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Item No.:
07
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Site:
Potable Water-Potable Water System Disinfection
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Violation:
Small sections of potable water piping located mostly by crew cabins, were replaced between 6-14 February. According to staff, these repairs were planned and not an emergency, but staff still followed the disinfection procedures for an emergency situation.
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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-Cross Connection Log
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Violation:
The cross connection log had an entry for a device on a dialysis connection in the medical center, but the device and connection had been permanently removed.
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Recommendation:
Ensure the cross connection log is up-to-date.
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Item No.:
08
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Site:
Potable Water-Pool Pump Room #3
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Violation:
Water was continuously leaking from the relief vent on the backflow prevention device on the hot water filling line to the whirlpool spas.
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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-Data Logger Security Features
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Violation:
No documentation was available to verify the security features on the electronic data logger to ensure the recorded values cannot be manipulated.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Sedimentation Test Results
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Violation:
The monthly sand filter sedimentation test results for the whirlpool spas were not documented.
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Recommendation:
Examine granular filter media for channels, mounds, or holes. Inspect a core sample of the filter media for excessive organic material accumulation using a recommended sedimentation method. For whirlpool spas and spa pools, ensure inspections and sedimentation tests are done monthly. For all other RWFs, ensure inspections and sedimentation tests are conducted quarterly. Change granular filter media for whirlpool spas and spa pools based on the inspection and sedimentation test results or every 12 months, whichever is more frequent. For all other RWFs, change granular filter media based on the inspection and sedimentation results or per the manufacturer's recommendations, whichever is more frequent. Record the results of both the filter inspection and sedimentation test.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housing Disinfection
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Violation:
Since the last inspection, the whirlpool spas that had their sand filter media replaced did not have the disinfection of the filter housing documented.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
13
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Site:
Other-Deck 1 Fire Zone 4
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Violation:
Three trolleys with several pieces of food equipment were stored by the ice machine across from crew cabin 4305. The food equipment included two soup kettles, plastic juice dispensers, and a bag of soiled coffee urns. Two fish sticks were wrapped in napkins and left on one of the trolleys. It could not be determined how long there items were in the location.
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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; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (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; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
19
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Site:
Buffet-Windjammer Island Grill- Center Island
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Violation:
There was a two quart glass pitcher filled with milk on the cold basin for passenger self-service which had no covering. This allowed for individual passengers to potentially contaminate the milk during use.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
21
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Site:
Galley-Main Galley Deck 3- Pastry and Cold Pantry
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Violation:
The doors for the undercounter reach-in 3 door refrigerators were in disrepair. When a fully closed gap was present at the lower half of the doors between the door gasket and the door frame. The gap was large enough to pass a set of folded papers from the outside to the inside of the refrigerator without opening the doors. This problem was noted in the pastry for refrigerators 4024, 4009, 4009A, and 4009B, and in the cold pantry for refrigerator 3004. The refrigeration engineer noted that they were aware of the problem and had received 12 new doors already, with more on the way.
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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.:
21
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Site:
Other-Aft Locker 12.7.7.5
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Violation:
Several pieces of previous cleaned food equipment, such as coffee makers, serving utensils, drinking glasses, and plastic juice dispensers, were stored in this locker that was not properly designed for food equipment storage. The deckhead was open and had exposed pipes and wiring. Several parts of the bulkhead were made of a soft material that was not easily cleanable. The storage shelves were made of galvanized steel and were rusted in several locations. The deck under the storage shelves was heavily soiled with dust and dirt.
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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-Windjammer Hot Galley
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Violation:
The chlorine sanitizing solution in the three bucket trolley was dirty and very cloudy from a soil layer on the top surface of the solution.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Windjammer Galley- Dishwash
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Violation:
While evaluating the in-use flight-type conveyor dishwash machine three individual butter wrappers, one individual jelly wrapper, and a strip of cooked bacon were observed inside the auxiliary rinse water tank basket.
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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. Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Windjammer Galley- Dishwash
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Violation:
During active use of the flight-type conveyor dishwash machine the rinse and final rinse interior curtains were found to be soiled with old dirt residue, which could be wiped off by rubbing with an alcohol wipe.
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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. Ensure the internal curtains are maintained clean.
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Item No.:
22
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Site:
Galley-Windjammer Galley- Dishwash
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Violation:
There was an excessive amount of soiled plates, utensils, and pans throughout the soiled landing tables in the dishwash area. One complication of this excess was the introduction of new colored pans with stainless steel insert pans found throughout the soiled counter. These decorative outer pans and inserts were adding to the already heavy soiled area burden with an additional quantity of pans requiring cleaning.
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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.:
22
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Site:
Galley-Main Galley Deck 5- Dishwash
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Violation:
During active use of the flight-type conveyor dishwash machine all the nozzles on the auxiliary rinse upper spray arm were producing a single stream of water. rather than a fan shaped pattern which would contact the entire surface of the dishware passing below.
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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.
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Item No.:
22
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Site:
Galley-Main Galley Deck 4- Dishwash
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Violation:
During active use of the flight-type conveyor dishwash machine only 3 of the total 10 upper spray arm nozzles for the auxiliary rinse compartment were spraying any water, while the other 7 had no water exiting the spray nozzles. Staff repaired the machine during the inspection.
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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.
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Item No.:
22
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Site:
Other-Deck 1 Fire Zone 4
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Violation:
Three trolleys with several pieces of food equipment were stored by the ice machine across from crew cabin 4305. The food equipment included two soup kettles, plastic juice dispensers, and a bag of soiled coffee urns. Two fish sticks were wrapped in napkins and left on one of the trolleys. It could not be determined how long there items were in the location.
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Recommendation:
Ensure soiled equipment is taken immediately to a warewash area.
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Item No.:
24
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Site:
Galley-Windjammer Galley- Dishwash
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Violation:
During active use of the flight-type conveyor dishwashing machine there were erratic final sanitizing rinse temperatures, which first ranged from 156.5°F-157.5°F, but later 161°F-163°F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
28
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Site:
Other-Aft Locker 12.7.7.5
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Violation:
Several pieces of previous cleaned food equipment, such as coffee makers, serving utensils, drinking glasses, and plastic juice dispensers, were stored in this locker that was not properly designed for food equipment storage. The deckhead was open and had exposed pipes and wiring. Several parts of the bulkhead were made of a soft material that was not easily cleanable. The storage shelves were made of galvanized steel and were rusted in several locations. The deck under the storage shelves was heavily soiled with dust and dirt.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Other-Aft Locker 12.7.7.5
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Violation:
Several pieces of previous cleaned food equipment, such as coffee makers, serving utensils, drinking glasses, and plastic juice dispensers, were stored in this locker that was not properly designed for food equipment storage. The deckhead was open and had exposed pipes and wiring. Several parts of the bulkhead were made of a soft material that was not easily cleanable. The storage shelves were made of galvanized steel and were rusted in several locations. The deck under the storage shelves was heavily soiled with dust and dirt.
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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:
Galley-Main Galley Deck 4- Bakery
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Violation:
There was water pooled inside the two deckhead light fixtures at the forward end of the bakery, near the floor mixers. There was water dripping from the light fixture to the deck below the most forward of the two lights.
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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:
Pantry-Pool Bar Pantry
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Violation:
There was a loose deckhead profile strip noted above the ice machine in the pantry. This left a difficult-to-clean gap to the deckhead and the panels joined beneath the profile.
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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.:
40
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Site:
Integrated Pest Management-Follow-up Documentation
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Violation:
The follow-up inspections for pests found during the active inspection were not consistently documented.
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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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