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Item No.:
02
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|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The medical staff could not produce an exportable AGE log in the exact format found in Annex 13.2.2 of the 2011 VSP Operations Manual. The AGE log produced by the medical staff included an additional two columns for 'date medically cleared' and 'time medically cleared' before the underlying illness column.
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|
Recommendation:
Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
02
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|
Site:
Medical-Specimen Containers
|
|
Violation:
The specimen collection containers for bacterial agents expired in January 2014.
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|
Recommendation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for both viral and bacterial agents (10 for each), as well as a shipping container that meets the latest shipping requirements of the International Air Transport Association (IATA) and U.S. Department of Transportation for Biological Substances, Category B designated shipments (or higher). Ensure the vessel maintains the appropriate labels and markings required for shipping Biological Substances, Category B shipments. Ensure the vessel maintains appropriate refrigerant materials to keep clinical specimens cool. (see Annex 13.4 of the VSP 2011 Operations Manual.)
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Item No.:
06
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|
Site:
Potable Water-Monthly Microbiological Testing
|
|
Violation:
Only two water samples for coliform testing were collected for each of the months of April and May.
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|
Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
08
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|
Site:
Potable Water-Cross-Connection Control Program
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|
Violation:
The cross connection control log had one entry for the garbage room, a Watts 9D for the handwash sink and underneath deck tap. Upon inspection the backflow prevention device installed was a different dual check valve with intermediate air vent. Also, two additional dual check valve backflow prevention devices were installed for the wash hose at the sorting table. These two devices were not listed on the log.
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|
Recommendation:
Update the cross-connection control program.
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Item No.:
08
|
|
Site:
Pantry-FSD 10-3-020
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|
Violation:
No backflow prevention device was provided for the ice machine. No internal air gap was found.
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|
Recommendation:
Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Counter Current Pool
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|
Violation:
The shepherd's hook was not long enough to reach the deepest part of the pool plus two feet.
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|
Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
11
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|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
A food employee experienced an onset of AGE symptoms on 28 June at 0600 but did not report to the medical center until 1320. The crew member did not work during this time but had lunch in the crew mess. A written disciplinary action was documented.
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|
Recommendation:
Ensure that employees having AGE symptoms are restricted from work and report to the medical center as soon as having their first AGE symptom.
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Item No.:
16
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|
Site:
Bar-Java Cafe
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|
Violation:
The time control plan was not posted.
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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.
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Item No.:
16
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|
Site:
Buffet-Time Control Labeling
|
|
Violation:
Containers of potentially hazardous foods under time control and placed on preparation counters were not labeled with the discard time. The outlet was open for less 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. Containers of potentially hazardous foods under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours.
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Item No.:
16
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|
Site:
Galley-Cagney's
|
|
Violation:
Containers of potentially hazardous foods under time control and placed on preparation counters were not labeled with the discard time. The outlet was open for less 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. Containers of potentially hazardous foods under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours.
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Item No.:
19
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|
Site:
Buffet-Great Outdoors
|
|
Violation:
At the bread station, the handle of the serving utensil was touching the breads inside a basket. The breads were discarded.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours.
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Item No.:
20
|
|
Site:
Buffet-Egg Stations
|
|
Violation:
The food employees making eggs cooked to order did not have food-sensitive thermometers. Staff stated that supervisors in the areas had one.
|
|
Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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|
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Item No.:
20
|
|
Site:
Bar-Top Siders
|
|
Violation:
There were slotted fasteners in the food splash zone of the espresso machine. This was corrected.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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|
|
Item No.:
20
|
|
Site:
Galley-Le Bistro
|
|
Violation:
There were two slotted fasteners in the food splash zone of the espresso machine.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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|
|
Item No.:
20
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
All four cutting boards in the area were heavily scratched and scored, making them difficult to clean.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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|
|
Item No.:
21
|
|
Site:
Galley-Le Bistro
|
|
Violation:
There were seams around the grease drip tray chutes of the grooved and flat grills. The seams were difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Bar-Top Siders
|
|
Violation:
The power cables to the counter-mounted blender and both point of sale machines were draped on the counter, making cleaning difficult. This was corrected.
|
|
Recommendation:
Shorten and/or support the power cables above the counter to allow for easy cleaning.
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|
|
Item No.:
21
|
|
Site:
Galley-Top Siders
|
|
Violation:
There was a seam around the grease drip tray chute of the grooved grill. The seam was difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Galley-Moderno Dishwash
|
|
Violation:
The wash temperature of the in-use flight-type conveyor dishwasher was 150F in the tank and 145F on the dishwasher gauge display. This temperature difference suggested that the gauge was not working properly.
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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
|
|
Site:
Galley-Great Outdoors Dishwash
|
|
Violation:
The wash temperature of the in-use flight-type conveyor dishwasher was 164F in the tank and 177F on the dishwasher gauge display. This temperature difference suggested that the gauge was not working properly.
|
|
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
|
|
Site:
Galley-Cagney's Dishwash
|
|
Violation:
The heat exchanger compartment on top of the in-use rack-type dishwasher was continuously leaking large amounts of water to the inside of the washing and sanitizing compartments.
|
|
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.
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|
|
Item No.:
22
|
|
Site:
Food Service General-Ice Machines
|
|
Violation:
There was no test kit or other method to determine the concentration of the sanitizing solution used to sanitize the ice machines. Staff presented to the inspector the chemicals used and they were quaternary ammonium compounds. Staff stated that the solutions were prepared according to the mixing instructions on the label.
|
|
Recommendation:
Provide a test kit or other device that accurately measures the concentration in milligrams per liter (parts per million) of sanitizing solutions.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The prewash and wash compartments of the in-use flight-type conveyor dishwasher were flooded. It was determined that the overflow pipe was blocked by debris. This was corrected.
|
|
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.
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|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The data plate of the front-loading potwasher was in bad state of repair, making it difficult to clean and read.
|
|
Recommendation:
Repair the data plate.
|
|
|
Item No.:
23
|
|
Site:
Galley-Dishwash
|
|
Violation:
The wash temperature of the in-use flight-type conveyor dishwasher was 144F in the tank. The data plate required a minimum wash temperature of 160F. In addition, the prewash and wash compartments had a large amount of food debris.
|
|
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. Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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|
|
Item No.:
23
|
|
Site:
Galley-Garden Cafe Dishwash
|
|
Violation:
The wash temperature of the in-use flight-type conveyor dishwasher was 146F. The data plate required a minimum wash temperature of 160F.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Buffet-Great Outdoors Buffet Line
|
|
Violation:
The chlorine sanitizing solution in a bucket at the food employee side was more than 200 ppm.
|
|
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).
|
|
|
Item No.:
26
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The previously cleaned food slicer had a heavy build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Le Bistro
|
|
Violation:
On the clean racks, approximately 13 dishes and plates were stored as clean but were soiled with food remnants.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Magenta Galley
|
|
Violation:
At the beverage station, the dispensing ports of the previously cleaned juice machine were soiled with juice residues and debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Moderno Potwash
|
|
Violation:
On the clean racks, a number of hotel pans were stored as clean but were soiled with grease and food remnants. Staff instructed the crew to rewash all the pans on the racks.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Dishwash
|
|
Violation:
On the clean racks, a soup cup was stored as clean but was heavily soiled with food remnants. Also, several glasses were stored as clean but were soiled and the entire tray was sent to be rewashed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
The previously cleaned food slicer had a slight build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Galley-Hot Galley & Waiter Pick-up Line
|
|
Violation:
Multiple stacks of clean plates were not covered or inverted. The area was not in operation.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Galley-Dishwash
|
|
Violation:
The handwashing station in front of the soiled drop-off area was blocked by carts and trash bins. This was corrected.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Magenta Store Rooms
|
|
Violation:
The decks of both china store rooms were soiled under the pallets and racks.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Moderno Salad Bar
|
|
Violation:
The deck/counter base junctures were not coved and were soiled under the ring plates with food and debris. Staff stated that this area was going to be redone during the next November 2014 dry dock.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Top Siders
|
|
Violation:
Both deckhead-mounted cameras were soiled with grease. The area was not in operation and previously cleaned. Crew started to clean them immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-La Cucina Show Galley
|
|
Violation:
The front of the bulkheads to the sides of the pizza oven were made of brick that had very rough and difficult to clean surfaces. Staff stated that the brick wall was planned to be addressed during the next November 2014 dry dock.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Some deck tiles had missing grout and pooled water under the tiles. Staff stated that most of the deck was going to be replaced or repaired during the next November 2014 dry dock.
|
|
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.
|
|
|
Item No.:
34
|
|
Site:
Galley-Magenta Galley
|
|
Violation:
At the soup station, the faucet of the utility sink was continuously leaking.
|
|
Recommendation:
Ensure the plumbing system in the food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Bar-Top Siders
|
|
Violation:
The undercounter technical compartment below the counter-mounted mixer had a hole on the bottom panel. Under the hole there were several inches of pooled water between the deck and the compartment's bottom panel.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The undercounter technical compartment below the salamander had a hole on the bottom panel. Under the hole there were several inches of pooled water between the deck and the compartment's bottom panel. The stagnant water was emitting a foul odor.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Galley-La Cucina Show Galley
|
|
Violation:
The light intensity was less than 220 lux in front of the pizza oven.
|
|
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.:
36
|
|
Site:
Buffet-Great Outdoors Beverage Station
|
|
Violation:
The light intensity was less than 220 lux along the length of the consumer self-service counter.
|
|
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.:
36
|
|
Site:
Buffet-Garden Cafe Island
|
|
Violation:
The light intensity was less than 220 lux along the length of the consumer self-service counter.
|
|
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.:
37
|
|
Site:
Galley-Garden Cafe Dishwash
|
|
Violation:
There was heavy condensation collected on the deckhead at the soiled end of the in-use flight-type conveyor dishwasher.
|
|
Recommendation:
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Great Outdoors Dishwash
|
|
Violation:
There was heavy condensation collected on the deckhead at the soiled end of the in-use flight-type conveyor dishwasher.
|
|
Recommendation:
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.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Engine Control Room Toilet
|
|
Violation:
No sign was posted advising users to wash their hands.
|
|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (4) A sign advising users to wash hands.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Kid's Center
|
|
Violation:
A storage container with large toys was soiled with dust and debris.
|
|
Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Jungle Gym
|
|
Violation:
Rope, which was absorbent and not easily cleanable, was an integral component of the jungle gym.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
|
|