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Item No.:
*
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Site:
Other-Cherry on Top
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Violation:
The passenger handwashing station was out-of-order.
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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 AGE Log did not comply with 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-Engine Room - Portside Evaporator
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Violation:
The distillate water line leaving the portside evaporator, directed to the potable water system, was not striped or painted in accordance with ISO 14726 (blue/gray/blue). Corrections started immediately.
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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.
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Item No.:
08
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Site:
Potable Water-Engine Room - Starboard Evaporator
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Violation:
The distillate water line leaving the starboard side evaporator, directed to the potable water system, was not striped or painted in accordance with ISO 14726 (blue/gray/blue). Corrections started immediately.
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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.
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Item No.:
08
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Site:
Potable Water-Engine Room - Mineralizer
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Violation:
The distillate water line prior to the mineralizer was not striped or painted in accordance with ISO 14726 (blue/gray/blue). Additionally, the distillate water lines in between compartments of the mineralizer were incorrectly striped only blue. Staff stated parts of the striping on these lines were removed. The inspector observed a sticky residue where the parts of the striping were removed. Corrections started immediately.
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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.
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Item No.:
08
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Site:
Potable Water-Engine Room - Injection Point
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Violation:
The distillate water line prior to the halogen injection point was not striped or painted in accordance with ISO 14726 (blue/gray/blue). The inspector observed the line was only striped blue. A staff member stated there were instructions to remove parts of the striping from this line. The inspector observed a sticky residue where the parts of the striping were removed. Corrections started immediately.
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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.
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Item No.:
09
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Site:
Recreational Water Facilities-Aft Swimming Pool Analyzer-Chart Record
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Violation:
The 10 September 2018 analyzer-chart record for the aft swimming pool identified the chlorine residual dropped below 1.0 ppm at 4:25 PM, and did not rise above 1.0 ppm until 4:55 PM. There were no indications on the analyzer-chart record, or other documents to explain why the chlorine residual dropped below the intended range for approximately 30 minutes. The pool was open during this time period.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm).
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Item No.:
13
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Site:
Galley-Deck 0 - Scullery
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Violation:
When the inspector walked by the entrance to the crew galley, an employee was hand-drying a white, coffee mug with a moist cloth. The inspector walked into the area and observed the same employee had picked up an additional white, coffee mug and was hand-drying this mug with the same moist cloth. The inspector notified the employee and the manager in the area to make sure all items were air dried after cleaning, and that it was not acceptable to hand-dry recently-cleaned utensils and equipment with a moist cloth. The manager in the area stated this was a new employee.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
18
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Site:
Preparation Room-Fish Thawing
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Violation:
A container of packages of cold smoked salmon was stored above a container of cooked shrimp. This was corrected immediately.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Galley-Hot Galley
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Violation:
Liquid was dripping from the edge of the deckhead hatch in two places: above the stove top and above the tilting pan. The liquid dripped on the deck in front of the stove and on the edge of the tilting pan. It could not be determined if liquid had splashed into the pan of dal cooking in the tilting pan, but staff immediately instructed the cook to discard the food.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.:
20
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Site:
Galley-Blast Chiller
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Violation:
The blast chiller was out-of-order. Staff stated the freezer was used as a backup for cooling.
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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; 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.:
20
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Site:
Other-Deck 0 - Water Fountain Outside of Engine Room Pantry
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Violation:
On the drinking fountain spout, there was a two centimeter gap at the juncture with the metal profile plate, which was difficult-to-clean. There was visible orange and brown residue in this gap. The inspector rubbed an alcohol wipe inside this hard-to-clean area, and the wipe became soiled with a brown and orange residue. Additionally, pieces of brown debris were removed from this area when the inspector removed the alcohol wipe.
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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.
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Item No.:
20
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Site:
Galley-Potwash
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Violation:
A white, plastic cake platter, stored in the clean area, was chipped in several places along the edge. These chips made this item 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. 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.:
21
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Site:
Galley-Starboard Wine Cellar (Posh)
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Violation:
The empty, carbon dioxide bottle platform was corroded, and water was pooled in the center. Staff stated this platform was removable.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
26
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Site:
Galley-Pastry
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Violation:
The previously cleaned guard for the deck-mounted mixer was soiled with flour residue on the underside. This residue was located in the food-splash zone. The guard was removed for rewashing.
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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.:
26
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Site:
Galley-Appetizer Pantry
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Violation:
One previously cleaned saut pan, stored on the counter on a tray with other clean items, was soiled with dust-like material. The pan was removed for washing.
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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.:
26
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Site:
Galley-Outside Pastry
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Violation:
A few blades on the previously cleaned bread slicer were soiled with a dried, whitish substance. A technician was called to open the machine for cleaning.
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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.:
26
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Site:
Other-Deck 0 - Water Fountain Outside of Engine Room Pantry
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Violation:
There was visible orange and brown residue in between the water outlet and the metal profile plate approximately two centimeters above the spout. The inspector rubbed an alcohol wipe inside this hard-to-clean area, and the wipe became soiled with a brown and orange residue. Additionally, pieces of brown debris were removed from this area when the inspector removed the alcohol wipe. This water fountain was in service.
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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.
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Item No.:
26
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Site:
Buffet-Staff Mess
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Violation:
Nine small plates and two glasses, which were set on the tables for service, were soiled with debris. These items were removed immediately for rewash. Staff also conducted immediate training for the crew members responsible for setting the tables, and provided the inspector with documentation of the training action.
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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.:
26
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Site:
Preparation Room-Meat
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Violation:
One of the inserts for the tenderizer was soiled with small pieces of food debris. This debris was greasy to the touch. This item was previously cleaned. The equipment was immediately removed for cleaning.
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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:
Preparation Room-
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Violation:
The technical area of the bone crusher was heavily soiled. Cleaning started 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-Starboard Wine Cellar (Posh)
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Violation:
The empty, carbon dioxide bottle platform was corroded, and water was pooled in the center. Staff stated this platform was removable.
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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.:
28
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Site:
Galley-Deck 0 - Scullery
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Violation:
When the inspector walked by the entrance to the crew galley, an employee was hand-drying a white coffee mug with a moist cloth. The inspector walked into the area and observed the employee had picked up an additional white, coffee mug and was hand-drying this mug with the same moist cloth. The inspector notified the employee and the manager in the area to make sure all items were air dried after cleaning, and that it was not acceptable to hand-dry recently cleaned utensils and equipment with a moist cloth. The manager in the area stated this was a new employee.
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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.:
30
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Site:
Galley-Steakhouse Service Pantry
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Violation:
The soap at the handwashing station was significantly watered down. Staff discarded the watered-down soap immediately, and a bottle of new soap was brought to the area.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available. Do not water down the soap.
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Item No.:
30
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Site:
Pantry-Lido Forward
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Violation:
There was no 'wash hands often' sign at the handwashing station. Corrections started immediately.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
33
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Site:
Pantry-Blue Iguana Cantina
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Violation:
The drain under the front corner of the ice machine was heavily soiled. Corrections started 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.:
33
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Site:
Pantry-Engine Room Pantry
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Violation:
The top of the bulkhead mounted food storage cabinet was dusty to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with gray dust and debris. Corrections started 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.:
33
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Site:
Galley-Hot Galley
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Violation:
Liquid was dripping from the edge of the deckhead hatch in two places: above the stove top and above the tilting pan. The liquid dripped on the deck in front of the stove and on the edge of the tilting pan. It could not be determined if liquid had splashed into the pan of dal cooking in the tilting pan, but staff immediately instructed the cook to discard the food.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Prevent liquid from dripping from the deckhead.
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Item No.:
33
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Site:
Pantry-Guy's Burger Joint
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Violation:
The deckhead-mounted evaporative condenser unit inside the walk-in freezer was coated in frosted ice, including on all blades of the fan. A small pile of frosted ice crystals was observed on the deck directly below. The refrigeration engineer was contacted 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. Ensure frosted ice does not accumulate on the condenser or deck.
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Item No.:
39
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Site:
Galley-Center
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Violation:
A small, dark crawling insect was inside the light fixture above the steam kettles. The pest manager was called immediately.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Starboard Wine Cellar (Posh)
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Violation:
A small fly was flying in the back of this room. The pest manager was called immediately.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Galley-Center
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Violation:
Approximately seventeen, dead insects were observed inside the light fixture above the steam kettles. The pest manager was called immediately.
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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.
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