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Item No.:
07
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Site:
Potable Water-Tank Disinfection Methods
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Violation:
The company's job description for the disinfection of potable water tanks state to disinfect using '50 ppm chlorine for 4 hours or 100 ppm chlorine for 1 hour.' As indicated in the disinfection procedures form, a 12,000 contact time value must be achieved [50 ppm chlorine for 4 hours; 100 ppm chlorine for 2 hours; 200 ppm chlorine for 1 hour.] Only during an emergency can ships increase the chlorine concentration to 200 ppm and shorten the contact time to 1 hour. It appears the company's procedures focused more on contact time value, and not a proper length of time for the disinfection method.
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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.
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Item No.:
08
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Site:
Potable Water-Pipe Disinfection Records
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Violation:
During April and May, the potable water hoses and flexible hoses for 11 passenger staterooms were disinfected with 50 ppm chlorine for four hours. The free halogen residual levels were not documented. The records only included a statement that the free halogen levels were less than 5 ppm.
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Recommendation:
Document the free halogen residual level.
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Item No.:
08
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Site:
Potable Water-Tank Disinfection Records
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Violation:
On 6 May, potable water tank 50 starboard was painted and disinfected. The records did not indicate procedures for the application and drying/curing of the paint. On 18 December, the records indicated potable water tank 51 starboard was painted and disinfected. The record stated the 'surfaces were kept soaked with chlorine for more than 2 hours.' No chlorine concentration was documented. According to the concentration and contact time table on the records, 100 ppm chlorine corresponds with 2 hours disinfection time. This method was not submitted to or accepted by VSP.
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Recommendation:
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 Member Reporting
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Violation:
A housekeeping attendant had an onset of acute gastroenteritis symptoms on 4 May at 05:00, but did not report to the medical center until 08:00. According to his handwritten explanation, he worked from 07:00 - 08:00 when he told his friend about his illness. The friend advised him to report to his supervisor. His supervisor advised him to return to his cabin and call the medical center. He received a verbal warning for not contacting the medical center immediately upon symptom onset and for working while sick.
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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.
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Item No.:
16
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Site:
Buffet-Dive-In
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Violation:
Only one time-control discard label was placed on the outside door of hot cabinet #1, which was a time control unit. The three pans of potentially hazardous foods in the hot cabinet were not labeled with time control discard labels. The food outlet was open for more than 4 hours.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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.:
16
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Site:
Galley-Bistro- Port
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Violation:
The time control discard labels for the food items on time control in refrigerator 8.69A were placed either on the outside of the doors or on the end of the storage shelf. Each individual container of potentially hazardous foods were not labeled with a time control discard label. The outlet was open for more than 4 hours.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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.:
16
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Site:
Galley-Bistro- Port
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Violation:
Three cartons of half used milk were stored in time control fridge 8.60A at 14:15 with a time control discard label on the outside door indicating the setup time of 14:00 and discard time of 18:00. The outlet that used the milk was not open, which made it difficult to determine how the milk was used in the 15 minutes it had been on time control if it was not keep past the 14:00 discard time from the previous time control period. All three cartons were discarded.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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:
Provisions-Freezer 14 Thawing Room
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Violation:
The refrigerated anteroom for walk-in freezer 14 was used as a flower storage and preparation area. The room was filled with flowers already prepared, empty vases, and bags of top soil.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Provisions-Midship Port Marshalling Area
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Violation:
Four pallets of bottled water were stored in this area that was not properly designed for food storage. The deckhead was open and had several exposed pipes and cabling.
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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. Do not store foods: (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.:
20
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Site:
Buffet-Officer Mess
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Violation:
The dispensing tube on the bulk milk container was longer than 1 inch.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Food Service General-Toasters
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Violation:
The nonfood contact surfaces of most of the toasters were in poor repair. The bottom surface of the toaster that was covered by a removable plate that the bread slides down after being toasted was old, worn, and corroded in several areas. These toasters were found in the lido bistro (port/starboard), main galley, and crew galley.
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Recommendation:
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.:
22
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Site:
Galley-Wine Cellar
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Violation:
The undercounter glass wash machine did not have a data plate.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
23
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Site:
Galley-Warewash
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Violation:
The water temperature in the wash compartment of the in-use rack-type dishwash machine was between 142F- 144F when measured by both the inspector and crew.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine.
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Item No.:
24
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Site:
Buffet-Lido Starboard-Italian Station
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Violation:
The chlorine concentration in the white sanitizing bucket was less than 10 ppm.
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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).
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Item No.:
24
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Site:
Buffet-Dive-In
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Violation:
The chlorine concentration in the sanitizing bucket used to clean the front taco bar area was greater than 200 ppm when measured.
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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).
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Item No.:
27
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Site:
Galley-Pot Wash
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Violation:
Three hotel pans air drying on the clean storage rack were oily to the touch on the bottom. They were immediately taken to be rewashed.
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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:
Galley-Hot Galley
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Violation:
The top and bottom technical compartment housing each operating lever on the salamander was heavily soiled with grease and debris.
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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.:
29
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Site:
Preparation Room-Handwash Sink
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Violation:
A wet wiping cloth and a slash-resistant cutting glove were in the handwash sink by the entrance.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
32
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Site:
Galley-Fish Preparation
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Violation:
A yellow trash can filled with food was uncovered. The area was not in operation during the inspection.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Provisions-Midship Port Marshalling Area
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Violation:
Four pallets of bottled water were stored in this area that was not properly designed for food storage. The deckhead was open and had several exposed pipes and cabling.
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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. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces.
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Item No.:
33
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Site:
Food Service General-Galley Decks
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Violation:
The deck was in poor condition in several different areas throughout the galleys. Specifically, the material was loose at the deck/equipment juncture, around the scuppers, and at the deck/bulkhead juncture. This was noted on the previous two inspections. According to staff the deck was scheduled to be repaired during the January 2015 dry dock in Singapore, but the deck material was not allowed to enter the country because it was considered a toxic substance. The large sections of deck in the worst condition were temporarily filled in with an epoxy, but the deck repair is now scheduled to be completed by the end of June 2015.
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Recommendation:
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:
Bar-Sea View Bar
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Violation:
The deckhead above the bar was a wooden material constructed in a waffle pattern with small squares. The plenum above the deckhead was exposed through the small square openings. The plenum had exposed pipes, wiring, and was heavily soiled with dust.
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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. Do not use carpet in these areas.
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Item No.:
36
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Site:
Buffet-Lido Coffee Station- Port
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Violation:
Two deckhead lights were burnt out above the passenger self-service coffee machines which resulted in a light intensity of less than 220 lux.
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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.
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Item No.:
36
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Site:
Dining Room-Waiter Stations
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Violation:
In the lower level of the dining room, the light intensity could not be raised to 220 lux on all surfaces of both center waiter stations. Specifically, the light intensity was low from the center of the counter to the outer edges. This was noted on the previous inspection. New light bulbs arrived the day of the inspection.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
38
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Site:
Buffet-Lido Starboard-Italian Station
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Violation:
The cleaning locker just outside the Italian Station was not labeled 'CLEANING MATERIALS ONLY.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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