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Item No.:
07
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Site:
Potable Water-Disinfection Residual
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Violation:
Since the last inspection, four work orders were completed to install new pipes on the potable water distribution system. The records provided to the inspector titled 'Work Order Done' stated 'as per VSP manual procedure, the free residual halogen was maintained at a level of at least 50 ppm for a period of 4 hours, or in case of emergency at least 200 ppm of free halogen for 1 hour.' No records were provided to indicate which of these two disinfection methods were performed. Also, records did not indicate the system was dechlorinated until the free residual halogen was less than 5 ppm, with the free residual halogen test before putting back into service. An engineer suggested they could review the far point chart for this free residual halogen level, but there was no way to know which time on the chart reflected the end of the work order. When the inspector asked for e-mail communication pertaining to the four work orders, the only e-mails provided was to say when the water was put back into service following one work order, and an approximate start time for another work order when less than 200 guests would be onboard.
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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-Disinfection Residual
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Violation:
Since the last inspection, four work orders were completed to install new pipes on the potable water distribution system. The records provided to the inspector titled 'Work Order Done' stated 'as per VSP manual procedure, the free residual halogen was maintained at a level of at least 50 ppm for a period of 4 hours, or in case of emergency at least 200 ppm of free halogen for 1 hour.' No records were provided to indicate which of these two disinfection methods were performed. Also, records did not indicate the system was dechlorinated until the free residual halogen was less than 5 ppm, with the free residual halogen test before putting back into service.
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Recommendation:
Document the free halogen residual level. 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.
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Item No.:
11
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Site:
Medical-
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Violation:
On 10 July, a Team Headwaiter experienced acute gastroenteritis (AGE) symptoms at 16:40 and reported to the medical center shortly after at 17:10. According to the electronic medical surveillance system, his last AGE symptom was at 08:00 on 10 July, prior to his symptom onset. He was interviewed by medical staff at 17:26 on 11 July and stated he was still experiencing symptoms. Because the date and time of these additional symptoms was not documented, the system calculated his release from isolation 48 hours after his initial statement of last symptoms on 10 July. The crew member was released from isolation at 08:18 on 13 July. It could not be determined if he was in isolation for at least 48 hours symptom-free.
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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:
Galley-Buffet Pantry
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Violation:
Hot trolley number BP-4 was listed on the time control plan as a time control unit but it was not labeled.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Galley-Cold Room 11-16
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Violation:
About 4 to 5 baked potatoes stored in the middle of a large, 6-inch deep lexan container were between 44F-45F when measured. The lexan container was filled with approximately 25-30 baked potatoes. According to the cooling log, the baked potatoes were cooked and cooled properly the previous day (7 August). The entire container of potatoes were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Dining Room-Port Pantry
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Violation:
The temperature of the milk inside both bulk dispensing units was between 44F-45F. The temperature gauge on the left machine was not registering a temperature, and the temperature gauge on the right machine was at 50F. The inside of the left bulk milk container had a significant accumulation of frost. Both units were on temperature control. According to the seven day discard label both milk cartons were placed in service the previous day (7 August). The milk was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Port Grill
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Violation:
The undercounter refrigerator 4811.095.025 was listed on the time control plan as a time control unit but the unit was not labeled.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Buffet-Lido Coffee Bar
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Violation:
The undercounter refrigerator 230 was listed on the time control plan as a time control unit but the unit was not labeled.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
19
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Site:
Provisions-Meat Freezer A1-11
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Violation:
A frozen icicle was formed on the deckhead above stored food. A small amount of ice was accumulated on the outside of two boxes of meat stored below.
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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.:
20
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Site:
Dining Room-Port Pantry
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Violation:
The temperature of the milk inside both bulk dispensing units was between 44F-45F. The temperature gauge on the left machine was not registering a temperature, and the temperature gauge on the right machine was at 50F. The inside of the left bulk milk container had a significant accumulation of frost. Both units were on temperature control. According to the seven day discard label both milk cartons were placed in service the previous day (7 August). The milk was discarded.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
21
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Site:
Buffet-Crew Mess Dry Store
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Violation:
The shelves in the dry store was made of galvanized steel and had difficult to clean features. The shelves were rusting in several locations.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Nouveau Steakhouse Show Galley
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Violation:
The grease trap housing for the flattop grill had a large void space around the opening.
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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.
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Item No.:
21
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Site:
Provisions-Raw Wood Pallets
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Violation:
A total of 23 raw wood pallets with mostly bottled water were stored in the various provision corridors. The pallets had been stored onboard since the voyage started 4 days prior to the inspection.
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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.:
21
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Site:
Galley-Bonsai Sushi
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Violation:
There was a large seam between the left of the center stainless steel preparation area and the counter top 2BON TB-3.
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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.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The curtains between the rinse tank and final rinse tanks were soiled with debris on both sides.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The fifth from the left spray nozzle on the final rinse manifold was partially blocked creating an ineffective spray pattern.
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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.:
26
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Site:
Buffet-Port Grill Beverage Station
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Violation:
Two previously cleaned coffee mugs were soiled and out for use.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Port Grill
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Violation:
The bottom of the moveable toaster oven was soiled to the touch.
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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.:
28
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Site:
Galley-Potwash Machine
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Violation:
Several stacks of clean pans were stored upright on the 'sorting area' shelf with standing water. No one was actively sorting the pans during the inspection.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Buffet-Desert Counter
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Violation:
The crew handwash station was not working. This area was in operation during the inspection.
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Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
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Item No.:
29
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Site:
Preparation Room-Poultry Preparation
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Violation:
The handwash station was out of order since 30 July. Staff stated they were waiting for spare parts to repair. This was the only handwash station in the area.
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Recommendation:
Ensure each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it.
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Item No.:
33
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Site:
Provisions-Meat Freezer A1-11
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Violation:
A frozen icicle was formed on the deckhead above stored food. A small amount of ice was accumulated on the outside of two boxes of meat stored below.
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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:
Provisions-Fish Thawing Room
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Violation:
Water was leaking from the deckhead in front of the back, right light. No food was impacted.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure water does not leak from the deckhead.
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Item No.:
33
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Site:
Galley-Port Dishwash Machine
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Violation:
A large crack in the deck tiles at the soiled end was approximately 2 1/2 feet wide and 1 foot long. The large crack was filled with standing water.
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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:
Dining Room-Starboard Pantry
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Violation:
Water was leaking from the deckhead light on the right side of Cold Room 21-08. No clean equipment was impacted.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure water does not leak from the deckhead light.
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Item No.:
33
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Site:
Galley-Potwash
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Violation:
Water was dripping from a technical hatch on the deckhead between the clean storage shelf and the soiled storage shelf.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure water does not leak from the technical hatch.
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Item No.:
34
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Site:
Galley-Hot Galley
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Violation:
The drain pipe and bucket fill tap under the handwash sink by the soup kettles was leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Rotisserie Outlet
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Violation:
The shatter-resistant plastic around one of the hot lights above hot buffet was peeling.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
38
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Site:
Galley-Buffet Pantry
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Violation:
Two hot trolleys (#16 and #5) that had not been used in several months were stored in this area.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Buffet-Crew Mess
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Violation:
Three small fruit flies were observed on the back bulkhead on the workers' side of the buffet.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
The rat guards were not effective in preventing pests from entering the ship. Large openings were below the red circular disks placed on individual mooring lines.
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Recommendation:
Protect entry points where pests may enter the food areas.
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