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Item No.:
33
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Site:
Buffet-Garden Cafe Mid-Ship
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Violation:
Brown debris was noticed on the deckhead above the coffee machine, and the center buffet lines. In addition, the lights above the buffet lines at the mid -ship area were soiled in the seams where the light covers meet the light frame.
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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-Four Seasons
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Violation:
Multiple areas throughout the hot galley area had recessed and chipped grout making the deck areas difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
08
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Site:
Galley-Four Seasons Juice Station
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Violation:
The backflow device for the coffee machine was corroded and green due to persistent water leakage.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
28
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Site:
Galley-Four Seasons Pantry
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Violation:
A counter top soup kettle previously cleaned the night before the inspection was stored wet.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
33
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Site:
Dining Room-Seven Seas Deck 5 Aft
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Violation:
Three waiter stations had recessed grout around the base of the under counter storage areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A passenger reported to the medical center on 13 October after experiencing 10 episodes of diarrhea according to the handwritten and electronic notes. However, the number of diarrhea episodes listed on the exported AGE log for this passenger was 0.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
08
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Site:
Potable Water-Aft Starboard Bunker Station
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Violation:
The potable water hose locker was only labeled 'potable water hose locker.'
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Recommendation:
Label potable water hose lockers "POTABLE WATER HOSE AND FITTING STORAGE" in letters at least 13 millimeters (0.5 inch) high.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis (RO) #3
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|
Violation:
The testable backflow prevention device installed on the RO's high salinity overboard discharge line was not listed on the ship's cross connection control plan. There were also no records available on the last time the device was tested.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur. Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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Site:
Potable Water-Deck 0 High Pressure Cleaning Machine
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|
Violation:
The hot and cold potable water supply lines to the high pressure cleaning machine were not striped blue or blue/green/blue to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers
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Item No.:
08
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Site:
Potable Water-Beauty Spa
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|
Violation:
The two front hair washing sinks did not have backflow prevention devices installed on the potable water supply lines.
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|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (5) beauty and barber shop spray-rinse hoses.
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Item No.:
30
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|
Site:
Pantry-Observation Lounge (Far Point)
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|
Violation:
The handwash station did not have a waste receptacle.
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|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
10
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|
Site:
Housekeeping-Private Cabin Whirlpool Spas
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|
Violation:
The disinfection records for the 22 private cabin whirlpool spas was incomplete. The disinfection for the two balcony private cabin whirlpool spas was documented on the 'private whirlpool and disinfection log,' which included a statement to ensure a minimum CT value of 600. The disinfection for the other 20 bathtub whirlpool spas were listed on another form titles 'penthouse/suite and staterooms bathtub chlorination log.' This log only stated that the bathtubs should be sanitized with a 100-200 ppm chlorine solution.
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|
Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
43
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|
Site:
Ventilation-AC Fan Room 2.1
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|
Violation:
All four AC units inspected in this room were either heavily soiled or had standing water in the condensation collection pan. The condensation collection pan in AC Unit 204A had a fine layer of brown residue (staff stated it was water rust residue) on the bottom of the entire length of the collection pan. The inspector was able to wipe several locations clean with his finger. The condensation collection pan in AC Unit 203 had a significant accumulation of brown debris on both ends. The front deflector panel above the condensation collection pan was also soiled with an accumulation of black debris. The condensation collection pan drain in AC Unit 205 was clogged, which caused approximately 40 mm (1.5 inches) of water to accumulate and stand in the collection pan. Finally, the water drop eliminators and the frame around the eliminators in AC Unit 204B were heavily soiled with an accumulation of brown, white, and black debris.
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Recommendation:
Ensure condensation collection pans are self-draining. Keep air handling units clean.
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Item No.:
08
|
|
Site:
Potable Water-AC Fan Room 2.1
|
|
Violation:
The two potable water lines in the room were striped blue/white/blue, which is the color designation for chilled water not potable water.
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|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
33
|
|
Site:
Buffet-Garden Cafe
|
|
Violation:
Six portable carts (on wheels) were used as temporary waiter stations throughout the garden cafe serving area. These carts were stationed on carpeted areas near the windows and among the tables where passengers eat. The carts were full of soiled dishes from the breakfast service period. Staff stated that these stations would be addressed and made permanent during dry-dock.
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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. 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:
Buffet-Garden Cafe
|
|
Violation:
The deckhead had brown and black debris in several areas above several stations along the passenger self-service buffet line.
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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.:
21
|
|
Site:
Buffet-Garden Cafe and Great Outdoors
|
|
Violation:
In four areas along the buffet lines in the garden cafe and the great outdoors service lines, plastic wrap was used as an alternative sneeze guard for utensils being used during food service. One of the areas along the garden cafe service line, staff stated that the plastic wrap was used because the sneeze guard had broken.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
|
|
Site:
Galley-Garden Cafe Starboard and Port Dishwash Areas
|
|
Violation:
Excess water was pooled in and around the dishwash area, as well as around the three compartment sink in the pot wash area.
|
|
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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|
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Item No.:
22
|
|
Site:
Galley-Garden Cafe Dishwash Area
|
|
Violation:
In the portside conveyor-type dishwasher, an excess amount of food debris was found in the dishwash tank.
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|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
23
|
|
Site:
Galley-Garden Cafe Port Side Dishwash
|
|
Violation:
The wash tank water temperature of the conveyor-type machine measured 145F, and 146F and never reached 150F. The area was in service at the time. The machine was closed.
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|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
|
|
Site:
Galley-Garden Cafe Potwash Machine
|
|
Violation:
The final rinse temperature was measured at 156F and 157F and never reached the minimum of 160F at the plate surface. The area was in use at the time. The machine was closed.
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|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
23
|
|
Site:
Galley-Garden Cafe Starboard Side Dishwash Areas
|
|
Violation:
The wash tank temperature reached temperatures of 146F, 147F, and 146F and never reached the minimum of 150F for a multi-tank conveyor-type machine. The machine was closed. The area was in service at the time of the inspection.
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|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
22
|
|
Site:
Galley-Garden Cafe Dishwash Areas
|
|
Violation:
The pot wash machine was placed out-of-order 3 December, 2017. A service order was placed.
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|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
33
|
|
Site:
Galley-Garden Cafe Hot Galley Area
|
|
Violation:
Excess water was pooled on the deck throughout the hot galley area.
|
|
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.:
34
|
|
Site:
Galley-Garden Cafe Hot Galley Area
|
|
Violation:
Water was leaking from the hot water line under the hot galley area sink. It was being directed into a bucket.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
26
|
|
Site:
Galley-Four Seasons
|
|
Violation:
The #3 and #4 ice machines had brown debris on the water arm above the evaporator.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
19
|
|
Site:
Galley-Four Seasons/Seven Seas
|
|
Violation:
When the inspector visited the bain marie area after breakfast, condensation on the bottom of the overshelf was found over bain marie #3. No food was present. The inspector and staff talked about a strategy to maintain the steam and prevent the condensation. When the inspector revisited the area at 1:50 pm, an excess amount of condensation was again on the bottom of the overshelf and backsplash area. This time water was observed dripping into the uncovered food in the bains marie. After prompting by the inspector, staff began to remove the contaminated food; however, three plates of food was still served.
|
|
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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
37
|
|
Site:
Galley-Four Seasons/Seven Seas
|
|
Violation:
When the inspector visited the bain marie area after breakfast, condensation on the bottom of the overshelf was found over bain marie #3. No food was present. The inspector and staff talked about a strategy to maintain the steam and prevent the condensation. When the inspector revisited the area at 1:50 pm, an excess amount of condensation was again on the bottom of the overshelf and backsplash area. This time water was observed dripping into the uncovered food in the bains marie. After prompting by the inspector, staff began to remove the contaminated food; however, three plates of food was still served.
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|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
13
|
|
Site:
Galley-Four Seasons/Seven Seas
|
|
Violation:
When the inspector visited the bain marie area after breakfast, condensation on the bottom of the overshelf was found over bain marie #3. No food was present. The inspector and staff talked about a strategy to maintain the steam and prevent the condensation. When the inspector revisited the area at 1:50 pm, an excess amount of condensation was again on the bottom of the overshelf and backsplash area. This time water was observed dripping into the uncovered food in the bains marie. After prompting by the inspector, staff began to remove the contaminated food; however, three plates of food was still served.
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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; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
22
|
|
Site:
Galley-Crew Potwash
|
|
Violation:
The sanitizing temperature gauge of the 3-compartment pot wash sink was inaccurate by 11F. This violation was written on the previous VSP inspection report.
|
|
Recommendation:
Provide a maximum registering temperature-measuring device to verify the temperature in the warewash machines and the three-compartment sink.
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Item No.:
22
|
|
Site:
Galley-Seven Seas
|
|
Violation:
The bottom final rinse arm of the glass wash machine was hanging down and not operating efficiently.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
|
Item No.:
26
|
|
Site:
Galley-Seven Seas
|
|
Violation:
Ice machine #1 had brown debris on the water arm above the evaporator,
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Galley-Seven Seas Dishwash Area
|
|
Violation:
Six plates were stored upright at the clean side of the dishwash area.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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