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Item No.:
06
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Site:
Potable Water-Bunkering
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|
Violation:
No E.coli test result was documented for when the ship bunkered potable water in Lisbon, Portugal on 3 January 2018. Records indicated the ship only bunkered about 1 metric ton of water, which staff stated would have easily taken less than 30 minutes. The ship also did not have a copy of the most recent microbiologic report from the Port of Lisbon.
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|
Recommendation:
Where available, ensure the vessel has a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards. Ensure the date of the analysis report is 30 days or less from the date of potable water bunkering, and include an analysis for Escherichia coli at a minimum. If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications.
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Item No.:
06
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|
Site:
Potable Water-Production
|
|
Violation:
The production chart records from 1 to 13 January were not accurate according to the manual test that were periodically recorded on the chart. Also, the chart recorder was not calibrated at the beginning of production on 13 January, 11 January, and 1 January.
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|
Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
35
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|
Site:
Galley-Scullery Deck Two
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|
Violation:
The rack-type dishwash machine located in the Brittania Scullery was dripping water from the wash tank. Water was observed dripping from the wash tank onto the deck below. Additionally, water was observed dripping from the back of the machine along the junction of the bulkhead and the machine. Water was pooled on the deck below. This machine was in service.
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|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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|
|
Item No.:
19
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|
Site:
Galley-Deck 2 Potwash
|
|
Violation:
When the inspector arrived to the potwash area at the beginning of the dinner service period to re-evaluate the mechanical potwash machine that was not working properly earlier in the inspection, a trolley filled with soiled pots and pans was staged outside the soiled storage area within 2 feet of the stovetop in the hot galley that was in operation.
|
|
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.:
08
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|
Site:
Potable Water-Bunkering
|
|
Violation:
No shore-side chlorine and pH readings were documented for when the ship bunkered potable water in Lisbon, Portugal on 3 January 2018. Records indicated the ship only bunkered about 1 metric ton of water, which staff stated would have easily taken less than 30 minutes.
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|
Recommendation:
Conduct a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process to establish the correct halogen dosage. Record the results of the pretest and ensure they are available for review during inspections.
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Item No.:
03
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|
Site:
Potable Water-Production
|
|
Violation:
Since 1 January 2018, the pH values recorded on the chart recorder during 12 different production events onboard the ship were above 8.0 for multiple hours. However, several manual comparison checks written on the chart recorder throughout the 12 different production events showed a pH value below 7.8, but it was not clear if any action was taken to calibrate the chart recorder. Specific dates and times that the pH was above 8.0 on the chart recorder were 1 January 2018 from 3:00 AM to 11:00 PM; 2 January 2018 from 9:00 PM to 6:00 AM; 3 January 2018 from 11:30 PM to 8:00 AM; 5 January 2018 from 7:30 PM to 12:00 AM; 6 January 2018 from 3:00 AM to 11:00 PM; 7 January 2018 from 11:00 PM to 5:30 AM; 8 January 2018 from 12:00 AM to 5:00 PM and from 9:00 PM to 12:00 AM; 9 January 2018 from 11:30 PM to 3:30 PM; 10 January 2018 from 3:00 AM to 1:00 PM; 11 January 2018 from 11:30 PM to 7:30 PM; 12 January 2018 from 9:00 AM to 12:00 PM; and 13 January 2018 from 6:00 AM to 6:00 PM.
|
|
Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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|
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Item No.:
08
|
|
Site:
Potable Water-Production
|
|
Violation:
The production chart records from 1 to 13 January were not accurate according to the manual test that were periodically recorded on the chart. Also, the chart recorder was not calibrated at the beginning of production on 13 January, 11 January, and 1 January.
|
|
Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Control Log
|
|
Violation:
The hard copy of the nontestable backflow prevention device list showed that the devices were last visually inspected in 2014. The ship's electronic records only recorded 'checked' for each deck, not each specific device located on that deck. Also, the ship's electronic records did not include Deck D, which had two air gaps.
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|
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. Inspect backflow prevention devices periodically and replace any failed units.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Pavilion Starboard Whirlpool Spa Records
|
|
Violation:
The bromine levels documented on the chart recorder were above 10 ppm on the following days: 14 January 2018 from 8:45 PM to 7:15 PM, 11 January 2018 from 6:00 AM to 8:45 AM, 8 January 2018 from 3:30 PM to 4:45 PM, and 3 January from 6:15 PM to 8:30 PM. No comments were recorded on the chart to explain these high values, and no corrective actions were noted. It was unclear if the high level alarm sounded during these incidents.
|
|
Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Pavilion Starboard Whirlpool Spa
|
|
Violation:
The starting bromine concentration and time and the ending bromine concentration and time of the shock halogenation was not documented on 11 January 2018, 9 January 2018, and 3 January 2018.
|
|
Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Pavilion Port Whirlpool Spa
|
|
Violation:
The bromine levels documented on the chart recorder were above 10 ppm on the following days: 10 January 2018 from 3:15 PM to 4:15 PM, 7 January 2018 from 2:00 PM to 4:30 PM and 7:00 PM to 9:30 PM, 6 January 2018 from 7:00 AM to 7:45 AM and 8:15 PM to 9:30 PM, 5 January from 7:45 PM to 9:30 PM, and 4 January from 5:30 PM to 9:30 PM. No comments were recorded on the chart to explain these high values, and no corrective actions were noted. It was unclear if the high level alarm sounded during these incidents.
|
|
Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Pavilion Port Whirlpool Spa
|
|
Violation:
The starting bromine concentration and time and the ending bromine concentration and time of the shock halogenation was not documented on 11 January 2018, 9 January 2018, and 3 January 2018.
|
|
Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Lido Port Whirlpool Spa Records
|
|
Violation:
The bromine levels documented on the chart recorder were above 10 ppm on the following days: 14 January 2018 from 5:00 AM to 6:15 AM, 9 January 2018 from 7:00 AM to 8:00 AM, 8 January 2018 from 4:30 PM to 5:45 PM, 6 January from 4:30 PM to 6:00 PM, 5 January from 7:45 PM to 9:00 PM, 4 January from 4:45 PM to 7:45 PM, and 2 January from 8:15 PM to 9:30 PM. No comments were recorded on the chart to explain these high values, and no corrective actions were noted. It was unclear if the high level alarm sounded during these incidents.
|
|
Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Lido Port Whirlpool Spa
|
|
Violation:
The starting bromine concentration and time and the ending bromine concentration and time of the shock halogenation was not documented on 12 January 2018, 9 January 2018, and 3 January 2018.
|
|
Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Lido Starboard Whirlpool Spa Records
|
|
Violation:
The bromine levels documented on the chart recorder were above 10 ppm on the following days: 14 January 2018 from 6:00 PM to 8:30 PM, 11 January 2018 from 7:45 AM to 8:30 AM, 10 January 2018 from 4:30 PM to 5:30 PM, 8 January from 8:00 PM to 9:30 PM, and 4 January from 4:15 PM to 9:45 PM, No comments were recorded on the chart to explain these high values, and no corrective actions were noted. It was unclear if the high level alarm sounded during these incidents.
|
|
Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Lido Starboard Whirlpool Spa
|
|
Violation:
The starting bromine concentration and time and the ending bromine concentration and time of the shock halogenation was not documented on 11 January 2018, 9 January 2018, and 3 January 2018.
|
|
Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Lido Pool
|
|
Violation:
The free chlorine values documented on the chart recorder for the lido pool were below 1 ppm from 1:00 PM to 3:00 PM on 2 January 2018. No comments were recorded on the chart to explain this period of low chlorine values, and no corrective actions were noted. It was unclear if the low level alarm sounded during this incident.
|
|
Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual.
|
|
|
Item No.:
10
|
|
Site:
Housekeeping-Private Cabin Whirlpool Spas
|
|
Violation:
The disinfection of the bathtub whirlpool spa in 23 different guest suites was not documented on 6 January 2018, which was one week after the last recorded disinfection.
|
|
Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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|
|
Item No.:
27
|
|
Site:
Pantry-Housekeeping Deck 7 Midship
|
|
Violation:
The exterior side of the white deflector panel inside the ice machine had a sticky residue from the manufacturer's sticker. This sticky area was dirty with black debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
42
|
|
Site:
Children Area-3-6 year-old toilet room
|
|
Violation:
The toilet seat opening was larger than 203 mm (8 inches). Staff stated the small toilet seat attachment, which had an opening less than 203 mm (8 inches), broke the day prior to the inspection and was currently being repaired.
|
|
Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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|
|
Item No.:
06
|
|
Site:
Potable Water-Distribution Far Point Deck 9
|
|
Violation:
The time on the far point chart was past 3:00 PM already when the inspector arrived at the location at 2:23 PM.
|
|
Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer's instructions.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Hydropool
|
|
Violation:
The water level in the hydropool, which was open during the inspection, was approximately 7 inches lower than the skim gutter. Also, the shepherd's hook for the area was telescoping.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Pavilion Starboard Whirlpool Spa
|
|
Violation:
The bromine levels measured by the inspector in three different locations were 2.61 ppm, 2.72 ppm, and 3.16 ppm. The crew member's bromine test results were 2.81 ppm and 1.26 ppm. The whirlpool spa was open during the inspection and was immediately closed.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 4.0 and 10.0 mg/L (ppm) bromine.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Treatment Log
|
|
Violation:
Fly sightings in three different locations on 6 January 2018 were recorded on the sighting log, but there was no information regarding the treatment and follow-up on the treatment log.
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
44
|
|
Site:
Potable Water-Production Management
|
|
Violation:
The production records contained numerous inaccuracies since 1 January 2018 when the ship entered VSP's Jurisdiction. Specifically, the pH values recorded on the chart records during 12 different production events were above 8.0 for multiple hours. Although the sporadic manual test values recorded on the chart recorder showed the pH was below 7.8, no documented action was taken by staff to readjust or calibrate the equipment.
|
|
Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP-during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 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 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
|
|
|
Item No.:
44
|
|
Site:
Recreational Water Facilities-Management
|
|
Violation:
The records for the all four whirlpool spas contained numerous inaccuracies since 1 January 2018 when the ship entered VSP's Jurisdiction. Specifically, the bromine levels in all four whirlpool spas were above 10 ppm for multiple hours on multiple different days while these facilities were in operation. The chart records did not indicate what corrective actions, if any, were taken when these events occurred. It also could not be verified if the proper alarms were triggered during these events.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 Pot Wash
|
|
Violation:
When the inspector arrived to the potwash area at the beginning of the dinner service period to re-evaluate the mechanical potwash machine that was not working properly earlier in the inspection, a trolley filled with soiled pots and pans was staged outside the soiled storage area within 2 feet of the stovetop in the hot galley that was in operation.
|
|
Recommendation:
Ensure that sink compartments are large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, ensure a warewashing machine or alternative equipment, such as a three-bucket system, is used.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Lido Hot Buffet Portside
|
|
Violation:
The tray of waffles out for service at the consumer self-service buffet did not have tongs. Passengers were present at the buffet.
|
|
Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self-service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters).
|
|
|
Item No.:
27
|
|
Site:
Buffet-Lido Buffet Starboard
|
|
Violation:
One medium sized dish stacked next to the ice cream machine and ready for service had spots of black residue on the non-food contact side of the dish. The soiled non-food contact side of the dish was stacked above the food contact surface of the dish below. Both dishes were removed for rewash.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Lido Buffet Starboard
|
|
Violation:
One medium sized dish stacked next to the ice cream machine and ready for service had spots of black residue on the non-food contact side of the dish. The soiled non-food contact side of the dish was stacked above the food contact surface of the dish below. Both dishes were removed for rewash.
|
|
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:
Buffet-Lido Buffet Starboard
|
|
Violation:
One medium sized dish stacked and ready for service had a large piece of brown food residue affixed on the non-food contact side of the dish. This dish was located on the top of the stack and the food residue did not touch any other dishes. This dish was removed for rewash.
|
|
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-Lido Buffet Starboard
|
|
Violation:
Nine dishes out for service were stored upright and not protected by a sneeze shield. This pile of dishes was located between the dish warmer and the buffet line serving fruit. These dishes were removed for rewash. This area was open for service and passengers were present.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Lido Cold Buffet Starboard
|
|
Violation:
Cold smoked salmon was out for service on a buffet line station with a sign stating smoked salmon and an asterisk; however, there was no consumer advisory located at the buffet line station identifying the undercooked product of smoked salmon and the risk of consuming the product. Staff moved the placard with the general statement about consuming undercooked beef, fish, eggs, lamb, and pork from the adjacent buffet station to the buffet station with the smoked salmon. This area was open for service.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Coffee Station Starboard Deck Nine
|
|
Violation:
The technical space under the counter to the right of the juice machine was heavily soiled with brown debris inside this space. This amount of debris in the space was greater than a day's worth of accumulation.
|
|
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-Center Pantry
|
|
Violation:
The top surface of the food only locker containing jars of jam was dirty to the touch. The inspector rubbed an alcohol wipe over the top surface of this locker and the wipe became soiled with brown residue. Staff requested this surface be cleaned again.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
22
|
|
Site:
Galley-Scullery Deck Nine
|
|
Violation:
The conveyor dishwash machine was out of service due to an electrical issue since the morning of 16 January 2018. Mechanical staff was working on resolving the issue. Staff submitted a work order to resolve the electrical issue. This area was in service.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Scullery Deck Nine
|
|
Violation:
The two middle drapes of the curtain located on the dirty end of the rack type dishwashing machine were soiled around the edges with brown residue. Additionally, a large amount of brown residue built up along the edges of the drape located on the right side of the curtain. Utensils and dishware passed through this soiled curtain to enter the machine. This machine was in service.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Scullery Deck Nine
|
|
Violation:
The curtain located between the rinse and final rinse compartment of the rack-type dishwashing machine had numerous black spots all over the side of the curtain facing the final rinse compartment. This machine was in service. Staff sent the curtain back for rewash.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Scullery Deck Nine
|
|
Violation:
The rack-type dishwasher located in the deck nine scullery was leaking water from the middle of the wash compartment onto the deck below. Water was observed pooling on the deck below. This rack-type dishwasher was in use.
|
|
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.
|
|
|
Item No.:
35
|
|
Site:
Galley-Scullery Deck Nine
|
|
Violation:
The rack-type dishwasher located in the deck nine scullery was leaking water from the middle of the wash compartment onto the deck below. Water was observed pooling on the deck below. This rack-type dishwasher was in use.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
37
|
|
Site:
Galley-Scullery Deck Nine
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Violation:
A large amount of steam was observed leaving the dirty end of the rack type dishwashing machine and rising to the deck head above. This steam formed a layer of condensation on the deckhead above the opening to the dirty side of the rack type dishwashing machine. No condensation was observed dripping onto the deck below. This machine was in service.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
22
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Site:
Galley-Scullery Deck Nine
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Violation:
Seven carts full of soiled dishes and utensils were stored in the corridor of the dirty side adjacent to the rack type dishwashing machine awaiting wash. The racks and tables in this area were not sufficient to store the soiled items from breakfast service. This area was in service.
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Recommendation:
Ensure that sink compartments are large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, ensure a warewashing machine or alternative equipment, such as a three-bucket system, is used.
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Item No.:
24
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Site:
Galley-Queen's Grill Beverage Station Deck Eleven
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Violation:
The inspector tested the bucket containing sanitizing solution and found the chlorine concentration to be less than 50 ppm. This bucket was removed and refilled with a sanitizing solution that had a chlorine concentration above 50 ppm. This bucket was located in front of the espresso machine.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
39
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Site:
Galley-Queen's Grill Pastry Area Deck Ten
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Violation:
One live fruit fly was observed flying in front of the microwave in the pastry area. This area was not in service.
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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.:
22
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Site:
Galley-Queen's Grill Scullery Deck 10
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Violation:
The rack-type glasswash machine was labeled out of order since 16 January 2018 due to a failing solenoid valve. Staff stated this machine had been out of order since 11:00 AM and the machine was filling, but not draining. Staff stated a work order was submitted to fix this machine. This area was not in service.
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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:
Galley-Queen's Grill Scullery Deck 10
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Violation:
The flight-type dishwash machine was labeled out of order since 15 January 2018 due to a malfunctioning auxiliary rinse pump. Staff stated this machine was out of order since 6:00 AM on that date and submitted work order # 363181 to repair the machine. This area was not in service.
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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:
Galley-Queen's Grill Scullery Deck 10
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Violation:
There were three carts of soiled dishes stored on the deck between the flight type dishwash machine and the counter to the right. Additionally, the counter space had numerous soiled dishes stack on top of the counter. These items were unable to be cleaned because both dishwash machines were out of service.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Queen's Grill Scullery Deck 10
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Violation:
The flight type dishwasher located in the deck ten scullery was leaking water from the wash and final rinse compartments onto the deck below. Water was observed pooling on the deck below and not draining from the deck. At least three steady drips were observed from the bottom of this machine. This machine was not in use.
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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.:
35
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Site:
Galley-Queen's Grill Scullery Deck 10
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Violation:
The flight-type dishwasher located in the deck ten scullery was leaking water from the wash and final rinse compartments onto the deck below. Water was observed pooling on the deck below and not draining from the deck. At least three steady drips were observed from the bottom of this machine. This machine was not in use.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
22
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Site:
Galley-Potwash Deck Two
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Violation:
The potwash machine located in the main galley potwash area was labeled out of service since 15 January 2018. Staff stated the machine had problems with the power supply and had been out of service since noon that day. Staff submitted work order # 363207 to resolve the out-of-order machine. This area was in service and staff was manually washing the pots.
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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:
Galley-Potwash Deck Two
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Violation:
The potwash machine located in the main galley was leaking from a pipe on the right side under the machine onto the deck below. Water was steadily leaking from the pipe and pooling onto the deck below. This machine was not in service.
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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.:
35
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Site:
Galley-Potwash Deck Two
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Violation:
The potwash machine located in the main galley was leaking from a pipe on the right side under the machine onto the deck below. Water was steadily leaking from the pipe and pooling onto the deck below. This machine was not in service.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
29
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Site:
Galley-Potwash Deck Two
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Violation:
The handwashing sink located in the potwash area was labeled out of order since 16 January 2018. Staff stated this sink had been out of order since 9:15 AM due to inadequate water temperature and staff submitted work order # 363246 to fix the sink. The nearest handwashing sink was located approximately 20 feet away and this sink was unable to achieve a temperature of greater than 85 F after running for two minutes. This area was in service.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Hot Food Preparation Deck Two
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Violation:
The handwashing sink located next to the hot food preparation area in the main galley was unable to achieve a temperature of 85F of greater after two minutes running. The inspector measured the temperature during this time period and was unable to achieve a temperature greater than 85F. Staff placed this handwashing sink out of order and submitted a work request. This area was in service.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Mid Galley Deck Two
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Violation:
The handwashing sink located to the left of the deep frying machine in the mid galley was labeled out of order since 16 January 2018. The out of order tag identified the sink was out of order due to low pressure and staff submitted work order # 363223 to fix the sink. Staff stated the sink was out of order since 9:15 AM. This area was in service, and two of the handwashing sinks in the area were unable to achieve appropriate temperature.
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Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
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Item No.:
27
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Site:
Galley-Cold Larder Deck Two
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Violation:
One large dish had a piece of food debris stuck to the non-food contact surface of this plate. This plate was stored to the right of the storage counter for food preparation in the Brittania cold larder. This plate was removed for rewash.
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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.:
26
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Site:
Galley-Beverage Station Deck Two
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Violation:
The food-contact surface of the ice forming tray inside the aft ice machine was heavily soiled with a brown residue along the entire surface. Staff wiped a paper towel along this edge with the brown soil the paper towel became heavily soiled with brown residue. Water poured over this edge into the ice forming tray. The ice machine was in use.
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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.
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Item No.:
26
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Site:
Galley-Beverage Station Deck Two
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Violation:
The food-contact surface of the ice forming tray inside the forward ice machine was heavily soiled with a brown residue along the right and left sides of the edge. Additionally, a large amount of brown accumulation was visible on the right side of the ledge. Staff wiped a paper towel along this edge with the brown soil the paper towel became heavily soiled with brown residue. Water poured over this edge into the ice forming tray. The ice machine was in use.
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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.
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Item No.:
22
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Site:
Galley-Scullery Deck Two
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Violation:
The flight-type dishwash machine located in the Brittania Scullery was labeled out of order since 15 January 2018. The out-of-order tag identified work order # 363147 was submitted to fix a low final rinse temperature. This area was in service.
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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:
Galley-Scullery Deck Two
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Violation:
The rack-type dishwash machine located in the Brittania Scullery was dripping water from the wash tank. Water was observed dripping from the wash tank onto the deck below. Additionally, water was observed dripping from the back of the machine along the junction of the bulkhead and the machine. Water was pooled on the deck below. This machine was in service.
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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:
Galley-Room Service Deck Three
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Violation:
The potwash machine located in the room service area of deck three was out of service since 15 January 2018 at 12:00 PM. Staff stated this machine was leaking on 15 January 2018 and additionally on 16 January 2018. Staff labeled the machine out of order on 16 January 2018 and submitted work request # 363219 to fix the leak. This area was not in service.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Galley-Scullery Deck Three
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Violation:
The food-contact surface of the ice forming tray inside the aft ice machine was heavily soiled with a brown residue along the entire surface. Staff wiped a paper towel along this edge with the brown soil the paper towel became heavily soiled with brown residue. There was heavily buildup of brown residue along the right side of the edge. Water poured over this edge into the ice forming tray. The ice machine was in use.
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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.
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Item No.:
22
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Site:
Galley-Potwash Area
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Violation:
The potwash machine in the crew galley was out of service due to an inability to achieve the required water temperature. Staff submitted work request # 363230 to fix the machine. Staff stated this machine was out of service since 9:00 AM. This area was in service. A large backlog of soiled pots and pans was observed in this area. A metal rack containing over 50 soiled pans and numerous utensils was stored in front of the three compartment sink. These items required washing and sanitizing. This metal rack containing soiled pans and utensils blocked full access to the sanitizing sink in the three compartment sink system.
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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. Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
29
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Site:
Galley-Cold Preparation
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Violation:
The handwash sink located by the cold food preparation area in the crew galley was unable to maintain the required temperature. The inspector ran water for approximately two minutes. After two minutes, the water temperature peaked at 100F for approximately ten seconds and then instantly dropped below 70F. The water was run for an additional minute and the temperature was unable to rise above 70F. This area was in service.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
20
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Site:
Galley-Crew Mess
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Violation:
The cappuccino machine located in the crew mess had two slotted fasteners in the splash zone approximately eight inches above the dispenser. These fasteners were not soiled. This machine was in service.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
22
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Site:
Preparation Room-
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Violation:
The potwash machine located in the butcher shop was out of service since 14 January 2018. There was no out of service label on this machine. Staff stated the technical space flooded because the ship was listing due to bad weather. Staff reported the issue to the technical staff to fix. This area was not in service.
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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:
Galley-Scullery Deck One
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Violation:
The flight-type dishwashing machine located in the crew scullery was leaking water from the front of the wash tank into the deck drain below. No water was observed pooling on the deck. This machine was in service.
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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.:
33
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Site:
Provisions-Frozen Meat Storage
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Violation:
A large amount of ice was observed frozen to the deckhead in the frozen meat storage walk-in freezer. Additionally, a large amount of ice was frozen along the edge of the light fixture located in the middle of the room over a pallet containing boxes of frozen chicken legs. No ice was observed falling onto food items below.
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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.:
32
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Site:
Galley-Scullery Deck Three
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Violation:
Two pieces of yellow food debris were observed in the uncovered waste receptacle designated for 'PAPER TOWELS ONLY' next to the handwash sink in the deck three scullery. The food debris items were removed from this uncovered waste receptacle.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
22
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Site:
Galley-Scullery Deck Three
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Violation:
Six soiled pans, one soiled spoon, and one strained were stacked in a pile between the wash and rinse compartments of the three compartment sink located in the scullery on deck three. These soiled items were blocking the corners of both the wash compartment and the rinse compartment of the three compartment sink. Staff was forced to utilize the three compartment sink for cleaning and sanitizing pots and utensils since the potwash machine in the area was out of service. This area was in use and staff was observed washing pots and utensils with these soiled items between the compartments.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
13
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Site:
Food Service General-Warewashing
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Violation:
Eight different mechanical warewash machines throughout the ship were not working at some point during the inspection. This cause an excessive amount of soiled dishes, pots, and pans to accumulate in different areas of the ship that management was unable to control. In some locations, the excessive soiled equipment was stored in front of a three-compartment sink or in a clean food production area on the ship. The VSP inspectors verified at least one main conveyor dishwash machine was operational before the end of the inspection.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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