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Item No.:
06
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Site:
Potable Water-Medical - Test Kit for Bunkering Samples
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Violation:
The test kit for chlorine and pH was a Hach unit, but the reagents for pH were made by Palintest. The correct reagents were brought to the medical center. In addition, the secondary standards for the test kit had expired in 2013.
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Recommendation:
Ensure the halogen test kit used to calibrate the halogen analyzer is accurate to within 0.2 mg/L (ppm) for halogen and graduated in increments no greater than 0.2 mg/L (ppm) in the range of free residual halogen normally maintained in the potable water system. Ensure all reagents used with the test kit are not past their expiration dates. Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
08
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Site:
Recreational Water Facilities-Spa Whirlpool Machinery Room
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Violation:
The backflow prevention device for the bulkhead hose connection was for noncontinuous pressure, but there was a valve at the end of the connected hose.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
For the six potable water tanks that were disinfected since the last inspection in March 2015, the actual free chlorine residual of the tanks before being placed back into service was not recorded on the logs. There was only a statement that the chlorine was less than 5 ppm.
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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.
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Item No.:
13
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Site:
Galley-La Terrazza - Egg Station
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Violation:
The person responsible for preparing eggs fully cooked did not know proper cooking temperatures, nor did he indicate he took temperatures of these eggs.
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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: (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats.
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Item No.:
19
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Site:
Provisions-Corridor
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Violation:
A cart full of bottled water was stored against the bulkhead where that portion of the deckhead was exposed to pipes and cables.
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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-Corridor
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Violation:
During the rainstorm, some boxes of food items got wet while on the pier. Three boxes of pickled radish, two bags of rice, and one box of buckwheat noodles were not fully protected.
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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.
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Item No.:
19
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Site:
Other-Locker Across from Room 1054
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Violation:
Several boxes and containers of tea, coffee, and sugar were stored in this locker mixed among paperwork and flags for the bridge. The food items were removed from this locker immediately.
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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:
Bar-Pool Bar
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Violation:
The ice scoop handle was sticking out of the counter-mounted ice bin resulting in the lid not being able to fully close, exposing the ice to contamination.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Bar-Panorama
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Violation:
The ice bin lid was left open, exposing the ice stored inside. The bartender stated he had been using the ice to make a martini, but he was observed making coffee while the inspection team was in the area.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Bar-Main
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Violation:
The ice bin lid was left open, exposing the ice stored inside. No one was actively making drinks with the ice while the inspection team was in the area.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Galley-Bakery/Pastry
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Violation:
Two slotted fasteners were in the food splash zone of the counter mixer.
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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.
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Item No.:
28
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Site:
Other-Locker Across from Room 1054
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Violation:
An espresso machine was stored directly on the deck. The machine was immediately removed from the locker.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
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Site:
Pantry-Bridge
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Violation:
The water temperature at the handwash station was less than 100F. It was determined the hot water valve was turned off.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Pantry-Bridge
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Violation:
The soap dispenser was empty. This was corrected.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Galley-Crew Toilet
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Violation:
The door to the crew toilet room was not self-closing.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
31
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Site:
Pantry-Bridge
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Violation:
Inside the cleaning locker, a single-use drinking water bottle was filled with a green liquid and labeled 'all purpose cleaner.'
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Recommendation:
Ensure containers previously used to store cleanser, chemicals, or poisonous or toxic materials are not used to store, transport, or dispense food. Additionally, ensure that food containers are not used to store, transport, or dispense cleanser, chemicals, or poisonous or toxic materials.
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Item No.:
38
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Site:
Galley-Trolley Wash
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Violation:
A mop that appeared to be wet was stored inside the bucket instead of hung to dry.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
38
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Site:
Pantry-Bridge
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Violation:
Inside the cleaning locker, a wet mop was stored inside a bucket instead of stored hung to dry.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Galley-Corridor Outside Trolley Wash
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Violation:
Many wet and soiled lexan boxes were stored at the end of the corridor. Three fruit flies were in this area.
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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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