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Item No.:
*
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Site:
Potable Water-Tank Disinfection
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Violation:
The records for the disinfection indicated the tanks were cleaned with a detergent and flushed, but did not indicate they were flushed (rinsed) with potable water. This was a new requirement in the June 2018 VSP Operations Manual. None of the tanks had been disinfected since the implementation of the new manual.
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Recommendation:
Ensure the empty tank cleaning and disinfection procedure is only used for routine cleaning and disinfection. It is not approved for known or suspected contaminated tanks. Ensure the following steps are followed:1) Remove (strip) all water from the tank; 2) Clean all tank surfaces, including filling lines, with an appropriate detergent; 3) Rinse all surfaces of the tank thoroughly with potable water; 4) Remove (strip) the rinse water from the tank; 5) Wet all surfaces of the tank with at least a 200-mg/L (ppm) solution of chlorine (this can be done using new, clean mops, rollers, sprayers, etc.). Ensure the tank surfaces remain wet with the chlorine solution for at least 2 hours. Check, monitor, and document the disinfection concentration and contact time. 6) Refill the tank and verify the free residual halogen is =5.0 mg/L (ppm) before placing the tank back into service. Document the free residual halogen level.
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Item No.:
02
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Site:
Medical-AGE Close Contact Follow-up
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Violation:
On 26 May 2018, a crew member reported to the medical center with AGE symptoms at 2:02 am. The follow-up date and time information for all nineteen asymptomatic close contacts was recorded as 26 May 2018 at 2:09 am. Additionally, the follow-up date and time information for all nineteen asymptomatic close contacts after 24-hours was recorded as 27 May 2018 at 8:07 am. Finally, the follow-up date and time information for all nineteen asymptomatic close contacts after 48-hours was recorded as 28 May 2018 at 8:22 am. The medical staff was aware of this issue and had retrained the person who made the entries.
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Recommendation:
Ensure the follow-up records for asymptomatic crew members are accurate.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE log did not meet the requirements of the new June 2018 VSP Operations Manual.
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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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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
The records for the application of coatings in several potable water tanks did not include the temperature of the tank when the coating was applied. The coating manufacturer's specifications indicated the cure time at 20C and above was 48 hours and the cure time below 20C was 72 hours. All tanks were cured for 48 hours. This included potable water tanks: #3 on 11 November 2017; #4 on 16 November 2017; #5 on 5 November 2017; #7 on 7 January 2018; #8 on 2017 December 12; #9 on 14 November 2017; #31 on 18 August 2017; and #32 on 25 August 2017.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Covers
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Violation:
No documentation or spare covers were provided for the drain covers on the swimming pool or the two lido whirlpools, so it was not clear if the covers met antientrapment requirements.
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter. Ensure antientrapment protection equipment (covers, suction fittings, safety vacuum release system, etc.) complies with ASME A112.19.8-2007?or any successor standards?whether the equipment is manufactured or field fabricated.
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Item No.:
10
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Site:
Recreational Water Facilities-Water Park
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Violation:
When the inspection team entered the area of the water park area, one adult and one child in a diaper were observed in the water. Staff had previously stated the water park was closed, but all of the features were operational. The adult and child were asked to leave the water park. The inspector checked the free halogen residual and pH level and the water chemistry was confirmed to be in range. Staff confirmed that the park was supposedly to closed, but no signs, ropes, or nets were blocking access to the water park and the area was accessible to passengers. In addition, no crew members were in the area to prevent passenger access to the water park.
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Recommendation:
Prohibit children in diapers or who are not toilet trained from using any RWF that is not specifically designed and approved for use by children in diapers.
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Item No.:
10
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Site:
Recreational Water Facilities-Slide Safety Signs
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Violation:
The safety signs for the racer slides and twister slide did not state: no children in diapers or who are not toilet trained; do not use these facilities if experiencing vomiting, diarrhea or fever; or to shower before use. This information was included on the safety signs for the water park, but users could access the slides without entering the water park area.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
13
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Site:
Other-Deck 10 Pizzeria
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Violation:
One large, oval plate soiled with crumbs and red sauce with sitting on the passenger side of the buffet line. Additionally, one yellow plastic cup and one cocktail glass were sitting on the left side of this buffet line. Passengers were ordering and receiving food from this buffet line. The inspector instructed staff to remove these items.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Buffet-Deck 10 Outdoor Chef Station
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Violation:
There was no consumer advisory above the omelet station identifying the risks associated with eating raw or undercooked animal derived foods. The chef stated eggs were served cooked to order at this station. Corrections began immediately.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
17
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Site:
Bar-Deck 7 Lobby Bar
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Violation:
The time control plan for this area identified the cappuccino machine was on time control; however, the plastic milk container inside this machine did not have a four-hour discard sticker on the outside of the container. This area is in operation for a period of longer than four hours.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
22
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Site:
Galley-Deck 10 Dishwashing Station
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Violation:
The conveyor-type dishwashing machine was out of service since 07:30 on 14 June 2018 due to a leaking pump. Staff submitted work request # FO081880 to repair this machine. Staff stated all soiled items were sent to the main galley.
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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.:
22
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Site:
Galley-Deck 8 Forward Dishwashing Station
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Violation:
A steady leak was observed from the middle of the final rinse compartment of the conveyor-type dishwashing machine. Water was observed pooled on the directly below this leak.
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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.:
22
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Site:
Galley-Deck 8 Forward Dishwashing Station
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Violation:
When the inspector approached this area, the temperature gauge on the outside of the conveyor-type dishwashing machine identified the final rinse temperature as 202F. The inspector applied a 200F thermolabel sticker to the final rinse manifold inside this machine. Staff ran this conveyor-type dishwashing machine for approximately five minutes. Additionally, the inspector used a tip-sensitive recording thermometer to record the temperature of the water exiting the manifold and measured a temperature of 178.0F. When the inspector removed the thermolabel sticker from the manifold, the color did not change to indicate a temperature of at least 200F was reached. The inspector placed an additional 200F thermolabel sticker on the final rinse manifold. Staff ran this machine for approximately two minutes. The thermolabel sticker did not change color to indicate a temperature of at least 200F was reached. Corrections started immediately.
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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.:
22
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Site:
Galley-Deck 8 Forward Dishwashing Station
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Violation:
A steady leak was observed from the metal plate on the bottom of the rinse compartment of the rack-type dishwashing machine. Water was observed pooled on the directly below this leak.
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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.:
22
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Site:
Galley-Deck 8 Forward Dishwash Station
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|
Violation:
The baffles between the final rinse compartment and the outside of the rack-type dishwashing machine were visibly soiled with a grey residue. Additionally, pieces of orange and brown food residue were attached to the front and back sides of these baffles. Staff removed these baffles for rewash and sanitization.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 8 Potwash Station
|
|
Violation:
The conveyor-type potwash station was out-of-service since 08 April 18 due to a broken door gasket. Staff submitted work order # EL004911124 and was awaiting a missing part to fix this machine.
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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.:
22
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Site:
Galley-Dishwashing Station
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Violation:
A steady drip was observed from the bottom of the wash compartment of the conveyor-type dishwashing machine. Water was pooled on the deck directly below this leak.
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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.:
26
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Site:
Galley-Deck 8 Forward Service Line
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|
Violation:
One medium sized bowl was stored in an undercounter storage cabinet with pieces of black debris on the food contact surface. Corrections started immediately.
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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.:
26
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Site:
Galley-Deck 10 Dishwashing Station
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|
Violation:
One small, white bowl stored on the table identified for clean items was soiled with yellow debris on the food contact surface. Corrections started immediately.
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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.:
26
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Site:
Galley-Deck 8 Pastry
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|
Violation:
Two large melamine serving dishes were stored on a shelf identified for clean items with a visible orange and brown residue on the food contact surface. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with an orange and brown residue.
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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:
Galley-Deck 8 Pastry
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|
Violation:
The top of freezer unit # 4319/945 was soiled to sight and touch. The inspector rubbed an alcohol wipe over this top surface, and the wipe became soiled with an orange 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.:
27
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Site:
Galley-Deck 8 Starboard Dishwashing Station
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|
Violation:
The top of the cabinet storing clean bowls located to the left of the dishwashing station was soiled to touch and sight. The inspector rubbed an alcohol wipe on the top of this cabinet, and the alcohol wipe became soiled with a brown and black residue. Corrections started immediately.
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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:
Buffet-Deck 10 Lido Starboard Beer Dispensing Station
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Violation:
The side panel for the self-service beer-dispensing machine was not flush against the device. Greater than a day's accumulation of debris and dust was observed in this gap between the panel and the 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.:
27
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Site:
Galley-Deck 8 Forward Service Line
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|
Violation:
The top of time-control cooler # 846, located adjacent to the hot service line, was sticky to touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with an orange 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.:
27
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Site:
Galley-
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Violation:
The top of refrigeration unit # 4319/069 was soiled to touch and sight. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown and black 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:
Bar-Deck 10 Pool Bar
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|
Violation:
One cocktail glass was stored inverted with visible moisture on the beverage contact surface on the top shelf of the portside storage unit. Corrections started immediately.
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|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Deck 8 Pastry
|
|
Violation:
Two large melamine serving dishes were stored with visible moisture on the food contact surface. These items were stored on a shelf identified for clean items. Corrections started immediately.
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|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Bar-Deck 7 Lobby Bar
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|
Violation:
Two cocktail glasses and two pint glasses were stored inverted on the counter with visible moisture on the beverage contact surface. These items were removed for rewashing.
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|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Galley-Deck 8 Starboard Dishwashing Station
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|
Violation:
A brown trolley containing soiled plates blocked the handwash sink located on the dirty side of the starboard dishwashing station. Additionally, two staff members were precleaning and scrapping soiled dishes to right of this trolley. Corrections started immediately.
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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.:
29
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Site:
Buffet-Deck 10 Lido Deli
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|
Violation:
The tempered water for the handwash sink located at the working side of the Lido buffet deli was unable to reach a temperature of at least 38C (100F) through the mixing valve. The inspector ran the tempered water for approximately two minutes, and measured a maximum temperature of 85F with a tip-sensitive thermometer.
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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:
Galley-Deck 10
|
|
Violation:
The technical space above refrigeration unit # 4319-849 had a large opening surrounding the two pipes entering this technical space through the void space above; exposing the technical space to this void space.
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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.:
33
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Site:
Galley-Deck 8 Hot Service Line
|
|
Violation:
A steady drip of water was observed from the front of Bain-Marie unit # 2. Water was observed pooled on the deck directly below this leak.
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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.:
35
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|
Site:
Galley-Deck 8 Forward Dishwashing Station
|
|
Violation:
A steady leak was observed from the middle of the final rinse compartment of the conveyor-type dishwashing machine. Water was observed pooled on the deck directly below this leak.
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|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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|
Site:
Galley-Deck 8 Forward Dishwashing Station
|
|
Violation:
A steady leak was observed from the metal plate on the bottom of the rinse compartment of the rack-type dishwashing machine. Water was observed pooled on the directly below this leak.
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|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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|
Site:
Galley-Dishwashing Station
|
|
Violation:
A steady drip was observed from the bottom of the wash compartment of the conveyor-type dishwashing machine. Water was pooled on the deck directly below this leak.
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|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
|
|
Site:
Provisions-Fish Thawing Room
|
|
Violation:
The light intensity at the back right corner of the fish thawing room was insufficient. The inspector measured a maximum light intensity of 51 lux.
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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:
Provisions-Meat Freezer
|
|
Violation:
The light intensity in the front of the evaporative condenser unit was insufficient. The inspector measured a maximum light intensity of 56 lux.
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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:
Galley-Deck 8 Potwash Station
|
|
Violation:
The lighting to the right of the three-compartment sink was insufficient. The inspector measured a maximum light intensity of 102 lux in this area.
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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.:
37
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Site:
Galley-Dishwashing Station
|
|
Violation:
An excessive amount of steam was observed exiting the dirty-end of the conveyor-type dishwashing machine. This steam rose to the deckhead and collected on the deckhead as condensation. No condensation was observed dripping onto the deck.
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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.
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Item No.:
37
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Site:
Galley-Deck 8 Starboard Dishwashing Station
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Violation:
An excessive amount of steam was observed exiting the dirty-end of the conveyor-type dishwashing machine. This steam rose to the deckhead and collected as condensation. No condensation was observed dripping onto the deck.
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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.
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Item No.:
39
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Site:
Galley-Deck 8 Pastry
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Violation:
One small fruit fly was observed flying in front of racks of pastries in this area. Uncovered loaves of banana bread and rolls were stored on these racks. This area was not in 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
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Site:
Galley-Deck 8 Portside Beverage Station
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Violation:
One fruit fly was observed flying to the left of the ice machine in this area. This area was not in 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
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Site:
Buffet-Deck 10 Portside
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Violation:
One small fruit fly was observed flying in front of the toaster oven on the working side of the portside buffet line. This area was not in 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
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Site:
Buffet-Deck 10 Lido Deli
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Violation:
One live fly was observed sitting on the food contact surface of the deli meat slicer. This slicer was located on the working side of the Lido buffet deli. This area was not in 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
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Site:
Pantry-Deck 10 Lido Bar
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Violation:
One small fruit fly was observed flying in front of the handwash sink located on the service side of the bar. This area was in 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
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Site:
Buffet-Deck 10 Outdoor Chef Station
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Violation:
One housefly was flying above the breakfast buffet chef's station while the chef was preparing an omelet. This area was in 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
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Site:
Provisions-Dry Storage
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Violation:
One small fruit fly was observed flying in front of the condenser unit located in the back right corner of this room. Staff was provisioning 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.:
39
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Site:
Other-Deck 10 Guy's Burger
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Violation:
Two large house flies were observed on a platter out for service. Corrections started immediately. This area was in 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
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Site:
Other-Deck 10 Blue Iguana
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Violation:
One housefly landed on the center preparation table on the working side of this area. This area was in 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
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Site:
Other-Deck 10 Pizzeria
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Violation:
One small fly flew behind the staff member working in this area. This area was in 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
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Site:
Bar-Deck 7 Lobby Bar
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Violation:
One housefly was observed flying to the right of stored bottles of wine on the counter. This area was in 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
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Site:
Bar-Deck 10 Pool Bar
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Violation:
When the inspector opened the technical space underneath the ice well, a fruit fly flew out into the bar service area. This area was in 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.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
The openings of several rat guards were stuffed with old clothing, which is a chewable material. In addition, a piece of the old clothing had fallen out of one of the openings on a rat guard on a forward line, which left an opening large enough for a rat to crawl through. This is a new requirement in the June 2018 VSP Operations Manual.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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Item No.:
44
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Site:
Recreational Water Facilities-Toilets for Slides
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Violation:
The two-racer slides and one-twister slide were installed during the August 2017 to October 2017 dry dock and the installation of the toilet rooms did not meet the 2011 Construction Guidelines. The toilet rooms were not located on the same deck as the slides. There were two toilet rooms on the deck directly below the entrance to the racer slides, which would meet the 2018 Construction Guidelines; however, for the twister slide, the toilet rooms were not easily visible from the stairs to the this slide.
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Recommendation:
Ensure toilets are installed in accordance with the 2011 Construction Guidelines.
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