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Item No.:
08
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Site:
Potable Water-Starboard Side Evaporator
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Violation:
The air gap between the reduced pressure assembly and the drain catch, on the starboard side evaporator unit was insufficient.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
*
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Site:
Potable Water-Whirlpool Spa / Spa Pool Halogenation Log
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Violation:
The shock halogenation times listed in the log were entered at one-hour intervals exactly. This notation pattern was consistent for April, May and the inspection date in June; however, staff noted that at times, extra halogenation is need and supplied by hand to complete the process, putting the one-hour time-frame noted in the log as possibly inaccurate.
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Recommendation:
A written or electronic record of the date and time of water dumping and shock halogenation at the start and completion must be available for review.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log and Food Questionnaire
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Violation:
The AGE log and food questionnaire did not comply with the 2018 VSP Manual. This is a new requirement for 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.:
*
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 20 May 2018, the system automatically recorded a nonfood worker crew member released from isolation five hours earlier than a complete 24-hour isolation. Crew noted below in the medical record that the crew member completed the 24-hour isolation and that the note above was a reporting error .Crew noted that this was a common error with the system when the isolation ends on embarkation day, as was the case on 20 May 2018.
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Recommendation:
Verify that the medical reporting system is error-free.
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Item No.:
33
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Site:
Dining Room-Sapphire
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|
Violation:
Over the soup station near the matre-d office, the deckhead panels were designed with small holes that were open to the plenum above. These panels were not soiled.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
22
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Site:
Galley-Forward Dishwash
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Violation:
One final rinse nozzle and two auxiliary rinse nozzles of the in use, flight type dishwasher were partially blocked with debris, which created ineffective spray patterns that were not fan like .Crew immediately began cleaning the nozzles.
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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.:
30
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Site:
Galley-Bakery
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|
Violation:
Paper towels in the dispenser at the hand wash station in the corner were wet. Crew immediately replaced the paper towels.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
37
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Site:
Galley-Room 33 "Bakery Freezer"
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|
Violation:
Excessive frozen condensate collected on the deckhead. Food item were stored inside this space; however, no food items were impacted during the inspection. Staff began remediation immediately.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
22
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Site:
Galley-Aft Dishwash
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|
Violation:
The rack-type glasswash machine had been out-of-order since 16 June 2018. Crew identified the machine as out-of-order during the morning in-brief meeting.
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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.:
19
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Site:
Galley-Aft Wine Cellar
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|
Violation:
Small pieces of green and brown debris were visible on two different pieces of ice inside the ice machine bin. The machine was immediately taken out of service for cleaning and sanitization
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Galley-Pastry
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|
Violation:
The juncture of the handle to the cooler stored on the shelves in the corridor was broken. The handle was loose and there was a gap at the juncture, which allowed water to collect inside the shell of the cooler where it could not drain or dry. When the inspector moved the cooler, water came out. The cooler was immediately sent to the waste room for disposal.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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Site:
Galley-Pastry
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|
Violation:
The juncture of the handle to the cooler stored on the shelves in the corridor was broken. The handle was loose and there was a gap at the juncture, which allowed water to collect inside the shell of the cooler where it could not drain or dry. When the inspector moved the cooler, water came out. It was immediately sent to the waste room for disposal.
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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.:
22
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Site:
Galley-Pastry
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|
Violation:
The undercounter dishwashing machine had been out-of-service since 22 May 2018. The machine was identified during the in brief meeting as a piece of equipment that was out-of-service. The estimated date of repair was 10 June 2018, but the vessel was still waiting for spare parts as of 17 June 2018. The wash arms and strainer had been removed and were stored on a rack inside the machine. The components and rack were soiled, and there was a slight odor coming from the machine. Soiled standing water was observed inside the machine. Crew were not able to determine when the machine was last run. Crew were able to use the main galley potwash.
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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 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-Potwash
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|
Violation:
The flight-type warewash machine was taken out of service during the inspection. Crew were working on the machine as the inspector arrived. Crew reported the machine needed a new gasket for the upper final rinse spray arm. When the inspector completed the inspection, this machine was still not in operation. Crew were able to sanitize using the three-compartment sink.
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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.:
19
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|
Site:
Preparation Room-Poultry
|
|
Violation:
During active provisioning, a pallet containing cardboard boxes of chicken leg quarters was observed with excessive liquid on the boxes, including what appeared to be bloody juices on the top of several boxes stored on the pallet. Additionally, the bottoms of some boxes also appeared excessively wet. The chicken leg quarters inside were in loose plastic bags that were not sealed. The product was still frozen. Ice was also noted. When the top boxes were lifted up, the boxes below were also wet and soiled with what appear as blood-like juices. This was also seen on a pallet of the same product that was already placed in the freezer. Crew stated they would clean the boxes immediately.
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|
Recommendation:
Do not store packaged food in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water. 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.
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Item No.:
15
|
|
Site:
Preparation Room-Poultry
|
|
Violation:
During active provisioning, a pallet containing cardboard boxes of chicken leg quarters were noted with excessive liquid, including what appeared to be bloody juices on the top of the boxes stored on the pallet. Additionally, the bottoms of some boxes also appeared to be excessively wet. The chicken leg-quarters inside were in loose plastic bags that were not sealed. The product was still frozen. Ice was also noted. When the top boxes were lifted up, the boxes below were also noted wet and soiled with blood. This was also seen on a pallet of the same product that was already placed in the freezer. Crew stated they would clean the boxes immediately.
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|
Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
40
|
|
Site:
Preparation Room-Poultry
|
|
Violation:
A large, dead, green insect was on top of a box of chicken leg-quarters during active provisioning.
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|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests. Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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Item No.:
30
|
|
Site:
Provisions-Crew Toilet
|
|
Violation:
The door hinge to the crew toilet was broken. This door was not self-closing.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
16
|
|
Site:
Preparation Room-Room 27
|
|
Violation:
Five plastic bins containing pineapple, cantaloupe, honeydew, and watermelon were cooled on 17 June 2018, but the discard date was listed at 24 June 2018. This was corrected.
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|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
26
|
|
Site:
Preparation Room-Room 27
|
|
Violation:
Cantaloupe was stored in a white plastic bin with a lid that had residue of another food product. Crew agreed the residue was not from cantaloupe. This bin was previously cleaned, but not cleaned properly.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
19
|
|
Site:
Preparation Room-Room 27
|
|
Violation:
Cantaloupe was stored in a white plastic bin with a lid that had residue of another food product. Crew agreed that the residue was not from cantaloupe. This bin was previously cleaned, but not cleaned properly.
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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.
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|
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Item No.:
16
|
|
Site:
Preparation Room-Upright Refrigerator
|
|
Violation:
A tray of kimchi canaps were prepared and cooled on 16 June 2018, but had a discard date of 23 June 2018. This was corrected.
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|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
Crew were working on the rack type conveyor glasswash machine when the inspector approached the area. When the inspector completed the inspection, the machine was still not in working order. Crew reported the machine went out of service on the day of the inspection due to a malfunctioning coil.
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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
|
|
Site:
Bar-
|
|
Violation:
The pot in the previously-cleaned popcorn machine was soiled with greater than a day's accumulation of grease.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
33
|
|
Site:
Galley-Blue Iguana - Galley
|
|
Violation:
There were two drops of what appeared as blood on the deck near the electrical access door inside this galley. Staff cleaned this right away.
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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.:
33
|
|
Site:
Galley-Blue Iguana - Galley
|
|
Violation:
Liquid food waste was slowly leaking from a technical space beneath the lower combination oven. The food waste was pooling on the deck and not draining into the scupper. This was cleaned up immediately.
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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.:
35
|
|
Site:
Galley-Blue Iguana - Galley
|
|
Violation:
Liquid food waste was slowly leaking from a technical space beneath the lower combination oven. The food waste was pooling on the deck and not draining into the scupper. The leak was repaired immediately.
|
|
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.:
33
|
|
Site:
Buffet-Lido - Portside Coffee Station
|
|
Violation:
There was pooled water near a pump in the technical space below the coffee machines. No dripping was observed. Staff cleaned this immediately.
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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
|
|
Site:
Buffet-Lido - Mongolian
|
|
Violation:
In a previously cleaned stack of plates near the omelet cook station, one plate was soiled on the food contact surface. These items were out-for-service. Staff removed the stack of plates for rewashing.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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|
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Item No.:
27
|
|
Site:
Galley-Aft Galley - Preparation Table
|
|
Violation:
In the area to the right of the stove and near the entrance to the potwash station, the junction of the backsplash to the bulkhead was soiled in excess of one day's accumulation of debris. This area is not a food splash zone and no food items were impacted during the inspection. Staff responded immediately and cleaned this area.
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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.:
27
|
|
Site:
Galley-Center Galley
|
|
Violation:
There was a large amount of dried food debris and juice located on the bottom, underside of both side-by-side combination ovens. Crew cleaned the debris immediately. The area had been previously cleaned and not in service at the time of the inspection.
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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.:
21
|
|
Site:
Buffet-Deck 10 - Lido - Deli Station
|
|
Violation:
Two handle-trays, used for the Merry Chef oven, had difficult to clean areas near the handgrip. There were gaps and seams at the handle to the tray juncture. At the time of the inspection, the gaps and seams were clean to sight and touch; however, staff stated that these are very difficult to keep clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
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Item No.:
27
|
|
Site:
Buffet-Deck 10 - Lido - Deli Station
|
|
Violation:
There were two missing bolts/fasteners on the time-control undercounter 3-drawer bread warmer. These fasteners left an opening difficult to clean. Staff removed the panel and thoroughly cleaned the inside pieces during the inspection.
|
|
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.:
34
|
|
Site:
Buffet-Deck 10 - Lido - Sweet Spot
|
|
Violation:
The faucet for the preparation dump-sink was consistently dripping even-though the handles were secured in the off position.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
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Item No.:
33
|
|
Site:
Room Service-Food Transportation Elevators
|
|
Violation:
The door tracks of two food-transportation elevators were heavily soiled with more than a day's worth of accumulated food debris. The debris appeared to be dried and stuck to the surface of the tracks. Additionally, there was a small food wrapper stuck in one of the elevator tracks.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Blue Iguana
|
|
Violation:
The small ice machine, located on the right, near the entry into the pantry, had a small amount of pink residue on the metal deflector shield located inside the ice bin; the inspector used an alcohol pad to remove the pink residue. The machine was placed out of service and cleaned immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
18
|
|
Site:
Bar-Blue Iguana
|
|
Violation:
A bar employee who was pouring drinks, grabbed a clean glass by the rim with a bare finger. The employee then poured the drink into the same glass. The inspector prompted management and the drink was discarded. The inspector did not observe the employee wash his or her hands prior to grabbing the glass.
|
|
Recommendation:
Discard a food that is contaminated by food employees, consumers, or other persons through contact with their hands; bodily discharges, such as nasal or oral discharges; or other means.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Red Frog
|
|
Violation:
The backflow prevention device installed on the spray hose used for washing the deck was actively leaking. This leaking water was draining into the scupper and no water was observed pooling on the deck. Staff repaired this right away.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
39
|
|
Site:
Galley-Guy's Burger - Potwash
|
|
Violation:
There was one live housefly in the galley near the potwash. The area was in service at the time of the inspection.
|
|
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.:
21
|
|
Site:
Galley-Tandoor
|
|
Violation:
There was a previously cleaned serving tray in disrepair. This created a difficult to clean surface. Staff discarded this.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Red Frog
|
|
Violation:
The backflow prevention device, located on the spray hose assembly of the dishwashing sink was leaking.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|