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Item No.:
29
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Site:
Food Service General-Handwashing Stations - Hot Water
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Violation:
There was no hot water at the handwashing stations in bell box, Bistro on 5, pastry baking area, garde manger, and the food worker side of the buffet line on the staff mess. In addition, the hot water was measured at 124F and the user could not adjust the temperature of the water at the handwashing stations in the crew galley and the officer's mess pantry. During the VSP inspection, the boilers were stopped by the staff for a concurrent routine maritime classification/registration annual inspection. This caused a disruption in the hot water supply. This issue was verified during the inspection by the VSP inspectors. The hot water was returning to normal temperatures once the boilers were put back in service.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
36
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Site:
Food Service General-Lighting
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Violation:
In the pantries and the galleys, the light intensity behind and around many pieces of counter-mounted and deck-mounted equipment was less than 110 lux.
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Recommendation:
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.:
16
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Site:
Food Service General-Consumer Advisories
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Violation:
In the buffet lines and the hamburger grill, there were consumer advisories posted at the locations where animal-derived foods could be served raw or undercooked, but the specific foods were not described.
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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 disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
19
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Site:
Other-Deck 10 FZ 4 Stair Case
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Violation:
A trolley with dry foods was stored in the stair case area. This area was not finished for food storage.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
33
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Site:
Galley-Pool Grill Pantry
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Violation:
A stainless steel profile strip on the bulkhead/upright refrigerator # 190 juncture to the right of the handwashing station was loose and created a gap.
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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. Close the gap by adjusting tight the profile strip to the bulkhead/refrigerator juncture.
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Item No.:
39
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Site:
Galley-Pool Grill Pantry
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Violation:
Three live small black flies were flying in this pantry. This area was not in operation at the time of the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
08
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Site:
Bar-Ice Cream Bar
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Violation:
The nonpotable chilled water line connected to the back of the ice cream machine was not uniquely identified.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
39
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Site:
Buffet-Starboard Pasta Line
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Violation:
Two live small black flies were flying in this area. This area was not in operation at the time of the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
33
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Site:
Buffet-
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Violation:
The bulkhead at the food workers side behind the buffet lines had numerous difficult to clean features such as cracked tiles, chipped glass, masking tape, and gaps and seams. The electrical outlets were heavily soiled with a grease and dust build up.
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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. 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.:
30
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Site:
Room Service-Bell Box - Food Workers Toilet Room
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Violation:
The 'WASH HANDS AFTER USING TOILET' sign at the crew restroom for food employees was posted on top of the soap dispenser at the handwashing station. During the inspection, this sign was repositioned to the back of the door.
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Recommendation:
Ensure signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
30
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Site:
Room Service-Bell Box
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Violation:
The soap dispenser of the handwashing station located at the entrance of the bell box was full of soap but did not work. The soap dispenser was replaced during the inspection.
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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:
Galley-
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Violation:
The deck had cracked and chipped tiles and recessed and missing grout in many areas of this galley. These deck conditions allowed for pooled clean and soiled water between and under tiles.
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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.
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Item No.:
33
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Site:
Room Service-Bell Box
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Violation:
There were cracked and chipped tiles and recessed and missing grout in many areas of this galley. These deck conditions allowed for pooled clean and soiled water between and under tiles.
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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.
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Item No.:
38
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Site:
Galley-
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Violation:
The cleaning locker located just before the port side entrance was not labeled 'CLEANING MATERIALS ONLY.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
33
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Site:
Galley-
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Violation:
The food transportation corridor that connected the port and starboard sides of the main galley had bulkheads with seams and gaps from loose profile strips and areas where the bulkhead/deck junctures were not coved. There was moisture and black material that appeared to be mold between the bulkhead and the photo-luminescent tape on the bulkhead/deck juncture at the entrances of the galley. The areas where the entrance doors slide in the bulkheads were heavily soiled with a dust build up.
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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. 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.:
21
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Site:
Dining Room-Ocean Liners
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Violation:
The carving trolley and the flamb trolleys had exposed raw wood and scratches, making them difficult to clean.
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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.
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Item No.:
22
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Site:
Galley-Ocean Liners Potwash
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Violation:
There was not enough space to accommodate all soiled and cleaned items in this area. There were too numerous to count pots, pans, cutting boards, and other utensils that looked clean to sight and touch stored on the deck stands for soiled utensils. The staff explained that the utensils were cleaned but the food employees were supposed to clean and sanitize them again before using.
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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.:
33
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Site:
Galley-Ice Cream Preparation Area
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Violation:
There were loose tiles and recessed and missing grout in this area. These deck conditions allowed for pooled clean and soiled water between and under tiles.
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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.
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Item No.:
08
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Site:
Galley-Ice Cream Preparation Area
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Violation:
The nonpotable chilled water lines connected to the back of the ice cream machines were not uniquely identified.
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|
Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
33
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Site:
Galley-Pastry
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Violation:
The bulkhead mounted laminated recipes were soiled with food residue. This area was previously cleaned and not in operation at the time of the inspection.
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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.:
27
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Site:
Galley-Pastry - Baking Area
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Violation:
The technical compartment of the upright refrigerator was heavily soiled with a white residue build up.
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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.:
33
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Site:
Galley-Soup Station
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Violation:
There were cracked and chipped tiles and recessed and missing grout in many areas. These deck conditions allowed for pooled clean and soiled water between the tiles.
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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.
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Item No.:
27
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Site:
Galley-Bakery
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Violation:
The technical compartments of the two proofing cabinets were heavily soiled with a white residue build up.
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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.:
36
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Site:
Galley-Dry Storage Locker # 48
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|
Violation:
The light intensity at the entrance of the locker and in front of the first deck stand where food was stored was less than 110 lux. One of the two deckhead light fixtures was not working.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
19
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Site:
Galley-Dry Storage Locker # 48
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Violation:
There was a power extension cord stored along with food items. The cord was removed.
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Recommendation:
Protect food from contamination by storing the food where it is not exposed to contamination.
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Item No.:
37
|
|
Site:
Galley-Starboard Dishwash
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|
Violation:
There was condensation collecting over the clean landing of the in-use flight-type dishwash machine. No clean items were impacted.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Starboard Dishwash
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Violation:
There was heavy condensation collecting over the soiled landing of the in-use flight-type glasswash machine. No clean items were impacted.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
20
|
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Site:
Buffet-Staff Mess - Beverage Station
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|
Violation:
There were slotted fasteners in the food splash zone of the WMF coffee machine.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
|
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Site:
Buffet-Crew Mess - Beverage Station
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|
Violation:
There were slotted fasteners in the food splash zones of the 2 WMF coffee machines.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
15
|
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Site:
Preparation Room-Fish Walk-In Cooler
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|
Violation:
Tuna pieces in a tray prepared on 6 April 2012 had areas that were brown, dull and metallic and not in sound condition. The tuna was immediately discarded.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
15
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Site:
Provisions-
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|
Violation:
There was no documentation that the venison was commercially raised under the USDA or similar inspection program for game animals. There were seals on the packaging, but they appeared to be company stamps related to quality and not regarding a regulatory program. Packing slips and invoices were also reviewed but no additional information was found.
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Recommendation:
If game animals are received for sale or service, ensure that they are: (1) Commercially raised for food and raised, slaughtered, and processed under law; (2) Under a voluntary inspection program administered by the USDA for game animals such as exotic animals (reindeer, elk, deer, antelope, water buffalo, or bison) that are inspected and approved in accordance with 9 CFR 352 (Voluntary Exotic Animal Program) or rabbits that are inspected and certified in accordance with 9 CFR 354 Rabbit Inspection Program; or (3) Under an equivalent regulatory program specifically for game animals and the packaging stamped/labeled by the regulatory authority. Ensure that a game animal is not received for service if it is a species of wildlife listed in 50 CFR 17 Endangered and Threatened Wildlife and Plants.
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Item No.:
19
|
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Site:
Provisions-Dry Store # 13
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|
Violation:
A case of chocolate was stored directly on the deck. This was 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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The AGE surveillance log could not be exported into a spreadsheet with the required information in the exact order as Annex 13.2.2 of 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.:
08
|
|
Site:
Potable Water-Distillate Water Lines
|
|
Violation:
The distillate water lines from the evaporators to the potable water halogenation station were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue).
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|
Recommendation:
Stripe or paint permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Chart Recorders/Data Loggers
|
|
Violation:
There were no chart recorders or electronic data loggers with security features that recorded pH and halogen measurements for each individual recreational water facility.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
33
|
|
Site:
Bar-Soda Cabinet
|
|
Violation:
A large volume of a putty-like substance covered the soda-line deck penetration, making it difficult to clean.
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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.
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Item No.:
21
|
|
Site:
Bar-Cellar Master
|
|
Violation:
The legs of the two glass-covered wine dispensers measured less than 1/4 inch. The glass-covered wine dispensers could not be moved easily to clean beneath.
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|
Recommendation:
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.:
10
|
|
Site:
Recreational Water Facilities-Antientrapment/Antientanglement Requirements
|
|
Violation:
The gravity-drain pools did not have ASME A112.19.8 compliant antientrapment/antientanglement drain covers and the alarm system alarmed only in the engine compartment and not at the pools.
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|
Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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