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Item No.:
03
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Site:
Potable Water-Bunkering and Production Records
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Violation:
On multiple days, the chlorine residual level did not reach 2 ppm and above during bunkering and production. The ship bunked water below 2 ppm on the following days:
- May 25 for 4 hours
- May 27 for 3.5 hours
- June 3 1.5 hours
The ship produced water below 2ppm on the following days:
- May 29 for 8.5 hours
- May 30 for 5 hours
- June 1 for 8 hours
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
04
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Site:
Potable Water-Chlorine Residual Levels
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Violation:
The data logger record for May 26 showed very low chlorine levels (between 0.04- 0.1 ppm chlorine) in the distribution system for the entire day.
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Recommendation:
Provide continuous halogenation of the potable water system using halogenation injection equipment and maintain a free residual halogen between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) throughout the distribution system.
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Item No.:
06
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Site:
Potable Water-Microbiological Tests
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Violation:
There were no shoreside microbiologic reports from the port and no onboard E. coli tests for bunkering that occurred in May or June.
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Recommendation:
Where available, ensure the vessel has a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards. Ensure the date of the analysis report is 30 days or less from the date of potable water bunkering, and include an analysis for Escherichia coli at a minimum. If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications. Maintain microbiologic sample report records on the vessel for 12 months and ensure they are available for review during inspections.
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Item No.:
06
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Site:
Potable Water-Water Test Kit
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Violation:
The ship had no method to check the calibration of the water test kit onboard. There was also no documentation of when the water test kit was last calibrated.
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Recommendation:
Ensure the halogen test kit used to calibrate the halogen analyzer is accurate to within 0.2 mg/L (ppm) for halogen and graduated in increments no greater than 0.2 mg/L (ppm) in the range of free residual halogen normally maintained in the potable water system. Ensure all reagents used with the test kit are not past their expiration dates. Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
07
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Site:
Potable Water-Potable Water Tank Disinfection
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Violation:
The two potable water tanks were not disinfected after being opened for inspection in November 2024.
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Recommendation:
Clean, disinfect, and flush potable water tanks and all affected parts of the potable water distribution system with potable water: (1) before being placed in service; (2) before returning to operation after repair, replacement; or (3) after being subjected to any contamination, including entry into a potable water tank. If any work is done during dry docks and wet docks to the potable water distribution system and piping system that affects a potable water tank(s), clean and disinfect the affected potable water tank(s).
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Item No.:
07
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Site:
Potable Water-Variance: Potable Water Tank Shares Wall with Hull of Vessel
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Violation:
The ship was not following their variance for potable water tanks that share a wall with the vessel hull. The ship's approved variance states the salinity of the potable water tanks will be monitored using a salinometer equipped with an alarm. The alarm sounds both audibly and visually in the engine control room. The salinomterer's sensor had been out of order since February, and the ship was awaiting spare parts to fix it. Staff were taking daily salinity readings and recording this in the daily log. The ship's variance also stated the bunkered and produced water used to fill the tanks must be chlorinated to minimum of 2.0ppm. A minimum of 2.0 ppm chlorine was not reached during the past 6 times of bunkering and production.
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Recommendation:
Ensure potable water tanks do not share a common wall with the hull of the vessel or with tanks or piping containing nonpotable water or other liquids. Follow the requirements listed in the approved variance.
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Item No.:
08
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Site:
Potable Water-Potable Water Room
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Violation:
The bunkering line was not striped blue or blue/green/blue right after coming through the deckhead. This was corrected.
The line after the chemical injection point leading to the potable water tanks was striped blue/gray/blue, indicating this water was technical. This was corrected.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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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 did not list the protection used (for example: air gap, manufacturer name, designation for the device).
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Laundry Backflow Prevention Device
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Violation:
There were no vents on the backflow prevention device on the water supply lines to the laundry.
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Recommendation:
Only install vented backflow prevention devices onboard.
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Item No.:
08
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Site:
Potable Water-Bunkering and Production Records
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Violation:
The chlorine residual was not adjusted to a minimum of 2.0 ppm within 30 minutes of the start of bunkering and production on multiple dates.
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Recommendation:
Adjust the free halogen residual level to at least 2.0 MG/L (ppm) and the pH not to exceed 7.8 within 30 minutes of the start of the bunkering and production processes.
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Item No.:
08
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Site:
Potable Water-Bunkering Station
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Violation:
There was no cap on the small bunkering filling line.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
08
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Site:
Potable Water-Bunkering Station
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Violation:
It was unknown whether the small bunkering hoses material was approved for potable water use.
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Recommendation:
Construct all hoses, fittings, and water filters used in the bunkering of potable water of safe, easily cleanable materials approved for potable water use and maintain them in good repair.
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Item No.:
08
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Site:
Potable Water-Bunkering Station
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Violation:
The small potable water filling hose was not labeled as 'potable water only.'
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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.:
13
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Site:
Food Service General-
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Violation:
There were multiple instances where potentially hazardous foods (PHF) were logged only with an initial cooling temperature and no final cooling temperature. For example:
- A pan of roasted skewers was prepared on 6 June and had a start of cooling temperature of 56C. There was no temperature recorded in the <2 hr or <4 hour column on the cooling log, and the skewers were still onboard in the undercounter refrigerator.
- On 3 June, a cheese platter measured 15.5C at 0901; there were no other temperatures recorded and, according to the cooling log, the food was not served immediately.
- On May 30, Beef Bourguignon started cooling at 1230 with an initial temperature of 46C. There was no final cooling temperature. The Beef Bourguignon was reheated and served on 1 June.
- On May 29, rice started cooling at 1107 with an initial temperature of 32C. There was no final cooling temperature, but the rice was reheated and served later that same day.
- On May 28, cooked potatoes had a preparation temperature of 91C, an initial cooling temperature of 40C, and there was no final cooling temperature noted.
- On May 28, cooked cauliflower had a preparation temperature of 98C, an initial cooling temperature of 32C, and no final cooling temperature noted.
There were multiple findings related to warewashing:
- When testing the undercounter glasswashing machine final rinse temperature, the inspector's thermometer did not reach 160F at plate surface (71C). The inspector's thermometer measured the plate surface temperature at 151F, and 156F twice. The final rinse gauge read a maximum temperature of 67C.
- All three dishwashing machines were missing a data plate.
- The outdoor bar's glasswashing machine had been out of order for more than 1 month.
Several crew members were observed using paper towels to hand dry food equipment.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge:- Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food;-Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment;
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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
There were multiple instances where potentially hazardous foods (PHF) were logged only with an initial cooling temperature and no final cooling temperature. For example:
- A pan of roasted skewers was prepared on 6 June and had a start of cooling temperature of 56C. There was no temperature recorded in the <2 hr or <4 hour column on the cooling log, and the skewers were still onboard in the undercounter refrigerator.
- On 3 June, a cheese platter measured 15.5C at 0901; there were no other temperatures recorded and, according to the cooling log, the food was not served immediately.
- On May 30, Beef Bourguignon started cooling at 1230 with an initial temperature of 46C. There was no final cooling temperature. The Beef Bourguignon was reheated and served on 1 June.
- On May 29, rice started cooling at 1107 with an initial temperature of 32C. There was no final cooling temperature, but the rice was reheated and served later that same day.
- On May 28, cooked potatoes had a preparation temperature of 91C, an initial cooling temperature of 40C, and there was no final cooling temperature noted.
- On May 28, cooked cauliflower had a preparation temperature of 98C, an initial cooling temperature of 32C, and no final cooling temperature noted.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
18
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Site:
Galley-Walk-in Cooler
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|
Violation:
Prosciutto was stored beneath raw bacon. The foods were rearranged.
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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:
Buffet-
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Violation:
Staff said food in the crew mess is served buffet style. However, there were no sneeze guards present. No food was out for service during the inspection.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Bar-Indoor Bar
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|
Violation:
An unlabeled container of sugar was stored in the undercounter cabinet. The sugar was labeled prior to the end of the inspection.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
21
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Site:
Bar-Indoor Bar
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Violation:
The blocks used to raise the coffee machine were wooden and had rough edges. This made the blocks difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-Hot Line
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Violation:
A large opening was at the deck between the technical space and the right bulkhead. This made the area difficult to clean.
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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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Item No.:
21
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Site:
Bar-Outdoor Bar
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Violation:
There was a large void space between the top of the undercounter refrigerators and the bottom of the counter top. This made the area difficult to clean.
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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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Item No.:
22
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Site:
Bar-Indoor Bar
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Violation:
There was no data plate on the glasswashing machine.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Bar-Outdoor Bar
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Violation:
There was no data plate on the glasswashing machine.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Bar-Outdoor Bar
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Violation:
The glasswashing machine had been out of order for more than 1 month. Staff stated they were waiting for spare parts to arrive. Glasses from the area was sent to the indoor bar or galley for cleaning.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Hood-Type Dishwashing Machine
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Violation:
There was no data plate on the dishwashing machine.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
24
|
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Site:
Pantry-Indoor Bar
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Violation:
When testing the undercounter glasswashing machine final rinse temperature, the inspector's thermometer did not reach 160F at plate surface (71C). The inspector's thermometer measured the plate surface temperature at 151F, and 156F twice. The final rinse gauge read a maximum temperature of 67C. The area was not in operation at the time of the inspection.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
27
|
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Site:
Bar-Indoor Bar
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|
Violation:
The countertop under the coffee machine and the mug storage rack was soiled with greater than one day's worth of dust and debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
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Site:
Bar-Outdoor Bar
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|
Violation:
Dust collected on top of the undercounter refrigerators in the void space between the undercounter refrigerators and the bottom of the countertop.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Buffet-Undercounter Refrigerator
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|
Violation:
Water pooled in the bottom of the undercounter refrigerator. The source was unknown.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
|
|
Site:
Galley-Dishwashing Area
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|
Violation:
Several crew members were observed using paper towels to hand dry food equipment.
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|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
|
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Site:
Bar-Outdoor Bar
|
|
Violation:
Two small server trays were stored in the dusty void space between the top undercounter refrigerators and the bottom of the countertop.
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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
|
|
Site:
Buffet-Cold Line
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Violation:
Several boxes of new equipment were stored directly on the deck in the storage area. The boxes were moved prior to the end of the inspection.
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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.:
31
|
|
Site:
Buffet-Cold Line
|
|
Violation:
Several containers of coffee machine cleaner were stored on the deck next to boxes of new food-service equipment.
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|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
|
|
Site:
Buffet-Cold Line
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|
Violation:
The deck in the storage area was not durable and nonabsorbent.
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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.
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Item No.:
33
|
|
Site:
Buffet-Hot Line
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|
Violation:
There was no coving on the worker side of the buffet.
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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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