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Item No.:
02
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Site:
Medical-Medical - Crew Contact Evaluation
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Violation:
Medical staff were evaluating gastrointestinal (GI) illness cases among crew for both cabin mates and immediate contacts, but the electronic system used only the term close contacts, and it was difficult in reviewing actual cases to understand that no other immediate contacts were identified or that there was not a cabin mate. When both conditions were answered 'no' the system only listed that there were no close contacts.
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Recommendation:
VSP will need to review the new version of this electronic medical record to understand how all the 2011 VSP Operations Manual records are displayed and maintained on the system.
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Item No.:
08
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Site:
Potable Water-Engine - Pump Room #3
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Violation:
The small diameter potable water overhead pipe, connecting the newly installed eyewash station near the black water holding tank, was not striped for potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Deck 4 Cabin 4568
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Violation:
The flexible shower hose was not fitted with a backflow prevention device as were all other cabins inspected in the added L section. Staff installed the backflow preventer during the inspection.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities.
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Item No.:
08
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Site:
Galley-Windjammer
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Violation:
The intermediate vent of the backflow prevention device in the hood cleaning cabinet was submerged in water and soap solution.
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Recommendation:
Ensure that there is an air gap under the backflow prevention device intermediate vent.
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Item No.:
20
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Site:
Dining Room-Chops Grille
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Violation:
The espresso machine had 10 slotted fasteners in the food splash zone.
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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.:
21
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Site:
Galley-Windjammer
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Violation:
The insulation around the steam pipes of the bain marie was broken and in very bad state of repair.
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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:
Dining Room-Chops Grille
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Violation:
The espresso machine was mounted on 75 mm legs, making the area under the machine difficult to clean.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
21
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Site:
Galley-Chops Grille Show Galley
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Violation:
The technical space under the hot plates was rusted in some places.
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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:
Dining Room-Chops Grille Locker
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Violation:
The galvanized metal shelving for dry foods and disposable cups were stored that had rusted areas, pitted paint, and difficult to clean features.
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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:
Buffet-Crew and Officer Messes
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Violation:
The soda vending machines were raised on 3-inch legs, making cleaning under the machines difficult. In addition, the clearance from the machines to the deckheads was about 2 inches, making the areas difficult to clean.
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Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment. Provide a minimum of at least 150 millimeters (6 inches) between equipment and deckheads. If this clearance cannot be achieved, extend the equipment to the deckhead panels and seal appropriately.
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Item No.:
22
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Site:
Galley-Deck 5 Dishwash
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Violation:
The final rinse temperature of the in-use flight-type warewash machine was not at least 160°F consistently. In about 6 evaluations, 164°F was registered in the staff and the inspector thermometers only once; all others were 150-156°F.
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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:
Pantry-Café Latte-tudes
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Violation:
A tray inside the undercounter warewasher was so full of utensils that the machine was not able to spray to all parts of the tray and utensils exposing the items to the unobstructed spray from all cycles. It was not until the tray had less utensils to wash that appropriate washing and sanitizing temperatures were reached at the utensil surface.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
24
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Site:
Galley-Deck 5 Dishwash
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Violation:
The in-use flight-type warewasher was evaluated multiple times with different methods. Thermolabels were used in plates and final rinse manifold. The label on the plate did not indicate a temperature of at least 160°F and the label on the manifold did not indicate a temperature of at least 180°F in multiple attempts. In addition, the machine was evaluated with maximum registering thermometers and a thermocouple, getting the same evaluation results.
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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: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (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.:
27
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Site:
Galley-Chops Grille Show Galley
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Violation:
The technical space under the hot plates was soiled with old oily residue.
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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:
Buffet-Crew and Officer Messes
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Violation:
The top panels of the soda vending machines were heavily soiled with dust.
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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:
Other-Deck 6 Freestyle Coke Machine
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Violation:
The top panel of the machine was heavily soiled with dust. In addition, the door gasket of the technical space was heavily soiled with old syrup residue.
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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:
Bar-Café Latte-tudes
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Violation:
The 3 technical compartments next to the ice cream display and under the espresso machine were heavily soiled with dust. This was corrected during the inspection.
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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:
Pantry-Café Latte-tudes
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Violation:
The technical compartment of the upright refrigerator was heavily soiled with dust. This was corrected during the inspection.
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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-Chops Grille
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Violation:
The technical space under the counter-mounted combination oven was soiled with a piece of lettuce, standing water, and black material on tubing that appeared to be mold.
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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:
Dining Room-Chops Grille
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Violation:
The counter under the espresso machine, the back panel of the espresso machine, and top of the coffee grinder were heavily soiled with dust.
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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:
Dining Room-Chops Grille
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Violation:
The grills of the undercounter refrigerator were soiled with an old spill residue and accumulations of dust.
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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:
Dining Room-My Fair Lady
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Violation:
Two carts with more than 100 uncapped and upright coffee carafes were in one of the waiter stations. The carafes were dry and previously cleaned.
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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.:
28
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Site:
Provisions-Tween Deck - Equipment Locker
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Violation:
Equipment in boxes and cutlery in trays were stored below a space open to the plenum of about 10 feet by 2 feet.
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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:
Galley-Deck 4 - Decks
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Violation:
The decks throughout the galley had recessed and missing grout, making them difficult to clean.
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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:
Buffet-Crew Mess
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Violation:
The deck under the soda vending machine was heavily soiled with debris.
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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:
Provisions-Tween Deck - Equipment Locker
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Violation:
Some deckhead panels were removed leaving a space open to the plenum of about 10 feet by 2 feet. Equipment in boxes and cutlery in trays were stored below.
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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.
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Item No.:
33
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Site:
Galley-Deck 5 Bakery
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Violation:
The technical space of the trolley washer had about 2 inches of standing water on the deck.
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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-Deck 5 Bakery
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Violation:
Door FD05601 did not close properly, leaving a gap of around 1 cm to the outer deck. Strong drifts of air and day light were coming to the bakery.
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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-My Fair Lady - Condiment Locker
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Violation:
The deck/bulkhead juncture of the condiment locker FD05028 was not coved.
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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).
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Item No.:
33
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Site:
Dining Room-Chops Grille
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Violation:
The carpet in front of the wall wine display was in bad condition immediately in front of the undercounter refrigerators. There was no coving at the deck/cabinet juncture. There were at least 8 open bottles of wine inside the display.
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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. 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 there are no open wine bottles stored in the wine display and refrigerators if carpet continues to be the desired deck material for this area. If open wine bottles are stored, then the deck in front is subject to splash and soilage, resulting in the need of having hard deck (no carpet) and coving.
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Item No.:
33
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Site:
Dining Room-Chops Grille Locker
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Violation:
Dry foods and disposable cups were stored in the locker. The deck/bulkhead juncture was not coved.
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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).
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Item No.:
33
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Site:
Dining Room-Chops Grille
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Violation:
The deck drain under the espresso machine was heavily soiled with old coffee grounds. There was a bolted stainless steel panel over the drain, making it inaccessible for cleaning.
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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. 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:
Other-Deck 6 Freestyle Coke Machine
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Violation:
There was no coving at the deck/bulkhead juncture behind the machine.
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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).
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Item No.:
33
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Site:
Dining Room-Chops Grille
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Violation:
The deck/cabinet juncture of the espresso counter had soft sealant for coving.
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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 bulkheads and deckheads have smooth, hard finishes and light colored surfaces.
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Item No.:
34
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Site:
Galley-Windjammer
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Violation:
The steam pipes of the bain marie were 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.:
34
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Site:
Galley-Deck 5 Bakery
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Violation:
There was a pipe leaking in the technical space of the trolley washer.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Galley-Deck 2 SOB Warewash Area
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Violation:
The hood-type machine and utensil storage area had not been in use in at least 4 years. Staff stated that this area was never used.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Determine the operational need for having this warewashing and storage area. If the area has not been used for years, it only adds an area to keep clean and in proper maintenance. Repurpose or remove equipment so to have only articles necessary for the food service operation.
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Item No.:
39
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Site:
Galley-Deck 4 Pantry next to Soup Kettles
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Violation:
One ant was on the deck and one on the door leading to the technical space where the kettle steam pipes were located. At least 4 ants were on the deck of this technical space.
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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.:
39
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Site:
Galley-Deck 4 Pastry
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Violation:
More than 15 ants were on the deckhead and bulkhead around the deck-mounted mixer. Pest control personnel reported immediately to the 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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Item No.:
40
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Site:
Galley-Deck 5 Bakery
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Violation:
Door FD05601 did not close properly, leaving a gap of around 1 cm to the outer deck, creating an entry point for pests.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
42
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Site:
Children Area-Adventure Ocean - Nursery Food Service Counter
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Violation:
There were two separate signs specifying handwashing at the sink on one end of the food service counter, but one other small yellow sign that stated this sink was for equipment washing only. Staff stated that they only used the sink for handwashing and do any equipment or toy washing in a pantry provided by the housekeeping department.
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Recommendation:
Review the signs at the nursery food counter sink and ensure they are clear and identify only handwashing at the sink and no other washing.
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Item No.:
43
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Site:
Ventilation-L Fire Zone Air Conditioning Fan Units
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Violation:
The ship widened only the first access hole in the panel over the condensate collection pans in the L section AC fan rooms so a fiber optic cable could be inserted to inspect for cleanliness. Although this solution worked for the very end of the collection pan, the remaining holes along the width of the units were not large enough for the optic cable tip to penetrate, and some of the units were nearly 3 meters across.
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Recommendation:
Ensure all the holes along the distance of the L section AC fan unit drain pans are widened to facilitate the inspection and maintenance of each.
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