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Item No.:
07
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Site:
Potable Water-Disinfection Log
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Violation:
On 29 March 2023, a hot water recirculating potable water pump (A) was overhauled. The disinfection residual was listed at 200 ppm beginning at 1100. The log stated the disinfection time was for 1 hour finishing at 1200 but stated that the residual level was at 1ppm at 1200 pm indicating the halogen residual level was not met for an entire hour. Secondly, there was no mention in the disinfection log as to why this job required an emergency disinfection procedure.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
07
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Site:
Potable Water-Disinfection Log
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Violation:
On 28 March 2023, a hot water pipe was replaced. The log stated the disinfection process began at 1000 and concluded at 1200; however, the residual level was stated to be 1ppm at 1200 indicating this pipe was not disinfected at 200 ppm for 1 hour. Additionally, the disinfection log did not state if this was a general maintenance project or an emergency repair.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
07
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Site:
Potable Water-Disinfection Log
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Violation:
On 10 February 2023, cold water pump #3 was overhauled. The log stated disinfection started at 0900 and ended at 0900. The halogen residual level was documented at 200 ppm at 0900 and was completed at 0900 with a residual level of 1ppm. Additionally, hot water pump B was overhauled on 18 March 2023 beginning at 2100 and was completed at 2200. The log stated the beginning halogen residual level was 200 ppm and at 2200, the residual level was 1ppm. Additionally, on 01 February 2023, a heater was cleaned and gaskets were repaired. The log stated this job began at 0700 with a halogen residual level of 200 ppm and was completed at 1200 with a residual level of 1ppm.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Potable Water-Tank #2 - Center
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Violation:
The standard 2-year disinfection for this tank was due on 16 April 2023; however, the inspection date was 23 April 2023 and the disinfection for this tank had not been completed.
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Recommendation:
Inspect, clean, and disinfect potable water tanks during dry docks and wet docks, or every 2 years, whichever is less.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis Unit
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Violation:
The Reduced Pressure Zone (RPZ) assembly for the reverse osmosis unit was operational but missing a part for the relief vent. The work order was placed on 10 October 2022 and was stated to arrive on the ship on 2 May 2023.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 Main Pool - Midship
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Violation:
The shepherd's hook was not located in a prominent location where it could be seen from the entire pool deck area.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Documentation
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Violation:
On 11 March 2023, a food worker had an AGE symptom onset at 0745 and a documented report time of 0810 on the same day. However, their timecard stated this worker began work at 0400, worked until 0830, then reported to medical. Additionally, the food risk assessment conducted stated this worker began work at 0500 on 11 March 2023 and worked until 0740, then reported to medical at 0745. This report was signed by their supervisor. On all three reports, the onset time, reporting time, and working hours were not consistent.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Ensure food employees who have conditions or symptoms of diarrhea or vomiting 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.:
19
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Site:
Other-Deck 9 Lido Waiter Station Starboard Side
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Violation:
A soiled dish cart had two racks of soiled cups stored next to plastic containers used to store coffee beans and packaged tea bags.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Galley-Deck 2 Pastry
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Violation:
The stacked oven unit was missing fasteners from the food-contact surfaces for two ovens. The bottom oven was missing one fastener from the center right. The third from the bottom oven was missing a fastener from the center left. Additionally, the second from the bottom oven had a slotted fastener on the far left. Technicians were immediately notified to begin remediation.
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Recommendation:
Ensure multiuse food-contact surfaces are smooth and free of sharp internal and crevices. 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.:
22
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Site:
Galley-Deck 2 Pinnacle Warewash
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Violation:
The hood-type glasswash machine wash cycle temperature was measured during two cycles using a thermocouple temperature measuring device and only reached 143F and 144F. According to the data plate, the wash cycle minimum temperature was 150F. The final sanitizing rinse utensil surface temperature was above 160F. Remediation repairs began immediately.
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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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate.
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Item No.:
22
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Site:
Galley-Deck 2 Potwash
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Violation:
The hood-type potwash machine was out of service. Crew members were using the three-compartment sink, but the area was overwhelmed with soiled pots and pans. Due to the accumulation of soiled items, one trolley of stacked soiled items was stored outside of the potwash area along the bulkhead across from the tilting soup kettles. The soup kettle area was in operation. Staff immediately had the trolley of soiled items relocated to another potwash area.
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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. 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.
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Item No.:
22
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Site:
Galley-Deck 3 Warewash
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Violation:
The flight-type dishwash machine was continuously dripping water from the final sanitizing rinse tank and pooling on the deck. Technicians removed a technical panel to identify that the drain pipe had become disconnected. Remediation began immediately.
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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.:
22
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Site:
Galley-Deck 3 Warewash
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Violation:
In the flight-type dishwash machine, the baffles were curling on the curtain separating the wash tank from the final sanitizing rinse, which could pose the risk for cross-contamination. According to the list of purchase order numbers, curtains were a critical dishwasher part which had already been ordered with the expected delivery date of 23 April 2023.
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Recommendation:
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks.
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Item No.:
22
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Site:
Other-Deck 9 Lido Waiter Station Starboard Side
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Violation:
Two filled sanitizing buckets had water that was cloudy with an oily film resting on the water surface. No cleaning rag was present.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Food Service General-Warewashing Machines
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Violation:
Multiple warewashing machines were out of order during the inspection including: deck 9 Lido Market flight-type dishwash machine and rack-type glasswash machine; deck 2 main galley aft rack-type glasswash machine and flight-type dishwash machine; deck 2 main galley forward rack-type dishwash machine; deck 2 main galley hood-type potwash machine; deck 3 main galley hood-type potwash machine; deck A crew galley rack-type dishwash machine; and deck A vegetable preparation undercounter warewash machine. Staff provided the inspector with the list of purchase order numbers which indicated spare parts for repairs had been requested as far back as approximately four months. Expected delivery dates for requested parts were as late as 6 October 2023. The staff and crew had significantly adjusted operations to accommodate so many machines waiting on spare parts for repairs.
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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.:
22
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Site:
Other-Deck 9 Lido Waiter Station Starboard Side
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Violation:
An excessive amount of soiled utensils, cups, and linen, overflowing from the designated waiter station were resting on hand rail supporting platforms built on carpet. Additionally, a soiled dish cart had two racks of soiled cups stored next to plastic containers used to store coffee beans and packaged tea bags.
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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.
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Item No.:
22
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Site:
Galley-Deck A Warewash
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Violation:
The hood-type glasswash machine wash cycle temperature was measured using a thermocouple temperature measuring device and only reached 147F. According to the data plate, the wash cycle minimum temperature was 150F. The final sanitizing rinse utensil surface temperature was above 160F. Remediation repairs began immediately.
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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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
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Item No.:
23
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Site:
Galley-Deck 2 Pinnacle Warewash
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Violation:
The hood-type glasswash machine wash cycle temperature was measured during two cycles using a thermocouple temperature measuring device and only reached 143F and 144F. According to the data plate, the wash cycle minimum temperature was 150F. Remediation repairs began immediately.
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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 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
23
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Site:
Galley-Deck 3 Potwash
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Violation:
The hood-type glasswash machine wash cycle temperature was measured using a thermocouple temperature measuring device and only reached 147F. According to the data plate, the wash cycle minimum temperature was 150F. Remediation repairs began immediately.
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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 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
30
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Site:
Galley-Deck 2 Crew Toilet Rooms
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Violation:
The doors to both the men's and women's toilet rooms did not completely self-close and latch. Remediation began immediately and was completed before the end of the inspection.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
32
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Site:
Buffet-Deck A Team Dining Rooms
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Violation:
The food scraping station for crew members returning their soiled plates had two plastic bins for separating food waste. The plastic bins did not have lids to keep the food waste covered between uses. Staff advised the plastic bins were used because the food waste had to be further sorted afterwards to accommodate using the biodigester units.
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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. Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 3 Dry Storage Locker
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Violation:
The deckhead to the right of the entrance had one open penetration where a cover was missing at the corner of the stainless-steel panels.
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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.:
33
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Site:
Galley-Deck 2 Grill Station
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Violation:
Liquid continuously dripped from the deckhead above the area and pooled on the deck below. The area had been closed to food service operations. Technicians addressing the deckhead leak advised that it was from a steam pipe above the area.
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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:
Buffet-Deck 9 Lido Market Distant Lands Asian Service Line
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Violation:
The corner of the deckhead panel above the passenger side of the bain marie buffet service was damaged, exposing the plenum space.
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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.:
34
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Site:
Galley-Deck 2 Grill Station
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Violation:
Liquid continuously dripped from the deckhead above the area and pooled on the deck below. The area had been closed to food service operations. Technicians addressing the deckhead leak advised that it was from a steam pipe above the area.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 3 Warewash
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Violation:
The flight-type dishwash machine was continuously dripping water from the final sanitizing rinse tank and pooling on the deck. Technicians removed a technical panel to identify that the drainpipe had become disconnected. Remediation began immediately.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
39
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Site:
Galley-Deck 3 Beverage Station
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Violation:
One small fly was in this area. Pest management was immediately notified.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 3 Potwash
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Violation:
One small fly was near the three-compartment sink. Pest management was immediately notified.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Bar-Deck 3 Explorers
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Violation:
One small fly was near the passenger counter for adding beverage sweeteners. Pest management was immediately notified.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Bar-Deck 9 Seaview
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Violation:
One large fly was near the speed rail. Pest management was immediately notified.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Pantry-Deck 9 Seaview
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Violation:
One small fly was near the handwash station. Pest management was immediately notified.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 2 Room Service Beverage Station
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Violation:
Two small flies were behind the ice machines. Pest management was immediately notified.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 2 Biodigesters
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Violation:
One small fly was between the two biodigesters. Pest management was immediately notified.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 2 Vegetable Preparation
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Violation:
One small fly was near the lettuce spinner equipment. Pest management was immediately notified.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 9 Lido Market Homestead Service Line
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Violation:
One small fly was near the French toast serving pans. No food was impacted. Pest management was immediately notified.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 9 Lido Market Sweet Spot Service Line
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Violation:
One small fly was near the juice machine. Pest management was immediately notified.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck A Deck Officer Dining Room
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Violation:
One small fly was near the fresh fruit and vegetable buffet service line. No food was impacted. Pest management was immediately notified.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
44
|
|
Site:
Potable Water-Disinfection Log
|
|
Violation:
On multiple occasions, documentation for disinfection protocols did not follow the VSP 2018 Operations Manual for multiple pieces of potable water machinery.
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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 2018 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 2018 Operations Manual as it relates to their assigned duties.
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