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Item No.:
02
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Site:
Medical-Viral Specimen Supplies
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|
Violation:
During the inspection, the ship did not have collection containers for viral specimen agents. Staff stated they were ordered on 3 March 2023. Staff was able to acquire these agents from a ship docked close by.
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Recommendation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for both viral and bacterial agents (10 for each), as well as a shipping container that meets the latest shipping requirements of the International Air Transport Association (IATA) and U.S. Department of Transportation for Biological Substances, Category B designated shipments (or higher). Ensure the vessel maintains the appropriate labels and markings required for shipping Biological Substances, Category B shipments. Ensure the vessel maintains appropriate refrigerant materials to keep clinical specimens cool. (see Annex 13.4 of the VSP 2011 Operations Manual.)
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Item No.:
07
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Site:
Galley-Deck 4 Pastry
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|
Violation:
The utility sink's spray hose spring was in disrepair which allowed the sprayer head to hang below the sink flood level rim. The utility sink's faucet did not have a backflow prevention device.
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Recommendation:
Protect the potable water system against backflow or other contamination by backflow prevention devices or air gaps.
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Item No.:
08
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Site:
Pantry-Deck 11
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Violation:
The backflow prevention device in the soda machine cabinet was heavily soiled with a green substance that blocked the vents. The inspector discussed proper disinfection prior to installation of a new backflow prevention device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
For the bio-digester units, two atmospheric vacuum breakers and three vented double check valve assemblies were placed on potable water lines but were not in the cross-connection control log.
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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.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
Two potable water lines for the aft handwashing sink were not striped blue/green/blue or blue designating potable water. Remediation began immediately.
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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 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-Garbage Room
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Violation:
Near the forward handwashing sink, two continuous pressure backflow prevention devices and two atmospheric vacuum breakers were in disrepair. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Bunker Station Portside
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Violation:
The backflow prevention device at the handwashing sink was in disrepair. Additionally, this device was not entered in the non-testable backflow prevention device log. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair. 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.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The testable and non-testable backflow prevention assembly and device sections of the cross-connection control log were difficult to understand and not accurate. Testable assemblies were designated to be tested in December of 2022, but did not stipulate an actual original test date, nor a test due date. Staff found actual dates from a work order in another log. Additionally, multiple devices were not listed or incorrectly listed, which made verification that the inspection occurred when scheduled difficult to figure out.
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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
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Site:
Potable Water-Distribution Disinfection Control Log
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Violation:
Staff stated a disinfection residual of 200 ppm for 1 hour was used as an emergency exemption for the distribution disinfection post dry dock in 2022; however, the records stated this process began at 9:56 am on 8 February 2022 and was completed at 10:00 am the same day. Additionally, the records did not show when the 200 ppm was achieved, nor what the residual level was when the system was placed back into service.
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Recommendation:
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. 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.
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Item No.:
08
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Site:
Potable Water-Deck 9 Aft - Poolside Beverage Station Starboard Side
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|
Violation:
The backflow prevention devices for the countertop juice dispenser and water dispenser units were dripping water and in disrepair. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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|
Site:
Potable Water-Pool Rooms
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|
Violation:
For all pool rooms, the potable water filling line did not have a sufficient air gap above the respective compensation tanks. Remediation began immediately.
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|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
11
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|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
A food handler became symptomatic on 21 February 2023 at 1310 but did not report to the medical center until 1730 on the same day. A food handler risk assessment was conducted and the crew member was talked to according to ship protocol.
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|
Recommendation:
Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
17
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|
Site:
Galley-Deck 9 Snack Shack
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|
Violation:
The upright standing refrigerator #1 was designated as a time control unit via a label, but it was not listed on a time control plan. Staff stated the refrigerator was only for non-potentially hazardous beverages. Staff removed the time control label from the refrigerator.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Ensure plan(s): (1) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control.
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Item No.:
19
|
|
Site:
Galley-Deck 4
|
|
Violation:
An uncovered pan of sausage links in the bain marie was stored below condensate, which had collected on the underside of the lower shelf above the bain marie. The inspector did not observe condensate dripping into food.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
|
|
Site:
Galley-Deck 4
|
|
Violation:
A sticker was on the food-contact side of the ice machine's deflector panel which created a rough and difficult to clean surface.
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|
Recommendation:
Ensure multiuse food-contact surfaces are smooth.
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Item No.:
20
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|
Site:
Galley-Deck 4 Pastry
|
|
Violation:
The counter-mounted mixer had two slotted fasteners in the splash zone above the mixing bowl.
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|
Recommendation:
Ensure multiuse food-contact surfaces 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-Deck 4 Pastry
|
|
Violation:
The quadruple-stacked deck oven was missing multiple fasteners on the bottom front edge of each oven.
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|
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. 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.:
21
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|
Site:
Galley-Deck 11
|
|
Violation:
The door hinge on the undercounter refrigerator P51E4-5 was in disrepair.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) 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:
Galley-Deck 11
|
|
Violation:
The water dispensing machine's mounting plates had circular indentations that were soiled and difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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|
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Item No.:
21
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
The cleaning material locker's door hinge was in disrepair.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) 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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|
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Item No.:
21
|
|
Site:
Galley-Deck 9 Islands
|
|
Violation:
The combination oven was missing a door gasket and has been out of service for over one month. A work order has been placed for a new gasket.
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|
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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|
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Item No.:
21
|
|
Site:
Other-Deck 9 Aft - Beverage Station
|
|
Violation:
A wood serving cart was in disrepair. The cart was removed from service during the inspection.
|
|
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-Bridge
|
|
Violation:
The refrigerator unit measured an inside ambient temperature of 63F with a thermal pen that has a +/- of 0.2F accuracy level. At the time of the inspection, no potentially hazardous food was stored inside.
|
|
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.
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|
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Item No.:
21
|
|
Site:
Galley-Deck 9 Glass House
|
|
Violation:
The stacked pizza ovens were missing fasteners at the front bottom edge of the oven which created a crevice and difficult to clean surface.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications. 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.:
22
|
|
Site:
Medical-Dishwasher
|
|
Violation:
The dishwasher had not been working for some time and was in disrepair. Staff stated it was not needed for daily operations. This machine was removed and the water lines were sealed during the inspection
|
|
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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|
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Item No.:
26
|
|
Site:
Pantry-Deck 5 Squid and Anchor
|
|
Violation:
One glass that was previously cleaned and sanitized and stored in the clean area was visibly soiled. Staff immediately removed the glass to be cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 4
|
|
Violation:
A sticker was on the food-contact side of the ice machine's deflector panel. The edges of the sticker and deflector panel surface around the sticker were soiled. Staff immediately removed the sticker and cleaned and sanitized the deflector panel.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
Condensate was collecting on the underside of the lower shelf above the bain marie and the uncovered pan of sausage links. The inspector did not observe condensate dripping into food.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 11
|
|
Violation:
The water dispensing machine's mounting plates had circular indentations that were soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 2
|
|
Violation:
The ice machine's backflow prevention device was heavily soiled with a green substance.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4
|
|
Violation:
The utility sink's faucet head was dripping and pooling water on the preparation countertop.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
32
|
|
Site:
Other-Garbage Cold Storage Room
|
|
Violation:
A hole was in the portside bulkhead making the area difficult to clean. The juncture between the back bulkhead and deckhead was in disrepair. Remediation began immediately.
|
|
Recommendation:
Ensure the garbage and refuse storage room is maintained in good repair and kept clean.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 Glass House
|
|
Violation:
The deckhead/bulkhead juncture in the show galley was in disrepair, which created gaps in multiple areas and difficult to clean surfaces.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4
|
|
Violation:
Condensate collected on the deckhead above the standing combination oven in the roast section.
|
|
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-Deck 2
|
|
Violation:
The deckhead above the soup kettles was missing multiple fasteners, which created a difficult to clean surface.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2
|
|
Violation:
Near the tilting pans, the base of the handwashing sink's water line was in disrepair and created a difficult to clean surface.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck 5 Squid and Anchor
|
|
Violation:
A brown liquid was on the deck near the entryway. The area was not in operation.
|
|
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-Deck 0
|
|
Violation:
The painted deck inside the soda dry store entryway was in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Deck 0
|
|
Violation:
The deckhead/bulkhead juncture and deck tiles near the potato peeler were in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 4 Pastry
|
|
Violation:
The utility sink's spray hose spring was in disrepair which allowed the sprayer head to hang below the sink flood level rim.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
The utility sink's faucet head was dripping and pooling water on the preparation countertop.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Deck 0 Dry Store
|
|
Violation:
The light intensity in the far back left corner was less than 110 lux. The deckhead lights in this area had been removed.
|
|
Recommendation:
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.
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|
|
Item No.:
37
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
Condensate was collecting on the underside of the lower shelf above the bain marie and the uncovered pan of sausage links. The inspector did not observe condensate dripping into the food.
|
|
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.:
37
|
|
Site:
Galley-Deck 4
|
|
Violation:
There was steam above the standing combination oven in the roast section and condensate collected on the deckhead.
|
|
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:
Galley-Deck 4
|
|
Violation:
There were blue plastic tarps placed over the dry provisions in the back left corner. Staff stated condensate collects on the deckhead because of the poor insulation between the dry storage room and the freezer room above. The inspector did not observe any condensate during the inspection.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 9 Islands
|
|
Violation:
Three live, small flies were near the ice machine.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 9 Islands
|
|
Violation:
Two live, small flies were near the alcoholic beverage station.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 5 Squid and Anchor
|
|
Violation:
One small fly was near the back bar at the farthest end from the entrance.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
40
|
|
Site:
Galley-Deck 9 Islands
|
|
Violation:
The two doors to the galley had temporary curtain doors. Staff stated the doors were removed during a Coast Guard inspection two weeks prior for fire purposes and will be replaced when new doors arrive.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|