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Item No.:
02
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|
Site:
Medical-Acute Gastroenteritis Surveillance (AGE) Log
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|
Violation:
The (AGE) log was not properly filled out. The log listed the total passengers and crew information for the whole month on one report. There was not an entry for each passenger and crew member in the associated columns. Each column was totaled for the entire month and entered onto the report. Also, the current log template had the previous ships information, name and contact information on the heading. The ship needs to apply for a variance in order to total all the voyages and enter them at one time into the (AGE) log as noted above.
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|
Recommendation:
Fill out the AGE log properly. Contact VSP to arrange a variance to maintain monthly logs.
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Item No.:
02
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|
Site:
Medical-24 hour and 4 hour Reports
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|
Violation:
The ships voyages consist of a two day turnaround. Because of this, staff stated that the 24 hour report was not needed because the time frame coming back to U.S. waters was 12 hours, so only a 4 hour report is submitted. The ship needs a variance for this procedure.
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Recommendation:
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Item No.:
03
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|
Site:
Potable Water-Bunkering
|
|
Violation:
The bunkering system was designed so that the water was sent directly to the storage tank without being halogenated or pH controlled. Each tank had a separate, closed circulation system to adjust the chlorine level. The pH could not be adjusted.
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|
Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
04
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|
Site:
Potable Water-Far Point
|
|
Violation:
At approximately 3 pm, both inspectors arrived at the far point of the potable water system on the vessel's bridge to verify the level of chlorine in the potable water system. The analyzer read 0.69 ppm chlorine. The inspectors measured 0.07 and 0.09 with their test kits. In addition, the water in the sample vials did not turn pink when the reagent was added, indicating there was no chlorine in the potable water system. This was corrected and the chlorine level at the far point was above 0.2 ppm when the inspectors left the ship.
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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.:
04
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|
Site:
Potable Water-Distribution
|
|
Violation:
There was no system installed to provide continuous halogenation of the potable water distribution system.
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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.:
05
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|
Site:
Potable Water-Far Point
|
|
Violation:
At approximately 3 pm, both inspectors arrived at the far point of the potable water system on the vessel's bridge to verify the level of chlorine in the potable water system. The analyzer read 0.69 ppm chlorine. The inspectors measured 0.07 and 0.09 with their test kits. In addition, the water in the sample vials did not turn pink when the reagent was added, indicating there was no chlorine in the potable water system.
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|
Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
06
|
|
Site:
Potable Water-Far Point
|
|
Violation:
No chart recorder or electronic datalogging system was installed to record the levels of chlorine at the far point.
|
|
Recommendation:
Install a halogen analyzer-chart recorder at a distant point in the potable water distribution system where a significant water flow exists and represents the entire distribution system. In cases where multiple distribution loops exist and no pipes connect the loops, install an analyzer and chart recorder for each loop.
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Item No.:
06
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|
Site:
Potable Water-Test Kit
|
|
Violation:
No test kit was on board for testing the potable water system.
|
|
Recommendation:
Provide a test kit for measuring free halogen residual and pH. Ensure the halogen test kit used to calibrate the halogen analyzer is accurate to within 0.2 mg/L (ppm) for halogen and graduated in increments no greater than 0.2 mg/L (ppm) in the range of free residual halogen normally maintained in the potable water system. Ensure all reagents used with the test kit are not past their expiration dates. Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
07
|
|
Site:
Potable Water-
|
|
Violation:
No reduced pressure zone assembly backflow prevention device or air gap was installed between the potable water system and technical system.
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|
Recommendation:
Protect the potable water system against backflow or other contamination by backflow prevention devices or air gaps. Ensure the permeate lines and distillate lines directed toward the potable water system are also protected.
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Item No.:
08
|
|
Site:
Potable Water-Bunkering
|
|
Violation:
No chlorine and pH tests were conducted on the shore-side water supply before starting the potable water bunkering process. No tests of the chlorine and pH were conducted at least every hour during bunkering.
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|
Recommendation:
Conduct a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process to establish the correct halogen dosage. Record the results of the pretest and ensure they are available for review during inspections. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water. Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
08
|
|
Site:
Potable Water-Striping
|
|
Violation:
Potable water pipes throughout the ship were not striped blue or blue/green/blue.
|
|
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. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Plan
|
|
Violation:
There was no comprehensive list of the backflow prevention devices installed on board.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
The backflow prevention devices installed throughout the ship for the showers and toilets were dual check valves with no atmospheric vent. No backflow prevention device was installed for the international shore connection for fire.
|
|
Recommendation:
Only install backflow prevention devices with atmospheric vents.
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|
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Item No.:
08
|
|
Site:
Potable Water-Tanks
|
|
Violation:
The sample points for each of the three potable water tanks were connected to a common line with another potable water line. Staff stated they could isolate each tank for sampling with valves, but they could not isolate from the potable water line. There was also no label.
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|
Recommendation:
Ensure potable water tanks have labeled sample cocks that are turned down. Identify the sample cocks with the appropriate tank number.
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Item No.:
08
|
|
Site:
Potable Water-Bunker Station
|
|
Violation:
The filling line was not labeled 'POTABLE WATER FILLING.' The chains for the caps were corroded and connected to each other and not to an adjacent bulkhead or surface. The potable water hoses were not labeled 'POTABLE WATER ONLY' at each connecting end. The box used to store the hoses was not labeled 'POTABLE WATER HOSE AND FITTING STORAGE.' The hoses were not stored with their ends capped or coupled. The storage box was not self draining. The bottom of the storage box was soiled with debris. The box was stored on a shelf and not mounted.
|
|
Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses. Ensure each bunker station potable water filling line is striped or painted blue or in accordance with the color designation in ISO 14726 (blue/green/blue) and clearly labeled "POTABLE WATER FILLING" in letters at least 13 millimeters (0.5 inch) high, stamped on a noncorrosive label plate or the equivalent, and located at or near the point of the hose connection. Label potable water hoses with the words "POTABLE WATER ONLY" in letters at least 13 millimeters (0.5 inch) high at each connecting end. Mount potable water hose lockers at least 460 millimeters (18 inches) above the deck and ensure they are self draining. Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner. Ensure potable water hoses are rolled tight with the ends capped, on reels, or on racks, or with ends coupled together and stowed in potable water hose lockers.
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Item No.:
08
|
|
Site:
Potable Water-Tank Maintenance
|
|
Violation:
There were no records for the disinfection of the tanks and distribution system. In addition, there was no documentation from a third party organization that the tank coating was approved for potable water use.
|
|
Recommendation:
Inspect, clean, and disinfect potable water tanks during dry docks and wet docks, or every 2 years, whichever is less. Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service. Document the free halogen residual level. Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result. 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.:
08
|
|
Site:
Galley-Beverage Station
|
|
Violation:
The backflow preventer on the potable water line to the ice machine was leaking continuously.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
|
Item No.:
13
|
|
Site:
Food Service General-
|
|
Violation:
Several of procedures in the food service areas were not in compliance with the VSP Operations Manual.
|
|
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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|
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Item No.:
16
|
|
Site:
Galley-Beverage Station
|
|
Violation:
A hotel pan of raw chicken in reach in refrigerator #9 was measured at 50F by the inspector. Staff stated the chicken had been prepared at approximately 7 pm the evening before. The chicken was discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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|
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Item No.:
16
|
|
Site:
Buffet-Time Control Plan
|
|
Violation:
The time control plan for breakfast stated that service ended and food was to be discarded at 9 am. At 9:05 am, food service was still in operation and a line of passengers were waiting for food at the buffet. Staff stated that more eggs and bacon were being prepared for service.
|
|
Recommendation:
Ensure the time control plan matches the operations.
|
|
|
Item No.:
16
|
|
Site:
Galley-Pastry
|
|
Violation:
There was no cooling log for the hotel pan of diced tomatoes stored in one of the reach in refrigerators. Staff stated that the tomatoes had been cut the morning of the inspection and would go out for lunch service, but the 7-day discard label stated a preparation date of July 27. Staff then stated that cut tomatoes were not potentially hazardous and did not need to be cooled.
|
|
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.:
17
|
|
Site:
Galley-Pastry
|
|
Violation:
There was no cooling log for the hotel pan of diced tomatoes stored in one of the reach in refrigerators. Staff stated that the tomatoes had been cut the morning of the inspection and would go out for lunch service, but the 7-day discard label stated a preparation date of July 27. Staff then stated that cut tomatoes were not potentially hazardous and did not need to be cooled.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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|
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Item No.:
17
|
|
Site:
Buffet-Officers Mess
|
|
Violation:
A hotel pan with several bags of partially frozen plantains (tostones) were stored to thaw on a table. Staff stated that these would be deep fried, but needed to thaw first. Staff stated that these tostones were precooked, and were therefore potentially hazardous.
|
|
Recommendation:
Thaw potentially hazardous food: (1) Under refrigeration that maintains the food temperature at 5C (41F) or less; or (2) Completely submerged under running water at a water temperature of 21C (70F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5C (41F), (3) Completely submerged under running water at a water temperature of 21C (70F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 5C (41F) for more than 4 hours, including
the time the food is exposed to the running water and the time needed for preparation for cooking, OR the time it takes under refrigeration to lower the food temperature to 5C (41F). (4) As part of a cooking process if
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Item No.:
17
|
|
Site:
Galley-Meat/Fish Preparation
|
|
Violation:
A utility sink was filled with water and raw fish fillets in plastic packaging. Staff stated the fish was being thawed. The fillets and water were room temperature. In the adjacent sink, several pieces of raw chicken were in the sink. Staff stated these were slightly frozen and were thawing.
|
|
Recommendation:
Thaw potentially hazardous food: (1) Under refrigeration that maintains the food temperature at 5C (41F) or less; or (2) Completely submerged under running water at a water temperature of 21C (70F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5C (41F), (3) Completely submerged under running water at a water temperature of 21C (70F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 5C (41F) for more than 4 hours, including
the time the food is exposed to the running water and the time needed for preparation for cooking, OR the time it takes under refrigeration to lower the food temperature to 5C (41F). (4) As part of a cooking process if
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Item No.:
19
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The bread out for self-service was not protected by a sneeze guard and was positioned directly at mouth height. In addition, the handle of the serving tongs were in direct contact with the bread.
|
|
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 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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|
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Item No.:
19
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The sneeze guards for the hot and cold line were not fully protective and several inches of the pans of food were exposed.
|
|
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-Crew Mess
|
|
Violation:
A crew member was observed grabbing an apple from the buffet line without using the serving tongs. No buffet staff was in the area to monitor.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Officers Mess
|
|
Violation:
A plastic container with cereal boxes, coffee containers, and an extension cord were stored on a table.
|
|
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:
Other-Corridor Outside Officers Mess
|
|
Violation:
A cooler with ice and a coffee dispenser were stored on the deck.
|
|
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:
Galley-Dry Stores
|
|
Violation:
A wrapped bag of rice was stored inside a hotel pan that was soiled with food debris.
|
|
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.:
20
|
|
Site:
Buffet-
|
|
Violation:
One plate out for service was cracked.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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|
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Item No.:
20
|
|
Site:
Galley-Refrigerator #8
|
|
Violation:
The ambient temperature inside the refrigerator was measured at 50F by both the inspector's thermometer and the ambient temperature measuring device. The internal temperature gauge read 7C. No food was stored inside.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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|
|
Item No.:
20
|
|
Site:
Other-POS Counter for Ala Carte Dining
|
|
Violation:
A slotted fastener was in the food contact surface of the filter on the espresso machine. The slot in the fastener was soiled with coffee debris. This area was previously cleaned.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
|
|
Site:
Galley-Beverage Station
|
|
Violation:
The installation of the ice machine did not allow for sufficient space to clean around and behind the machine.
|
|
Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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|
|
Item No.:
21
|
|
Site:
Provisions-Dry Store
|
|
Violation:
Bagged flour and canned goods were stored on a wooden pallet.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Main
|
|
Violation:
The drain line for the ice machine bin was not sloped.
|
|
Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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|
|
Item No.:
21
|
|
Site:
Buffet-
|
|
Violation:
Water was dripping from the edge of the buffet counter to the sanitizing bucket below. It was not determined where the leak was coming from.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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|
|
Item No.:
21
|
|
Site:
Pantry-Del Mar
|
|
Violation:
The drain line for the ice machine bin was not sloped.
|
|
Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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|
|
Item No.:
22
|
|
Site:
Buffet-
|
|
Violation:
An in use sanitizing bucket was staged under the edge of the buffet counter to capture a leak.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Buffet-
|
|
Violation:
Approximately 100 plates and bowls were stored below the cold well. When the inspector found several of these soiled, staff stated that these had already been checked by the buffet staff and found to be soiled and were being stored under the cold well before being brought to the dishwash area.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
There was no water spraying from the top final rinse spray arm of the rack-type conveyor dishwash machine. Water was spraying from the bottom and side arms. The temperature at the final rinse was measured at 178F. A 180F color-changing thermolabel placed on the top arm did not change color, indicating that no water was reaching it.
|
|
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-Dishwash Area
|
|
Violation:
There was corrosion on the top components of the drying compartment on the rack-type conveyor dishwash machine.
|
|
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-Potwash Area
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|
Violation:
The solution in the sanitizing sink had an oily sheen and pieces of food debris were settled on the bottom of the sink.
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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|
|
Item No.:
23
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|
Site:
Galley-Dishwash Area
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|
Violation:
The wash compartment of the rack-type conveyor dishwash machine was soiled with large pieces of food debris.
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|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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|
Item No.:
25
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|
Site:
Galley-Dishwash Area
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|
Violation:
A bunch of slightly damp wiping cloths were shoved between the two detergent bottles below the single rack hood-type glass wash machine.
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|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
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|
Site:
Buffet-
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|
Violation:
A wiping cloth was draped on the edge of the sanitizing bucket.
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|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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|
Site:
Buffet-
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|
Violation:
Over 40 bowls, plates, and saucers out for service were soiled with food debris.
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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.:
26
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|
Site:
Galley-Dishwash Area
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|
Violation:
Over 50 plates and bowls in the clean storage area were soiled with food debris.
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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.:
26
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|
Site:
Galley-Potwash Area
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|
Violation:
Two pans on the clean storage rack were soiled with food debris.
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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.:
26
|
|
Site:
Galley-Dry Stores
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|
Violation:
A wrapped bag of rice was stored inside a hotel pan that was soiled with food debris.
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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.:
26
|
|
Site:
Galley-Dry Stores
|
|
Violation:
A stick blender was stored inside a hotel pan that was soiled with food debris.
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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.:
26
|
|
Site:
Bar-Main
|
|
Violation:
Both milk frothing wands on the espresso machine were soiled with dried milk.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Pantry-Pool
|
|
Violation:
The deflector panel on the ice making compartment in the ice machine was soiled on the outside with an orange substance.
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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.:
26
|
|
Site:
Galley-Beverage Station
|
|
Violation:
The deflector panel in the ice machine was soiled on both sides. The ice thickness sensing paddle was also soiled.
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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.:
26
|
|
Site:
Other-POS Counter for Ala Carte Dining
|
|
Violation:
A slotted fastener was in the food contact surface of the filter on the espresso machine. The slot in the fastener was soiled with coffee debris. This area was previously cleaned.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Other-POS Counter for Ala Carte Dining
|
|
Violation:
The food-splash panel above the coffee making, water dispensing, and milk frothing areas of the espresso machine was soiled. This area was previously cleaned.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-POS Counter for Ala Carte Dining
|
|
Violation:
The milk frothing wand on the espresso machine was soiled with dried milk. The water dispenser was soiled as well.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
27
|
|
Site:
Galley-Beverage Station
|
|
Violation:
The front edge of the ice machine between the ice making compartment and ice bin was soiled and wet.
|
|
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
|
|
Site:
Other-POS Counter for Ala Carte Dining
|
|
Violation:
The counter under the espresso machine was soiled.
|
|
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
|
|
Site:
Galley-Preparation Area Adjacent to Walk-in Refrigerator
|
|
Violation:
The paper towel dispenser for the handwash station was installed above the trough-style utility sink and when the user reached for the paper towels, water dripped onto the sink and counter below. Staff stated that the sink was not used, but the inspector observed water near the sink drain.
|
|
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
|
|
Site:
Galley-Dry Stores
|
|
Violation:
A stick blender was stored inside a hotel pan that was soiled with food debris.
|
|
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:
Buffet-
|
|
Violation:
Approximately 100 plates and bowls identified by the buffet staff as soiled were being stored on the shelves below the cold well with packages of paper napkins and single-use food service gloves.
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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; (3) at least 150 millimeters (6 inches) above the deck.
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|
Item No.:
28
|
|
Site:
Other-Corridor Outside Officers Mess
|
|
Violation:
A cooler with ice and a coffee dispenser were stored on the deck.
|
|
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-POS Counter for Ala Carte Dining
|
|
Violation:
Drinking glasses stored in two original manufacturer's boxes were stored in the cabinet with bottles of liquor and previously-cleaned glasses. Staff stated these would be washed/rinsed/sanitized before use, but it was unclear why they were stored in a working beverage area.
|
|
Recommendation:
Do not store glasses in original packaging that need to be washed, rinsed, and sanitized in a working beverage area.
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|
|
Item No.:
28
|
|
Site:
Other-POS Counter for Ala Carte Dining
|
|
Violation:
Four packages of paper napkins were stored in the electrical locker across from the POS counter. The locker was not constructed for food equipment storage.
|
|
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:
Buffet-Crew Mess
|
|
Violation:
The cutlery dispenser did not protect the food and mouth contact surfaces of the utensils during service. Crew members were observed touching the food/mouth contact surfaces when reaching for the utensils.
|
|
Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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|
|
Item No.:
28
|
|
Site:
Pantry-Pool
|
|
Violation:
The covers for the air supply vent were missing, exposing the open duct. One of the ducts was directly over clean glasses.
|
|
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:
Housekeeping-Housekeeping Locker # 602
|
|
Violation:
Two tea kettles were found in a box in the housekeeping locker # 602.
|
|
Recommendation:
|
|
|
Item No.:
29
|
|
Site:
Galley-Dry Stores
|
|
Violation:
A hot holding cabinet was stored in front of the handwash station next to the dry stores shelves.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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|
|
Item No.:
29
|
|
Site:
Galley-Pastry
|
|
Violation:
The handwash station next to the deck mixer was blocked by the wash/rinse/sanitize buckets.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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|
|
Item No.:
30
|
|
Site:
Galley-Pastry
|
|
Violation:
The soap dispenser at the handwash station next to the deck mixer was broken.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
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|
|
Item No.:
31
|
|
Site:
Housekeeping-Housekeeping Locker # 602
|
|
Violation:
At least 10 gallons of cleaning materials was improperly stored in housekeeping locker # 602
|
|
Recommendation:
|
|
|
Item No.:
32
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
Plastic film with food debris was in the waste receptacle at the handwash station across from the potwash.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
|
|
|
Item No.:
33
|
|
Site:
Galley-Walk-in Refrigerator
|
|
Violation:
Water dripped from the edge of the bottom exterior of the deckhead-mounted condenser unit to the deck below.
|
|
Recommendation:
Ensure water does not drip from the condenser unit.
|
|
|
Item No.:
33
|
|
Site:
Galley-Beverage Station
|
|
Violation:
A large amount of water was accumulated under the ice machine.
|
|
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
|
|
Site:
Buffet-Officers Mess
|
|
Violation:
A large hole was in the bulkhead to the right of stainless steel table.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Pool
|
|
Violation:
The covers for the air supply vent were missing, exposing the open duct. One of the ducts was directly over clean glasses.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. 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
|
|
Site:
Pantry-Main
|
|
Violation:
There was no tile grout on the deck below the handwash station.
|
|
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
|
|
Site:
Pantry-Main
|
|
Violation:
Pipes and cables behind the undercounter dishwash machine and ice machine were draped on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Bar-Pool
|
|
Violation:
There was a broken tile at the entrance to the bar from the pantry.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Pool
|
|
Violation:
There was no coving where the deck met the orange bulkhead throughout the bar.
|
|
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
|
|
Site:
Bar-Pool
|
|
Violation:
The deckhead was damaged at the corner to the left of the entrance to the pantry behind the POS.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-POS Counter for Ala Carte Dining
|
|
Violation:
There was no coving at the deck/bulkhead juncture below the counter with the espresso machine.
|
|
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
|
|
Site:
Other-POS Counter for Ala Carte Dining
|
|
Violation:
The deck under the counter with the espresso machine was soiled. Bottled liquor, plates, and cutlery were also stored in the cabinets.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Beverage Station
|
|
Violation:
The bulkhead around and behind the ice machine was soiled with dust.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-POS Counter for Ala Carte Dining
|
|
Violation:
A large opening in the deckhead was above the counter with the espresso machine and liquor storage. The cover on the opening was louvered and provided only minimal protection from the space above. The space above had pipes, cables, and other difficult to clean features and was heavily soiled with dust. The louvered hatch was also soiled with dust.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Store
|
|
Violation:
The deckheads and some bulkheads were constructed of a soft material that was not hard, durable, or easily cleanable. In addition, there exposed pipes and cables that made cleaning difficult.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Store
|
|
Violation:
The deck was soiled under several shelving units.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dairy Walk-in Refrigerator
|
|
Violation:
The stainless steel diamond plate deck was corroded along the welded seams and where the feet of the shelving units met the deck.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Meat Freezer
|
|
Violation:
The condenser unit had ice accumulated on the outside and there was a heavy accumulation of ice on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Food/Soiled Lift
|
|
Violation:
The deck tiles in the lift used for transportation of food items and soiled items was in poor repair with cracked and chipped tiles. The door track was also soiled.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Del Mar
|
|
Violation:
There was no coving at the deck/bulkhead juncture and the lower part of the bulkhead was damaged in several locations where it met the deck.
|
|
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). Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Bar-Main
|
|
Violation:
The drain for the handwash station overflowed onto the deck. The condensate drain line for undercounter refrigerator #3 was not directed to the scupper.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Pantry
|
|
Violation:
The faucet at the handwash station was continuously leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Food Service General-Lighting
|
|
Violation:
The light intensity was not at sufficient levels in several of the food areas. The light intensity was not a minimum of 220 lux to the left of the pastry handwash station and to the left of the combination oven by the water dispenser in the galley. The light intensity was not a minimum of 220 lux in all areas of the walk-in refrigerator (area was empty during inspection). The light intensity to the right and behind the ice machine was not a minimum of 110 lux. The light intensity at the coffee station for ala carte dining was not a minimum of 220 lux. The light intensity in the dairy walk-in refrigerator, the frozen vegetable freezer, and the vegetable and fruit walk-in refrigerator was less than 110 lux. The light intensity in the main bar pantry was less than 220 lux. The light intensity in the main bar and Del Mar bar could not be raised to 220 lux for cleaning.
|
|
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. Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment. Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
Condensate was collected on the deckhead above the clean end of the rack-type conveyor dishwash machine. No dripping was observed.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Pantry-Pool
|
|
Violation:
The temperature inside the pantry was measured at 98F by the inspector. Staff stated there was a problem with the air conditioning.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Officers Mess
|
|
Violation:
A plastic container with cereal boxes, coffee containers, and an extension cord were stored on a table.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Pantry-Del Mar
|
|
Violation:
The cleaning materials locker was not labeled.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Rat Guards
|
|
Violation:
There were no rat guards present either forward or aft as the inspectors arrived at the ship. Mid-way through the inspection, the inspector noted that rat guards had been placed, however they resembled plastic trash can lids and had entry points where rodents could easily access the ship.
|
|
Recommendation:
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Pest Management Logs
|
|
Violation:
The ship did not have an active pest management log. Staff stated that no cockroaches have been seen, however flies were noted earlier. The inspector instructed staff to include all pests in the active log and to document where the pests were observed and the actions taken as well as the follow up.
|
|
Recommendation:
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Pest Management Logs
|
|
Violation:
Staff did not have an effective plan evaluation due to the absence of an active log, and the fact that staff stated that flies had been seen. Furthermore, an effective review could not be conducted as well due to the lace of pest activity.
|
|
Recommendation:
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Pest Management Logs
|
|
Violation:
The pest management log did not include two electronic pest control devices located in food areas.
|
|
Recommendation:
|
|
|
Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Management Procedures
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Violation:
Staff must have an OPRP plan that details the standard procedures and duties of each department and their staff.
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Recommendation:
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Management Procedures
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Violation:
Staff stated that the ship did not have disinfectants on board to combat an AGE outbreak. Staff stated the products had been ordered at the beginning of June, but had not arrived. Inspector instructed staff that The Outbreak Prevention and Response Plan (OPRP) must have these products onboard and system to combat norovirus or an acceptable surrogate.
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Recommendation:
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Item No.:
44
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Site:
Medical-Medical Logs
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Violation:
The medical log procedures and format have not been maintained correctly. The format and reasons for the procedures were explained to the staff by the inspector. Staff responded very well and began implementing the instructions immediately.
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Recommendation:
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Item No.:
44
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Site:
Integrated Pest Management-Pest Management Logs and Plan
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Violation:
Staff needs to demonstrate a complete understanding of the ships pest management process and procedure and to train the crew to be knowledgeable as well.
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Recommendation:
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Item No.:
44
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Site:
Potable Water-
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Violation:
Many of the potable water procedures and systems on board were not in compliance with the VSP Operations Manual.
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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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