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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
There were four instances where potable water tanks were touched up with paint and per the manufacturer's documentation provided, only the hard dry times were met (48 hours). There was no documentation to show that the curing times were being met. Additionally, there was no documentation to show the manufacturer's curing time requirements. The inspector showed staff the needed documentation. The tanks reference in these four instances include; (1.) #5122 on 24 September 2018, (2.) #5023 on 1 October 2018, (3.) #5222 on 16 October 2018, and (4.) #5223 on 11 November 2018.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
02
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Site:
Potable Water-Acute Gastroenteritis (AGE) Log
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Violation:
During the current voyage (# 08), there were four blanks under the underlying illness column. The column should be populated with either an underlying illness or other verbiage to indicate this was verified. (nil, none, etc.) Staff noted that they confirm with each patient whether they have underlying illness but this was not populating into the AGE log.
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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,? r 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-Pipe Striping
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Violation:
The striping was inconsistent and conflicting on the pipes leading from the evaporator to the injection point. The striping included a blue background with a directional arrow which was brown. Staff were unsure of the designation when asked by the inspector and stated it was faded in color and should be gray. There were other pipes which were also striped blue/brown/blue near this area.
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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.:
02
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Site:
Medical-Food/Beverage Questionnaire
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Violation:
The food and beverage questionnaire was not in compliance with the 2018 VSP Operations Manual, specifically, the designation of passenger or crew. Staff were keeping the crew and passenger questionnaires in separate binders to differentiate them.
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Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
38
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Site:
Pantry-Mini Bar Pantry
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Violation:
Staff reported that the large ice machine in this pantry is never used and is not needed for the operation. Additionally, some internal parts were dismantled and resting inside the ice bin of this machine and the machine was still connected to the potable water system. Staff stated that they do not intend to use the machine as the space is for storage of mini bar foods and drinks.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
08
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Site:
Potable Water-Shoreside Fire Protection Device
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Violation:
There were no test records for the testable shoreside backflow prevention devices (2). Staff stated that they are not able to test this device with their current equipment onboard.
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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.:
29
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Site:
Buffet-Sahara Starboard Fruit Station Island
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Violation:
The temperature of the handwash station in this area measured 129-133F when measured by the inspector. An adjustment knob was present on the faucet; however, the inspector and three crew members were unsuccessful in manually adjusting the temperature to the proper range. Technical crew were called and responded to the area to correct the issue. This area was in service with a crew member working in the area of the island at the time of 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.:
37
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Site:
Galley-Sahara
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Violation:
Excessive condensation was accumulated on the deckhead above the soiled end of the flight-type conveyor dishwash machine. The steam was escaping the machine due to at least one missing curtain flap on the soiled end.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
22
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Site:
Galley-Sahara
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Violation:
Excessive condensation was accumulated on the deckhead above the soiled end of the flight-type conveyor dishwash machine. The steam was escaping the machine due to at least one missing curtain flap on the soiled end.
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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-Oasis Scullery
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Violation:
The upper final rinse spray arm did not create an effective fan-like pattern and excessive water was spraying out the ends of the spray arm. Crew immediately began correcting the issue. The proper final rinse temperature was reached at the plate surface.
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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 6 Potwash
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Violation:
In the hood-type potwash machine, all ends of the upper, metal, right-side final rinse arm were in disrepair with visible holes that were not part of the wash arm design. Crew reported that this was a known issue and that spare parts were ordered but the wrong parts were delivered so the part had to be re-ordered. Staff anticipated delivery of the correct parts soon.
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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 6 Portside
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Violation:
The far right side of the three potable water taps, located adjacent to the ice machine, was soiled with dark brown debris. Crew immediately began corrective action.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Deck 6 Portside Ice Machine
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Violation:
In the center ice machine, there was a small amount of white debris on the ice scoop handle. The ice scoop was stored in the ice bin. In the left ice machine, there was a small amount of black debris in the bin behind the ice crusher. Both machines were taken out of service 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.:
19
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Site:
Galley-Deck 6 Portside Ice Machine
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Violation:
In the center ice machine there was a thin piece of silver debris on an ice cube in the bin. The debris was approximately 3/4 inch long. The ice machine was taken out of service for cleaning.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
08
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Site:
Buffet-Sahara Starboard Fruit Station Island
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Violation:
The coffee machine on the right did not have a backflow prevention device installed on the potable water line. The machine was not in use during the inspection.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment. Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Buffet-Officer Mess
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Violation:
A backflow prevention device designed for noncontinuous pressure was installed on the potable water line for the espresso machine. Crew stated they would install a backflow prevention device designed for continuous pressure after sanitizing a new device for four hours with 50 ppm chlorine.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment. Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Buffet-Officer Mess
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Violation:
A backflow prevention device designed for noncontinuous pressure was installed on the potable water which supplied the water and ice dispenser. Crew stated they would install a backflow prevention device designed for continuous pressure after sanitizing the new device for four hours with 50 ppm chlorine.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment. Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Buffet-Staff Mess
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Violation:
A backflow prevention device designed for noncontinuous pressure was installed on the potable water line, which supplied the water and ice dispenser. Crew stated they would install a backflow prevention device designed for continuous pressure after sanitizing the new device for four hours with 50 ppm chlorine.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment. Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
27
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Site:
Buffet-Mess
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Violation:
There were five plates out for service which were soiled on the nonfood-contact side. All plates were removed for recleaning.
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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:
Buffet-Sahara Starboard Fruit Station Island
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Violation:
At least six previously-cleaned plates out for service were soiled on the nonfood-contact side. All plates were removed and recleaned.
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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.:
19
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Site:
Buffet-Mess
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Violation:
The hand-contact area of a pair of tongs was resting directly on pears which were in a serving container out for service.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized). 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.:
22
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Site:
Galley-Scullery
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Violation:
During two cycles, the wash temperature of the hood-type warewash machine measured 140F and 142F when taken by the inspector. The machine was in use with glasses inside when the inspector approached the area. Additionally, two upper final rinse spray nozzles were blocked with debris. The machine was taken out of service and technical crew promptly responded for corrective action.
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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). Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
In the front-loading potwash machine, there were two holes in the ends of the upper wash arm that were not part of the wash arm design. Crew were awaiting spare parts for the machine. Additionally, when the machine was in use, water sprayed out of the top of the machine onto the adjacent clean rack. The crew were also using the three compartment sink prior to using the front-loading potwash machine.
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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.:
37
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Site:
Galley-Potwash
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Violation:
Excessive condensation accumulated on the deckhead above the front-loading potwash machine. Water dripped back onto the machine.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
28
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Site:
Galley-Potwash
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Violation:
Condensation from the deckhead dripped onto the in-use potwash machine. Additionally, the clean rack adjacent to the potwash machine was wet due to water spraying out of the top of the machine.
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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.
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Item No.:
19
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Site:
Provisions-Corridor
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Violation:
A small amount of waste on a pallet was leaning directly against a pallet of sparkling wine. The sparkling wine was moved.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
22
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Site:
Pantry-Le Gocce
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Violation:
There were five lemon seeds blocking the upper wash arm of the undercounter warewash machine. The bar was in operation during the inspection.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
08
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Site:
Bar-Le Gocce
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Violation:
The vents of the backflow prevention device for the espresso machine were blocked with a thick debris.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
23
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Site:
Galley-Scullery
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Violation:
During two cycles, the wash temperature of the hood-type warewash machine measured 140F and 142F by the inspector. It was in use with glasses when the inspector approached and was then taken out of service.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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