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Item No.:
07
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Site:
Potable Water-Osmosis Room
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Violation:
Staff stated the chemical drums used for the production of water in the osmosis room were diluted with permeate water.
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Recommendation:
Use only potable water to dilute chemicals used in the potable water system.
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Item No.:
08
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Site:
Potable Water-Deck 3 Forward Bunker Station
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Violation:
The lettering on four potable water hoses was faded and difficult to read.
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Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The cross-connection control log stated there were three showers in the medical center, plus a shower in the doctor's bathroom. Medical staff confirmed there were only two showers in the medical center.
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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-Cross-Connection Control Log
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Violation:
According to the cross-connection control log, the backflow prevention device located on the forward reverse osmosis machine, the device on the cold water line for the water park, the device for the hood cleaning system in Blue Iguana, and the device listed as 'Reverse Osmosis (Tech.FW)' were last inspected and tested on October 11, 2018. This was greater than one year.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
Two dual check valves with an intermediate atmospheric vents (DCIVs) were listed as reduced pressure principle backflow prevention assemblies (RPZs) on the cross-connection control logs.
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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-Engine Room
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Violation:
The dual check with intermediate atmospheric vent (DCIV) backflow prevention device listed in line 270 on the cross-connection control log was heavily corroded. It was not clear what cross-connection this device was protecting. On the log, the location was listed as 'Osmosis Room,' the machinery description was listed as 'FWD Osmosis,' and the device was listed as a reduced pressure principle backflow prevention assembly (RPZ).
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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. Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
There were two cleaning faucet connections with hose bib vacuum breakers in the female sauna and the female steam room. The cross-connection control log only listed one in each. Additionally, there was a faucet connection in the male sauna, but no entry on 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:
Galley-Dishwash
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Violation:
There was no air gap under the vent of the reduced pressure principle backflow prevention assembly for the automatic hood cleaning system. Technical crew could not confirm if there was an air gap at the end of the drain line under the vent.
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Recommendation:
Provide an air gap for the atmospheric vent of all backflow prevention devices.
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Item No.:
08
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Site:
Galley-Aft Port Beverage Station
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|
Violation:
There was debris protruding from the vents of the backflow prevention device of coffee unit PB 802 6. It was not continuously dripping.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Automatic Hood Cleaning Backflow Prevention Locker
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Violation:
The upper reduced principle backflow prevention assembly for the automatic hood cleaning system was continuously dripping from the atmospheric vent. Technical crew responded promptly and stated they may replace the unit. It was discussed that new units should be disinfected with 50 ppm chlorine for 4 hours prior installation, and it should be documented on the vessel's pipe disinfection log.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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|
Violation:
A food handler had an onset of AGE symptoms at 5:35 pm on October 9. The crew member clocked into work at 5:36 pm, clocked out at 5:52 pm, and reported to medical at 6:24 pm. An assessment of food prepared or served by the ill crew member was conducted and corrective action was documented. It was unclear why the crew member clocked into work after experiencing symptoms.
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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. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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|
Violation:
A gift shop employee whose main duties included handling liquor bottles had an onset of AGE symptoms at 10:00 pm on September 26 and reported to medical at 11:23 pm. The crew member clocked into work at 4:41 pm and did not clock out until 11:41 pm. The crew member was not classified as a food employee and was released on September 27 at 9:23 pm without completing 48 hours of isolation. Corrective action with the crew member was documented; however, there was no assessment of food this crew member may have contacted.
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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. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
16
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|
Site:
Bar-Blue Iguana
|
|
Violation:
The time control plan stated the service period was 11:00 am- 3:00 pm; however, the two potentially hazardous sour mix containers on time control were labeled 11:15 am-3:15 pm.
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|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter. Ensure crew are following the time control plan. Ensure time control labels match the time control plan or update the time control plan to reflect operations.
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Item No.:
17
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|
Site:
Galley-Time Control Plan
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|
Violation:
The portable hot cabinet #9 was labeled as a time control unit and was in use with food on time control at the time of the inspection. This unit was not listed on the time control plan. The plan was immediately updated.
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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. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
19
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|
Site:
Buffet-Staff Mess
|
|
Violation:
There were two very small pieces of black debris on two pieces of ice in the counter ice bin. The bin was taken out of service for cleaning.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
|
|
Site:
Bar-Blue Iguana
|
|
Violation:
There was a small piece of black debris on a piece of ice in the counter ice chest out for service for passenger consumption. There were passengers at the bar.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
|
|
Site:
Food Service General-Blast Chillers
|
|
Violation:
The blast chillers in the main galley appetizer pantry and the buffet preparation room were out of service. Crew were utilizing the store room freezers for cooling. Crew identified the issue to the inspector prior to the start of the inspection.
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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.:
20
|
|
Site:
Galley-Aft Starboard Ice Station
|
|
Violation:
Inside the ice bin of the far-right machine, there was brown debris that could be wiped off with an alcohol pad. This debris was located on the white plastic components at junctures with the stainless steel and appeared to be rust. In the center ice machine bin, the interior stainless steel had many rust spots.
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|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
|
|
Site:
Room Service-Deck 7
|
|
Violation:
The difficult-to-clean seam under the feet of the counter-mounted milk refrigerator was soiled with debris. The area was previously cleaned.
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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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|
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Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The hood-type potwash machine was out of service since 28 September awaiting parts due to a pressure issue. Crew were utilizing a three-compartment sink for sanitizing. Crew identified this issue to the inspector prior to the start of inspection.
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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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|
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Item No.:
22
|
|
Site:
Galley-Aft Starboard Dishwash
|
|
Violation:
The flight-type conveyor warewash machine was out of service since the morning of the inspection due to a leak. Crew notified the inspector of the issue prior to the start of the inspection. Crew reported the machine was fixed after the inspector completed inspection of the 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.
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|
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Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
There was insufficient soiled storage for the operation. The soiled racks were full, and there were many large plastic bins on deck stands waiting to be cleaned. The deck stands were placed at the soiled end of the machine in positions that prevented the soiled operation crew member from a safe and quick egress from the area. The bins were stacked very high. One stack was approximately to waist height, and two others were to shoulder height or above. This did not impact the clean operation. Crew immediately began moving the bins and discussed alternative locations to send the excess soiled ware for cleaning.
|
|
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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|
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Item No.:
22
|
|
Site:
Galley-Forward Dishwash
|
|
Violation:
The flight-type dishwash had been out of service for approximately one week awaiting parts. Crew notified the inspector of the issue prior to the start of 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.:
24
|
|
Site:
Galley-Sanitizing Bucket
|
|
Violation:
A bucket containing sanitizing solution contained ice. The inspector measured the temperature at 58°F with a tip-sensitive thermometer. The sanitizing solution concentration was in the appropriate range.
|
|
Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24°C (75°F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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|
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Item No.:
26
|
|
Site:
Galley-Aft Starboard Ice Station
|
|
Violation:
The ice scoop for the center machine was soiled with brown debris. It was removed for cleaning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Galley-Aft Starboard Ice Station
|
|
Violation:
Inside the ice bin of the far-right machine, there was excessive black mold-like debris on the white plastic components. The debris could easily be wiped off with an alcohol pad. Additionally, there was brown debris that could be wiped off with an alcohol pad. This debris was located on the white plastic components at junctures with the stainless steel and appeared to be rust. In the far-left machine, there was similar mold-like black debris in on the plastic components in the interior of the ice bin, but less quantity was noted. The machine was taken out of service for cleaning. In the center ice machine bin, the interior stainless steel had many rust spots.
|
|
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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|
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Item No.:
27
|
|
Site:
Room Service-Deck 7
|
|
Violation:
Excessive debris collected in the difficult-to-clean seam under the feet of the counter-mounted milk refrigerator. The area was previously cleaned.
|
|
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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|
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Item No.:
27
|
|
Site:
Galley-Potwash
|
|
Violation:
The bottom of the flight-type potwash machine was soiled with greater than a day's worth of debris.
|
|
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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|
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Item No.:
27
|
|
Site:
Buffet-Lido Port Aft Beverage Station
|
|
Violation:
There was pink debris on the nonfood-contact area of the counter-mounted water dispenser. Crew immediately began cleaning the area.
|
|
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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|
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Item No.:
33
|
|
Site:
Food Service General-Deckhead Leaks
|
|
Violation:
Prior to the start of the inspection, crew notified the inspector of ongoing challenges with deckhead leaks in food areas. Crew explained that some issues could be corrected prior to dry dock, but that some corrections would need to be made during the upcoming March 2020 dry dock. Crew explained that the issues were caused by insufficient insulation for hot and cold water lines that were near to each other, insufficient ducting, and insufficient extraction capacities. Some of the leaks had been ongoing for approximately one month. In some areas, deckhead lighting had been removed to prevent potential electrical issues. Crew took proactive steps to ensure that no food or food equipment was stored below these areas. Locations include: 1) In the provisions fruit cooler there was an active leak with a bin to collect water below; 2) In the appetizer pantry, crew reported they often had leaks in one of two locations; however, there were no leaks observed during the inspection; 3) In the main galley soup station, there were often leaks over the two center counters, which resulted in no working space at the soup station. During the inspection, water was noted on the counter nearest to the handwash station but not dripping was observed. Crew had two alternate working tables near the soup station, which also often had leaks. During the inspection there were leaks from the deckhead and bulkhead juncture which ran down onto one of the alternate working counters. Only two active leaks were observed during the inspection.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
37
|
|
Site:
Galley-Braising Pans
|
|
Violation:
Excessive condensate collected on the deckhead above the two open and in-use braising pans. No dripping was noted, and the pan lids were then closed to protect the food. Crew reported the condensate was caused by recent duct cleaning in the area which automatically happens four times a day.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
38
|
|
Site:
Galley-Pulpers
|
|
Violation:
The dishwash and potwash pulpers had been taken out of service and crew reported they would not be used again. Crew reported the vessel's technician recommended they be removed.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Trolley Wash
|
|
Violation:
Crew reported the trolley wash had not been used in years and they hoped to have the machine removed.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Food Service General-Flies in Food Areas
|
|
Violation:
Live flies were observed in the following areas: 1) one housefly at the crew mess hot line during service; 2) one small fly at the crew galley potwash while the area was in operation; 3) one small fly near the in-use crew galley braising pans; 4) one housefly in the main galley pastry; and 5) one fruit fly at the Blue Iguana Bar during service while passengers were present at the bar.
|
|
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.:
44
|
|
Site:
Bar-Sushi
|
|
Violation:
The sushi venue was not constructed to food preparation standards. The bulkheads were made of materials that were not stainless steel or decorative stainless steel. On the front food preparation counter under the counter overhang, the light intensity could not be raised to at least 220 lux. The deckhead was not stainless steel. There was no drinking fountain for the crew. Crew explained that if a food preparation crew member needed water, they would go one deck down to the main galley for drinking water.
|
|
Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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|
|
Item No.:
44
|
|
Site:
Potable Water-Cross-Connection Control Log
|
|
Violation:
When the inspector was asked to be shown specific backflow prevention devices in the osmosis room, crew were unable to come to consensus about which device to show the inspector. Initially, crew were unable to locate devices and unable to agree on which device found matched the description on the log. This happened repeatedly.
|
|
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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