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Item No.:
32
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Site:
Buffet-Garden Cafe Line #1
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|
Violation:
Food debris was observed in the uncovered waste receptacle at the handwash station closest to the omelet station.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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|
Site:
Buffet-Garden Cafe Buffet Lines
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|
Violation:
Several areas of the ventilation slots above the buffet lines were significantly soiled with a heavy accumulation of dust.
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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.:
26
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|
Site:
Galley-Potwash
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|
Violation:
Three previously cleaned display dishes stored on the clean storage shelf were soiled with food debris.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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|
Site:
Galley-Potwash
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|
Violation:
One previously cleaned display dish stored on the clean storage shelf still had residue on the side from the time control sticker.
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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.:
20
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|
Site:
Buffet-Garden Cafe Line #1
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|
Violation:
The inside bottom of one pot stored on the clean storage shelf was heavily chipped and pitted, making it difficult to clean.
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|
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.
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Item No.:
33
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|
Site:
Galley-Hot Galley
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|
Violation:
The deck juncture at several pieces of equipment, such as the deep fryer, port service station, left side of undercounter refrigerator #9, and reach-in refrigerator #5, was not coved.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
26
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|
Site:
Galley-Port Ice Machine
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|
Violation:
The interior surface of the white deflector panel as well as the white dispensing tube at the top of the cuber panel inside the ice machine was soiled with black debris.
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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-Starboard Ice Machine
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|
Violation:
The top of the ice cuber panel inside the ice machine was soiled with black debris.
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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.:
33
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|
Site:
Galley-Starboard Ice Machine
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|
Violation:
The bulkhead penetration around a water supply behind the ice crusher machine was not closed.
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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.:
37
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|
Site:
Galley-Starboard Warewash
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|
Violation:
A significant amount of condensation was accumulating on the bulkhead and deckhead inside the hood canopy over the soiled end of the conveyor dishwash machine. A slight amount of condensation was accumulating around the deckhead exhaust vent about the clean exit of the machine. No condensation was observed dripping.
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|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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|
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Item No.:
22
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|
Site:
Galley-Starboard Warewash
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|
Violation:
The inside of the rack-type warewash machine around the curtains separating the prewash and wash compartment was heavily soiled with food debris. A tea bag and several butter wrappers were observed in the bottom of the wash compartment.
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|
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 and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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|
Site:
Galley-Los Lobos Pantry
|
|
Violation:
The sanitizing solution in the red sanitizing bucket had several pieces of food debris at the bottom.
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|
Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
33
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|
Site:
Bar-Los Lobos
|
|
Violation:
The deckhead around the bar had ventilation slots that were open to the plenum. This bar was added to the ship during the May 2016 drydock.
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|
Recommendation:
Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
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Item No.:
36
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|
Site:
Dining Room-Cagney's
|
|
Violation:
The light intensity at the right and left end of both the port and starboard waiter station could not be raised to a minimum of 220 lux for cleaning.
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|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
33
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|
Site:
Galley-Cagney's
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|
Violation:
The deckhead above the front counter and between the front and back counter was soiled it several areas.
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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.:
20
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|
Site:
Galley-Cagney's
|
|
Violation:
The Moderno skewer grill had a slotted fastener on the left inside panel.
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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.:
26
|
|
Site:
Galley-O'Sheehan's
|
|
Violation:
The top plate in two different stacks of plates stored in the undercounter cabinet below the wait staff pick-up line were soiled with standing water. Staff thought the previously cleaned plates became wet when crew were cleaning the cabinets before the inspection.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
24
|
|
Site:
Galley-O'Sheehan's Warewash
|
|
Violation:
The final rinse temperature of the rack-type dishwash machine failed to reach 160F at the plate surface and 180F at the manifold. The inspector and crew measured the surface temperature three different ways and had temperatures of 140F, 153F, 152F, 129F, and 152F, 137F, and 137F, respectively. The inspector place a 180F thermolabel on the final rinse manifold which did not turn black indicating that the temperature inside the manifold pipe was less than 180F. The inspector also measured the water temperature at the final rinse nozzles which was only 161F.
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|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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|
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Item No.:
27
|
|
Site:
Galley-Bamboo Hot Galley
|
|
Violation:
The underside of the front lip of the previously cleaned flat grill was heavily soiled with grease residue.
|
|
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-Sushi Conveyor Belt
|
|
Violation:
The stainless steel housing under the conveyor belt in front of the time control display refrigerators was soiled with debris.
|
|
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-Bistro Hot Galley
|
|
Violation:
The underside of the front lip on the previously cleaned grooved and flat grills was heavily soiled with an accumulation of grease
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
20
|
|
Site:
Galley-Bistro Hot Galley
|
|
Violation:
The front edge of the flat grill was heavily chipped and pitted, which could make cleaning difficult.
|
|
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.
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|
|
Item No.:
27
|
|
Site:
Galley-La Cucina Hot Galley
|
|
Violation:
The underside of the front and side lip of the previously cleaned flat and grooved grills was heavily soiled with grease residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
34
|
|
Site:
Galley-La Cucina Hot Galley
|
|
Violation:
A plastic glove was used to plug a hole in the drain pipe for the combination oven.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
26
|
|
Site:
Galley-Venetian
|
|
Violation:
The food contact surface of two waffle irons stored on the clean storage shelf were black from heavily encrusted with food residue. A third, newer waffle iron stored on the same shelf had a food contact surface that was a light, metallic color. Staff stated that all the waffle irons are this light color when new and that the waffle irons eventually become black and are returned to the manufacturer. Staff stated the waffle irons were cleaned with oven cleaner and wiped down and did not know if this was the recommended cleaning procedure from the manufacturer. Staff also mentioned that the waffle irons are not scrubbed to preserve the non-stick coating.
|
|
Recommendation:
Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
|
|
|
Item No.:
16
|
|
Site:
Galley-Venetian Time Control Plan
|
|
Violation:
Several preparation counters were being used for time control purposes, but they were not listed on the posted time control plan for the area.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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|
|
Item No.:
37
|
|
Site:
Galley-Soup Station
|
|
Violation:
Condensation was accumulating on the inside of the canopy hood above combination ovens 3 and 4 and dripping to the deck and on the top of combination oven number 3.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
20
|
|
Site:
Galley-Blast Chiller
|
|
Violation:
The blast chiller, which was the only one in the main galley, had been out of order since the day prior to the inspection (7 June 2018).
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The soap dispenser of the mechanical potwash machine was empty during operation.
|
|
Recommendation:
When used for warewashing, ensure the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment contains a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer?s label instructions.
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|
|
Item No.:
20
|
|
Site:
Preparation Room-Baguette Roller
|
|
Violation:
The felt belt of the baguette roller had a large rip and was significantly soiled with dough residue. Staff stated the baguette roller was last used the night prior to the inspection and was cleaned.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Baguette Roller
|
|
Violation:
The felt belt of the baguette roller had a large rip and was significantly soiled with dough residue. Staff stated the baguette roller was last used the night prior to the inspection and was cleaned.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Vegetable Walk-in Refrigerator
|
|
Violation:
An employee's jacket was hung on the corner of a storage shelf and was in contact with boxes of food. A metal pallet was also stored on its side and its feet were in contact with boxes of romaine lettuce.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The columns on the ship's AGE log produced by the electronic medical database was not in compliance with the updated format in the 2018 VSP Operations Manual.
|
|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
For the voyage ending on 25 May 2018, there was no documentation for whether the crew member with a reportable case with symptoms onset on 18 May 18 at 14:00 had a spouse or a significant other in the electronic software.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Production Records
|
|
Violation:
Staff placed the reverse osmosis unit and the evaporator unit on the same potable water production record, and there were numerous instances where staff did not identify when these units were shut off and restarted for water production. Staff took a halogen residual and pH level measurement for the reverse osmosis unit 7:00 AM on 7 June 2018, and did not take an additional measurement until 1:00 PM on 7 June 2018. Staff was not able to state when this unit began producing water. Additionally, staff took a halogen residual and pH level measurement for the reverse osmosis unit on 2 June 2018 at 23:00, and did not take an additional measurement until 05:00 on 3 June 2018. Staff was not able to state when this unit began producing water. Staff took a halogen residual and pH level measurement for the reverse osmosis unit on 2 June 2018 at 13:00, and did not take an additional measurement until 21:00 on 2 June 2018. Staff was not able to state when this unit began producing water. Additionally, according to the 25 May 2018 potable water production record, staff began producing water at 17:40. Staff did not take a halogen residual and pH level measurement for the evaporator unit until 20:00. Staff was not able to state when this unit began producing water.
|
|
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-Nontestable Backflow Prevention Device Testing Log
|
|
Violation:
A total of 94 nontestable backflow prevention devices located throughout the ship where last tested on 3 June 2017. Staff stated an inspection of these devices was planned, but was not able to inspect these devices. Staff provided the AMOS work order, which identified these devices were due for testing on 3 June 2018.
|
|
Recommendation:
Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Starboard Bunker Station Potable Water Hose Locker
|
|
Violation:
The potable water filling hose located in the bottom part of the locker was not identified 'POTABLE WATER ONLY' in letters at least 13 millimeters high at each connecting end. Staff removed this hose from this locker.
|
|
Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Pipe Identification - Main Line
|
|
Violation:
There were several places where the main line from the evaporator to the forward potable water tanks was not striped or painted either in accordance with ISO 14726 (blue/green/blue) or blue only. This pipe was not striped in compartment eight to the right of the fuel tank. Additionally, this pipe was not striped inside compartment seven. Staff stated this pipe was recently painted two weeks ago, and staff forgot to restripe the line. Corrections started immediately.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 11 Pool Equipment Room
|
|
Violation:
The potable water pipes providing potable water to the sink, hose connection, along the portside of the room was not striped or painted in accordance with ISO 14726 (blue/green/blue) or blue only.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
|
|
|
Item No.:
19
|
|
Site:
Provisions-I-95 Corridor
|
|
Violation:
During provisioning, staff stored a pallet containing cardboard boxes containing black beans, pita bread, and banana chips directly underneath an insect light trap. Corrections started immediately.
|
|
Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
|
|
|
Item No.:
10
|
|
Site:
Housekeeping-Private Cabin Whirlpool Spa Disinfection Record
|
|
Violation:
The ship's eighteen private cabin whirlpool spas were cleaned and disinfected on 7 January 2018, and were not cleaned and disinfected again until 17 January 2018 - a period of over seven days. This cruise voyage lasted for a period of greater than seven days.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Kids Area
|
|
Violation:
After the last inspection, two new data loggers were installed on each slide and pool that were on each side of the center kid's pool. However, the data loggers were not connected to the main data logger system so the pH and chlorine levels were not being recorded. The data loggers were installed on 31 January 2018.
|
|
Recommendation:
Retain logs and charts for 12 months and ensure that they are available for review during inspections.
|
|