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Item No.:
*
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Site:
*General Comment-Dry-dock 2017
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Violation:
The ship has a scheduled dry-dock for 24 October - 4 November which includes projects in food and water operations. If major renovation is expected, like the replacement of the wading pool with two whirlpool/spas, the current (at that moment) VSP Construction Guidelines should be followed.
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Recommendation:
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Item No.:
02
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Site:
Medical-Immediate Contacts of Symptomatic Crew
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Violation:
The review of the acute gastroenteritis (AGE) logs found that there was no documentation if the symptomatic crew members had immediate contacts or significant others, other than cabin mates.
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Recommendation:
An immediate contact means sharing a cabin either full or part time or sharing its bathroom facilities. This includes boyfriends, girlfriends, spouses, or other significant others. If the symptomatic crew member has no cabin mate or other immediate contact, this must be documented. When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
08
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Site:
Galley-Dishwash
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Violation:
The atmospheric vacuum breaker of the final rinse manifold of the outboard flight-type dishwasher was heavily corroded. This was corrected.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Galley-Garde Manger
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Violation:
In the walk-in refrigerator, plates with cheese, deli meats, and grilled vegetables were labeled with a discard date of 7 August, implying a preparation date of 1 August. However, vegetables were prepared on 28 July. After the finding, the discard date was changed to 3 August and staff stated that the plates would be served on 2 August, day of the inspection.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
19
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Site:
Galley-Bakery/Pastry
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Violation:
The upper and lower compartments of both deck ovens had cracked light shields. Food was being baked in the lower compartment of the right deck oven.
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Recommendation:
During preparation, ensure unpackaged food is protected from environmental sources of contamination such as rain. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Garde Manger
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Violation:
Both undercounter refrigerator lines were out of service since the morning of the day of the inspection. No food was inside.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.
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Item No.:
26
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Site:
Galley-Garde Manger
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Violation:
The previously cleaned food slicer had a heavy build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade. Staff stated they would clean immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Garde Manger
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Violation:
The underside of the previously cleaned food processor was soiled. Staff stated they would clean immediately.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Bakery/Pastry
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Violation:
The technical space of the proofing cabinet was heavily soiled. This was corrected.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Bakery/Pastry
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Violation:
The technical spaces of refrigerators 4.31 ABC had accumulations of water, debris, and black materials that appeared to be mold. Cleaning started immediately.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Pizzeria
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Violation:
Several upright and unprotected pans and utensils were on the counters of this outside food area. The area was not in operation. After the finding, staff collected the items and sent them to be rewashed.
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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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Galley-Pizzeria
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Violation:
The deck where the portable trolley for soiled items and soiled tray station was made of wood. The wood was stained. Cleaning started immediately.
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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. 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:
Bar-Lido Bar
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Violation:
The portable draft beer dispenser was partially fixed over wooden deck. The deck was stained. Cleaning started immediately and the dispenser was moved towards the nonabsorbent deck.
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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. 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-Walk-in Refrigerator #26
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Violation:
A hole on the deckhead exposed insulation by the door. Water dripped from the hole too.
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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.
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Item No.:
36
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Site:
Galley-Bakery/Pastry
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Violation:
The upper and lower compartments of both deck ovens had cracked light shields. A purchase order was created and presented to the inspector. Food was being baked in the lower compartment of the right deck oven.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
40
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Site:
Integrated Pest Management-Flower Loading IPM Inspection
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Violation:
The florist was working with flowers that were accepted onboard the day of the inspection. The inspector asked him who checked the flowers for pests before taking them onboard and he said that the Pest Control Manager (PCM) did. When the inspector asked the PCM, he thought that the florist did the inspection because he is the person giving him the document certifying that the flowers were checked. There was no documented check either. The florist said he inspected the flowers once he started working with them onboard the ship.
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Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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Item No.:
40
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Site:
Integrated Pest Management-Art Work Supplies Loading IPM Inspections
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Violation:
IPM training could not be found for the person inspecting and accepting art work supplies onboard.
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Recommendation:
Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log. Document the training of the pest-control personnel.
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Item No.:
40
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Site:
Integrated Pest Management-Active Monitoring IPM Inspections
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Violation:
IPM training could not be found for 12 out of 29 persons conducting active monitoring inspections. After the finding, the Pest Control Manager (PCM) stated that he would plan to give these people at least a 15-20 minute IPM training very soon.
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Recommendation:
Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log. Document the training of the pest-control personnel.
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