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Item No.:
33
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Site:
Dining Room-Deck 5 Storage Cages Port and Starboard
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Violation:
The cages used to store clean food equipment and linens were carpeted.
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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.:
36
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Site:
Dining Room-Deck 5 Storage Cages Port and Starboard
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Violation:
There were no lights installed in the cages where clean equipment and linens were stored and the light intensity was well below 220 lux.
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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.:
33
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Site:
Provisions-Deck 0 Show Pieces Equipment Room
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Violation:
There was no coving at the bulkhead/deck juncture. The bulkhead was heavily soiled in many areas with splattered paint, stains and sticky residues.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
28
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Site:
Provisions-Deck 0 Show Pieces Equipment Room
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Violation:
There were several stacks of bowls, hotel pans and a few pieces of cooking equipment that were stored next to decorative items such as painted sculptures and tools used for decoration. Also, the equipment was stored on white shelves that were soiled with dirt and dust.
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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.:
27
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Site:
Provisions-Deck 0 Show Pieces Equipment Room
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Violation:
The white shelves used to store several pieces of food equipment were soiled with dirt and dust.
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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.:
21
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Site:
Provisions-Deck 0 Show Pieces Equipment Room
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Violation:
The sides of the brown shelving used to store several pieces of food equipment had many difficult to clean surfaces.
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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.:
33
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Site:
Provisions-Deck 0 Chef Storage Room
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Violation:
The deck under the shelves against the left bulkhead was soiled with a heavy layer of dust, pieces of paper and plastic and dirt.
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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.:
27
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Site:
Provisions-Deck 0 Chef Storage Room
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Violation:
There was a layer of dust and dirt debris on a few shelves against the left bulkhead.
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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.:
33
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Site:
Provisions-Deck 0 Disposable Dry Store Room
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Violation:
There were a few deckhead panels to the right of the most right evaporative condenser that were soiled with a thick black residue and a layer of dust. Also, there were gaps between some of the deckhead panels from the entrance to this room to the center of the room. Brown insulation material could be seen in these gaps and it was protruding out in some areas, making cleaning difficult.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, 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:
Provisions-Deck 0 Food Lift
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Violation:
There was a gap in the deck along the entrance to this lift that was heavily soiled with old food residue, especially in the interior corners of the lift. Also, there was a gap along the entire perimeter between the lift and the deckhead. There were several pieces of large brown debris within these gaps.
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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.:
19
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Site:
Other-Deck 1 Aft Corridor
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Violation:
There was one hotel pan of apples and one hotel pan of tomatoes stored on top of an unmanned trolley in the I-95 corridor. There were many workers walking by this area. Also, the deckhead panels above these containers were soiled with a heavy brown and yellow residue.
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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.:
33
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Site:
Provisions-Deck 1 Frozen Mixed Goods
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Violation:
There was a long piece of plastic protruding from between the deckhead/bulkhead juncture behind the evaporative condenser across from the entrance to this room, making cleaning difficult.
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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.:
13
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Site:
Galley-Pot Wash
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Violation:
A worker was observed washing his gloves after handling soiled dishes and before handling clean dishes at the 3-compartment sink. The person in charge of this area only supplied this pot wash station with one set of gloves and the workers were not trained in proper handwashing or how to properly wash, rinse, and sanitize the equipment and utensils in order to prevent cross-contamination.
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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: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (4) Food employees are effectively cleaning their hands.
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Item No.:
28
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Site:
Galley-Warewashing
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Violation:
There was one clean container of utensils stored across from the ice machine and the food contact surfaces were not covered or protected in any way.
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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.:
29
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Site:
Galley-Handwashing
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Violation:
The water temperature for all three faucets at the handwashing sink was measured by the inspector between 123F and 125F and the users could not adjust the temperature. This was corrected.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Buffet-Deck 9 Port and Starboard Beverage Stations
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Violation:
There was no coving at the counter/deck junctures of the beverage stations or at the adjacent waiter stations.
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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.:
21
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Site:
Buffet-Deck 9 Port Waiter Station
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Violation:
There were several small holes inside of the waiter station, making cleaning difficult.
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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.:
28
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Site:
Dining Room-Deck 5 Storage Cages Port and Starboard
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Violation:
There were several crates with clean cups, plates and table linens stored in cages in the corridors between the dining room and both entrances to the main galley. The equipment and clean linens were not covered or protected from dust or contamination in any way. The equipment and linens were stored up against the underside of wooden tables and mixed in with cardboard boxes. Also, the cages were open to the corridor where workers were passing by as they moved between the dining room and the main galley.
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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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
19
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Site:
Other-Deck 11 Viking Crown
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Violation:
There were two stacks of plates and several pieces of silverware at the self-service counter that were not covered or protected in any way.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Other-Deck 11 Viking Crown
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Violation:
There was no side sneeze shield for the self-service buffet. The start of the buffet line allowed passengers to be within one meter of the food. Also, there was a small live fly on top of one of the pieces of sushi.
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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). 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.:
39
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Site:
Other-Deck 11 Viking Crown
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Violation:
There was a small live fly on top of a piece of sushi on the self-service passenger buffet counter.
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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.:
01
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Site:
Medical-Special AGE Report
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Violation:
During the last voyage in Australia between 8 April and 18 April, the percentage of reportable passengers with acute gastroenteritis (AGE) reached 5.9% on the vessel. The vessel was within 15 days of arriving at American Samoa (27 April) and no special 2% or 3% AGE reports were submitted.
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Recommendation:
Ensure the master or designated corporate representative of a vessel with an international itinerary destined for a U.S. port submits a special report at any time during a cruise, including between two U.S. ports, when the cumulative percentage of reportable cases entered in the AGE surveillance log reaches 2% among passengers or 2% among crew and the vessel is within 15 days of expected arrival at a U.S. port. Ensure that a telephone notification to VSP accompanies the special 2% report. Submit a second special report when the cumulative percentage of reportable cases entered in the AGE surveillance log reaches 3% among passengers or 3% among crew and the vessel is within 15 days of expected arrival at a U.S. port.
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Item No.:
08
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Site:
Potable Water-Production Chlorination Station
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Violation:
The air relief vents on the Watts N9 backflow prevention devices were clogged with sedimentation.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
02
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Site:
Medical-Close Contact Follow-up
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Violation:
The 48 hour follow-up of the asymptomatic cabin mate of a reportable crew member that reported to medical on 9 May was not documented.
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Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) medical log/record; (2) AGE surveillance log; (3) 2-hour self-administered questionnaires; (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) documentation of the 3-day assessment of crew members with AGE symptoms before joining the vessel; (6) documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
41
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Site:
Housekeeping-Deck 4 Men's Public Restroom
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Violation:
The handicap accessible toilet room stall that was equipped with a handwash sink did not have a sign posted on the stall door advising users to use a paper towel or tissue to open the door.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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