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Item No.:
*
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Site:
Galley-Deck 4 Trolley Wash Cabinet # 4C058
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Violation:
The hose connection inside this cabinet was removed a few months ago, leaving two pipes with dead-ends inside this space.
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Recommendation:
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Item No.:
02
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|
Site:
Medical-Acute Gastroenteritis (AGE) Log
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|
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.
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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.:
08
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Site:
Potable Water-Incinerator Room
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Violation:
The water lines after the reduced pressure backflow assemblies suppling the incinerator were striped blue/green/blue indicating potable water.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Mineralizer
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|
Violation:
The reduced pressure backflow assembly installed on the mineralizer backwash line was not listed on the ship's cross-connection control plan. Additionally, the testing records from the previous year were not available.
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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. 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.
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Item No.:
08
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Site:
Potable Water-Bunker/Production/Distribution Area
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|
Violation:
The air gaps between the potable water supply lines and the chlorine and acid drums at the bunker station, production station, and distribution station were not listed on the ship's cross-connection control plan.
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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.
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Item No.:
08
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|
Site:
Potable Water-Deck 5 Bellbox
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|
Violation:
The ship's cross connection control log listed a reduced pressure backflow assembly on the sluice cold water supply in the Deck 5 Bellbox that was last tested on 19 February 2018. No such device was found during the inspection. Staff was unsure if the device had been removed during the previous dry-dock
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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.
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Item No.:
19
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|
Site:
Other-Bridge
|
|
Violation:
The espresso machine installed on the bridge drained into a small bucket inside the cabinet below the machine. The machine was unable to drain into a deck drain.
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|
Recommendation:
Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
19
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|
Site:
Provisions-Deck 3 Meat Freezer
|
|
Violation:
One cardboard box of bone-in-lamb shank had a mound of frozen moisture on the top of the bottom left corner of the box, which identified there was a constant drip long enough to form a good accumulation. This box was stored directly under a light fixture with visible moisture inside the light fixture. Additionally, four other cardboard boxes containing items such as orange roughy, chicken breasts, and Atlantic salmon had visible frozen moisture on the top of the boxes. No water was observed dripping.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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|
Site:
Pantry-Club Bar
|
|
Violation:
A rack filled with liquor bottles stored on the clean side of the counter top was within 100 mm (4-inches) of a rack with soiled equipment that was stored above the prewash sink on the counter.
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|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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|
Site:
Other-Engine Control Room
|
|
Violation:
The drain line for the espresso machine emptied into a large plastic jug and not into a deck drain.
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|
Recommendation:
Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
19
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|
Site:
Other-Engine Control Room
|
|
Violation:
A box of tea bags fell on the deck behind the refrigerator. The packages of tea were scattered on the deck.
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|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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|
Site:
Galley-Deck 4 Storage Cabinet
|
|
Violation:
Two large, beige-colored melamine serving platters were chipped along the edge, making these items difficult to clean. These two platters were removed for disposal.
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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.:
20
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|
Site:
Pantry-Housekeeping Pantry Deck 8 - 303.1
|
|
Violation:
The manufacturer's label was still on the exterior side of the white deflector panel inside the ice machine. This difficult to clean surface was soiled to sight and touch.
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|
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.
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Item No.:
20
|
|
Site:
Pantry-Housekeeping Pantry Deck 8 - 311.1
|
|
Violation:
The manufacturer's label was still on the exterior side of the white deflector panel inside the ice machine. This difficult to clean surface was soiled to sight and touch.
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|
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.
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Item No.:
20
|
|
Site:
Buffet-Deck 9 Aft Service Line
|
|
Violation:
Undercounter refrigeration unit # C was out-of-order due to a missing gasket. Staff reported this unit out-of-order approximately three days ago.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
|
|
Site:
Other-Bridge
|
|
Violation:
The espresso machine was not elevated 100 mm (4-inches) above the counter to facilitate cleaning. This machine was fixed to the counter.
|
|
Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Deck 3 Handwashing Station
|
|
Violation:
The sanitizing bucket located to the right of the handwashing station at the entrance to the crew buffet was cloudy. This solution was replaced.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Potwash Station
|
|
Violation:
The potwash machine was out of service since approximately 12:30 on 03 June 2018. Staff stated the pressure gauge was malfunctioning and called a technician to fix this machine. Staff switched to a three-compartment sink for potwash.
|
|
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
|
|
Site:
Galley-Deck 10 Sabatini
|
|
Violation:
Underneath the rack-type dishwashing machine, a steady drip was observed from the middle of the final rinse compartment. Water was observed pooled on the deck beneath this drip.
|
|
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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|
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Item No.:
22
|
|
Site:
Galley-Deck 4 Dishwashing Station
|
|
Violation:
A steady drip was observed from the middle of wash compartment of the conveyor-type dishwashing machine. Water was observed pooled on the deck directly beneath this leak. Staff reported this leak at 08:20 on 03 June 2018 through service order # 91/8008114.
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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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|
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Item No.:
26
|
|
Site:
Galley-Deck 4 Dishwashing Station
|
|
Violation:
One plastic teapot, stored inverted on a tray at the clean-end of the conveyor-type dishwashing machine, was soiled with black debris on the bottom of the beverage contact surface. This item was removed for rewash.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Deck 9 Panorama
|
|
Violation:
One small plate out for service was soiled with a brown, sticky residue on the edge between the top food contact surface and the bottom non-food contact surface. This item was removed for rewash.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Other-Engine Control Room
|
|
Violation:
The inside of the refrigerator was heavily soiled with food debris on the shelves and door. The refrigerator had one small yogurt cup stored on the top shelf during the inspection.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Pantry-Housekeeping Pantry Deck 8 - 303.1
|
|
Violation:
The manufacturer's label was still on the exterior side of the white deflector panel inside the ice machine. This difficult to clean surface was soiled to sight and touch.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Housekeeping Pantry Deck 8 - 311.1
|
|
Violation:
The manufacturer's label was still on the exterior side of the white deflector panel inside the ice machine. This difficult to clean surface was soiled to sight and touch.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 9 Panorama
|
|
Violation:
One small plate out for service was soiled with a brown, sticky residue on the edge between the top food contact surface and the bottom non-food contact surface. This item 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.
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|
|
Item No.:
27
|
|
Site:
Preparation Room-Deck 3 Vegetable
|
|
Violation:
The top surface of a soiled, wooden pallet was leaned up against the preparation sink located in the vegetable preparation area. Staff removed this wooden pallet.
|
|
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:
Other-Bridge
|
|
Violation:
The counter under the espresso machine was soiled with coffee residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 Dishwashing Station
|
|
Violation:
One plate was stored inverted inside a brown, clean-item storage trolley with visible moisture along the food contact surface. This plate was recently cleaned and sanitized.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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|
|
Item No.:
28
|
|
Site:
Galley-Deck 9 Scullery
|
|
Violation:
Three of seven plastic cups stored next to the clean-end of the rack-type dishwashing machine had visible drops of moisture on the inside beverage contact surface. These plastic cups were stored stacked on top of each other on a rack labeled for clean items. These plastic cups were recently cleaned and sanitized.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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|
|
Item No.:
28
|
|
Site:
Buffet-Deck 9 Aft Outdoor Beverage Station
|
|
Violation:
Two, purple plastic cups and four, medium-sized plastic cups were stored with visible moisture inside the beverage contact surface. These items were stored on racks to the right of the ice machine and were out for service. These racks of cups were removed for rewash.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 10 Sabatini
|
|
Violation:
A visible layer of moisture was observed along the lip of the inverted metal serving container stored inside an undercounter cabinet. This serving container was recently cleaned and sanitized. When the serving container was removed, a visible layer of moisture was observed on the shelf beneath where this item was stored.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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|
|
Item No.:
28
|
|
Site:
Bar-Pool Bar Locker
|
|
Violation:
A mobile kegerator was stored inside this locker. This locker was not properly constructed for food equipment storage. The deckhead above was open and had exposed pipes and wires, which were difficult to clean.
|
|
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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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|
|
Item No.:
33
|
|
Site:
Bar-Pool Bar Locker
|
|
Violation:
A mobile kegerator was stored in this locker. This locker was not properly constructed for food equipment storage. The deckhead above was open and had exposed pipes and wires, which were difficult to clean.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 Aft Outdoor Beverage Station
|
|
Violation:
The cabinet/deck juncture beneath the aft outdoor beverage station was not coved. Passengers were observed self-serving beverages at this station.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
|
|
Site:
Other-Deck 3 Crew Shop
|
|
Violation:
The deck throughout the crew shop was carpeted underneath multiple shelves that stored cardboard boxes full of food items. Much of the carpet was visibly soiled.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 Sabatini
|
|
Violation:
The drain pipe exiting the rack-type dishwashing machine was steadily dripping. Water was observed pooled on the deck under this leak.
|
|
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-Deck 4 Garde Manger
|
|
Violation:
In the technical space above the blast chiller, there was a visible gap to the plenum surrounding the black cord entering into the right side of this space through the deckhead. This area was soiled with greater than a day's worth of accumulation.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 3 Meat Freezer
|
|
Violation:
The light fixture located at the back, left-side of this freezer had visible moisture inside the fixture. A large mound of frozen moisture accumulation was observed on the top of a cardboard box of bone-in-lamb shank stored directly underneath this fixture.
|
|
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:
Provisions-Deck 3 Meat Freezer
|
|
Violation:
A steady drip was observed to the right of the second, center light fixture from the entry door. Product was not stored underneath this drip.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 10 Sabatini
|
|
Violation:
The drain pipe exiting the rack-type dishwashing machine was steadily dripping. Water was observed pooled on the deck under this leak.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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|
|
Item No.:
35
|
|
Site:
Buffet-Deck 9 Aft Outdoor Beverage Station
|
|
Violation:
Underneath the rack-type dishwashing machine, a steady drip was observed from the middle of the final rinse compartment. Water was observed pooled on the deck beneath this drip.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck. Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 4 Dishwashing Station
|
|
Violation:
A steady drip was observed from the middle of wash compartment of the conveyor-type dishwashing machine. Water was observed pooled on the deck directly beneath this leak.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Bar-Deck 10 Sabatini
|
|
Violation:
The lighting at the right side of the bar in front of the toaster oven was insufficient. When the light intensity was raised for cleaning operations, the inspector measured a maximum intensity of 107 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10-foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20-foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Deck 3 Fish Freezer
|
|
Violation:
The lights inside the fixture, directly in front of the entry door to this freezer, were out-of-order. Staff submitted work order 91/8008120 at 12:20 on 03 June 2018 to identify this issue. The inspector measured the maximum light intensity in this area at 47 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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|
|
Item No.:
39
|
|
Site:
Galley-Deck 10 Sabatini
|
|
Violation:
One fruit fly was observed flying in front of the clean-end of the rack-type dishwashing machine. This area was in service.
|
|
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.:
39
|
|
Site:
Galley-Deck 4 Potwash Station
|
|
Violation:
One fruit fly was observed flying in front of the pulper located at the potwash station. This area was in service. The pulper was filled to nearly the top with liquid and food debris.
|
|
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:
Integrated Pest Management-Forward Mooring Lines
|
|
Violation:
The ship was docked in port for more than one hour in the morning with no rat guards on the forward mooring lines.
|
|
Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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|