|
|
|
Item No.:
02
|
|
Site:
Medical-24- Hour Report
|
|
Violation:
A 24-hour report was not sent for the voyage of 18 December 2017 - 22 December 2017. Staff stated that this was due to an error with the reporting system where the report did not automatically send. Staff sent the report manually while the inspector was on board and received two notifications from MIDRS stating the report was previously reported.
|
|
Recommendation:
Submit routine 24-hour and 4-hour update reports electronically and ensure that the vessel maintains proof onboard that the report was successfully received by VSP.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Tank # 5
|
|
Violation:
Potable water tank # 5 was not identified with the words 'POTABLE WATER' in letters at least 13 millimeters high on the outside of the tank. Staff stated this tank was labeled inside the void space which was located behind a bolted hatch and not visible from the outside of the tank. This hatch was not easy to open.
|
|
Recommendation:
Identify potable water tanks with a number and the words "POTABLE WATER" in letters at least 13 millimeters (0.5 inch) high.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Tank # 5
|
|
Violation:
The two sample cocks on the outside of potable water tank # 5 were not identified and numbered with the appropriate tank number. Staff stated additional sample cocks, which were identified with the tank number, were located inside the void space which was behind a bolted hatch. This was not visible from the outside of the tank. This hatch was not easy to open.
|
|
Recommendation:
Ensure potable water tanks have labeled sample cocks that are turned down. Identify the sample cocks with the appropriate tank number.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Production Log
|
|
Violation:
The 14 Dec 2017 potable water production record showed potable water production began at 16:03 and achieved the minimal halogen residual and pH level at 16:18. This record was reviewed and signed by the supervisor. The captain's log showed the ship left the port at 16:00. Staff called the bridge and found the ship actually began producing water at 17:30. Staff stated this was a paperwork error.
|
|
Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Control Log
|
|
Violation:
The three EVAC atmospheric backflow prevention devices located on each of the three shower heads in the men's sauna / changing facility were not listed on the ship's cross connection control log. Staff updated this log to include these three devices.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Control Log
|
|
Violation:
The air gaps between evaporator # 1 and evaporator # 2 and the tanks used for chemicals inside these evaporators were not included on the ship's cross connection control log. Staff stated these air gaps were added the previous week. Staff updated this log to include these two air gaps.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Reduced Pressure Zone Backflow Device Testing Log
|
|
Violation:
The testing log for the 25 testable reduced pressure zone backflow devices onboard the ship contained five different tests to ensure these devices were working properly. Test # 3 on the testing log had a procedure which differed from the manufacturer's testing guidelines and instructed the tester to record 'a min 5 PSI delta P.' When staff was asked about this procedure, they were unable to explain where it came from or produce documents showing this a valid test to check the tightness of the check valve. The manufacturer's guidelines instructed the tester to record if this valve was 'leaking' on the testing log.
|
|
Recommendation:
Ensure the RPZs are tested according to the manufacturer's recommendations.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal and Vomit Accident Log
|
|
Violation:
The fecal and vomit accident log, dated 27 July 2017, identified a formed stool incident in RWF whirlpool spa # 3 & # 4. The 27 July 2017 records for both whirlpool spa # 3 and whirlpool spa # 4 identified that both facilities were closed and feces was scooped-out. Neither document identified the actual recreational water facility where the formed stool accident occurred.
|
|
Recommendation:
Ensure a written or electronic record is made of all accidents involving fecal material or vomit. Ensure the record includes the name of the RWF, date and time of the accident, type of accident, response steps taken, and free residual halogen level and contact time reached during disinfection. For a fecal accident, ensure the record also includes whether the fecal material was formed or loose.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 3 Coffee Station
|
|
Violation:
The milk in the espresso machine was placed on time control from 0805 to1200 per the attached label. The unit was not labeled as a time control unit or was listed on the time control plan. It was determined by supervisory personnel that it was a mistake and the milk was on temperature control. The temperature of the milk was less than 41F.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Ocean View Caf Pizza Station
|
|
Violation:
During lunch service, a bowl of diced tomatoes was labeled with an 1100-1600 label, giving it a five hour discard time. All other PHFs were labeled 1100-1500. Corrections started immediately.
|
|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
19
|
|
Site:
Galley-Ocean View Caf Pantry Walk-in Refrigerator
|
|
Violation:
Water from defrosting dessert mix was dripping on bagels. The bagels were in a plastic bag, but the bag was partially open. Dripping was observed impacting the bagels through the open bag. The bagels were immediately discarded by the staff.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The in-use dough sheeter belt had a strip in the belt joint that was heavily peeling and in contact with the flour. Corrections started immediately.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
20
|
|
Site:
Galley-Qsine/Tuscan Grill Potwash
|
|
Violation:
All five cutting boards on the dirty racks were heavily scratched and scored, making them difficult to clean. Corrections started immediately.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The in-use dough sheeter belt had a strip in the belt joint that was heavily peeling and difficult to clean. Corrections started immediately.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 Potwash
|
|
Violation:
On the dirty racks, a long whisk had an open-ended handle, which made it difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Murano
|
|
Violation:
The caster wheels of both flamb trolleys were corroded and difficult to clean.
|
|
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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-Vegetable
|
|
Violation:
The removable gaskets on both the potato peelers were separating from the chute. This area was previously cleaned and was not soiled.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
21
|
|
Site:
Galley-Lawn Club Grill
|
|
Violation:
Both tables in front of the grills had stainless steel tops, but the bottoms were painted steel. The paint was chipping and rough making the surfaces difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Galley-Ocean View Caf Dishwash
|
|
Violation:
A large juice/milk dispenser was placed in the conveyor flight-type dishwasher sideways. This position was not optimum for proper washing and sanitation. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Starboard Dishwash
|
|
Violation:
The wash tank #1 temperature of the in-use flight-type dishwasher was 151-152F in the tank. The data plate indicated that the minimum temperature in this tank should have been 160F. In addition, the temperature gauge for this tank was measuring 176F. It was unclear if the gauge was operating properly. Corrections started immediately.
|
|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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.
|
|
|
Item No.:
22
|
|
Site:
Other-Hideaway Soiled Drop-Off Station
|
|
Violation:
A soiled coffee mug was stored in the technical space for the trash bin. Corrections started immediately.
|
|
Recommendation:
Ensure soiled coffee mugs are stored in a warewash area.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Ice Machine
|
|
Violation:
The table-mounted ice machine near the buffet station was lightly soiled with orange debris inside the ice dispenser chute. The inspector could wipe this debris away with an alcohol pad. This unit was open for service during this time.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-Hideaway Coffee Station
|
|
Violation:
The previously cleaned espresso machine was soiled on the splash zone of the dispensing spout. Corrections started immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 Pantry
|
|
Violation:
The previously cleaned slicer had dry food debris in the food exit path. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Vegetable
|
|
Violation:
The previously cleaned potato peeler (left side) had a long, brown hair draped over the top. This appeared to be a human hair. This was removed by the inspector.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Bar-Pantry
|
|
Violation:
A large, brown ice bin on casters was previously cleaned and stored in this area with brown/black slimy debris in the drain spout. Staff stated that the bin was used to keep packaged/canned beverages cool during events where the capacity in the refrigerator was exceeded.
|
|
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-Tuscan Grill
|
|
Violation:
The back recess of the ticket printer was soiled with dry food residues. Corrections started immediately.
|
|
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-Lawn Club Grill
|
|
Violation:
The technical spaces of the port and starboard handwashing stations were heavily soiled with debris, dead spiders, and spider webs.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 12 Mini Galley Potwash
|
|
Violation:
Twenty-six wet and soiled pizza trays were stored on the clean racks along with previously cleaned utensils. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Galley-Qsine
|
|
Violation:
The handwashing station next to the clean racks had a faded sign that only read the word 'often' instead of 'wash hands often' or similar. Corrections started immediately.
|
|
Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
|
|
|
Item No.:
30
|
|
Site:
Galley-Luminae
|
|
Violation:
During breakfast service, the handwashing station had no paper towels. Corrections started immediately.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 12 Mini Galley
|
|
Violation:
The phone housing and handset were soiled with old debris. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Cellar Master
|
|
Violation:
The coving at the wine dispenser stations was made of soft sealant.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
|
|
|
Item No.:
33
|
|
Site:
Galley-Lawn Club Grill
|
|
Violation:
The decks in front of the port and starboard handwashing stations were heavily soiled with debris, dead spiders, and spider webs.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Ocean View Caf Hot Section
|
|
Violation:
The bulkhead-mounted phone was separated from the bulkhead creating a very difficult to clean area. Additionally, the gasket between the phone and the bulkhead was in disrepair. Corrections started immediately.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Ocean View Caf
|
|
Violation:
The resin deck was in disrepair in many places. Staff stated that the deck was going to be tiled during the upcoming January 2018 dry dock.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Cereal Dispensers
|
|
Violation:
There was one live fruit fly in this area. A review of the pest sighting log showed there was one fruit fly spotted in this area the previous day. Staff was conducting a follow-up process following the sighting the previous day.
|
|
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.:
40
|
|
Site:
Galley-Lawn Club Grill
|
|
Violation:
Dead spiders on their webs were inside the technical space under the handwashing stations.
|
|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
|
|