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Item No.:
34
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Site:
Bar-Cafe Promenade
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Violation:
Water was dripping from the bottom of the espresso machine onto the counter.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
08
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Site:
Potable Water-Laundry Tank Fill Line
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Violation:
The combined laundry tank fill line was striped blue/green/blue after the reduced pressure backflow assembly on the potable water transfer line and the laundry bunkering line.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Log
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Violation:
The backflow prevention list for the passenger and crew cabin toilets and showers were broken up by deck, but the quantity of each device on each deck was only listed as 'All.'
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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Violation:
The shock halogenation for the whirlpool spas was sometimes conducted twice in a 24 hour period (i.e. one just after midnight in the early morning and the other late at night around 10p) and recorded on the same log. When this happened, the starting chlorine concentration and ending chlorine concentration was only recorded once because the log only had space for one entry.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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Item No.:
09
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Site:
Recreational Water Facilities-Whirlpool Spa 4
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Violation:
Five separate free chlorine tests were taken of the whirlpool spa between the inspector and crew member and they all showed a concentration above 10 ppm. The inspector also used a chlorine test strip to test the water and it showed a chlorine concentration between 50-100 ppm. The whirlpool spa was open during the inspection and immediately closed. A young passenger was in the whirlpool spa when the inspector arrived in the area, but she left facility before it was tested by the inspector and crew.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine.
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Item No.:
44
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Site:
Recreational Water Facilities-Whirlpool Spa 4 Mechanical Room
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Violation:
The valve after the analyzer probe that allows the sample water to return to the main return line after being tested was shut-off. This caused the same sample water to stay in the analyzer probe and be continually tested. The analyzer reading on the digital display was 3.92 ppm when the inspector entered the room. Since the chlorine set point for the whirlpool spa was 5.0 ppm, the chlorine pump was continuously adding chlorine to the facility to increase the chlorine level to reach the set level. When the valve after the analyzer probe was opened, the chlorine concentration on the digital display reached as high as 70 ppm.
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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. Ensure the valve after the analyzer probe is kept open.
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Item No.:
40
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Site:
Integrated Pest Management-Aft Mooring Lines
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Violation:
The rat guards on the aft mooring lines were horseshoe shaped and did not fully encircle each line.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
33
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Site:
Buffet-Windjammer Jade
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Violation:
Water droplets were formed on the deckhead adjacent to the air supply.
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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.:
28
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Site:
Buffet-Windjammer
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Violation:
A food worker transporting clean plates to the buffet lines had three stacks of plates not protected or inverted. These plates were also wet and not allowed to properly air dry. A similar finding was noted on the last inspection.
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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.:
38
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Site:
Buffet-Windjammer
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Violation:
Two portable sneeze shields were stored in the buffet area and staff reported they were no longer used or necessary for the operation.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
28
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Site:
Galley-Dishwash
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Violation:
A person was observed using a cloth to dry the plates in the clean area and not allowing the plates to adequately air dry.
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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.:
33
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Site:
Buffet-Windjammer Jade
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Violation:
Excessive dust was noted in the fire shutter housing and along a gap between the deckhead and bulkhead above the self-service line.
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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-Soup Kettle
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Violation:
Water was accumulated inside the deckhead light fixture above the soup kettle.
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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-Soup Kettle
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Violation:
A paper towel was inserted in between the door of an electrical compartment on the bulkhead above the soup kettle.
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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.:
23
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Site:
Galley-Glasswasher
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Violation:
The in-use glasswasher had a wash tank temperature below the minimum temperature of 160F, and was measured at 152F in the tank during multiple cycles. This machine was taken out of service.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine.
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Item No.:
22
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Site:
Food Service General-Warewashers- Temperature Gauge
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Violation:
The final rinse temperature gauges were inaccurate for the following warewash machines: the undercounter dishwashers in the Windjammer port side galley and 2 Poets Pub pantry, and the hood -type dishwashers in the Cafe Promenade galley and Pool bar panty. The final rinse temperature gauges, which measures the temperature in the manifold, stated temperatures below 180F, from 170F to 178F, when the utensil surface temperature was measured between 167F and 172F on all the machines. The wash tank temperature gauge of the undercounter dishwasher in the Windjammer port side galley stated 139F, when the tank temperature was measured above 150F.
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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.:
23
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Site:
Galley-Cafe Promenade
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|
Violation:
The wash tank temperature of the hood-type dishwasher measured between 142F and 144F, and the data plate stated 150F was the minimum wash tank temperature.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
28
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|
Site:
Buffet-Cafe Promenade
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|
Violation:
A stack of plates was placed next to the glass food display and was not protected, when passengers could stand less than 1 meter (40') from the plates.
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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.:
27
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|
Site:
Bar-Cafe Promenade
|
|
Violation:
Water was dripping from the bottom of the espresso machine onto the counter. Additionally, the electrical wire in this area was 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.:
39
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|
Site:
Bar-Pool Bar
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|
Violation:
At least 10 ants were observed crawling on the deck and bulkhead by the port side handwashing station.
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Recommendation:
Effectively control the presence of insects 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.:
19
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|
Site:
Bar-Pool Bar
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|
Violation:
The drain line from the frozen drink machine was in contact with three bottles of soda. The soda was immediately removed.
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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:
Galley-Izumi Show Galley
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|
Violation:
Four rice containers were peeling in the corners, making it difficult to clean.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. 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.:
16
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Site:
Galley-Johnny Rockets Show Galley
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|
Violation:
The portable kettle, with a lid, was used for time control but the unit was not listed on the time control plan or labeled as such. 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. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
19
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|
Site:
Bar-Concierge Lounge
|
|
Violation:
A portable baine marie, which was used for passenger self-service, had an opening on the side which did not adequately protect the food during self-service.
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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.:
28
|
|
Site:
Bar-Diamond Lounge
|
|
Violation:
Plates were out for passenger self-service and were not protected or inverted. This was immediately corrected.
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|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
05
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|
Site:
Potable Water-Deck 3 Lower Loop Far Point
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|
Violation:
The inspector's halogen residual tests results at the lower loop far point were 2.06 ppm, 2.23 ppm, and 2.20 ppm, and the crew member's test results were 2.08 ppm, 1.96 ppm, and 1.98 ppm. The digital display on the analyzer showed a chlorine value between 1.66 ppm and 1.69 ppm during the tests. The analyzer was recalibrated to 2.0 ppm.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
21
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|
Site:
Galley-Deck 5 Vegetable Buffet
|
|
Violation:
The gasket on cooler R-05-48 was not correctly attached the door and in disrepair. The area was open for service.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
|
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Site:
Galley-Deck 5 Vegetable Buffet
|
|
Violation:
The water in the sanitizer bucket contained an oily sheen on the surface and cloudy water. The area was in operation at the time.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
39
|
|
Site:
Galley-Deck 5 Vegetable Buffet
|
|
Violation:
One fruit fly was observed in this area over the preparation counter adjacent to the walk in cooler. The area was in operation at the time.
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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.:
21
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Site:
Galley-Deck 5 Pastry
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|
Violation:
Two screws were missing on two of the hinges inside the 5 door baking unit making the area difficult to clean.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
26
|
|
Site:
Galley-Deck 5 Beverage Station
|
|
Violation:
No backflow prevention device was installed on the carbonator for the multiflow system.
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|
Recommendation:
Ensure copper and copper alloys such as brass are not used in contact with a food that has a pH below 6 such as vinegar, fruit juice, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.
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Item No.:
39
|
|
Site:
Galley-Deck 5 Crew Dining
|
|
Violation:
Four fruit flies were observed on the bulkhead in the crew dining area adjacent to the soiled drop off area. The area was not open for service.
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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
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
Nine fruit flies were observed along the bulkhead above the back preparation counter. The area was open for service.
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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
|
|
Site:
Galley-Deck 3 Garde Manger
|
|
Violation:
One house fly was observed on a walk in cooler in this area while the area was open for service.
|
|
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.:
22
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
The sanitizer solution in a wiping bucket was cloudy and contained a sheen on the surface. The area was open for service.
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|
Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
39
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
One house fly was observed at the dirty dish drop off. The area was not open for service.
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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.:
34
|
|
Site:
Galley-Deck 3
|
|
Violation:
The filling spigot for the bain marie was leaking onto the preparation counter beside the coffee brew station and dripping into the scupper.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
20
|
|
Site:
Galley-Deck 3 Ice Machine
|
|
Violation:
A slotted fastener was inside the left ice machine on the cube adjustment bracket in the food contact area.
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|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
37
|
|
Site:
Galley-Deck 2 Dishwash
|
|
Violation:
Steam and condensate were noted in the crew galley at the entry of the plate conveyor machine requiring crew to constantly wipe the deckhead. No clean plates were affected.
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|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
08
|
|
Site:
Galley-Deck 3
|
|
Violation:
The backflow preventer for the water line connected to the multiflow unit was leaking inside the technical space.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The underlying illness column on the AGE log for the voyage from 27 November to 4 December was blank. The underlying illness column on the AGE log for the voyage for 10 November to 23 November was populated with additional information that was extracted from a portion of the patient's notes. For the voyage from 28 October to 11 November, the underlying illness column had two blank entries. One patient's temperature was not recorded during the voyage from October 22 to October 28. Medical staff was aware of the requirements to have these entries in the log and had the information recorded in the hand written patient chart. However, medical staff had difficulty entering the information using the constraints of the data base and had requested to management to modify the database to allow corrections while entering information. Currently, the information from the handwritten chart was re-entered in the addendums to the electronic chart.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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