other food in the cooler was non potentially hazardous. The thermometer on the outside of the unit was not working correctly and the thermometer inside the unit was not easily readable.
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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.:
17
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Site:
Food Service General-Cooling Logs
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Violation:
Cooling logs were not being kept for the potenially hazardous foods that were being cooled as part of the preparation or storing process. Staff indicated that water baths were used to cool foods (i.e pasta), however, no records were kept to ensure that proper cooling procedures have been followed.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
18
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Site:
Provisions-Freezers
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Violation:
Raw meats were not segregated by species in the freezers.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (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.:
18
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Site:
Galley-Refrigerator
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Violation:
A bag of pre-washed lettuce was stored on top of raw shell eggs.
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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.
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Item No.:
19
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Site:
Galley-Original Containers
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Violation:
A container of flour that was removed from its original packaging was not properly labeled as such.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Provisions-Food Storage
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Violation:
Unopened boxes of various food items and single service items were stored on the deck underneath the food storage shelves.
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Recommendation:
Protect food from contamination by storing the food: (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.
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.
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Item No.:
20
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Site:
Provisions-Chest Freezers
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Violation:
The chest model freezers were labeled for commercial use but were not in compliance with ANSI or NSF standards for design and construction. The interior panels of the #7 poultry chest freezer were corroded and there was split plastic on the upper interior. A layer of frost coated the interior panels of chest freezers #9 and #3. The interior panels of chest freezers #6 and #8 had corrosion, frost build-up, and split plastic in the upper interior panel. The upright reach-in freezer #1 had corrosion on the interior panels throughout, including on the steel shelves.
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Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction. 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.
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Item No.:
20
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Site:
Galley-Thermometer
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Violation:
A tip-sensitive food thermometer was not available to measure thin foods.
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
20
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Site:
Galley-Clean Storage Cabinet
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Violation:
Two skillets stored in the undercounter pot and pan cabinet had peeling perfluorocarbon resin (non-stick) coating on the food-contact surface.
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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.
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Item No.:
21
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Site:
Food Service General-
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Violation:
The non-food contact surfaces of the stack oven, range, grill, and griddle had open gaps and seams, making cleaning difficult.
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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:
Provisions-Freezers
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Violation:
The exterior of all of the commercial model chest freezers were damaged with numerous dents in the metal, split metal, and top doors. Also, the top doors were bent and in some cases deformed in the center or misaligned to the door frame, where the gasket seal was no longer tight. Additionally, the chest freezers were not mounted at least six inches above the deck or sealed to the deck for cleaning.
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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 deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment. 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.:
21
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Site:
Buffet-Beverage Counter and Lounge Bar
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Violation:
There were difficult to clean gaps behind and around the ice machine and also between the bulkhead and the counter next to the ice machine.
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Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment. Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
There were no air-drying racks in the galley and no separate area where proper air-drying of cleaned dishware could be conducted.
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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.:
22
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Site:
Galley-Test Strips
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Violation:
There were no test strips for measuring the concentration of quaternary ammonia that was being used for sanitizing food contact surfaces and equipment.
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Recommendation:
Provide a test kit or other device that accurately measures the concentration in milligrams per liter (parts per million) of sanitizing solutions.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
Approximately, 6 soiled baking sheets were placed on the deck.
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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.:
25
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Site:
Galley-Wiping Cloth
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Violation:
A soiled and damp wiping cloth that was not stored in a sanitizer solution was observed near the entrance to the galley.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Microwave
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Violation:
The inside of the microwave was heavily soiled with old food residue.
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Recommendation:
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-Refrigerator
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Violation:
The inside of the reach in refrigerator was soiled with old food residue. In particular, the bottom corners, sides, and gaskets were most notably soiled. Also, the circular covers to the cold air supply were heavily soiled with dust.
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Recommendation:
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-Can Opener
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Violation:
The blade to the can opener was soiled with dried food residue.
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Recommendation:
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:
Buffet-Beverage Counter and Lounge Bar
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Violation:
The food splash zone on the panels of the counter model soda dispensers surrounding each of the soda dispensing nozzles were soiled with old soda residue and dust.
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Recommendation:
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:
Food Service General-Storage Cabinets
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Violation:
Several hotel pans which were previously cleaned and sanitized were soiled with leftover food residue.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Food Service General-
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Violation:
There were several non-food contact surfaces that were soiled with old food, dirt, and food splash residue. These areas and items included: the knife storage housing, the can opener housing, electrical lines on the preparation counter, large storage containers of dry food products, the storage shelve under the center preparation table, and the grease pan housings for the two range tops and the flat grills.
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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:
Buffet-Ice Machine
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Violation:
The electrical and water lines to the deck mounted ice machine were heavily coated in dust.
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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:
Food Service General-Storage Cabinets
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Violation:
Several hotel pans which were previously cleaned and sanitized were soiled with leftover food residue. Some of the pans were stored wet. Also, there were previously cleaned pots and pans being stored on shelves that were soiled with dirt, old food reside, and other debris.
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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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Galley-
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Violation:
The deck below and around the dishwash machine was heavily soiled with an accumulation of dirt, debris, and old food residue. The decks were rough and not easily cleanable.
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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. 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
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Site:
Provisions-Food Storage
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Violation:
The decks in the provisioning room were soiled with old food debris.
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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.:
36
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Site:
Galley-Lighting
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Violation:
The light intensity was less than the required 220 lux of light at the aft port and aft starboard counters, the handwash sink, and the three compartment sink. Also, the light intensity behind and around the counter mounted equipment could not be raised to the required 110 lux of light.
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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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
39
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Site:
Galley-
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Violation:
Several live house flies were observed flying in the galley and landing on food preparation surfaces and equipment.
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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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