|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Pantry
|
|
Violation:
Food residue was noted on a serving utensil. This was immediately removed to be cleaned.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
The trolley wash was out of order for a week. A purchase order was filed and verified by the inspector.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4- Potwash
|
|
Violation:
The trolley wash machine ship-made data plate indicated minimum temperatures for the rinse tank, but there was no temperature gauge to display the rinse tank temperatures. Staff reported they would look into this, and consult the manufacturer specifications.
|
|
Recommendation:
Ensure a warewashing machine is equipped with a temperature-measuring device that indicates the temperature of the water in each wash tank, and rinse tank(s) if present, and the final sanitizing rinse manifold.
|
|
|
Item No.:
19
|
|
Site:
Preparation Room-Fish Thawing Room
|
|
Violation:
Two trays of raw salmon filets were stored uncovered on the top of two racks. This was immediately corrected.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
16
|
|
Site:
Galley-Pantry
|
|
Violation:
A container of diced tomatoes was placed on a preparation counter along with other condiments. One 4-hour discard label was placed above the individual containers, and not directly on the potentially hazardous food (diced tomatoes).
|
|
Recommendation:
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.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
One live fruit fly was observed in the vegetable preparation room. The fly was destroyed.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
28
|
|
Site:
Other-Food Service Lift
|
|
Violation:
A food employee was transporting two clean soup containers to the main galley, and the containers were not covered or inverted. This was corrected.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
Two live fruit flies were observed inside the compartment of the juice machine.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The light intensity was less than 220 lux where the plates were stored for self service.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The wash temperature gauge of the potwash was inaccurate. The wash temperature gauge indicated the temperature was 148F, and the wash temperature was measured using a thermocouple thermometer, which resulted in a temperature over 160F during the wash cycle.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
26
|
|
Site:
Galley-Ice Machine - Starboard Side
|
|
Violation:
Black residue was noted in the upper corner or the ice machine cuber panel.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Windjammer - Aft Line
|
|
Violation:
One live house fly was observed.
|
|
Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Windjammer - Forward Starboard Side Beverage Station
|
|
Violation:
The juice machine had slotted fasteners in the food splash area.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Other-Park Cafe - Salad Station
|
|
Violation:
Two containers with 4-hour discard labels were stored in an undercounter refrigerator on temperature control.
|
|
Recommendation:
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 (2) Is not be placed on temperature control again.
|
|
|
Item No.:
30
|
|
Site:
Other-Park Cafe - Salad Station
|
|
Violation:
The handwashing station did not have a waste receptacle.
|
|
Recommendation:
Ensure a handwashing facility includes waste receptacle.
|
|
|
Item No.:
07
|
|
Site:
Galley-Park Cafe - Automatic Hood Cleaning System
|
|
Violation:
A direct connection was observed between the detergent solution used for the hood cleaning and potable water supply. The connection was removed, and replaced by an air gap.
|
|
Recommendation:
Ensure the potable water distribution system is maintained free of cross-connections.
|
|
|
Item No.:
16
|
|
Site:
Other-Park Cafe - Sandwich Display
|
|
Violation:
Salmon sandwiches, which contained smoked salmon, were available by request for passengers, and no consumer health advisory was observed. This was corrected.
|
|
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 OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
26
|
|
Site:
Other-Park Cafe - Beverage Station
|
|
Violation:
The undercounter ice bin had a black substance noted around the receiving tube of the ice dispenser.
|
|
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.
|
|
|
Item No.:
02
|
|
Site:
Medical-Crew Gastrointestinal (GI) Illness Contacts
|
|
Violation:
Medical staff recorded when a crew member GI illness case had either a cabin mate or other immediate contact, but they failed to note that there were either no other contacts, when a cabin mate was recorded, or no cabin mate, when only an immediate contact was recorded.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Gastrointestinal (GI) Illness Reporting
|
|
Violation:
A room service attendant with GI illness onset at 3 pm on 25 May reported their illness at 3:29 pm on 26 May.
|
|
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. When symptomatic, ill passengers meet the case definition for AGE, ensure the following actions are taken: (1) advise them to remain isolated in their cabins until well for a minimum of 24 hours after symptom resolution, and (2) a follow-up by infirmary personnel is advised.
|
|
|
Item No.:
07
|
|
Site:
Potable Water-Piping Replacements in Potable Water Distribution
|
|
Violation:
The potable water piping sanitation log form specifies use of 200 ppm of chlorine for disinfection following every installation and/or replacement of piping in the potable water distribution network. In March, 2015 five different pipe replacements were performed in the potable water distribution system and six such jobs recorded in February, 2015. After disinfection and rinsing the replaced and disinfected piping, the chlorine residuals documented and measured were between 35 and 40 ppm for the March jobs and 30-45 ppm for those completed in February. No chlorine values were recorded for pipe work completed from January, 2014 and before.
|
|
Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Inventory of Pesticides
|
|
Violation:
The inventory of pesticides on board and used within the last 12 months was mixed in an inventory list dating back to January, 2013. The list included products that have not been used for several years and have been removed from the inventory.
|
|
Recommendation:
Ensure the vessel's IPM Plan includes a record of pesticides used to control pests and vectors. Ensure that the record includes all pesticides currently onboard the vessel and those used in the previous 12 months.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Deck 7 Pantry near 7542 Forward
|
|
Violation:
The chilled water piping on the ice machine was not uniquely identified.
|
|
Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
29
|
|
Site:
Other-Concierge Lounge and Diamond Lounge
|
|
Violation:
Various liquor bottles and mixers were found in a cabinet beside the Concierge Lounge hot buffet counter. Staff stated that drinks are made and served at this lounge and also in the Diamond Lounge in the tween deck just above. Both lounges had only handwashing stations installed and no utility sinks for preparing drinks. These facilities were installed in 2013.
|
|
Recommendation:
Ensure a utility sink is provided in a bar or lounge where drink preparation takes place.
|
|
|
Item No.:
44
|
|
Site:
Other-Concierge Lounge and Diamond Lounge
|
|
Violation:
Various liquor bottles and mixers were found in a cabinet beside the Concierge Lounge hot buffet counter. Staff stated that drinks are made and served at this lounge and also in the Diamond Lounge in the tween deck just above. Both lounges had only handwashing stations installed and no utility sinks for preparing drinks. These facilities were installed in 2013.
|
|
Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
|
|
|
Item No.:
03
|
|
Site:
Potable Water-Forward Bunker Station
|
|
Violation:
During active bunkering the inspector's manual readings were between 1.67 and 1.94 ppm, while the ship's testing included values of 1.97, 2.0 and 2.33. The analyzer reading throughout the testing was 2.81 ppm.
|
|
Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-#4 Whirlpool Spa and Port Solarium
|
|
Violation:
Chlorine residual values from the ship's kit measured 2,.9 and 2.78 ppm before a final value of 4.41 was reached. The inspector's kit measured 2.33 in this same whirlpool. The values changed based on usage and only increased after 15 minutes at high occupancy. In the port side Solarium whirlpool, the ship measured 3.29 and 3.01 ppm, while the inspector measured 2.76 and 2.72 ppm free chlorine.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Piping Replacements in Potable Water Distribution
|
|
Violation:
In March, 2015 five different pipe replacements were performed in the potable water distribution system and six such jobs recorded in February, 2015. After disinfection and rinsing the replaced and disinfected piping, the chlorine residuals documented and measured were between 35 and 40 ppm for the March jobs and 30-45 ppm for those completed in February. No chlorine values were recorded for pipe work completed from January, 2014 and before.
|
|
Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
|
|