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Item No.:
01
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Site:
Medical-Gastrointestinal (GI) Illness Reporting
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Violation:
There is an automated submission to the VSP's electronic GI illness reporting system when the ship is sailing between U.S. ports for both the 24 hour report (Seward to Juneau) and if any changes in cases occurs the ship's electronic system automatically sends a 4 hour update with the additional cases for any subsequent U.S. port visited.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
19
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Site:
Other-HR Center and Crew Financial Office
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Violation:
Water bottles were stored on the deck in the crew financial 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.:
21
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Site:
Provisions-F&B Locker
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Violation:
The racks used to store new food eqiupment were difficult to clean. Channels, which run from top to bottom on the four legs of the rack, were observed where the shelf height adjustments were located. Raw wood was observed on some of the racks and utilized as shelves, and the metal around the wooden shelves was painted. It was unclear if the racks were made out of galvanized metal. Soil was observed around the legs of the racks on the deck. Additionally, many of the new food equipment was soiled with dust.
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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. 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.:
26
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Site:
Galley-Deck 5- Cold Pantry
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Violation:
The ice machine in the cold pantry had a gray substance in the right ice water return bath.
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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:
Other-Park Cafe
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Violation:
The counter underneath the microwave and the ledges used to hold the microwave in place were soiled with debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Other-Diamond Lounge
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Violation:
The counter behind the espresso machine was soiled with dust and debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Provisions-F&B Locker
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Violation:
The racks used to store new food eqiupment were difficult to clean. Channels, which run from top to bottom on the four frame supports of the rack, were observed where the shelf height adjustments were located. Raw wood shelving was observed on some of the racks, and the metal around the wooden shelves was painted. It was unclear if the racks were made out of galvanized metal. Soil was observed on the deck surrounding the legs of the racks. Additionally, many pieces of new food equipment (frying pans, hotel pans, and mixing bowls) stored on the racks were soiled with 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.:
27
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Site:
Bar-Lattetudes
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Violation:
Dust was observed on and around the water level indicator on the espresso machine.
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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:
Other-Diamond Lounge
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Violation:
The conduit behind the espresso machine was soiled with dust and debris.
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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-Windjammer Port Pizza Station
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Violation:
Grease residue was observed on the deckhead in front of the fire screen shutter and flat top grill.
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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:
Provisions-Dry Store
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Violation:
The deck of the dry storage room was soiled with beyond a day's accumulation of debris.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 4 & 5- Hot Section
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Violation:
The decks behind the alto shaam ovens were in disrepair on the deck 4 and 5 main galleys. Staff informed the inspector a team was onboard to repair all the decks.
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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
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Site:
Galley-Soup Station
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Violation:
Rust was observed on the deck and bulkhead behind the soup station.
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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:
Buffet-Windjammer STBD Beverage Station
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Violation:
The light intensirty was less than 110 lux behing the coffee brewing station.
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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.:
36
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Site:
Buffet-Bread Station
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Violation:
The light intensity was less than 220 lux at the mobile bread station counter while the area was in operation.
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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.:
42
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Site:
Children Area-Aquanauts Toilet Room
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Violation:
The child toilet room handwash sink hot water tap reached temperatures above 120 °F.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43°C (110°F).
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