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Item No.:
06
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Site:
Potable Water-Microbiologic Sampling
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Violation:
The ship did not have the E. coli test manufacturer's comparator sample to determine the presence of total coliforms.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications. Analyze samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Operate and maintain test kits, incubators, and associated equipment in accordance with the manufacturers' specifications.
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Item No.:
06
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Site:
Potable Water-Far Point Records
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Violation:
The far point chart record on 2 July only had ten hours of chlorine residual recorded. No notations were recorded to explain the anomaly.
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Recommendation:
Ensure records from the halogen analyzer-chart recorder verifies the free residual halogen of between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24 hour period since the last inspection of the vessel. Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The relief vent on both backflow prevention devices on the potable water supply lines to the hydro-extractor was blocked. The cross connection control log also listed only 1 backflow prevention device was installed on this machine, but it was determined two were installed after inspection.
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Recommendation:
Maintain backflow prevention devices in good repair. Update the cross connection control log to reflect the correct number on backflow prevention devices installed on the hydro-extractor.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The potable water supply lines leading to and throughout the garbage room were not stripped blue or blue/green/blue to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Potable Water-Midship Port Bunker Station
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Violation:
The relief vent on the reduced pressure backflow prevention device installed on the sprinkler connection line was blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Hot Galley
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Violation:
The backflow prevention device on the left combination oven was leaking continuously from the vent. There was such an excessive amount of water leaking from the vent that it appeared that both check valves were fouled.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Serenity Pool
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Violation:
The flotation device for the pool did not have a rope attached that was at least 2/3 of the maximum width of the pool.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
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Site:
Recreational Water Facilities-Serenity Pool Turnover Rate
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Violation:
The posted turnover rate for the Serenity Pool was 2 hours and 30 minutes. However, this pool was an interactive facility that required a minimum 2 hour turnover rate. The values used to calculate the turnover rate contradicted each other. The stated volume for the pool was listed as 10052 gallons and 3800 liters. The flow rate was listed as 88 gallon per minute, but the flow meter that was installed was measuring 22 cubic meters per minute (the units on the flow meter were stated by staff). When the values in gallons were used to calculate the turnover rate, the turnover rate was 1.9 hours. It was unclear what values were used to calculate the turnover rate that was posted.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours.
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Item No.:
11
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Site:
Medical-Crew Member Late Reporting
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Violation:
A crew member reported to the medical center 8 August at 12:07p after experiencing six episodes of diarrhea that started at 2:00a on 8 August. According to the employee's work history, he did not work while symptomatic. A written disciplinary documentation was in the employee's file.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. Ensure crew members report AGE symptoms to the medical center immediately upon onset.
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Item No.:
13
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Site:
Galley-Starboard Hot Line
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Violation:
When asked what the cooking temperature was for fresh shell eggs for immediate service to be fully cooked, the crew members at both omelet stations stated 140F.
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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.
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Item No.:
16
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Site:
Galley-Marketplace Time Control Plan
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Violation:
The time control plan stated that the set up and discard times for Port Breakfast was 06:45 to 10:45 am, and the set up and discard times for Extended Breakfast was 8:15 am to 12:15 pm. The food items on the buffet lines were not labeled with 4-hour discard labels. The chef stated that all food items placed at 06:45 am were discarded at 8:15 am. However, the time control plan did not match the operations. The plan was amended.
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Recommendation:
Ensure the time control plan matches the operations.
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Item No.:
19
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Site:
Other-Engine Changing Room
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Violation:
The bottom two drawers on the three drawer cabinet where the coffee station was once installed were filled with coffee and coffee equipment. The coffee machine had been removed prior to the inspection. The two drawers were immediately emptied.
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Recommendation:
Do not store foods: (1) In locker rooms.
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Item No.:
21
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Site:
Galley-Soup Station
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Violation:
Two of the turning handles had peeling sealant on the back, and the sealant was soiled.
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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.:
22
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Site:
Galley-Potwash Area
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Violation:
The conveyor potwash machine had been out of order for approximately two weeks.
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Recommendation:
Repair the potwash machine.
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Item No.:
27
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Site:
Galley-Soup Station
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Violation:
Two of the turning handles had peeling sealant on the back, and the sealant was soiled.
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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:
Galley-Aft Port Dishwash Area
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Violation:
Condensate was draining onto the cleaned and sanitized dishes as they exited the machine on the left side of the flight-type conveyor warewash machines. It was determined that the condensate was leaking from the condenser above. The machine was shut down to wait for repairs and the crew members were instructed to return the dishes for re-cleaning.
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Recommendation:
Ensure condensate does not drain onto cleaned and sanitized dishes.
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Item No.:
28
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Site:
Other-Engine Changing Room
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Violation:
The bottom two drawers on the three drawer cabinet where the coffee station was once installed were filled with coffee and coffee equipment. The coffee machine had been removed prior to the inspection. The two drawers were immediately emptied.
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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.:
32
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Site:
Galley-Starboard Entrance from Sunrise Dining Room
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Violation:
Empty cereal boxes were in the waste receptacle at the handwashing station. The receptacle did not have a lid.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Galley-Bakery/Pastry
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Violation:
The deck behind the deck oven closest to the walk-in refrigerator was wet and soiled with a white, slimy material. The deck was cleaned immediately.
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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:
Food Service General-Deck Grout
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Violation:
The deck grout was missing and recessed in several areas, including the main galley bakery/pastry and hot galley, the lido center galley, and the crew hot galley. The vessel had a grout maintenance plan that included these areas.
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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-Corridor Outside Chef's Office
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Violation:
Water was dripping from the deckhead to the deck from one of the light fixtures.
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Recommendation:
Ensure water does not drip from the deckhead to the deck.
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Item No.:
33
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Site:
Galley-Walkin Freezer 28
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Violation:
Water was dripping from the cable on the deckhead mounted smoke detector to the deck below. Ice had accumulated on the deck from the dripping. This was corrected.
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Recommendation:
Ensure water does not drip from the deckhead to the deck.
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Item No.:
33
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Site:
Galley-Potwash Area
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Violation:
Water was leaking from the deckhead hatch closest to the soiled end of the potwash machine onto the soiled items stored below.
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Recommendation:
Ensure water does not drip from the deckhead.
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Item No.:
33
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Site:
Galley-Buffet Pantry
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Violation:
Water was dripping from the deckhead to the deck from a panel directly outside the entrance door to the Buffet Pantry.
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Recommendation:
Ensure water does not drip from the deckhead to the deck.
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Item No.:
33
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Site:
Buffet-Port Swirls Ice Cream
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Violation:
The stainless steel coving piece behind the ice cream station was loose.
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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-Walk-in Refrigerator
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Violation:
Water was dripping from a deckhead seam in the center of the walk-in to the deck below.
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Recommendation:
Ensure water does not drip from the deckhead to the deck.
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Item No.:
33
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Site:
Provisions-Meat Freezer
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Violation:
The diamond plate stainless steel deck panel at the entrance to the freezer was raised up on the right side where it met the tiles, creating a gap.
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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.:
34
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Site:
Galley-Port Hot Line
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Violation:
The cold potable water supply line to the bucket fill station at the handwash sink next to the flat grill was leaking. This was corrected.
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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-Soup Station
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Violation:
Water was leaking from the control box for the center of the three small steam kettles.
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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-Center Galley
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Violation:
Water was leaking from the bottom of the drinking fountain. A waste receptacle had been place under the fountain to catch the leak, and the receptacle was three quarters full of water.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Buffet-Crew Mess
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Violation:
Condensate was collected on the underside of the shelf above the hot line. The food items were uncovered, but no dripping was observed. The crew members were instructed to cover the food, turn down the steam to the hot line, and wipe the condensate.
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Recommendation:
Ensure condensate does not collect on the underside of the shelf above the food items.
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Item No.:
37
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Site:
Galley-Aft Port Dishwash Area
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Violation:
Condensate was draining onto the cleaned and sanitized dishes as they exited the machine on the left side of the flight-type conveyor warewash machines. It was determined that the condensate was leaking from the condenser above. The leak was corrected.
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Recommendation:
Ensure condensate does not drain onto cleaned and sanitized dishes.
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Item No.:
39
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Site:
Dining Room-Sunrise Lower Level Starboard Beverage Station
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Violation:
A small fly was in this area. The ship's pest control operator was immediately notified.
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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-Port Swirls Ice Cream
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Violation:
One small fly was in this 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.:
43
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Site:
Ventilation-AC Fan Room 1.1
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Violation:
The condensation collection pans in AC fan units 1.1.1 and 1.1.2 were soiled with debris floating in the collected water.
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Recommendation:
Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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Item No.:
44
|
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Site:
Galley-Hot Galley
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Violation:
The backflow prevention device on the left combination oven was leaking continuously from the vent. There was such an excessive amount of water leaking from the vent that it appeared that both check valves were fouled.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP-during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 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 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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