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Item No.:
08
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Site:
Potable Water-Potable Water Tank Maintenance
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Violation:
Since the previous VSP inspection in April 2014, there were four different potable water tanks which were cleaned and touch-up or fully painted on the following dates: #1 port - 1 September, #6 starboard - 15 July, #7 port - 15 June, and #10 starboard - 17 May. A review of the tank log record for each of these tanks indicated that they were painted and indicated the paint used, but in none of the records was there a statement about the paint application or the drying or curing times involved. For the final cleaning and disinfection of each tank there was a notation that prior to going into service the chlorine residual was verified to be below 5 ppm and that record was in the water log book. A review of the water log revealed that there were values for the tank suction following most of the tank maintenance activities, but there was no chlorine residual given for potable water tank #1 port, which was cleaned and disinfected on 14 September.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
11
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Site:
Medical-Crew Gastrointestinal (GI) Illness Reporting
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Violation:
A casino dealer with onset of vomiting and diarrhea symptoms at 11 am on 23 November did not report his symptoms to the medical department until 10:30 pm that same evening. According to the records reviewed, this individual ate lunch in the crew mess and worked from 10 am to 4 pm, and again later worked from 9:30 pm to 11 pm. There was a disciplinary warning noted in his record for this. On 15 November a buffet steward with diarhea and vomiting onset at 9 am reported his symptoms to the medical department at 4 pm that day. A review of his work history revealed this employee worked from 7 am to 1 pm that day.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
19
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Site:
Provisions-Deck 4 - Frozen Food
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Violation:
Non potable water ice sculptures were not segregated and stored beside and in-contact with consumable frozen noodles inside the walk-in freezer.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
19
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Site:
Galley-Deck 5 - Garde Manger
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Violation:
The inspector observed condensate from an overhead duct dripping on sandwiches in the food preparation area. Two trays of food were discarded
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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.:
24
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Site:
Bar-Deck 16 - Calypso Bar
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Violation:
The sanitizer solution was below 50 ppm. This was corrected.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
26
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Site:
Bar-Deck 5 - Lobby Wine Sushi Bar
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Violation:
The clean red food slicer contained bits of food debris around the blade spindle and under the slicing area. This equipment was taken out of service and cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
33
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Site:
Bar-Deck 5 - International Cafe
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Violation:
The stainless steal panel on the left side of the wall area enclosing the panini press has a 0.5 to 1.0 cm gap where the caulkng was missing. There was food debris inside the crevice.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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:
Galley-Deck 14 - Lido Soup Prep Area
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Violation:
The floor tile in this area was in soiled and in disrepair.
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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:
Galley-Deck 5 - Garde Manager
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Violation:
During preparation a water condensate was dripping from a ventilation duct onto the sandwiches. There was also a similar condensate dripping on the handwashing sink 4 meters away. This condensate was dripping through a speaker. Engineering was contacted and explained that the insulation in this area was being replaced and when the ship lists it may cause water to drip in the area.
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Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
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Item No.:
37
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Site:
Galley-Deck 14 - Combination Oven
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Violation:
The ventilation for this oven was not adjusted properly, causing condensate to collect above the unit and drip onto the galley floor around the unit. There also seemed to be an issue with the gasket on the oven door allowing steam to escape. It was reported that the ventilation was adjusted to prevent this accumulation in the future.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them. 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.:
40
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Site:
Integrated Pest Management-Pest Management Logs
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Violation:
There were no logs verifying that incoming shipments of parts and other supplies to the Technical Department on the ship were being inspected. All other departments had log notes for the supplies delivered indicating they were inspected for pests.
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Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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Item No.:
42
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Site:
Children Area-Pelican's Room
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Violation:
The waste bins in place for the male and female child toilets for disposal of items soiled due to either a vomit or fecal accident in the child activity area were actually bins designed for diaper disposal. The bin lid had a small opening for disposal of a rolled and sealed waste diaper, but was not large enough to place larger items, such as soiled clothing that would need to be wiped off and removed for special cleaning.
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Recommendation:
Evaluate another bin with a larger lid for disposal of both soiled gloves and wipes, but also clothing following a vomit or fecal accident.
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