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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Surveillance Log
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Violation:
The acute gastroenteritis (AGE) surveillance log did not contain all the required elements such as 'time of the first medical visit or report to staff of illness,' 'case number,' and separate columns for the episodes of diarrhea in a 24-hour period and number vomiting in a 24-hour period.
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Recommendation:
The AGE surveillance log must contain the information in the exact order listed in Annex 13.2.2 of the 2011 Vessel Sanitation Program Operations Manual.
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Item No.:
08
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Site:
Bar-Coffee
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|
Violation:
There was only one backflow prevention device on the potable water line supply to the two espresso machines. Chemicals were used to clean these machines.
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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: food service equipment such as coffee machines, ice machines, juice dispensers, combination ovens, and similar equipment.
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Item No.:
10
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Site:
Recreational Water Facilities-Spa Pool
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Violation:
The spa pool did not have life-saving equipment available. The depth of the whirlpool was 1 meter (3 feet).
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
The recreational water facilities' safety signs did not include the following information: 'do not use these facilities if you are experiencing diarrhea, vomiting or fever;' 'shower before entering the facility;' and bather load number. In addition, the signs for the whirlpools did not include a cautionary statement for elderly persons.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
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Site:
Recreational Water Facilities-Bather Load
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Violation:
Documentation on bather loads for the RWFs was not available.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainers
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|
Violation:
Documentation on the cleaning and disinfection of the hair and lint strainers and housings was not available.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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|
Violation:
Documentation on turnover rates was not available for all RWFs.
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|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. Provide documentation on the turnover rates for the RWFs.
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Item No.:
10
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Site:
Recreational Water Facilities-Sampling Points
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|
Violation:
The sample points for the halogen analyzer chart recorders were located after treatment and filtration for the RWFs. In addition, the analyzers did not measure pH.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank.
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Item No.:
16
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Site:
Galley-Walk-In Refrigerator
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|
Violation:
The temperature of an individual serving carton of milk was measured at 46 F with the inspector's thermometer. All of other cartons of milk stored in this area were below 41 F. The milk was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Officer, Petty Officer, Staff and Crew Messes
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|
Violation:
The posted consumer advisories in these areas did not include a statement describing the raw or undercooked animal-derived foods that could be served there. There was a statement advising consumers of the risk of eating raw or undercooked animal-derived foods.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Dining Room-Passenger Main - Consumer Advisory
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|
Violation:
There was no consumer advisory on the menu. Raw or undercooked animal-derived food such as smoked salmon was on the menu.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Galley-Pizzeria
|
|
Violation:
The time control plan was not posted. This was 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.
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Item No.:
19
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|
Site:
Housekeeping-Locker Across from Cabin 6-151
|
|
Violation:
A half-full bottle of rum was stored on the deck with cleaning equipment and bottles of shampoo. According to the staff, this bottle was going to be discarded.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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|
Site:
Housekeeping-Cart Across from Cabin 6-151
|
|
Violation:
Three unopened bottles of water and soda were stored next a half-full bottle of water in between the clean linen. According to the staff, all of the bottles were going to be discarded.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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|
Site:
Provisions-Liquor/Dry Stores Locker
|
|
Violation:
Twelve cases of liquor were stored on the deck in the gift shop area of this locker.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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|
Site:
Galley-Chef's Office
|
|
Violation:
A pan of chocolate sauce, a box of chili sauce bottles, a large plastic container with individual containers of herbs, a box with containers of cereal, a tray with bottles of pastry coloring and cans of cooking spray, and a bottle of vinegar were stored directly on the deck among stereo equipment, new and used food service equipment, papers, and various cardboard boxes. The food was removed from this office.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
|
|
Site:
Food Service General-Espresso Machines
|
|
Violation:
There were piping, gaps, and other difficult to clean features directly above the coffee-making area on the Scharf espresso machines.
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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:
Buffet-Crew Mess
|
|
Violation:
The soda machine next to the dry stores locker was not sealed to the deck or elevated on 6-inch legs. In addition, the space between the soda machine and the left bulkhead was only 2.5 inches, which did not provide sufficient space for cleaning the side of the machine.
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|
Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment. Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
|
|
Site:
Preparation Room-
|
|
Violation:
The counter-mounted knife sharpener had deep gouges. The sharpener was removed.
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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
|
|
Site:
Preparation Room-Poultry
|
|
Violation:
The counter-mounted knife sharpener had deep gouges. The sharpener was removed.
|
|
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.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
There was an excessive amount of soiled pots and pans in this area. The conveyor potwash machine had been out of service since the morning and two crew members were manually washing, rinsing, and sanitizing the pots and pans. A technician arrived to repair the machine.
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|
Recommendation:
Provide sufficient storage space for soiled pots and pans. Repair the conveyor potwash machine.
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Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The far right final rinse spray nozzle on the glasswash machine did not form an effective spray pattern.
|
|
Recommendation:
Repair the nozzle to ensure an effective spray pattern.
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Item No.:
26
|
|
Site:
Buffet-Crew Mess Beverage Station
|
|
Violation:
The nozzles and sides of the upper panel on the juice machine were soiled with a brown or black substance.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-
|
|
Violation:
The upper compartment of the ice machine was soiled on the front of plastic panels over the cubers, along the water pipe in the top front of the compartment, and inside the water delivery line to the water bath. These areas were cleaned.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Preparation Room-Poultry
|
|
Violation:
The gouges on the counter-mounted knife sharpener were soiled. The sharpener was removed.
|
|
Recommendation:
Ensure non-food-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:
Preparation Room-
|
|
Violation:
The gouges on the counter-mounted knife sharpener were soiled. The sharpener was removed.
|
|
Recommendation:
Ensure non-food-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:
Galley-Hot Galley
|
|
Violation:
The undersides of deep fat fryers 1, 2, and 3 were soiled with grease. The grease draining nozzles were also soiled. There was no oil in the fryers.
|
|
Recommendation:
Ensure non-food-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-Dishwash
|
|
Violation:
Clean bowls on several trays in the clean storage area were not covered or inverted.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
|
|
Site:
Galley-Chef's Office
|
|
Violation:
Food service equipment such a blender, cooking pans, tongs, whisks, hotel pans, and a bowl were stored directly on the deck in this office.
|
|
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.
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Item No.:
33
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There were a few areas with chipped and recessed grout.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
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Item No.:
33
|
|
Site:
Galley-Chef's Office
|
|
Violation:
Food, equipment, papers and various cardboard boxes were stored on the deck. In addition, there was no coving at the deck and bulkhead juncture in this office.
|
|
Recommendation:
Remove these items from the deck. 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
|
|
Site:
Provisions-Vegetable Walk-In Refrigerator
|
|
Violation:
There was a small hole in the stainless steel deck near the entrance of the walk-in. Water bubbled up from the hole when the area around it was stepped on.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
|
Item No.:
33
|
|
Site:
Galley-Cold Preparation
|
|
Violation:
The deck below the slicer counter was soiled. This area was previously cleaned.
|
|
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
|
|
Site:
Galley-Mess Entrances
|
|
Violation:
The door tracks in the deck at the entrances from the galley to the staff and crew messes were soiled. This was corrected.
|
|
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
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The deck below the soda machine next to the dry stores locker was heavily soiled and dusty.
|
|
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
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The deck in the dry stores locker was soiled at the deck/bulkhead juncture and there was not sufficient deck/bulkhead coving in this locker.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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
|
|
Site:
Galley-Hood Cleaning Cabinet
|
|
Violation:
Brown liquid from the hood cleaning cabinet was leaking from the cabinet to the deck. This was corrected.
|
|
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
|
|
Site:
Galley-
|
|
Violation:
A scrubber, plastic bag, cleaning brush, and scraper were on the deck below the undercounter refrigerator across from the soup kettles. The deck was also soiled.
|
|
Recommendation:
Remove the items from the deck. 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
|
|
Site:
Galley-Hood Cleaning Cabinet
|
|
Violation:
There was a leak from the hood cleaning cabinet and brown liquid was leaking from the cabinet to the deck. This was corrected.
|
|
Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The light intensity around the soda machine next to the dry stores locker was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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|
|
Item No.:
36
|
|
Site:
Buffet-Pizzeria
|
|
Violation:
The light intensity at the handwashing station was less than 220 lux. A light bulb was out.
|
|
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
|
|
Site:
Bar-Coffee
|
|
Violation:
The light intensity on the bulkhead sides of both espresso machines was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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|
|
Item No.:
38
|
|
Site:
Galley-
|
|
Violation:
A scrubber, cleaning brush, and scraper were on the deck below the undercounter refrigerator across from the soup kettle.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
39
|
|
Site:
Galley-Dishwash
|
|
Violation:
There was one small black fly in the soiled area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
There were five small black flies around the back potato peeler. This area was not in operation but the clean food-contact surfaces of both potato peelers were exposed.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Lido
|
|
Violation:
There were four small black flies in the ladies food employee toilet room.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Galley-Potwash
|
|
Violation:
There was one small black fly at the soiled end.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Dry Stores Locker
|
|
Violation:
There were two small black flies inside the entrance of this locker.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Day/Night and Treatment Logs
|
|
Violation:
From 1 August 2011 through 4 October 2011, the day/night sighting and treatment logs had the precise same information filled in each day. The same locations and the same chemical applications were noted each day commencing 1 August through 4 October, with the precise same times for treatment and sightings. In addition, from 1 August 2011 through 4 October 2011, the passive traps such as glue boards, sticky traps, and similar passive trap indicated a zero count each day. The treatment and sighting log indicated that live fruit flies and large flies were observed in numerous areas such as the lido galley, crew galley, provisions and the garbage room.
|
|
Recommendation:
Ensure the IPM plan for monitoring and record keeping is followed and the information recorded in the logs is accurate.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Passenger and Crew Public Toilet Facilities
|
|
Violation:
Signs advising users to wash hands their hands were not posted at the handwashing stations.
|
|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Camp Carnival - Children's Restroom
|
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Violation:
The hot water temperature measured 118F at the child-size handwashing sink.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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Item No.:
44
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Site:
Integrated Pest Management-Day/Night and Treatment Logs
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Violation:
From 1 August 2011 through 4 October 2011, the day/night sighting and treatment logs had the exact same information filled in each day. The same locations and the same chemical applications were noted each day from 1 August through 4 October, with the exact same times for treatment and sightings. In addition, from 1 August 2011 through 4 October 2011, the passive traps such as glue boards, sticky traps, and similar passive traps indicated a zero count each day. The treatment and sighting log indicated that live fruit flies and large flies were observed in numerous areas such as the lido galley, crew galley, provisions and the garbage room. These logs were signed by a supervisor.
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Recommendation:
Ensure the supervisor or person in charge of IPM operations on the vessel demonstrates to the VSP?during inspections and on request?knowledge of IPM operations, and is able to demonstrate this knowledge by compliance with Section 8 of the VSP 2011 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 8 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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