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Item No.:
07
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Site:
Potable Water-Pipe Disinfection Records
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Violation:
On May 28, the Deck 1 potable water line D was replaced and disinfected. The pipe disinfection record stated disinfection started at 1040 and concluded at 1200 at a concentration of 50 ppm. The halogen residual was measured at 1400. Staff stated this was a typo on the report.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Potable Water-Production Line
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Violation:
The potable water production line was striped blue/green/blue in two places prior to the halogen injection point. This was corrected 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Galley-Deck 5 Dishwash
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Violation:
The atmospheric vacuum breaker for the fight-type dishwash detergent dispenser was continuously dripping water. Crew reported they would replace the device after disinfecting for 4 hours with 50 ppm chlorine.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa Safety Signs
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Violation:
The safety signs for all six whirlpool spas did not include cautions against: 1) Use by individuals who are immunocompromised; 2) Individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and 3) Children, pregnant women, and elderly persons. Additionally, the signs did not caution against exceeding 15 minutes of use.
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Recommendation:
In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log Review
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Violation:
On two occasions, two food employees who had experienced AGE symptoms were released from isolation after 24 hours instead of 48 hours. Both crew members were listed on the AGE log as galley stewards, and medical staff stated they worked in the dishwash area on the soiled side. Because of this, these crew members were not considered food employees by vessel crew. The first crew member reported to medical on June 5 at 0917. The crew member had an onset of AGE symptoms at 0900 and their last symptom was at 0910. The crew member was released from isolation on June 6 at 0910. The second crew member reported to medical on May 31 at 2002. The crew member had an onset of AGE symptoms at 1935 and their last symptom at 1957. The crew member was released from isolation on June 1 at1957.
Additionally, a supervisory crew member who performed administrative food and beverage duties and performed walk-throughs of store rooms reported to medical on May 8 at 2207 with AGE symptoms. The crew member had an onset of AGE symptoms at 2145 and their last symptom was at 2145. The crew member was released from isolation on May 9 at 2145.
Medical staff and other supervisory crew members on board did not consider these individuals to be food workers. They indicated that this was pre-determined in the electronic medical system based on the crew member position.
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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.
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Item No.:
20
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Site:
Galley-Deck 6 Hot Galley
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Violation:
An excessive amount of water was leaking from upright combination oven #2 and was flowing onto the deck because of a missing screw. An excessive amount of standing water pooled on the deck below the machine and under adjacent machines. The machine was in use so an immediate fix of the leak was not possible.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment.
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Item No.:
20
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Site:
Buffet-Deck 5 Milk Station # 3
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Violation:
The bulk milk container dispensing tube was not cut on the diagonal. It was removed.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Galley-Deck 7 Sabatini
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Violation:
There was a difficult-to-clean gap around the drain line of the flat and grooved grill. This area was soiled with greater than a day's accumulation of grease. The area was previously cleaned. Crew immediately started corrective action.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 14 Dishwash
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Violation:
Around the top of the pulper, located under the counter, there was excessive silicone that was peeling. It created a difficult-to-clean surface. This area was soiled with a significant amount of debris. The machine was in use and crew explained it was the only pulper on board that could be used. Crew stated they would come up with a plan for remediation because it could not be conducted immediately.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Room Service-Deck 12 Bellbox
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Violation:
The final rinse pressure gauge on the hood-type potwash machine measured 400 psi when the final rinse was not spraying. It measured 25-30 psi during one final rinse cycle, and 30-35 psi during a subsequent final rinse cycle. Crew confirmed that the gauge was broken. The proper plate surface sanitizing temperature was measured during the final rinse cycle.
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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 Starboard Forward Dishwash
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Violation:
One final rinse nozzle was blocked and did not produce an effective fan-like spray pattern. The machine was in use. Crew replaced the nozzle.
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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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 6 Potwash
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Violation:
The hood-type potwash machine was out-of-service since the day of the inspection due to a broken gauge. Crew were using the three-compartment sink.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Galley-Deck 5 Port Forward Ice Station
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Violation:
There was an unidentifiable white substance on the scoop inside the ice bin. It was sent 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:
Galley-Deck 12 Potwash
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Violation:
The chopper cover stored on a clean rack was soiled with visible debris on the nonfood-contact surface. It was sent 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:
Galley-Deck 7 Sabatini
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Violation:
Greater than a day's accumulation of debris collected around the drain line of the flat and grooved grill. There was also a difficult-to-clean gap in this area. The area was previously cleaned. Crew immediately started corrective action.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 14 Dishwash
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Violation:
Around the top of the pulper, located under the counter, the area was soiled with a significant amount of debris. The machine was in use and crew explained it was the only pulper on board that could be used. Crew stated they would come up with a plan for remediation because it could not be conducted 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.:
33
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Site:
Galley-Deck 5 Garde Manger
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Violation:
There was a slow drip of water from the deckhead onto the deck below. The water had not yet begun to pool on the deck. No clean items or food items were impacted. Crew explained they were aware of the issue but were unable to correct it during dry dock.
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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 5 Dishwash
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Violation:
There was excessive standing water on the deck overflowing from the scupper near the soiled end of the flight-type conveyor dishwash machine. Additionally, there was excessive standing water inside the coaming around the deck drains for the utility sink, handwash sink, and dishwash. Crew responded to unclog the drain.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Preparation Room-Deck 4
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Violation:
When the undercounter warewash machine drained, excessive water splashed and pooled on the deck due to the force of the water and positioning of the pipe. Crew began corrective action.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Deck 14 Dishwash
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Violation:
There was a constant drip from the pulper which caused soiled water to accumulate on the deck below.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Deck 5 Dishwash
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Violation:
There was excessive standing water on the deck overflowing from the scupper near the soiled end of the flight-type conveyor dishwash machine. Additionally, there was excessive standing water inside the coaming around the deck drains for the utility sink, handwash sink, and dishwash. Crew responded to unclog the drain.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Deck 6 Hot Galley
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Violation:
An excessive amount of standing water pooled on the deck below combination oven #2 and under adjacent machines. The machine was in use so an immediate fix of the leak was not possible.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Deck 7 Crown Grill Show Galley
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Violation:
The lighting along the food preparation surface of the front bar of the show galley was less than 220 lux. Many areas measured less than 100 lux. Crew turned on additional lights and many areas again measured less than 220 lux. The lighting at the handwash station near the starboard entrance to the galley also measured less than 220 lux. The area was in service for breakfast. Technical staff immediately responded.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Deck 5 Dishwash
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Violation:
Excessive steam exited the soiled end of the flight-type dishwash and condensation collected on the deckhead above. Technical crew confirmed the issue was with ventilation and stated they would make the necessary adjustments.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Deck 5 Potwash
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Violation:
Condensation accumulated on the deckhead over the clean side of the hood-type warewash machine. No dripping was noted.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Galley-Deck 5
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Violation:
There was one small fly. Crew contacted pest management personnel.
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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-Deck 6 Botticelli Wine Pantry
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Violation:
There was one small fly. Pest management personnel was notified.
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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.:
44
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Site:
Medical-Acute Gastroenteritis (AGE) Log Review
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Violation:
On two occasions, two food employees who had experienced AGE symptoms were released from isolation after 24 hours instead of 48 hours. Both crew members were listed on the AGE log as galley stewards, and medical staff stated they worked in the dishwash area on the soiled side. Because of this, these crew members were not considered food employees by vessel crew. The first crew member reported to medical on June 5 at 0917. The crew member had an onset of AGE symptoms at 0900 and their last symptom was at 0910. The crew member was released from isolation on June 6 at 0910. The second crew member reported to medical on May 31 at 2002. The crew member had an onset of AGE symptoms at 1935 and their last symptom at 1957. The crew member was released from isolation on June 1 at1957.
Additionally, a supervisory crew member who performed administrative food and beverage duties and performed walk-throughs of store rooms reported to medical on May 8 at 2207 with AGE symptoms. The crew member had an onset of AGE symptoms at 2145 and their last symptom was at 2145. The crew member was released from isolation on May 9 at 2145.
Medical staff and other supervisory crew members on board did not consider these individuals to be food workers. They indicated that this was pre-determined in the electronic medical system based on the crew member position.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP-during inspections and on request-knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 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 4 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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Item No.:
44
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Site:
Recreational Water Facilities-Whirlpool Spa Safety Signs
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Violation:
The safety signs for all six whirlpool spas did not include cautions against: 1) Use by individuals who are immunocompromised; 2) Individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and 3) Children, pregnant women, and elderly persons. Additionally, they did not caution against exceeding 15 minutes of use.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP-during inspections and on request - knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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