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Item No.:
13
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|
Site:
Provisions-Class 14 Liquor Store Room
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|
Violation:
The vessel had a variance for storing Purell hand sanitizer in the same store room as consumable alcohol products. Although all of the procedures were followed, the vessel did not have a copy of the variance paperwork and the staff had no knowledge of the variance.
|
|
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.
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Item No.:
33
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|
Site:
Provisions-Fruit Walk-in
|
|
Violation:
Several deck tiles at the entrance adjacent to the stainless steel deck were cracked. In addition, the deck under some of the deck stands was soiled where the deck met the bulkhead.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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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|
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Item No.:
33
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|
Site:
Provisions-Dairy Walk-in
|
|
Violation:
The deck was soiled under some of the shelves where the deck met the bulkhead. There was also a broken plastic jar of an off-white paste under one of the shelves and the paste was on the deck. The bulkhead behind this was also slightly soiled with a white material.
|
|
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.:
21
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|
Site:
Preparation Room-
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|
Violation:
The legs on the pulper unit were corroded. In addition, a panel on the top of the unit was loose where it was missing a few rivets.
|
|
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.:
38
|
|
Site:
Preparation Room-
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|
Violation:
A broom with an attached scrubbing pad was on the deck under the pulper unit.
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|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
33
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|
Site:
Preparation Room-Fish and Poultry
|
|
Violation:
The three deck drains for the three-compartment sink were heavily corroded.
|
|
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.
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|
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Item No.:
21
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|
Site:
Provisions-Outside Ice Cream Freezer
|
|
Violation:
Boxes of bottled water and canned goods were stored on two raw wood pallets. The beverages and food were removed.
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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.:
33
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|
Site:
Provisions-Outside Ice Cream Freezer
|
|
Violation:
There were two holes in the deckhead above the stored boxes of bottled water and canned goods.
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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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|
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Item No.:
27
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|
Site:
Provisions-Ice Cream Freezer
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|
Violation:
A few metal parts were stored on the deck in a soiled bin.
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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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|
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Item No.:
27
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|
Site:
Provisions-Canned Dry Stores
|
|
Violation:
The underside of one of the gray plastic pallets was soiled with a black material.
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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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|
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Item No.:
27
|
|
Site:
Preparation Room-
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|
Violation:
All of the pulper piping, wiring, and other components in the undercounter compartment were heavily soiled with dried food waste. In addition, there was dried food waste around the juncture between the pulper funnel and the underside of the counter. It appeared that the food waste was leaking through the sealant. A small fly was in this compartment.
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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.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
A small fly was in the undercounter compartment for the pulper.
|
|
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.:
20
|
|
Site:
Preparation Room-Potato
|
|
Violation:
There were six slotted fasteners inside the food-contact area of the potato peeler by the entrance. There were two slotted fasteners inside the food-contact area of the potato peeler by the back bulkhead. In this same potato peeler, one of the nonslotted fasteners for the water hose was corroded. In addition, there was a slotted fastener on each of the two plastic peeling inserts.
|
|
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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|
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Item No.:
19
|
|
Site:
Provisions-Frozen Bread Freezer
|
|
Violation:
Condensate from the evaporator on the back bulkhead had dripped and frozen onto a box of bagged bagels. The bottom of the deck stand holding this box and several other boxes of bagels was covered in ice, resulting in the bottoms of the boxes being in direct contact with the ice. The bagged bagels were removed from the boxes and the inside of the boxes also had an accumulation of ice. The condensate pan on the evaporator was completely full of ice. In addition, ice was on the deck and deck stand below the condensate pan.
|
|
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.:
37
|
|
Site:
Provisions-Frozen Bread Freezer
|
|
Violation:
The condensate pan on the evaporator on the back bulkhead was completely full of ice. In addition, ice was on the deck and deck stand below the condensate pan.
|
|
Recommendation:
Repair the heating element and ensure condensate does not collect in the pan and freeze.
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|
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Item No.:
33
|
|
Site:
Provisions-Frozen Bread Freezer
|
|
Violation:
Ice was on the deck below the condensate pan for the evaporator on the bulkhead.
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|
Recommendation:
Ensure ice does not accumulate on the deck.
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|
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Item No.:
33
|
|
Site:
Provisions-Dry Stores
|
|
Violation:
The deck was soiled under several shelves in the middle of the room. The deck was also soiled where it met the bulkhead under some of shelves around the perimeter of the room.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Provisions-Class 14 Liquor Stores
|
|
Violation:
The chest in the corner of the room had raw wood feet. The chest was removed.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Class 14 Liquor Stores
|
|
Violation:
Three stacks of boxed, unused china plates were stored on the deck.
|
|
Recommendation:
Do not impede cleaning by stacking boxes on the deck.
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|
|
Item No.:
31
|
|
Site:
Provisions-Class 14 Liquor Stores
|
|
Violation:
Various kinds of toner cartridges were stored on several shelves in this room. Consumable alcohol products were stored in the same room, although the toner cartridges were stored on separate shelving units from the alcohol.
|
|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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|
|
Item No.:
31
|
|
Site:
Provisions-Class 14 Liquor Stores
|
|
Violation:
The vessel had a variance for storing Purell hand sanitizer in the same store room as consumable alcohol products. Although all of the procedures were followed, the vessel did not have a copy of the variance paperwork and the staff had no knowledge of the variance.
|
|
Recommendation:
Ensure paperwork for the variance is maintained and that staff are aware of the variance and its requirements.
|
|
|
Item No.:
34
|
|
Site:
Galley-
|
|
Violation:
When the water dispenser on the combined water/ice dispenser was activated, water sprayed in several directions.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The bottom of the technical compartment below the water/ice dispenser was heavily soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The bottom, back of the technical compartment for undercounter refrigerator 374F was soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Food Service General-Lang Ranges
|
|
Violation:
The drip tray housings for all of the ranges were soiled with a heavy accumulation of grease and food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
08
|
|
Site:
Galley-
|
|
Violation:
There was a continuous leak from the vent for the backflow prevention device on the pulper. This was corrected.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
27
|
|
Site:
Food Service General-Pulpers
|
|
Violation:
The technical compartments below the pulpers in the dishwash and potwash areas in the crew galley, main galley, and lido galley were soiled on the underside of the counters and on the piping, wiring, and other components. In addition, there was dried food waste around the junctures between the pulper funnels and the undersides of the counters. It appeared that the food waste was leaking through the sealant at these junctures.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Potwash Area
|
|
Violation:
There was excess sealant around the pulper funnel where it met the underside of the counter in the technical compartment.
|
|
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.:
33
|
|
Site:
Galley-
|
|
Violation:
There was missing and recessed grout in front of the conveyor oven.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Galley-Potwash Area
|
|
Violation:
The back undercounter support in the technical compartment for the pulper was loose and hanging.
|
|
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:
Buffet-Beverage Station
|
|
Violation:
In the technical compartment for the water/ice dispenser, several cables were laying on the back, bottom of the compartment. The area around the cables was soiled.
|
|
Recommendation:
Remove the cables from the bottom of the compartment.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The area around the cables was soiled in the bottom, back of the technical compartment for the water/ice dispenser. In addition, the drain tray for the ice maker in this compartment was heavily soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The bottom of the technical compartment below the juice machine was soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Salad Bar
|
|
Violation:
The top shelf of the service line had exposed food items that were not protected by the sneeze shield. According to the staff, there was an extension piece that was supposed to be installed. The service line was open at the time of the inspection.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
21
|
|
Site:
Buffet-Senior Officer's Mess
|
|
Violation:
The corner food storage shelves had raw wood on the undersides of the shelves. In addition, there were seams around the shelves and supports where they met the bulkhead.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Senior Officer's Mess
|
|
Violation:
There was no coving where the shelf supports for the corner food storage shelves met the deck.
|
|
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).
|
|
|
Item No.:
34
|
|
Site:
Galley-Forward Beverage Station
|
|
Violation:
There was a leak at the hot water handle on the utility sink.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Sensation Wine Celler
|
|
Violation:
The light intensity to the right and behind the ice machine was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
28
|
|
Site:
Galley-Sensation Dishwash Area
|
|
Violation:
The condensate drain pan in the very front of the drying compartment for the in-use conveyor warewash machine was not secured completely and condensate was draining on the cleaned and sanitized dishes as they exited the machine.
|
|
Recommendation:
Repair the drain pan and ensure the condensate does not drain onto cleaned and sanitized dishes.
|
|
|
Item No.:
37
|
|
Site:
Galley-Sensation Dishwash Area
|
|
Violation:
The condensate drain pan in the very front of the drying compartment for the in-use conveyor warewash machine was not secured completely and condensate was draining on the cleaned and sanitized dishes as they exited the machine.
|
|
Recommendation:
Repair the condensate drain pan so that condensate does not drain onto dishes below.
|
|
|
Item No.:
30
|
|
Site:
Galley-Men's Toilet Room
|
|
Violation:
There were no paper towels at the handwashing station.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pastry
|
|
Violation:
The bottom of the technical compartment for undercounter refrigerator A34F was soiled. In addition, the ribbed conduit lines were heavily soiled with dust in between the ribs.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pastry
|
|
Violation:
The technical compartment below the hot plate was soiled above the drip tray housing.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pastry
|
|
Violation:
The bottom of the technical compartment for undercounter refrigerator A47F was soiled and the ribbed conduit lines were soiled with dust in the ribs.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Sensation and Imagination
|
|
Violation:
The light intensity at all of the waiter stations could not be raised to 220 lux for cleaning. This was written on the previous inspection and the vessel had made some improvements. There was a plan for completing the light improvements.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Imagination Service
|
|
Violation:
There were two small flies between the ice machine and clean storage racks. The bar was not open, but there were clean glass and utensils stored in the area.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Imagination Service
|
|
Violation:
The light intensity around and behind the ice machine was less than 110 lux. In addition, the light intensity in front of the clean storage racks was less than 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment. 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.:
34
|
|
Site:
Galley-Aft
|
|
Violation:
A pipe was leaking inside the hood cleaning cabinet across from the aft hot service line.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Imagination Beverage Station
|
|
Violation:
The light intensity behind the bulk milk dispenser was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
34
|
|
Site:
Galley-Imagination Beverage Station
|
|
Violation:
There was a leak from the potable water line on the ice machine closest to the hot service line.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Imagination Dishwash Area
|
|
Violation:
There was a continuous leak from vent the backflow prevention device on the pulper. There was water and a brown material on the deck below the vent.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Imagination Dishwash Area
|
|
Violation:
There was a brown material on the deck below the vent of the backflow prevention device for the pulper. This area was closed and had been previously cleaned.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Potwash
|
|
Violation:
There was a leak from the faucet between the wash and rinse sinks. This was corrected.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
There was recessed deck grout and cracked deck tiles in this area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
There were two deck tiles missing under the motor for the pulper.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Soup Station
|
|
Violation:
There was a leak from the faucet for kettle #6. This was corrected.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Galley-Soup Station
|
|
Violation:
The steam line behind kettle #6 had exposed fabric insulation where the aluminum foil wrapping was peeling.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Galley-Appetizer Pantry
|
|
Violation:
There was a continuous leak from the vent on the backflow prevention device for the pulper. Water was pooling on the deck below the vent.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Appetizer Pantry
|
|
Violation:
The overflow pipe for the left sink on the two-compartment sink #8 was cracked and the bottom of the pipe was missing.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Forward Hot Line
|
|
Violation:
A deck tile below the deep fat fryer was loose and the area to the left of the fryer and across from the fryer had missing and recessed deck grout.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Forward Hot Line
|
|
Violation:
There was condensate collected on the deckhead exhaust hood above the combination oven.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
36
|
|
Site:
Room Service-
|
|
Violation:
The light intensity behind and around the milk and juice dispensers was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
33
|
|
Site:
Room Service-
|
|
Violation:
The deck drain below the juice dispenser was inaccessible for cleaning. There was a black material on the bottom of the drain and rough grout on the sides. Four to six small flies were around this deck drain as well as a roach nymph.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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.
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Item No.:
39
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Site:
Room Service-
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Violation:
Four to six small flies and a roach nymph were around the deck drain below the juice dispenser.
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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.:
08
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Site:
Room Service-
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Violation:
There was a continuous leak from the vent of the backflow prevention device for the juice machine. There was scale buildup on the counter and deck below where it was dripping.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
34
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Site:
Galley-Dishwash Area
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Violation:
There was a leak from one of the pulper water lines.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
44
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Site:
Medical-
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Violation:
On 10 February, an Assistant Waitress had symptoms of reportable acute gastroenteritis to include vomiting, headache, and stomach cramps. The STARDOCS medical surveillance system indicated she was provided anti-diarrheal medication, although her medical paperwork indicated she was provided pain medication, nausea medication (by mouth and intramuscular), and stomach cramp medication.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP-during inspections and on request-knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
A 3rd Engineer had an onset of acute gastroenteritis symptoms on 5 February at 06:00, but reported to the medical center at 19:56 that day. The time card for this crew member indicated he worked 08:00 - 12:09. His 72-hour self-administered questionnaire indicated he went to the crew mess for breakfast, lunch, and dinner that day. According to the crew member, he did not eat anything on the day of his illness and went to the crew mess the day prior. He also stated he remained in his cabin following his work shift.
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Recommendation:
When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
09
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Site:
Recreational Water Facilities-Water Park and Water Toys
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Violation:
A review of the halogen analyzer-chart recorder charts indicated for several months prior to 14 February the water park was chlorinated at less than 2 ppm continuously during operation and prior to 6 February the water toys were chlorinated at less than 2 ppm continuously during operation. According to the staff, the systems had been updated in November 2012 and the halogen set point level was set too low.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
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Item No.:
44
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Site:
Recreational Water Facilities-Water Park and Water Toys
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Violation:
The water park and water toys were chlorinated at less than 2 ppm continuously during operations for several months. The records had been reviewed and signed. According to the staff, the systems had been updated in November 2012 and the halogen set point level was set too low. In mid-February, staff increased the halogen set point level to 3.5 ppm.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP-during inspections and on request - knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
To the left of the handwash sink, there was a noncontinuous pressure backflow prevention device on the water press, but there was a valve downstream. Staff replaced the device with a continuous pressure device.
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Recommendation:
Install continuous pressure backflow prevention devices on potable water lines where the flow can be controlled downstream after the valve.
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Item No.:
36
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Site:
Pantry-Housekeeping Pantries
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Violation:
The light intensity was less than 220 lux on the soiled tables.
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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.
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Item No.:
42
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Site:
Children Area-
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Violation:
In the 2-5 year old's room, the exclusion policy was posted in the back corner to the left of the door where parents could not see when entering the area.
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Recommendation:
Locate the exclusion policy where it can be seen by those entering the area.
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Item No.:
41
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Site:
Housekeeping-Women's Toilet Room near Hotel Director's Office
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Violation:
The handicapped stall had a handwashing sink but did not have a method to dry hands.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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Item No.:
08
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Site:
Galley-Dishwash Area
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Violation:
The two backflow prevention devices on the potable water lines in the pulper technical compartment were installed with the vents pointing up. In addition, both of the vents were capped. This was corrected.
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Recommendation:
Install the backflow prevention devices with the vents pointing down. Remove the caps from the vents.
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Item No.:
21
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Site:
Galley-
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Violation:
There were gaps where water lines penetrated the foil tape in the back of the technical compartment below the utility sink next to the bulk milk dispenser.
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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.:
08
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Site:
Galley-
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Violation:
The drain line attached to the vent on the backflow prevention device in the hood cleaning cabinet next to the stack oven was connected to the drain line from the stack oven. There was water dripping from the end of the connected drain line and it could not be determined if the vent on the backflow prevention device was leaking until the drain line was disconnected. The device was not leaking.
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Recommendation:
Ensure backflow prevention devices and air gaps are accessible for inspection, service, and maintenance.
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Item No.:
33
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Site:
Buffet-Starboard Aft Pantry
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Violation:
The deck grout under the cooking equipment was chipped and recessed.
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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.:
39
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Site:
Buffet-Forward Hamburger Grill
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Violation:
There was a large fly around the uncovered raw hamburger patties. The area was open during the inspection.
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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.:
33
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Site:
Buffet-Waiter Station Near Hamburger Grill
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Violation:
The deck in front of the waiter station was absorbent. The waiter station was used for collecting soiled dishware, utensils, and glasses and there were spots on the deck where liquid had spilled and been absorbed.
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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.
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Item No.:
34
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Site:
Buffet-Beverage Station Across From Hamburger Grill
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Violation:
There was a leak from the water line below the coffee machine.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
08
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Site:
Buffet-Beverage Station Across From Hamburger Grill
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Violation:
There was a continuous leak from the vent on the backflow prevention device for the water/ice dispenser.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
25
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Site:
Buffet-Italian Pantry
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Violation:
There was a damp, soiled wiping cloth on the counter. No one was in the area when the inspector arrived.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
33
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Site:
Buffet-Italian Pantry
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Violation:
The deck under the toaster was soiled with a brown, dried material. There was also chipped deck grout.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Buffet-Italian Pantry
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Violation:
Below the technical compartment for undercounter refrigerator L12F, the drain pipes were not directed to the deck drain. In addition, there was a leak from the bottom of the compartment.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
08
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Site:
Buffet-Port Beverage Station
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Violation:
There was a continuous leak from the vent on the backflow prevention device for the juice machine. There was scale build up on the bottom part of the device where the water was dripping down.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
36
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Site:
Buffet-Port and Starboard Inside Beverage Stations and Condiment Station
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Violation:
The light intensity along the front of the stations was less than 220 lux. The light intensity around and behind the equipment was less than 110 lux.
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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. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Salad Bar
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Violation:
The light intensity along the salad bar was less than 220 lux.
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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.
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