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Item No.:
08
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Site:
Potable Water-Deck 3 Crew Launderette
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Violation:
The drainpipe from the backflow preventer vent on the cold potable water line was closed tight at the end where it was meant to drip into the drain below. It was clear that this closure was done with a plier type tool, as the pipe end was squeezed closed.
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Recommendation:
Replace the drain pipe from the backflow preventer end so the pipe drains properly and so that can be inspected annually with the other backflow preventers. Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool #1
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Violation:
The swimming pool was open and the water level was even with the deck tile surround the pool, but this was approximately 150 mm below the top of the beach level skimmers for overflow. At that water level there would be no true water overflow, thereby defeating the recirculation and filtration principles on which the pool system was designed. Staff were not able to lower the water level below the tile level to use the skimmers below and could not add water for the skimmers above until the ship was out at sea beyond 12 nautical miles, so staff closed and netted the pool.
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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.
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Item No.:
16
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Site:
Galley-Cooling Log
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Violation:
The cooling log for a container of grilled mixed vegetables, stored in the hot section walk-in refrigerator, stated the temperature was 94F after 2 hours of cooling. This item was discarded.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
16
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Site:
Galley-Room Service
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Violation:
Two pans of cut honeydew melon, stored in the room service undercounter refrigerator, had food temperatures between 45F and 50F. These were discarded.
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Recommendation:
Maintain potentially hazardous foods at 5C (41F) or less.
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Item No.:
19
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Site:
Buffet-Garden Cafe
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Violation:
The portable sneeze shield did not adequately protect the hot cereal warmers on the island buffet. The sneeze shield was moved forward to fix this issue, but it also should be lowered.
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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.:
19
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Site:
Buffet-Garden Cafe - Island #2
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Violation:
The salsa and omelet ingredients were placed in a manner where passengers could stand less than 1 meter from them and these food items were not protected.
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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 that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Other-Engineering Technical Office
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Violation:
Six large containers of dry oatmeal were stacked and in direct contact with the deck in the technical office beside the coffee counter. Staff moved all the containers to an upper counter/shelf during the inspection.
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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.:
20
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Site:
Buffet-Officer Mess - Beverage Station
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Violation:
The juice machine was out of order, and a technician was onboard to repair it.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
22
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Site:
Preparation Room-Fish and Poultry Preparations Rooms
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Violation:
The undercounter dishwashers were out of order in the fish and poultry preparation rooms.
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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.:
27
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Site:
Galley-Garden Cafe
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Violation:
The previously cleaned nonfood- contact surfaces of the woks had standing water observed with some food residue.
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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:
Buffet-Garden Cafe - Island #2
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Violation:
Salsa was noted around the area where the clean plates were stored for passenger self-service.
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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.
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Item No.:
28
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Site:
Buffet-Garden Cafe
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Violation:
A food employee was observed transporting clean plates on a trolley to replenish the plates on the self-service line and the plates were uncovered and not inverted.
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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.:
28
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Site:
Galley-Cagney's
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Violation:
A stack of 20 plates were not air dried properly and stored wet.
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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.:
30
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Site:
Buffet-Garden Cafe
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Violation:
Paper towels soiled with excessive amounts of food debris were placed in the handwashing trash receptacle.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Galley-Great Outdoors
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Violation:
Standing water was observed on the deck beside the ice machine.
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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:
Bar-Top Siders
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Violation:
A gap was observed between the bulkhead and tile near the bulkhead/deck juncture at the doorway. Sealant was observed in part of the gap, but it had recessed.
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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:
Pantry-Housekeeping Deck Pantry Deck 10 Midships
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Violation:
A clear oil residue was noted on three deckhead panels directly in front of the entry door to the deck 10 midship pantry. The oil was forming droplets on the deckhead, but none had fallen to the deck below at the time of inspection. It was not clear where the oil was coming from.
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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.:
34
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Site:
Galley-Garden Cafe
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Violation:
The faucet of the soup kettle was continuously dripping.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Combination Oven
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Violation:
The light intensity was less than 110 lux behind the rightmost oven due to a light being out of service.
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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:
Bar-Java
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Violation:
The light intensity was less than 110 lux at the handwashing station.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
37
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Site:
Galley-Glasswasher
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Violation:
Excessive steam was coming from the doors of the glasswasher, which caused condensate to accumulate on the deckhead above and around the intake fan.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Cagney's
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Violation:
Condensate had accumulated on the deckhead above the bain marie, display cabinet, and cold basin on the front preparation counters.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Galley-Great Outdoors
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Violation:
A mop and bucket were observed near the ice machine.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Galley-Officer Mess
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Violation:
One live housefly was noted by the officer self-service line.
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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.:
39
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Site:
Galley-Officer Mess
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Violation:
Four live fruit flies were noted around the juice machine and orange juice container.
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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.:
39
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Site:
Provisions-Corridor
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Violation:
Two houseflies were observed flying in the corridor.
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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.:
43
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Site:
Housekeeping-Crew and Passenger Showerhead Cleaning and Disinfection
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Violation:
In reviewing the housekeeping records on the bi-annual crew and passenger showerhead cleaning and disinfection, the log form provided a step to step instruction that detailed removal of the shower head and placement in a bucket of a 100 ppm chlorine solution. It referred to fleet instruction G815, which was not attached. The procedures written in the log did not describe any cleaning step prior to the disinfection as required in the 2011 Operations Manual (11.2.2.1.2)
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
44
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Site:
Medical-Crew Gastrointestinal (GI) Illness Reporting
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Violation:
A ship's doctor experienced diarrhea symptom onset at 10:30 pm on 15 October, but only reported these symptoms to the medical center at 11:50 am on 16 October. There was a disciplinary action letter filed for this violation by the ship. This is the third inspection consecutively where at least one crew member developed GI illness symptoms and did not immediately report them to the medical center.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 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 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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