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Item No.:
06
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Site:
Potable Water-Far Point
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Violation:
The notation of the unusual event on 5 June 2019 described the chlorine level above 5 ppm from 1930 - 2100 as an issue with bunkering. This did not make sense to the inspector or staff. There were also no bunkering records for 5 June 2019.
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Recommendation:
Ensure the halogen analyzer-chart recorder charts have a range of 0.0 to 5.0 mg/L (ppm) and have a recording period of (and limited to) 24 hours.
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Item No.:
02
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Site:
Medical-Electronic Medical Data System
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Violation:
The electronic medical data system did not accurately synchronize the last symptom with the Acute Gastroenteritis (AGE) log. Staff stated this occurred sometimes. A specific example occurred during voyage #0629; the last symptom in the electronic medical data system was 1500 but the log stated 1130.
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Recommendation:
Ensure the electronic medical data system accuratley populates all information required in the VSP 2018 Operations Manual.
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Item No.:
08
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Site:
Potable Water-Air Gaps
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Violation:
The air gaps listed on the backflow prevention device log did not have an inspection result noted.
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Recommendation:
Retain the inspection and test results for backflow prevention devices for at least 12 months and ensure they are available for review during inspections.
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Item No.:
21
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Site:
Other-ECR
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Violation:
The coffee station had multiple seams and gaps which made the surfaces difficult to clean. Additionally, some areas were visibly soiled with a small amount of black debris. Crew responded right away to apply silicone.
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Recommendation:
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. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
27
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Site:
Other-ECR
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Violation:
The coffee station had multiple seams and gaps which made the surfaces difficult to clean. Additionally, some areas were visibly soiled with a small amount of black debris. Crew responded right away to apply silicone.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Provisions-Deck 3 Potwash
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Violation:
Upon entering the clean side of the area, a crew member was observed wiping the outside of a stainless steel hotel pan on the clean storage rack with a cloth. The cloth was partly damp in some areas and dry in others.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
13
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Site:
Provisions-Deck 3 Potwash
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Violation:
Upon entering the clean side of the area, a crew member was observed wiping the outside of a stainless steel hotel pan on the clean storage rack with a cloth. The cloth was partly damp in some areas and dry in others.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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Item No.:
33
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Site:
Provisions-Liquor Store Room
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Violation:
Liquid was dripping from the deckhead to the deck in front of the condenser. The deckhead and deck also showed signs of corrosion, indicating an ongoing issue with liquid dripping in this area. No food was impacted.
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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-Bamboo Potwash
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Violation:
Liquid was dripping from the deckhead to the deck in front of the handwash station. No clean items were impacted.
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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.:
19
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Site:
Other-Topsiders Ice Cream Counter
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Violation:
During service, the dipper well did not have the secondary container to keep the two ice cream scoops submerged and continuously flushed with water. This was corrected during the inspection.
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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).
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Item No.:
13
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Site:
Buffet-Officers' Mess
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Violation:
The milk on time control in the espresso machine refrigerator was labeled with a discard time exceeding four hours, and the information recorded on the time control log did not appear to be correct. The inspection team arrived in the area at 14:25 and no crew members were in the mess. The milk on time control in the espresso machine refrigerator had a four-hour discard time of 18:30. The time control log for the unit indicated milk had been discarded at 14:30 and new milk had been set up at 14:25. The milk was discarded immediately and replaced.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
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Item No.:
33
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Site:
Galley-Cagney's
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Violation:
The deck tile grout was recessed and missing in a few areas. The ship had a comprehensive tile repair plan for this area.
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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:
Pantry-Topsider's Bar
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Violation:
There was a slow drip coming from the air supply vent at the entrance to this pantry. The inspector witnessed the drip falling to the deck and observed a small accumulation of water on the deck.
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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.:
19
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Site:
Provisions-Soda and Wine Store Room
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Violation:
A pallet was stored on its side with the bottom of the feet in direct contact with boxes of bottled wine. The pallet was removed.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
16
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Site:
Buffet-Officers' Mess
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Violation:
The inspection team arrived in the area at 14:25 and no crew members were in the mess. The milk on time control in the espresso machine refrigerator had a four-hour discard time of 18:30. The time control log for the unit indicated milk had been discarded at 14:30 and new milk had been set up at 14:25. The milk was discarded immediately and replaced.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours) (5) Is discarded within 4 hours of placement on time control.
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Item No.:
22
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Site:
Galley-Warewash Area
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Violation:
The rack-type conveyor dishwash machine was taken out of service before the inspection team arrived due to a leak. A technicain was working on the machine when the inspection team entered the area and reporting a malfunctioning solenoid. The dishes were sent to the main galley warewash area. The machine was repaired before the end of the inspection.
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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.
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Item No.:
21
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Site:
Galley-Bamboo
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Violation:
A rough adhesive residue was inside the teppanyaki trolley on the sides and back near the top. The adhesive was removed 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.
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