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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The current version of the AGE log did not list the date and time of the case last symptoms per section 4.1.2.1.3. Additionally, this log was not in the same format as required by annex 13.2.2 of the 2018 VSP Operations Manual. This is a new requirement for the June 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-Piping Identification
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Violation:
In the engine room, two white pipes near the reverse osmosis unit were labeled with one blue stripe. Staff stated that these pipes were chilled technical water; however, in many areas in the engine room, potable water lines were marked with a single blue stripe as well. The inspector stated that a clear difference in striping needs to be established throughout the engine room between potable water and chilled technical water lines.
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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.
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Item No.:
08
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Site:
Potable Water-Production and Bunker Dosing Station
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Violation:
At the dosing station, the potable water sample lines (plastic tubes) for both, production and bunkering water, were draining into a sink; however, the sample lines were lower than the maximum fill level of the sink, creating an insufficient air gap.
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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.:
08
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Site:
Galley-Deck 3 Beverage Station
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Violation:
The backflow prevention device for the coffee machine was excessively corroded. Crew stated they would replace the device after sanitizing a new device for 4 hours with 50-ppm chlorine solution.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 2 Soup Station
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Violation:
It could not be determined if there was a full air gap for the vent of the automatic hood washing system backflow prevention device, located in the technical space opposite the soup station. Crew could not confirm if the drain was hard plumbed below, or if there was an air gap. Additionally, there were two other openings to the void space behind the bulkhead in this technical area. It could not be confirmed if these spaces opened to the same area as the drain.
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Recommendation:
Provide an air gap for the atmospheric vent of all backflow prevention devices.
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Item No.:
08
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Site:
Buffet-Officer Mess
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Violation:
The backflow prevention device for the juice machine was excessively corroded. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 - Mid Ship and Aft Swimming Pools
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Violation:
For both mid ship and aft pools, a total of seven-screws were missing from the anti-entrapment drain covers. Two-screws from each drain at mid-ship, and three-screws from the aft pool covers. Remediation began immediately.
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Recommendation:
For RWFs with gravity drainage and a single blockable drain or multiple drains less than 3 feet apart, provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a gravity drainage system.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 - Mid Ship Pool
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Violation:
The water level for the mid-ship pool was not consistently above the skim-gutter drain system.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
20
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Site:
Galley-Deck 3 Hot Galley Cold Room 29
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Violation:
The walk-in refrigeration unit was out-of-service since 22 August. The solenoid valve was due to be replaced later during the day of the inspection.
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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. 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.
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Item No.:
20
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Site:
Preparation Room-Deck A
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Violation:
The upright oven had been out-of-service since 27 July, due to a broken glass door. A work order was placed.
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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. 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.
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Item No.:
20
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Site:
Galley-Asian Station Starboard Pantry
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Violation:
Water was dripping from the combination oven, which pooled on the deck. The oven was in use at the time of the inspection. Remediation began immediately.
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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.
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Item No.:
21
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Site:
Galley-Deck 2 Pinnacle Grill
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Violation:
The grease trap housing of the grooved grill had many difficult-to-clean gaps and seams. The grill was previously cleaned, but there was some debris noted in the gaps and seams. Remediation began immediately.
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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.:
22
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Site:
Galley-Deck 3 Potwashing Area
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Violation:
The front-loading potwashing machine was out-of-service since 26 August. A work order had been placed.
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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-Deck 3 Dishwashing Area
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Violation:
The flight-type conveyor dishwash machine was leaking water, which caused water to pool on the deck. Remediation began immediately.
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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-Dishwashing Machine Area
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Violation:
Five stacks of approximately 6-8 racks containing dishes and utensils were stored between the two conveyor machines; each stack was in direct contact with the next stack. The inspector observed the crew place a rack full of cups that had just exited the clean-end of the dishwashing machine onto the center stack of racks. Crew explained that the area was a sorting area; however, there were racks containing soiled dishes that had obviously not gone through the dishwash yet, and crew confirmed that some racks had not. It was not clear what system was in place to separate clean and soiled dishes and untensils, which caused an insufficient separation of clean and soiled dishes and untensils. Remediation began immediately.
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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. Ensure there is a clear separate of clean and soiled equipment and utensils.
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Item No.:
22
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Site:
Galley-Dishwashing Area
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Violation:
The rack-type conveyor dishwashing machine was leaking water, which pooled on the deck below. Additionally, three wash nozzles of the in-use machine were soiled with debris. Remediation began immediately.
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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:
Preparation Room-Deck B
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Violation:
The undercounter warewash machine had been out-of-service since 25 August due to a burned-out CPU. Crew was able to sanitize utensils in the main galley.
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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-Deck 2 DIshwash
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Violation:
The gauge for the final rinse manifold slowly fluctuated between 180F and 212F. The digital display for the temperature of the final rinse tank had a low- level indicator during the same time, and registered as low as 154F. A maximum temperature registering thermolabel was placed on the upper final rinse spray arm and did not indicate that the temperature reached 200F. The digital display also indicated a high wash temperature of 239F; however, both the crew and inspector measured 144F for the wash in the wash compartment. No excessive steam was noted and the inspector was able to measure 160F at the plate surface. Crew placed the machine out-of-service to evaluate the gauges.
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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-Deck 2 Ice Station
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Violation:
There was white debris on the ice scoop out for service for the left machine. Remediation began immediately.
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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-Deck 2 Pinnacle Grill
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Violation:
The grease trap housing of the grooved grill had many difficult-to-clean gaps and seams. The grill was previously cleaned, but there was some debris noted in the gaps and seams.
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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
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Site:
Other-Engine Control Office
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Violation:
At the coffee station, the countertop under the coffee machine was heavily soiled with coffee grounds and dirty water. The coffee machine was in use during the inspection. No food was impacted. Remediation began immediately.
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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
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Site:
Galley-Deck 3 Kitchen Locker L.3.2.02
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Violation:
A plastic bin contained metal nonfood-contact surfaces of equipment along with long, thin strips of black foam material. There were at least ten-strips of foam that were covered with an excessive amount of a fuzzy, white, mold-like debris. The bin was covered with plastic wrap. The crew described the locker as a chemical locker, but the locker contained equipment such as new glasses and other food service items. Crew were unable to identify the specific machine the foam was associated with and stated it would be discarded.
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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.:
33
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Site:
Galley-Deck 2 Soup Station
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Violation:
In the technical space containing the backflow prevention device for the automatic hood washing system that was opposite the soup station, there were two openings to the void space behind the bulkhead. It could not be confirmed if these spaces opened to the same area as the drain.
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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.:
35
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Site:
Galley-Deck 3 Dishwashing Area
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Violation:
The flight-type conveyor dishwash machine was leaking water, which caused water to pool on the deck. Remediation began immediately.
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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.:
35
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Site:
Galley-Dishwash
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Violation:
The rack-type conveyor dishwash was leaking water, which pooled on the deck below. Remediation began immediately.
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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.:
35
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Site:
Galley-Asian Station Starboard Pantry
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Violation:
Water had accumulated on the deck under the combination oven. Remediation began immediately.
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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.:
37
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Site:
Buffet-Dirty Officer Mess
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Violation:
Excessive condensation collected on the sneeze guard and on the underside of the over shelf during lunch service. Remediation began 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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