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Item No.:
01
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Site:
Medical-Electronic Medical Reports
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Violation:
Some of the information was entered by mistake on the most recent electronic medical report when the ship arrived to a U.S. port from a foreign port for the 18 April - 4 May voyage. The proper 24-hour electronic medical report was submitted on 30 April for the ship to arrive Saint Thomas, U.S. Virgin Islands from Barbados on 1 May. The incorrect information included: the embarkation port of Saint Thomas; the embarkation date of 1 May; the next U.S. arrival of Miami, Florida; and the next U.S. arrival of 4 May. Correct information includes: the embarkation port of NUS (not in the U.S.); the embarkation date of 18 April; the next U.S. arrival of STT (Saint Thomas); and the next U.S. arrival of 1 May. The person responsible for submitting these reports explained he would notify VSP of the correct information.
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Recommendation:
Ensure that the information sent in AGE reports is accurate and complete.
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Item No.:
03
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Site:
Potable Water-Production Records
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Violation:
On 28 April while in Devil's Island, French Guiana, the records indicated potable water production started at 17:10 with the first chlorine and pH tests taken at 17:20. The ship's handwritten positioning record for that day indicated the ship was three nautical miles away from Devil's Island at 18:24, and 12 nautical miles away at 18:55. It was unclear if the potable water start time was actually 17:10 when the ship was still in port or if the person making the tests meant to write 19:10.
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Recommendation:
Operate a reverse osmosis unit, distillation plant, or other process that supplies water to the vessel?s potable water system only while the vessel is making way, and do not operate in polluted areas, harbors, or at anchor.
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Item No.:
08
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Site:
Potable Water-Medical Center
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Violation:
The list of backflow prevention devices did not include the three devices for the bath tub in the medical center.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. 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. Update the cross-connection control program and ensure it is accurate and complete.
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Item No.:
09
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Site:
Recreational Water Facilities-Halogen & pH Levels
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Violation:
For many hours on many days while sailing 15 days leading to the U.S., the automatic chart records for the Sea Horse Pool measured chlorine levels well below 1.0 ppm while manual measurements documented 1.0 ppm or above during these times. On 2 May from 06:00 - 17:00 while the Crew Pool was in operation, the automatic chart record measured chlorine levels below 1.0 ppm while manual measurements ranged 1.0 - 1.4 ppm. On 28 April from 10:00 - 18:00, the automatic chart record measured pH levels in the Portside Jacuzzi above 8.0 while manual measurements were sufficient and the Jacuzzi was not closed until 18:00 due to high pH.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm). Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Sand Filter Sedimentation Test
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Violation:
Results were not documented for the sand filter sedimentation test conducted on the Sea Horse Pool on 20 April.
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Recommendation:
Examine granular filter media for channels, mounds, or holes. Inspect a core sample of the filter media for excessive organic material accumulation using a recommended sedimentation method. For whirlpool spas and spa pools, ensure inspections and sedimentation tests are done monthly. For all other RWFs, ensure inspections and sedimentation tests are conducted quarterly. Change granular filter media for whirlpool spas and spa pools based on the inspection and sedimentation test results or every 12 months, whichever is more frequent. For all other RWFs, change granular filter media based on the inspection and sedimentation results or per the manufacturer?s recommendations, whichever is more frequent. Record the results of both the filter inspection and sedimentation test.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter & Strainer Housings Disinfection
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Violation:
Records did not consistently include the chlorine concentration and contact time for the disinfection of suction strainers and their housings, as well as cartridge filter housings.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. 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. 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.:
16
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Site:
Pantry-Crystal Cove Bar
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Violation:
The time control plan could not be located for canaps served during the evening service.
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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. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (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.:
16
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Site:
Room Service-Consumer Advisory
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Violation:
The door hanger breakfast menu had cooked to order eggs and cold smoked salmon and no consumer advisory or asterisks. The room directory breakfast and 24-hour menus had a consumer advisory but no asterisks for the cooked to order eggs, cold smoked salmon, or cooked to order burgers and steaks.
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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. Ensure that disclosure is 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:
Buffet-The Bistro - Pantry
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Violation:
Inside the upright refrigerator, the temperature of two small containers of yogurt was 46-49 F. These were 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.:
17
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Site:
Galley-Walk-in Refrigerator
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Violation:
The cooling of a large container of cut cabbage prepared on 2 May was not documented. Staff stated they planned to serve the cabbage at dinner.
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Recommendation:
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.:
17
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Site:
Provisions-Parasite Destruction
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Violation:
Staff did not have a parasite destruction certificate for the ready-to-eat marinated herring.
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Recommendation:
If raw, raw-marinated, partially cooked, or marinated partially cooked fish are served in ready-to-eat form, ensure: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, ensure there is a designation on the outer packaging for the parasite-free fish.
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Item No.:
18
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Site:
Galley-Hot Section
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Violation:
A trolley had trays with raw animal food positioned over trays of ready-to-eat food. This was corrected.
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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.
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Item No.:
19
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Site:
Buffet-Lido Ice Cream Bar
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Violation:
The dipper well had no sneeze guard. The distance between the exposed dipper well and where the consumers were expected to stand was less than 1 meter.
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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.:
20
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Site:
Buffet-The Bistro
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Violation:
The undercounter refrigerator was out of order.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The felt dough sheeter belt was difficult to clean and stained with colored spots.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Dining Room-Prego
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Violation:
Several surfaces of the aft food locker were made of difficult to clean raw wood.
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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:
Provisions-Consumables and Durable Stores
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Violation:
Plates, plate covers, glasses, gloves, chinaware, cups, plastic wrap, and other single-use and single-service articles were stored in this locker in and out their original packaging. Many of these were stored directly on the deck. Shelves were made of painted galvanized metal that showed chipping paint in several locations. The deckhead was open to pipes and cables and insulation was exposed on bulkheads. Staff stated they expected corrections made during the next dry-dock scheduled for 2016.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
The hood-type glasswash machine was out of service since the morning of the day of the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Trident Grill Scullery
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Violation:
The hood-type glasswasher was out of service since three days prior.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The conveyor rack-type warewasher was out of service since the morning of the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The front-loading potwash machine was out of service since 6 April.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Port Dishwash
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Violation:
Water was leaking from under the clean end of the in-use flight-type dishwasher. Water was pooled on the deck under the machine and around the clean storage racks.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Galley-Storage Locker
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Violation:
Six waffle makers and two rice cookers were stored soiled with food residues along with previously cleaned equipment on the same rack stands.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Storage Locker
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Violation:
Inside the cabinets, approximately 76 jars were stored wet and closed. Some of the gaskets around the lids had dark spots that appeared to be mold.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
The felt dough sheeter belt was difficult to clean and stained with colored spots.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Prego
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Violation:
The previously cleaned slicer was slightly soiled with food remnants under the slicer blade.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Starboard Coffee Station
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Violation:
The top of the show plate cabinet was slightly dusty. The top orange holder of the orange squeeze machine was stored on top of the show plate cabinet.
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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
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Site:
Provisions-Trolley Wash Room
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Violation:
A trolley with a number of roasting pans was stored along with soiled trolleys and several large soiled drums. Staff explained that the pans were extra stock and were going to be cleaned and sanitized before use.
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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.
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Item No.:
28
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Site:
Galley-Soup Serving Station
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Violation:
A stack of plates was upright and unprotected sticking out of the plate lowerator.
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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
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Site:
Galley-Storage Locker
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Violation:
Previously cleaned equipment was stored on the same rack stands with six waffle makers and two rice cookers that were soiled with food residues.
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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.
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Item No.:
28
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Site:
Galley-Storage Locker
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Violation:
Inside the cabinets, approximately 76 jars were stored wet and closed. Some of the gaskets around the lids had dark spots that appeared to be mold.
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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
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Site:
Galley-Port Dishwash
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Violation:
Water was pooled on the deck around the clean storage racks. When walking through the area, water could splash onto the clean items.
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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.
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Item No.:
28
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Site:
Galley-Potwash
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Violation:
A previously cleaned whisk was stored on top of the cabinet next to the cleaning locker.
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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.
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Item No.:
28
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Site:
Dining Room-Main
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Violation:
Stacks of plates were stored upright and unprotected on the waiter stations.
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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
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Site:
Galley-Port Dishwash
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Violation:
Four lids for the containers holding clean utensils in the clean racks were stored on top of the clean storage cabinet.
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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.
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Item No.:
28
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Site:
Galley-Starboard Coffee Station
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Violation:
The top orange holder of the orange squeeze machine was stored on top of the show plate cabinet. The top of the cabinet was slightly dusty.
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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.
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Item No.:
28
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Site:
Provisions-Consumables and Durable Stores
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Violation:
Plates, plate covers, glasses, gloves, chinaware, cups, plastic wrap, and other single-use and single-service articles were stored in this locker in and out their original packaging. Many of these were stored directly on the deck. Shelves were made of painted galvanized metal that showed chipping paint in several locations. The deckhead was open to pipes and cables and insulation was exposed on bulkheads. Staff stated they expected corrections made during the next dry-dock scheduled for 2016.
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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.
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Item No.:
30
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Site:
Preparation Room-Fish
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Violation:
The handwashing station had no paper towel dispenser. A paper towel dispenser was installed over the wash compartment of the 3-compartment sink approximately 2 meters away from the handwashing station.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Galley-
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Violation:
The soap at some of the handwashing stations was diluted. Staff instructed the crew to replace the soap.
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Recommendation:
Ensure that the soap is not diluted.
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Item No.:
30
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Site:
Buffet-Crew & Officers Messes
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Violation:
The soap at some of the handwashing stations was diluted. Staff instructed the crew to replace the soap.
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Recommendation:
Ensure that the soap is not diluted.
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Item No.:
30
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Site:
Galley-Soup Station
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Violation:
When operated, water from the drinking fountain splashed the adjacent handwashing station.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Prego
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Violation:
At the galley entrance from the Prego dining room, the deckhead was heavily soiled with dust and part of the plenum was exposed.
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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. 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-Sushi Bar
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Violation:
The deckhead air diffusers were soiled with accumulated dust.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Service Line
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Violation:
The bulkhead-mounted cork bulletin board over the food preparation counter in front of the ice cream station was difficult to clean and stained.
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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. 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-Consumables and Durable Stores
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Violation:
Plates, plate covers, glasses, gloves, chinaware , cups, plastic wrap , and other single-use and single-service articles were stored in this locker in and out their original packaging . Many of these were stored directly on the deck. Shelves were made of painted galvanized metal that showed chipping paint in several locations. The deckhead was open to pipes and cables and insulation was exposed on bulkheads. Staff stated they expected corrections made during the next dry-dock scheduled for 2016.
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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.
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Item No.:
33
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Site:
Other-Deck 10 - Galley Equipment Locker 542
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Violation:
The deck/bulkhead junctures were not coved. Galley equipment, plastic containers, hotel pans, pots, and other utensils, in and out of their original packaging, were stored in this locker.
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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:
Buffet-Lido
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Violation:
The deckhead/bulkhead junctures above the back counters on workers side of the buffet had gaps opened to the plenum above. This was noted on the previous two inspections. Staff showed to the inspector documentation stating that this deficiency was to be corrected in the upcoming 2 weeks.
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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.
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Item No.:
34
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Site:
Galley-Dishwash
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Violation:
The prewash spray hose was continuously leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Hot Section
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Violation:
The faucet of the utility sink was continuously leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Port Dishwash
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Violation:
Water was pooled on the deck under the machine and around the clean storage racks. Water was leaking from under the clean end of the in-use flight-type dishwasher.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Provisions-Cleaning Materials Locker
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Violation:
Water was pooled on the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Storage Locker
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Violation:
The light intensity was less than 220 lux. This locker had previously cleaned utensils and equipment.
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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.:
39
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Site:
Preparation Room-
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Violation:
One fly was in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Starboard Coffee Station
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Violation:
At least 7 small black flies were in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Service Line
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Violation:
One fly was in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Pantry
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Violation:
One fly was in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Taste
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Violation:
One fly was in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Trident Grill Scullery
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Violation:
One fly was in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Integrated Pest Management-Pro-Active Inspection Records
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Violation:
Since August 2014, a review of the weekly pro-active inspection records indicated all areas inspected were conducted during the exact same time periods with no pests found. For example: Crew Area 07:00 - 07:30, Hotel Stores 07:30 - 08:00, Galleys 09:00 - 10:00, Housekeeping 10:30 - 11:00, Crystal Dining Room 11:30 - 12:00, Bars/Trident Area 12:00 - 13:00, Laundry 16:00 - 16:30, Garbage Room 19:00 - 20:00, and Lido 20:30 - 21:00. Many areas were not inspected when the area was closed or minimal activity occurred. It was discussed night time inspections were conducted, but no documentation could be located to indicate which areas were inspected at which times, or any results from those inspections.
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Recommendation:
Ensure the IPM Plan sets a schedule for periodic active monitoring inspections, including some at night or during periods of no or minimal activity.
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Item No.:
40
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Site:
Integrated Pest Management-Follow-Up Inspection Results
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Violation:
Records did not indicate the follow-up actions taken or results when pests were sighted.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
44
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Site:
Buffet-Lido
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Violation:
This area was completely renovated during the November 2013 dry dock. The buffet had passenger self-service areas and no passenger handwashing stations were installed according to the 2011 VSP Construction Guidelines. These areas were not presented to VSP for review prior to the installation. This was noted on the previous two inspections. Staff stated on the previous inspection that the completion date for the installation of the passenger handwashing stations was scheduled for the end of April 2015. However, this deficiency was still to be corrected. Staff showed to the inspector documentation stating that this deficiency was to be corrected in the upcoming 2 weeks.
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Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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Item No.:
44
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Site:
Recreational Water Facilities-Halogen & pH Levels
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Violation:
For many hours on many days, the automatic chart records measured very different levels when compared to the manual records. No notations were documented to indicate actions taken if or when the alarms activated for low chlorine or high pH. One department was responsible for the automatic chart records, while another department was responsible for the operation of the pools and Jacuzzis. It appeared the two departments did not communicate with one another to ensure the facilities and their components matched.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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