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Item No.:
01
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Site:
Medical-24- & 4-hour Reports
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Violation:
The embarkation port code listed on the 24-hour and 4-hour report issued before arrival in Maui, HI on 18 April was listed as SEA for Seattle, WA, but the correct embarkation code was NUS for Not in the U.S since the voyage started in Sydney, Australia on 1 April. The disembarkation port code was also listed as SEA, but the actual disembarkation port was Honolulu, HI on 19 April.
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Recommendation:
Ensure that MIDRS reports are accurate.
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Item No.:
04
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Site:
Potable Water-Distribution System Far Points
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|
Violation:
When the inspector arrived at the deck 9 aft far point at approximately 12:30 PM the chart recorder had a maximum value of 5.0 ppm since approximately 11:45 AM and the digital analyzer was reading a free residual chlorine value of 20 ppm. Two water samples from the far point were tested by the inspector and crew member and the free residual chlorine values were all above 10 ppm (both the inspector's and crew's test kits did not measure free chlorine values higher than 10 ppm so the value was displayed as >10 ppm). Since the far point was located in a pantry for the lido buffet, which was open and in operation for lunch, the inspector tested a water sample from the closest handwashing sink and again had a free residual chlorine value above 10 ppm. The inspector and crew members went to the deck 8 forward far point next and found the same situation and free residual chlorine values on the chart recorder and digital analyzer. One water sample was taken by the inspector and crew member and again the free residual chlorine values were above 10.00 ppm.
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|
Recommendation:
Provide continuous halogenation of the potable water system using halogenation injection equipment and maintain a free residual halogen between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) throughout the distribution system.
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Item No.:
06
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Site:
Potable Water-Far Points Chart Recorders
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|
Violation:
Although the digital analyzer was displaying a halogen value of 20 ppm and the inspector had test results above 10 ppm on the far points, the pens on both far points chart recorders were drawing a straight line across the chart approximately three hash lines below the maximum value of 5.0 ppm. The lines drawn on the chart indicated a value just below 5.0 ppm and not above 5.0 ppm as it was supposed to show. The same exact markings indicating a maximum halogen value of at least 5.0 ppm were recorded on both the deck 8 forward far point and deck 9 aft far point on 20 April for approximately 4 hours, on 18 April for approximately 1.5 hours, on 12 April for approximately 2.5 hours, and on 11 April for approximately 1 hour.
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|
Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading.
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Item No.:
06
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Site:
Potable Water-Bunkering Chart Recorder
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|
Violation:
The calibration of the bunker chart recorder was not documented on the day of the inspection. Bunkering began on day of the inspection at 8:30 AM, and the calibration was not documented on the chart recorder when the inspector arrived at 11:00 AM.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
08
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|
Site:
Galley-Port Warewash
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|
Violation:
The atmospheric vacuum breaker of the detergent dispenser on the in-use rack-type warewasher was continuously leaking.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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|
Site:
Galley-Port Warewash
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|
Violation:
The two food employees working at the three-compartment sink next to the out of service potwash machine were not ensuring that the water in the rinse and sanitation compartments remained as clean as possible.
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Recommendation:
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. Ensure that the areas of knowledge include: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. 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.
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Item No.:
13
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|
Site:
Galley-Steakhouse Cooling Log
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|
Violation:
The supervisor signing the cooling logs as correct did not take into account that several entries of cooked foods had temperatures of 72F to 78F within 2 hours of cooling. A discussion between the inspector and the inspection team found that the blast chiller used in this area is often very full and that food pans could be shallower.
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|
Recommendation:
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. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours.
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Item No.:
13
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|
Site:
Galley-Crew Galley Potwash
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|
Violation:
The food employee immersing the pans into the sanitizing water was letting the pans stack into each other. This practice prevented the pans of having the necessary exposure to the sanitizing water for the required minimum time.
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|
Recommendation:
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. Ensure that the areas of knowledge include: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. 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.
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Item No.:
13
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|
Site:
Buffet-Off the Grill and Swirls
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|
Violation:
The employees in these areas were working with the lights off, causing a light intensity of less than 220 lux. The employees at the Swirls stations were working in dark conditions while the employees at Off the Grill had more light due to the day light time. The pizzeria was on the same lighting circuit; this area was not in operation at the time.
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|
Recommendation:
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.:
13
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|
Site:
Other-Swirls
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|
Violation:
The food employee assisting consumers with their ice cream was maintaining the areas with a wiping cloth he used to clean the excess ice cream in the dispensing nozzles and the dip tray. This was immediately brought to his attention by the inspection team at the inspector's request.
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|
Recommendation:
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.:
16
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|
Site:
Galley-Steakhouse Cooling Log
|
|
Violation:
There were several entries of cooked foods that had temperatures of 72F to 78F within 2 hours of cooling. Specifically, the lobster stock from 20 and 22 April, the beef glaze and the lamb glaze from 22 April. These entries were signed by the food employee taking the temperatures and by his supervisor.
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|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
16
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|
Site:
Dining Room-Main - Green Eggs and Ham Breakfast Menu
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|
Violation:
The wording of the consumer advisory made it to have a different message to the one required by the VSP Operations Manual. The advisory stated at the end 'particularly those who may be more vulnerable.' instead of 'especially if you have certain medical conditions.'
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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|
Site:
Buffet-Beverage Station
|
|
Violation:
The milk compartment of the espresso machine was on time control but there was no time control plan in the area. Staff stated that the plan was there but it was taken out of the area due to condensation of the milk compartment.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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|
Site:
Buffet-Crew Mess
|
|
Violation:
The buffet hot line had no side shields. The distance from the exposed food and consumers was less than 1 meter (40 inches).
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|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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|
Site:
Buffet-Officers Mess
|
|
Violation:
The buffet hot line had no side shields. The distance from the exposed food and consumers was less than 1 meter (40 inches).
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|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
|
|
Site:
Buffet-Captain's Mess
|
|
Violation:
The buffet cold line had no side shields. The distance from the exposed food and consumers was less than 1 meter (40 inches).
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|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
|
|
Site:
Provisions-Corridor
|
|
Violation:
At least four pallets of wrapped garbage were stored in front of the store rooms for wine, beverages, beer, and soda. Staff stated that they were having problems offloading and incinerating the garbage due to, among several factors, the ship's itinerary.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
|
|
Site:
Provisions-Poultry Defrost Walk-in Freezer
|
|
Violation:
Active water dripping from the deckhead was observed on top of boxes with poultry products. This was happening immediately in front of the evaporative condenser on the right side of the room.
|
|
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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
|
|
Site:
Provisions-Ice Cream Freezer
|
|
Violation:
A box of pastry sheets was touching an ice carving block. In addition, the carving blocks were about 1 centimeter apart ice cream containers.
|
|
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; and (4) At least 15 centimeters (6 inches) above the deck.
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|
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Item No.:
19
|
|
Site:
Buffet-Off the Grill
|
|
Violation:
The buffet condiment station had no side shields. The distance from the exposed food and consumers was less than 1 meter (40 inches).
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
|
|
Site:
Other-Swirls
|
|
Violation:
A food employee was observed cleaning the excess ice cream in the food-contact spout area where the ice cream was dispensed with the same wiping cloth he was using to clean the drip tray of the machine.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The buffet hot line had no side shields. The distance from the exposed food and consumers was less than 1 meter (40 inches).
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
|
|
Site:
Other-Engine Changing Room
|
|
Violation:
A coffee station was located in the engine changing room, which had changing lockers, a clothes washer and dryer, and a bathroom. The coffee station had a counter-mounted ice/water dispenser, a counter mounted espresso machine, and a portable coffee machine. A gray utensil tray was on the counter and used to store tea bags, sugars packets, and wooden stirrers. The disposable coffee cups were dispensed from a bulkhead-mounted cup dispenser. Four individual containers of yogurt were stored in the undercounter refrigerator unit. The counter under the espresso machine and ice/water dispenser was heavily soiled with coffee debris and the cords for each machine were draped on the counter making cleaning difficult. The deck under the coffee station was also heavily soiled with dust and coffee debris. At least 6 small drain flies were observed around the coffee station.
|
|
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; and (4) At least 15 centimeters (6 inches) above the deck.
Do not store foods: (1) In locker rooms; (3) In dressing rooms; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
|
|
Site:
Medical-Pantry
|
|
Violation:
Two cans of carbonated water and two containers of individual sugar packets were stored in the locker labeled as chemical storage. No chemicals were stored in the locker at the time of the inspection.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
|
|
Site:
Buffet-Lido Dessert Counter
|
|
Violation:
The buffet dessert station had no side shields. The distance from the exposed food and consumers was less than 1 meter (40 inches).
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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|
|
Item No.:
20
|
|
Site:
Galley-Bakery
|
|
Violation:
The panels inside the rotary oven had signs of corrosion.
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|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
The fabric belt of the dough sheeter was difficult to clean.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
The panels inside the rotary oven had signs of corrosion and seemed very difficult to clean.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
|
|
Site:
Provisions-Corridor
|
|
Violation:
There were five stacks of approximately 15 wooden pallets. Staff stated that they have them since 19 April and were to be offloaded on 30 April in Vancouver. There were many other wooden pallets in use throughout the corridor, some with dry stores, hotel goods, and beer kegs, among others. All these pallets had very difficult to clean features.
|
|
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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|
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Item No.:
21
|
|
Site:
Galley-Hot Section
|
|
Violation:
The side panel of the conveyor oven was full of paper recipes, making the oven difficult to clean. This was corrected.
|
|
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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|
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Item No.:
21
|
|
Site:
Galley-Bakery
|
|
Violation:
The door threshold of the rotary oven had holes from missing screws that made the area difficult to clean.
|
|
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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|
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Item No.:
21
|
|
Site:
Other-Engine Changing Room
|
|
Violation:
A coffee station was located in the engine changing room, which had changing lockers, a clothes washer and dryer, and a bathroom. The counter under the espresso machine and ice/water dispenser was heavily soiled with coffee debris and the cords for each machine were draped on the counter making cleaning difficult.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Crew Galley Potwash
|
|
Violation:
The sanitation compartment of the three-compartment sink had stacked pans inside that prevented the pans of having the necessary exposure to the sanitizing water for the required minimum time.
|
|
Recommendation:
Ensure to immerse pots in a way they are exposed to the sanitizing water.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The conveyor potwash machine was out of service since the day prior to the inspection. Staff stated that the mechanical part for the repair was onboard and the repair would need an entire day.
|
|
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-Potwash
|
|
Violation:
Two employees were working at the three-compartment sink next to the out of service potwash machine. One at the soiled wash compartment and one at the sanitation compartment. The teamwork consisted of the food employee at the wash compartment also dipping the pans and his arm in the rinse and sanitation compartments while the other food employee took the pans from the sanitation compartment. This practice was making the rinse and sanitation waters unclean.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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|
|
Item No.:
23
|
|
Site:
Galley-Potwash
|
|
Violation:
The wash temperature of the front-loading potwash machine was 146-147F.
|
|
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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|
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Item No.:
27
|
|
Site:
Galley-Hot Section
|
|
Violation:
The technical spaces of the previously cleaned Lang ovens were heavily soiled.
|
|
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-Staff Mess
|
|
Violation:
The insulation behind the soft-serve ice cream machine was heavily soiled with dust.
|
|
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:
Other-Engine Changing Room
|
|
Violation:
A coffee station was located in the engine changing room, which had changing lockers, a clothes washer and dryer, and a bathroom. The counter under the espresso machine and ice/water dispenser was heavily soiled with coffee debris.
|
|
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:
Medical-Pantry
|
|
Violation:
A disposable coffee cup, a knife, and fork were stored in the locker labeled as chemical storage. No chemicals were stored in the locker at the time of the inspection.
|
|
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.
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|
|
Item No.:
28
|
|
Site:
Other-Engine Changing Room
|
|
Violation:
A coffee station was located in the engine changing room, which had changing lockers, a clothes washer and dryer, and a bathroom. The coffee station had a counter-mounted ice/water dispenser, a counter mounted espresso machine, and a portable coffee machine. A gray utensil tray was on the counter and used to store tea bags, sugars packets, and wooden stirrers. The disposable coffee cups were dispensed from a bulkhead-mounted cup dispenser. Four individual containers of yogurt were stored in the undercounter refrigerator unit. The counter under the espresso machine and ice/water dispenser was heavily soiled with coffee debris and the cords for each machine were draped on the counter making cleaning difficult. The deck under the coffee station was also heavily soiled with dust and coffee debris. At least 6 small drain flies were observed around the coffee station.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Potwash
|
|
Violation:
The clean rack stands were soiled underneath the tubing with what appeared to be food residues and other debris. This clean storage was full of previously cleaned pans that were taken away to be rewashed and to clean the tubing.
|
|
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.
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|
|
Item No.:
30
|
|
Site:
Preparation Room-
|
|
Violation:
The soap dispenser of the handwashing station next to the proofing cabinets was in disrepair. This was corrected.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dairy Walk-in Refrigerator
|
|
Violation:
The light fixture above milk boxes had its cover full of water.
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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:
Provisions-Poultry Defrost Walk-in Freezer
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Violation:
The bulkheads and deckhead had heavy accumulations of ice. In addition, several light fixture covers were full of water and ice.
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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-Buffet Preparation Pantry
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Violation:
The light fixture cover had soiled water inside.
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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-Freezer 11-11
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Violation:
There was excessive ice collected on bulkheads and deckhead.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Hot Section
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Violation:
The two pillars in front of the tilting kettles had no coving.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Other-Engine Changing Room
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Violation:
A coffee station was located in the engine changing room, which had changing lockers, a clothes washer and dryer, and a bathroom. The deck under the coffee station was also heavily soiled with dust and coffee 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.:
36
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Site:
Buffet-Off the Grill and Swirls
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Violation:
The employees in the area were working with the lights off, causing a light intensity of less than 220 lux. At the request of the inspector, the lights were turned on from the bridge.
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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.:
39
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Site:
Other-Engine Changing Room
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Violation:
A coffee station was located in the engine changing room, which had changing lockers, a clothes washer and dryer, and a bathroom. At least 6 small drain flies were observed around the coffee station.
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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:
Potable Water-Far Points Alarm
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Violation:
Engine room staff stated that a visual and audible alarm went off when the free residual chlorine values reached 5.0 ppm, but it was unclear why it took approximately one hour for the free residual chlorine level to return to below 5.0 ppm. It was only after the finding by the VSP inspector and the technical inspection team with him that corrective actions started and not as a result of an alarm. Additionally, the VSP inspector and the food inspection team with him ensured that faucets were open in food areas to flush the system and subsequently verified that chlorine concentrations in the water in food areas were within acceptable range. Unfortunately, it was unclear if any of the water used in the food areas was above the upper acceptable limit at any certain point.
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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 2011 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 2011 Operations Manual as it relates to their assigned duties.
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