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Item No.:
08
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Site:
Galley-Deck 6 - Pantry Galley
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Violation:
A continuous pressure backflow preventer was leaking at the potable water connection to the deck mounted steam oven. This device was replaced during the inspection.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Technical Water / Potable Water Connection
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Violation:
The reduced pressure backflow preventer protecting the potable water system from the technical water system had a constant drip from the air relief vent indicating a possible malfunction.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Automatic Sampling / Monitoring
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Violation:
The swimming pools and spa pools have been set up for automatic sampling and monitoring of the free halogen residual using individual analyzer and data logging systems. The whirlpool spas and spa area individual soak tubs are still in the process of installing the appropriate monitoring systems, as now required in the 2011 VSP Operations Manual.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Protection
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Violation:
The ship is still in the process of providing antientrapment drain covers that meet the design and marking requirements for the swimming pools and spa pool, as now required in the 2011 VSP Operations Manual.
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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. Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
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Item No.:
13
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Site:
Galley-Deck 12 - Potwash
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Violation:
Soiled pots and pans were observed being loaded into a green soiled laundry trolley at the potwash station by several crew members. The crew stated that they were going to transfer some of the soiled pots and pans to be cleaned in the Main Galley potwash on deck 6. The soiled linen trolley had to be pushed from one end of the galley to the other in order to get to the potwash station. No active food prep was taking place in the area at this time. The pots and pans were removed from the soiled linen trolley and placed in a proper trolley to be transported to the Main Galley potwash. In addition, soiled pots and pans were being stored on preparation tables near the potwash due to the lack of soiled storage space.
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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; (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.
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Item No.:
16
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Site:
Food Service General-Counsumer Advisories
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Violation:
Consumer advisories located at the self-service buffet outlets did not indicate the specific food that was offered either raw or undercooked.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (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.:
16
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Site:
Food Service General-Time Control Plans
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Violation:
Most of the posted time control plans did not indicate how the food was being identified for discard when the service time was greater than 4 hours.
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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. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food: (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
19
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Site:
Buffet-Great Outdoors
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Violation:
Stacks of plates set out at the buffet line were not inverted.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Buffet-Great Outdoors
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Violation:
A container of cooked potatoes at the passenger self-service line did not have its own dedicated food dispensing utensil.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Preparation Room-Potato Tumbler
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Violation:
The rough liner insert for the potato tumbler was torn causing the area around the tear to fray. The liner was replaced during the inspection.
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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.
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Item No.:
20
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Site:
Food Service General-Deck and Counter Mounted Mixers
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Violation:
Slotted fasteners were observed on the mixing arm of deck and counter mounted mixers in several food preparation areas. These locations included: the Bakery (3 mixers), Main Galley Pantry (1 mixer), Main Galley Soup Station (1 mixer), and Le Bistro Galley (1 mixer).
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
22
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Site:
Galley-Deck 12 - Potwash
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Violation:
Soiled pots and pans were observed being loaded into a green soiled laundry trolley at the potwash station by several crew members. The crew stated that they were going to transfer some of the soiled pots and pans to be cleaned in the Main Galley potwash on deck 6. The soiled linen trolley had to be pushed from one end of the galley to the other in order to get to the potwash station. No active food prep was taking place in the area at this time. The pots and pans were removed from the soiled linen trolley and placed in a proper trolley to be transported to the Main Galley potwash. In addition, soiled pots and pans were being stored on preparation tables near the potwash due to the lack of soiled storage space.
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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:
Preparation Room-
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Violation:
An apple was observed on the deck in the back corner underneath the prep table next to the deck mounted oven.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Deck 3 - Pastry Box Freezer
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Violation:
The bulkhead and deckhead near the condenser had an accumulation of ice build-up.
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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:
Provisions-Deck 3 - Pastry Box Freezer
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Violation:
The deckhead light in the back left corner was not working which resulted in less than 110 lux of light.
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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.
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Item No.:
36
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Site:
Food Service General-Lighting
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Violation:
There was less than 110 lux of light behind and beside many pieces of deck and counter-mounted equipment throughout the food areas. Equipment included: deck mounted ovens, deck mounted ice machines, and counter mounted equipment at beverage stations.
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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.:
37
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Site:
Galley-Dishwash
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Violation:
Condensate was observed collecting and dripping at the soiled landing of the flight-type dishwash.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads.
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Item No.:
40
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Site:
Integrated Pest Management-Follow-up Inspection Results
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Violation:
After a pest problem has been detected and corrected, the ship's records do not include statements about the follow-up inspection results, as required in the 2011 VSP Operations manual.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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