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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Logs (AGE)
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|
Violation:
On 10 and 12 December, the final column for underlying illness for two entries on the AGE log was left blank.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (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) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording. Comments may also be added to the log in this column after the information about underlying illness. 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-Bunkering Records
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|
Violation:
The shore side free halogen and pH values from St. Maarten on December 29 were listed as 'low' and 'high.' Staff stated these are the values the water test kit provides when the values are out of its reading range.
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Recommendation:
Conduct a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process to establish the correct halogen dosage. Record the results of the pretest and ensure they are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Pipe Maintenance Records
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|
Violation:
On 23 September, potable water lines located near the pumps were replaced. The free halogen residual level after disinfection and flushing was documented as 'below 5 ppm chlorine.'
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Recommendation:
Document the free halogen residual level.
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Item No.:
08
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Site:
Potable Water-Steam Boiler Aroma Room
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|
Violation:
The air gap on the backflow preventer located in this area 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.:
08
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|
Site:
Potable Water-Cross-Connections Control Log
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|
Violation:
In the cross-connection control log, the backflow prevention device located on the chemical dispenser hose in the spa locker forward of the pool was listed as a reduced pressure assembly. The device located on the line was not testable.
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|
Recommendation:
Update the cross-connections control log as often as necessary.
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Item No.:
08
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|
Site:
Potable Water-Reverse Osmosis Machine
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|
Violation:
The reduced pressure assembly located on the high salinity overboard discharge line was installed in 2016. The device had been inspected annually, but there was no documentation of the pressure differentials. The testing record stated the relief valve and check valve #2 were leak tight.
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|
Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
08
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|
Site:
Buffet-Deck 7 Mid-Ship Beverage Station
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|
Violation:
The backflow prevention device for the countertop coffee maker was corroded and dripping water. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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|
Site:
Buffet-Deck 7 Forward Beverage Station
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|
Violation:
At the portside coffee station, the undercounter backflow prevention devices for the coffee makers were corroded and dripping water. Remediation began immediately.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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|
Site:
Pantry-Deck 7 Mid-Ship Coffee Station
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|
Violation:
The undercounter backflow prevention device for the coffee maker was dripping water and corroded. Remediation began immediately.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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|
Site:
Pantry-Deck 7 Mid-Ship Coffee Station
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|
Violation:
The undercounter backflow prevention device for the water boiling unit was dripping water and corroded. Remediation began immediately.
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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 7 Corinthia Lounge
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|
Violation:
Two undercounter backflow prevention devices for the countertop coffee makers were heavily soiled, corroded, and dripping water. Remediation began immediately.
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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 7 Corinthia Lounge
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|
Violation:
In the dishwashing area, the backflow prevention device for the spray hose was continuously dripping water. Remediation began immediately. Proper disinfection was discussed.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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|
Site:
Medical-Acute Gastroenteritis (AGE) Logs
|
|
Violation:
The AGE logs indicated that on 13 December, a food handler had symptom onset at 0730 and self-isolated until they reported to medical at 1730. This crewmember received disciplinary actions,
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|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
15
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|
Site:
Provisions-Dry Can Storage
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|
Violation:
There was a container of tramoline stored on the shelves, that had the top lid busted exposing the food product. Additionally, pieces of the plastic were inside of the food. Staff removed this to be discarded right away. Staff also noted that this product was provisioned the day of the inspection.
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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. Ensure food is safe and unadulterated.
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Item No.:
20
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|
Site:
Preparation Room-Dough Sheeter
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|
Violation:
The dough-sheeter-belt had cracks and crevices in multiple areas, which were difficult to clean. Remediation began immediately.
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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:
Galley-Deck 7 Corinthia Lounge
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|
Violation:
One cutting board was heavily scored making the board difficult to clean. Remediation began immediately.
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|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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|
Site:
Galley-Deck 7 La Piazza Aft
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|
Violation:
The combination ovens adjacent to the soup kettles were dripping water from the bottom of the unit onto the deck and from the top oven area onto the bottom oven at the door area. Staff stated the door seals needed to be changed and that the doors might be loose causing condensation to escape and form on the oven and deck below. Remediation began immediately.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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|
Site:
Galley-Deck 7 La Piazza
|
|
Violation:
A light bulb for the hot holding area-heating lamp was not working. Remediation began immediately.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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|
Site:
Buffet-Deck 7 Mid-Ship Beverage Station
|
|
Violation:
The technical space under the countertop coffee maker was heavily soiled with dust and coffee grounds mixed with water. The debris was more than a day's worth of accumulated coffee and water. Additionally, the space above the boiler unit was heavily soiled with dust and masking tape making the area difficult to keep clean. Remediation began immediately.
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|
Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
|
|
Site:
Galley-Grills Galley
|
|
Violation:
The left-most milk dispenser had a damaged piece of plastic near where the nozzle exits the unit. The piece was plastic making it difficult to clean. It was clean to sight and touch during the inspection and there were no containers of bulk milk inside.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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|
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Item No.:
21
|
|
Site:
Galley-Buffet Line
|
|
Violation:
The glass sneeze guard for the service line was chipped and jagged at the crew entrance on the vertical side shield and also on the horizontal guard above cooler #2. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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|
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Item No.:
22
|
|
Site:
Food Service General-Dishwashing Area
|
|
Violation:
During inspection of the plate conveyor-type dishwash machine, a bowl containing a significant amount of dried yellow egg was nested inside clean bowls. When the machine was started again, the operator removed the dish to be rewashed. A focused inspection of the bowls in the area indicated a very minute residue on some of the dishes from a potentially inefficient rinse cycle.
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|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
|
|
Site:
Galley-Deck 8 Veranda
|
|
Violation:
An excessive amount of soiled plates and pots were being stored in the dirty side of the dishwashing area. Due to the amount of both plates and pots, excessive amounts of food debris and utensils were spilling over onto the dishwashing area. The area was not-in-service at the time of the inspection. Staff stated the dishes were from the breakfast period, approximately 2.5 hours earlier. 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.
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|
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Item No.:
22
|
|
Site:
Galley-Deck 7 La Piazza Aft
|
|
Violation:
The potwashing machine was leaking water from the bottom of the machine. Staff was using a squeegee to keep the water directed to the scupper located under the potwashing machine and to prevent water from pooling on the deck. Remediating 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
|
|
Site:
Galley-Deck 7 La Piazza Potwashing Machine
|
|
Violation:
The temperature measuring device on the faceplate of the potwashing machine had water inside the site window. The temperature could not be viewed. The temperatures were in proper range according to the inspector's thermocouple device.
|
|
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.:
24
|
|
Site:
Galley-Deck 2
|
|
Violation:
The sanitizer solution in the bucket next to the entrance to the main galley from the dining room, measured a concentration less than 50 ppm. The inspector and the crew used their respective test strips.
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|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
24
|
|
Site:
Galley-Deck 2 - Main Service Line - Starboard - Aft
|
|
Violation:
The sanitizing solution in the bucket located at the handwash sink nearest the center galley service line was measured at a chlorine concentration higher than 200 ppm. Staff also used their test strips to confirm this. The solution was diluted.
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|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
26
|
|
Site:
Galley-Deck 2
|
|
Violation:
There was a previously-cleaned beer glass stored soiled in the storage rack near the warewash machine. The glass had a residue-film around the top and inside. Staff took this away to be recleaned.
|
|
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
|
|
Site:
Galley-Deck 2 - Portside
|
|
Violation:
Ice machine #28301 had pink debris in three locations of the deflector shield panel. The inspector was able to wipe this debris away with an alcohol pad. Staff cleaned and disinfected this 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.:
26
|
|
Site:
Food Service General-Dishwashing Area
|
|
Violation:
During inspection of the plate conveyor-type dishwash machine, a bowl containing a significant amount of dried yellow egg was nested inside clean bowls. When the machine was started again, the operator removed the dish to be rewashed. A focused inspection of the bowls in the area indicated a very minute residue on some of the dishes from a potentially inefficient rinse cycle.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Galley-Grills Galley
|
|
Violation:
Three (3) heat lamps installed over the service counter had more than a 24-hour accumulation of food debris on them. Staff stated this area was open for breakfast but was cleaned afterward. Crew responded right away to clean this.
|
|
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:
Preparation Room-Potwash Pulper
|
|
Violation:
The potwash pulper was out-of-order since 15 October 2018. Staff presented information stating the unit was awaiting repair and parts, which were to be expected on or about 7 April 2018. Additionally, there was dirty water inside of the pulper when the inspector lifted the lid. It was unclear where the water originated from or how long it was there.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 2 - Hot Galley - Starboard - Aft
|
|
Violation:
The previously-cleaned counter top mounted salamander oven was soiled beneath the front edge (nonfood-contact area). Crew responded right away to clean the unit.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 2 - Main Service Line - Starboard - Aft
|
|
Violation:
The portable carving station resting on the center galley counter top had a buildup of food debris including brown flakes and two dried peas on the non-food contact surface. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 2 - Crushed Ice Machine
|
|
Violation:
The backflow prevention device was heavily corroded and soiled with brown and pink debris. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 7 La Piazza Aft
|
|
Violation:
The backflow prevention device for the drinking fountain adjacent to the dry store area was corroded and soiled. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 7 Mid-Ship Beverage Station
|
|
Violation:
The technical space under the countertop coffee maker was heavily soiled with dust and coffee grounds mixed with water. The debris was more than a day's worth of accumulated coffee and water. Additionally, the space above the boiler unit was heavily soiled with dust and masking tape making the area difficult to keep clean. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 7 Mid-Ship Beverage Station
|
|
Violation:
The technical space in the countertop used for storing previously cleaned glasses was soiled with dust and food debris. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 7 Aft Beverage Station
|
|
Violation:
The undercounter backflow prevention devices for both juice machines were heavily soiled with pink and black debris. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 7 Forward Beverage Station
|
|
Violation:
The backflow prevention device for the juice machine was heavily soiled with black and pink debris. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 7 Portside Aft Beverage Station
|
|
Violation:
The undercounter backflow prevention device for the countertop juice machines were heavily soiled with pink and black debris. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 7 Portside Aft Beverage Station
|
|
Violation:
The undercounter backflow prevention device for the most forward coffee maker was heavily soiled with black and pink debris. Proper disinfection was discussed. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 7 Aft Hot Line
|
|
Violation:
At the hot line, a light bulb for the hot line heating unit was not working and the shatter-protection coating was peeling making the light difficult to clean. During the inspection, food residue was on the bulb. An alcohol pad was used to remove the residue. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 7 Lotus
|
|
Violation:
At the preparation counter next to the knife locker, seven previously cleaned fish dishes were stored upright and unprotected. Remediation began immediately.
|
|
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.:
28
|
|
Site:
Galley-Deck 2 - Starboard Side - Clean Dish Storage
|
|
Violation:
There was a previously-cleaned flower vase stored soiled inside the clean dish rack next to other clean glasses. Remediation began immediately
|
|
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).
|
|
|
Item No.:
29
|
|
Site:
Preparation Room-Potwash Area
|
|
Violation:
The handwash sink just inside the main entrance and beside the potwash machine reached a maximum water temperature of 80F when tested. The hot water handle was placed all the way to the hot side. The staff made mechanical adjustments to the valves beneath and the temperature reached 100F.
|
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 2 - Portside
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Violation:
The handwash sink located near the side-by-side ice machines only reached 94F when tested. The inspector ran the water tap for several minutes with the handle all the way in the hot position and it did not reach 100F. The staff made a mechanical adjustment to the valves located beneath the sink. This particular area of the galley was not in full operation during the inspection.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Preparation Room-Handwash Sink/Vegetable Preparation Holding Room
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Violation:
There was a sign on the bulkhead above this handwash sink, that stated the sink was out-of-order since 24 November 2018. Staff stated this was due to consistent low-temperature readings. The temperate of the hot water only reached a maximum temperature of 93F during the inspection. This area was in-service at the time.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Dishwash
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Violation:
The water at the handwash station at the dirty dish drop-off measured 129F while the area was in operation. Staff was able to adjust the temperature during the inspection.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 7 La Piazza Aft
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Violation:
The handwashing station adjacent to the crew elevator registered a maximum water temperature of 88.7F with the handle all the way in the hot water position. Remediation began immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Galley-Deck 7 La Piazza Aft
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Violation:
The crew restroom for the La Piazza galley was not-in-working order at the time of the inspection. Remediation began immediately.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
32
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Site:
Preparation Room-Potwash Pulper
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Violation:
The potwash pulper was out-of-order since 15 October 2018. Additionally, there was dirty water inside of the pulper when the inspector lifted the lid. It was unclear where the water originated from or how long it was there.
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Recommendation:
Ensure receptacles and waste-handling containers are cleaned when emptied.
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Item No.:
33
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Site:
Galley-Deck 2 - Portside - Escalator
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Violation:
The tracks and landing area of this escalator, (both the up and down sides), were heavily soiled with more than a day's accumulation of food debris.
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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-Bulkhead
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Violation:
The profile cover on the 2-meter tall by 7-meter long bulkhead between the soup galley and the grill area, was missing all of the structural screws causing the cover to shift approximately 1- centimeter away from the bulkhead leaving difficult-to-clean gaps.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 7 La Piazza Bain Marie Station
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Violation:
Masking tape was on the profile strip at the bulkhead to deckhead juncture above the bain marie station making this area difficult to clean. Remediation began immediately.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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-Deck 7 La Piazza Aft
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Violation:
The combination ovens adjacent to the soup kettles were dripping water from the bottom of the unit onto the deck and from the top oven area onto the bottom oven at the door area. Staff stated the door seals needed to be changed and that the doors might be loose causing condensation to escape and form on the oven and deck below. Remediation began 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:
Buffet-Deck 7 Aft Waiter Station
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Violation:
At the portside waiter station, the deckhead above the clean area had a dislodged panel exposing the plenum. Remediation began immediately.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 7 La Piazza Aft
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Violation:
The handwashing sink next to the soup kettle had a very low water pressure. The pressure was insufficient for washing hands. Remediation began immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 7 La Piazza Aft
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Violation:
The ice machine adjacent to the coffee station was dripping water from the water supply line. Remediation began immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Potwash
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Violation:
Water was dripping from plumbing connections under the sanitizing sink compartment. The inspector was unable to determine if this was dirty sink water or clean supply water. The excess water was directed to the scupper. Remediation began immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Deck 7 Aft Hot Line Area
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Violation:
At the hot line, a light bulb for the hot line heating unit was not working and the shatter-protection coating was peeling. Remediation began immediately.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Galley-Deck 7 La Piazza
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Violation:
A light bulb for the hot holding area-heating lamp was not working. Additionally, the shatter-proof coating was peeling making the bulb difficult to clean. Remediation began immediately.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
39
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Site:
Buffet-Deck 7 Portside Aft Beverage Station
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Violation:
One fruit fly was observed in this area.
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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:
Buffet-Deck 7 Aft Beverage Station
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Violation:
One fruit fly was observed in this area.
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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:
Preparation Room-Potwash Pulper
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Violation:
The potwash pulper was out-of-order since 15 October 2018. Additionally, there was dirty water inside of the pulper when the inspector lifted the lid. It was unclear where the water originated from or how long it was there.
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Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
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Item No.:
44
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Site:
Potable Water-Reverse Osmosis Machine
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Violation:
Staff stated the reduced pressure assembly could not be tested due to the automation of the overboard discharge line and that if the shut valve is tested the reverse osmosis would shut down.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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