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Item No.:
*
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Site:
*General Comments-
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Violation:
During the inspection, crew noted that some remarks from the construction inspection report were not yet corrected but that corrections were planned for the next wet/dry dock. For example, there were recommendations to install additional handwash stations and those would need to wait for a wet/dry dock. Crew reported they had a plan in place for outstanding items.
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Recommendation:
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Item No.:
07
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Site:
Potable Water-Pipe Disinfection Residuals
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Violation:
Pipe disinfection records indicated that chlorine residual values for disinfecting small sections of potable water piping and testable backflow prevention devices did not maintain 200 ppm for the required one hour. Pipe disinfection records dated 10/22/19 (Hot water backflow prevention device ? deck 1) , 9/22/19 (Hot & Cold water backflow prevention device ? deck 7), 7/15/19 (Potable water piping (30cm) ? Deck 6), 7/3/19 (Potable water piping (50cm), and 6/24/19 (Hot & Cold water backflow prevention device ? deck 14) identified the time and initial free chlorine residual value as 200 ppm at the beginning of disinfection; however, the residual value after one hour was listed as 176 ppm, 175 ppm, 180 ppm, 180 ppm, and 170 ppm for the respective dates. According to ship staff, after checking the residual level after one hour, the section of pipe and/or the backflow prevention device was flushed with potable water prior to putting back into service. The residual value post flush was not checked nor recorded. Ship staff reported the in line emergency disinfection procedure was used since the sections of piping could not be out of service for four hours.
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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-Pipe Disinfection Residuals
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Violation:
The post flush halogen residual values were not recorded for pipes and backflow prevention devices disinfected on the following dates: 10/22/19 (Hot water backflow prevention device ? deck 1) , 9/22/19 (Hot & Cold water backflow prevention device ? deck 7), 7/15/19 (Potable water piping (30cm) ? Deck 6), 7/3/19 (Potable water piping (50cm), and 6/24/19 (Hot & Cold water backflow prevention device ? deck 14).
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Recommendation:
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. Accomplish disinfection by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the tank and maintaining it for 4 hours. Maintain a pH value of 7.8 or less. Document the disinfection concentration and contact time. Verify that the free residual halogen level is less than or equal to 5.0 mg/L (ppm) before placing the tank back into service and document the measured level.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Log
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Violation:
The passenger and crew cabin backflow prevention devices for the toilets and showers were not listed 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. 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:
Buffet-Deck 16 Garden Cafe Starboard Midship Beverage Station
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Violation:
In the technical space under the center glass rack, the vents of the backflow device were blocked with white debris.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 16 Garden Cafe Starboard Midship Beverage Station
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Violation:
A backflow prevention device that was designed for noncontinuous pressure was installed on the potable water line for the coffee machine. The same was noted at the portside midship beverage station.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Galley-Deck 15 and 16 Chemical Lockers
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Violation:
A backflow prevention device designed for noncontinuous pressure was installed at the chorine generation stations. Crew presented documentation from corporate that confirmed a continuous pressure device such as a dual check with intermediate atmospheric vents (DCIV) would be appropriate.
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Recommendation:
Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required. Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent.
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Item No.:
08
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Site:
Buffet-Deck 15 Observation Lounge
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Violation:
At both the portside and starboard beverage stations, there was one backflow prevention device in the undercounter technical spaces that contained pink debris around the vents. Technical crew reported this may have been a substance used during installation to determine leaks. Additionally, there was one continuously dripping backflow prevention device at the starboard beverage station. It was discussed that a new device should be disinfected with 50 ppm chlorine solution for 4 hours prior to installation.
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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-Deck 8 Ocean Blue Soda Locker
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Violation:
Standing water was unable to drain out of the plastic tube attached to the vent of the backflow prevention device on the right carbonator.
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Recommendation:
Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required. Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent.
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Item No.:
08
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Site:
Galley-Deck 8 Food Republic Show Galley
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Violation:
Crew were unable to identify/locate a vented backflow prevention device for the counter mounted combination oven at the hot line.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) Hi-Fog or similar suppression systems which are connected to potable water tanks; (29) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
11
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Site:
Medical-Asymptomatic Close Contact Follow-Up
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Violation:
On 25 October, a nonfood employee became ill at 1300 and promptly reported to the medical center. The asymptomatic close contact was followed-up with within 44 hours instead of the required 48 hours.
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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. When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the 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-Asymptomatic Close Contact Follow-Up
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Violation:
On 24 October, a crew non-food worker experienced an onset of acute gastroenteritis (AGE) symptoms at 1800 but did not report to medical until 25 October at 1325. The crew member ate in crew mess and worked. The crew member was a new sign-on and received a warning.
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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. When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the 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.:
15
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Site:
Galley-Deck 16 Walk-In D-16-2-001
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Violation:
There was a small amount of a white, fuzzy, mold-like growth on at least three lemons that were previously washed. The entire bin of lemons was removed.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
17
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Site:
Galley-Deck 15 Time Control Plan
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Violation:
The time control plan listed portable warmer units 5 and 6 on the plan; however, these time control units were portable refrigerators not warmer units. This was immediately corrected.
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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): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (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. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
18
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Site:
Galley-Deck 8 Food Republic
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Violation:
Mayonnaise was stored under raw marinated beef in undercounter refrigerator #3. The mayonnaise was removed. No food was impacted.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Provisions-Poultry / Kosher Freezer Deck 4
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Violation:
An excess amount of frozen condensate was noticed on the bulkheads, deckhead, storage racks, and on storage pallets throughout the entire freezer area. Additionally, five boxes of salmon, six boxes of poultry, and three boxes of vegetables were stored in damaged boxes covered with ice on both inside and outside areas of the container, The food inside the boxes was sealed in plastic, therefore no food was directly impacted in the boxes examined during the inspection, Furthermore, six containers of pina colada mix and six containers of iced tea were not stored in containers and were heavily covered in ice. Remediation began immediately.
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Recommendation:
Do not store packaged food in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water. 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.:
19
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Site:
Dining Room-Savor Restaurant Aft Waiter Station Deck 6
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Violation:
The waiter station in this area was designed with 'clean' stations on either side and a soiled area. During the inspection the restaurant was in service while the inspection team noticed five soiled plates, three soiled cups, four soiled coffee urns, and three soiled hand serving trays being stored in the clean area next to plates of food ready for delivery. During this time, waiters were bringing out trays of ordered food and temporarily resting the trays in the clean area next to the soiled items. The soiled dishes were removed, and cleaning began immediately.
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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 6 Teppanyaki
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Violation:
The ice machine had two slotted screws located on the ice thickness sensor. Remediation began immediately.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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
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Site:
Galley-Soup Station Area
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Violation:
The middle stand up oven had heavy condensation escaping from the hinge-side seal area of the door. Due to the condensation exiting from the door seal, water was dripping from the bottom of the oven and pooling onto the deck.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Deck 15 Potwash
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Violation:
Condensation collected on the deckhead screws above the sanitizing compartment of the three compartment sink and was observed dripping into the sink. The area was in operation, but there were no equipment or utensils in the sink at the time the dripping was noted.
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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:
Galley-Deck 18 Haven
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Violation:
The electronic temperature faceplate did not illuminate properly, which made it difficult to read the gauges.
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Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable. Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Galley-Deck 8 Le Bistro
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Violation:
The nozzles of the three water taps at the beverage station were soiled with pink debris. They were taken out of service for cleaning.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Galley-Deck 18 Haven
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Violation:
The clean rack for air drying was stationed in a position that made it difficult for the clean operations crew member from performing his duties at the sanitizing sink. It was difficult to utilize the strainer without the back of the body from coming in contact with the clean rack and clean items on the rack.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Provisions-Deck 4 Corridor
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Violation:
In front of the food transportation elevators, four soiled food transportation carts were resting with approximately 50 previously cleaned plastic bins stored on them. The bins and their lids were inverted and stored properly; however, the bottom bin and lid for each stack was resting on the soiled cart. Cleaning began immediately.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Other-Open Deck Outside SD 16-3-003
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Violation:
The coffee bike was stored on the open deck outside SD 16 3 003. The deckhead was slatted, which was open to the plenum above. The light fixture in the deckhead was recessed and dusty. An equipment review of this piece of equipment was previously conducted by VSP, and the report was provided to the cruise line. The equipment review report stated 'Ensure the equipment is stored in a room built to food equipment storage standards. The cruise line must disclose the storage location to VSP prior to loading the nitro bike cart onboard. This will be verified during inspections.' The location that was disclosed to VSP was a location on Deck 6, not the open deck on deck 16. The bike was not in operation at the time of inspection, but crew reported the bike is operated on the open deck in a location that does not have a deckhead, despite the fact that the equipment review report stated, 'Ensure the equipment is operated under a hard, smooth, easily cleanable deckhead that is integrated in the vessel's construction.'
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
30
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Site:
Galley-Deck 7 Local
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Violation:
The right metered faucet of the double faucet handwash sink was only metered for 8 seconds.
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Recommendation:
Ensure self-closing, slow-closing, or metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
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Item No.:
33
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Site:
Buffet-Deck 16 Garden Cafe Starboard Forward Busing Station
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Violation:
The light fixture above the busing station was difficult-to-clean and visibly dusty. There was a portable soiled trolley stationed in this area at the time of inspection.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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:
Other-Engine Control Room
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|
Violation:
There was no coving at the deck/bulkhead juncture behind and to the right of the wheel-mounted refrigerator. Food debris was observed under the refrigerator and in the back juncture.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). 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:
Other-Open Deck Outside SD 16-3-003
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Violation:
The coffee bike was stored on the open deck outside SD 16 3 003. The deckhead was slatted, which was open to the plenum above. The light fixture in the deckhead was recessed and dusty. An equipment review of this piece of equipment was previously conducted by VSP, and the report was provided to the cruise line. The equipment review report stated 'Ensure the equipment is stored in a room built to food equipment storage standards. The cruise line must disclose the storage location to VSP prior to loading the nitro bike cart onboard. This will be verified during inspections.' The location that was disclosed to VSP was a location on Deck 6, not the open deck on deck 16. The bike was not in operation at the time of inspection, but crew reported the bike is operated on the open deck in a location that does not have a deckhead, despite the fact that the equipment review report stated, 'Ensure the equipment is operated under a hard, smooth, easily cleanable deckhead that is integrated in the vessel's construction.'
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. 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:
Provisions-Poultry / Kosher Freezer Deck 4
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|
Violation:
Due to excess ice collecting on the deckhead, five boxes of salmon, six boxes of poultry, and three boxes of vegetables were stored in damaged boxes covered with ice on both inside and outside areas of the container.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Soup Station Area
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|
Violation:
The middle stand up oven had heavy condensation coming from the hinge-side of the door. Due to the condensation exiting from the door seal, water was dripping from the bottom of the oven and pooling onto the deck.
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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:
Bar-Q Bar Deck 6
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|
Violation:
No coving was placed at the deck to bar bulkhead juncture at the waiter pickup station. Remediation began immediately.
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|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Galley-Deck 8 Cagney's
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|
Violation:
Due to a steam leak, water dripped from the deckhead onto the countertop adjacent to the soup kettle. Water also dripped from the deckhead onto the deck near the galley entrance. Crew stated work orders had been placed.
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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.:
34
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Site:
Galley-Deck 8 Cagney's
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|
Violation:
Due to a steam leak, water dripped from the deckhead onto the countertop adjacent to the soup kettle. Water also dripped from the deckhead onto the deck near the galley entrance. Crew stated work orders had been placed.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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|
Site:
Galley-Deck 16 Dishwash
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|
Violation:
The light intensity at the prewash station closest to the bulkhead measured less than 220 lux. The station was in use, and plates were removed from the area in order to measure the lighting intensity.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20-foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Galley-Deck 8 Cagney's Show Galley
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|
Violation:
The light intensity on the food preparation counter under the salamander measured less than 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20-foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Deck 15 Potwash
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Violation:
Condensation collected on the deckhead above the sanitizing compartment of the three compartment sink and was observed dripping into the sink. The area was in operation, but there were no equipment or utensils in the sink at the time the dripping was noted.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Deck 6 Hot Line
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Violation:
Condensation was collecting on the undershelf above the bain marie station. The area was in service at the time of the inspection. No dripping was observed during the inspection.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
40
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Site:
Galley-Deck 17 American Diner
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Violation:
The pantry was exposed to the outdoors because the fire screen doors needed to be kept open during service due to the absence of swing doors, plastic curtains, or air curtains to prevent pest entry.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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Item No.:
44
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Site:
Potable Water-Pipe Disinfection Residuals
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Violation:
Pipe disinfection records indicated that chlorine residual values for disinfecting small sections of potable water piping and testable backflow prevention devices did not maintain 200ppm for the required one hour. Pipe disinfection records dated 10/22/19 (Hot water backflow prevention device ? deck 1) , 9/22/19 (Hot & Cold water backflow prevention device ? deck 7), 7/15/19 (Potable water piping (30cm) ? Deck 6), 7/3/19 (Potable water piping (50cm), and 6/24/19 (Hot & Cold water backflow prevention device ? deck 14) identified the time and initial free chlorine residual value as 200ppm at the beginning of disinfection, however, the residual value after one hour was listed as 176ppm, 175ppm, 180ppm, 180ppm, and 170ppm for the respective dates. According to ship staff, after checking the residual level after one hour, the section of pipe and/or the backflow prevention device was flushed with potable water prior to putting back into service. The residual value post flush was not checked nor recorded. Ship staff reported the in line emergency disinfection procedure was used since the sections of piping could not be out of service for four hours. Supervisory personnel signed off on these records.
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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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