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Item No.:
02
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Site:
Medical-AGE Surveillance Log & Food/Beverage Questionnaire
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Violation:
These forms did not follow sections 4.1.2.1.3 and 4.1.2.2.1 of the 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. Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis (RO) Plant
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Violation:
The reduced pressure zone (RPz) backflow preventer had an air-break and no air gap for the atmospheric vent.
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Recommendation:
Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent. Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis (RO) Plant
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Violation:
The permeate lines from the new RO plant to the dosing station were not striped blue/gray/blue per ISO 14726.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Far Point
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Violation:
The analyzer sampling point had no air gap.
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Recommendation:
Use air gaps where feasible and where water under pressure is not required.
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Item No.:
16
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Site:
Provisions-Deck 3 - Vegetable Storage
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Violation:
Staff stored frozen, cardboard containers of frozen mixture inside the walk-in vegetable storage room to thaw for a time of three-days. The inspector measured the internal temperature of one cardboard container at 45F with a tip-sensitive thermometer. This thermometer had an error-of-accuracy of 0.7F. Additionally, the inspector measured the ambient temperature of the walk-in vegetable storage room at 56.1 with a maximum-registering tip thermometer. These 71 containers of frozen egg mixture were moved to a different walk-in refrigeration unit to ensure the food temperature during thawing would not exceed 41F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
17
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Site:
Provisions-Deck 3 - Vegetable Storage
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Violation:
Staff stored frozen, cardboard containers of frozen mixture inside the walk-in vegetable storage room to thaw for a time of three-days. The inspector measured the internal temperature of one cardboard container at 45F with a tip-sensitive thermometer. This thermometer had an error-of-accuracy of 0.7F. Additionally, the inspector measured the ambient temperature of the walk-in vegetable storage room at 56.1 with a maximum-registering tip thermometer. These 71 containers of frozen egg mixture were moved to a different walk-in refrigeration unit to ensure the food temperature during thawing would not exceed 41F.
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Recommendation:
Thaw potentially hazardous food: (1) Under refrigeration that maintains the food temperature at 5C (41F) or less; or (2) Completely submerged under running water at a water temperature of 21C (70F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5C (41F), (3) Completely submerged under running water at a water temperature of 21C (70F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 5C (41F) for more than 4 hours, including the time the food is exposed to the running water and the time needed for preparation for cooking, OR the time it takes under refrigeration to lower the food temperature to 5C (41F). (4) As part of a cooking process if the food that is frozen is cooked or thawed in a microwave oven.
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Item No.:
19
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Site:
Buffet-Deck 9 Terrace Cafe Starboard Buffet Line
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Violation:
The hand-contact portion of the serving utensil for sliced tomatoes was laying on top of two tomatoes. Corrections started immediately. This area was in service and passengers were present. Staff stated crew members are instructed to serve passengers with these serving utensils.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Buffet-Deck 9 Terrace Cafe Omelet Station
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Violation:
The staff member working at the portside omelet station stated he forgot his thermometer to take the internal temperature of the cooked omelets. Corrections started immediately.
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
21
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Site:
Galley-Deck 10 Polo Grill
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Violation:
The bottom portion of where the spray nozzle for the prewash station attached to the counter was visibly corroded with a brown and gold build-up. This area was not in operation and was recently cleaned.
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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.
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Item No.:
21
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Site:
Galley-Deck 4 Hot Preparation
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Violation:
Two large, brown cooking pots had broken handles, making these items difficult-to-clean. These items were recently cleaned and stored in an undercounter cabinet. Corrections started immediately.
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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.:
22
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Site:
Buffet-Deck 9 Terrace Cafe Starboard Waiter Station
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Violation:
The bucket of sanitizing solution located inside the starboard side waiter station was cloudy. The solution had a cloth stored inside. Corrections started immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 4 Soup Station
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Violation:
Eighteen, soiled, clear plastic containers were stored on a rack in between the handwashing sink and the leftmost soup kettle. One plastic container had approximately three inches of red liquid inside. Additionally, another plastic container had approximately three inches of brown liquid inside. Staff were actively preparing soup at the time of inspection. These soiled containers were moved into the potwash area.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
25
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Site:
Buffet-Deck 9 Terrace Cafe Starboard Waiter Station
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Violation:
The bucket of sanitizing solution located inside the starboard side waiter station was cloudy. The solution had a cloth stored inside. Corrections started immediately.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
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Site:
Buffet-Deck 3 Crew Mess
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Violation:
A soiled, wet cloth and a green, scrubbing utensil were observed inside a red sanitizing bucket with approximately one inch of solution inside the bucket. A large portion of the cloth and the scrubbing utensil were not submerged in liquid. Corrections started immediately.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
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Site:
Galley-Deck 4 Cold Item Preparation
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Violation:
Half of the cloth used for the chemical sanitizer was stored over hanging over the edge of the outside of the bucket. Corrections started immediately. This area was in service.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
27
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Site:
Galley-Deck 10 Polo Grill
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Violation:
The top of the microwave had a sticky residue on the top right side. When the inspector rubbed the top of this surface, white objects flaked off.
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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 3 Crew Mess
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Violation:
The top of the toaster located on the buffet line was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown 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 3
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Violation:
The top of the hood-washing system ventilator control box was sticky to touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a 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:
Galley-Deck 9
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Violation:
The top of the knife locker was sticky to touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a gray 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:
Galley-Deck 9
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Violation:
The top of time control refrigeration unit # 3 was soiled to touch and sight. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a 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:
Galley-Deck 10 Polo Grill
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Violation:
The bottom portion of where the spray nozzle for the prewash station attached to the counter was visibly corroded with a brown and gold build-up. This area was not in operation and was recently cleaned.
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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 9 Terrace Cafe Starboard Buffet Line
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Violation:
Fifteen, clean plates and nineteen, clean saucers were stored inside the technical space underneath the starboard toaster oven. The inside of this technical space was soiled with dust and debris. 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.:
28
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Site:
Buffet-Deck 9 Terrace Cafe Starboard Buffet Line
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Violation:
Fifteen, clean plates and nineteen, clean saucers were stored inside the technical space underneath the starboard toaster oven. The inside of this technical space was soiled with dust and debris. Corrections started immediately.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Galley-Deck 4 Dishwashing Area
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Violation:
Eight plates, stored inverted inside a brown drying rack, were stacked visibly wet. When the inspector removed the plates from this stack, moisture was observed dripping from the plates. These items were sent for rewashing.
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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.:
29
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Site:
Galley-Deck 4 Dishwashing Area
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Violation:
The double-handwashing sink next to the deck 4 warewashing clean storage area was unable to provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water of each sink for a period of over two minutes, and the maximum temperature reached from both faucets was 85F. The inspector utilized a tip-sensitive thermometer to record the temperature. The user was unable to adjust the temperature. This area was in service and crew was actively washing dishes. Corrections started immediately.
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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.:
29
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Site:
Galley-Deck 4 Dishwashing Area
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Violation:
The handwashing sink next to the clean end of the deck 4 dishwashing machines was unable to provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water for a period of over two minutes, and the temperature stabilized at 125F. The inspector utilized a tip-sensitive thermometer to record the temperature. The user was unable to adjust the temperature. This area was in operation and crew was actively washing dishes. Corrections started immediately.
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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.:
29
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Site:
Galley-Deck 10 Polo Grill
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Violation:
The handwashing sink in front of the three-compartment sink was unable to provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water for a period of over two minutes, and the temperature reached a maximum of 86F. The inspector utilized a tip-sensitive thermometer to record the temperature. The user was unable to adjust the temperature. This area was not in operation. Corrections started immediately.
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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.:
29
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Site:
Galley-Deck 4 Cold Item Preparation
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Violation:
The handwashing sink inside the deck 4 cold preparation area was unable to provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water for a period of over two minutes, and the temperature stabilized at 133F. The inspector utilized a tip-sensitive thermometer to record the temperature. The user was unable to adjust the temperature. This area was in operation. Corrections started immediately.
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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.:
32
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Site:
Galley-Deck 9 Pizzeria
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Violation:
A waste-handling container was stored inside the pizzeria without a lid. This waste-handling container was filled with coffee grounds. This area was not in service.
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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-Deck 10 Cold Storage Room 10c34
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Violation:
The tiles to the right of the entrance door were soiled with a brown residue, greater than a day's worth of accumulation. This area was not in operation and was recently cleaned.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 4 Cold Item Preparation
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Violation:
A large, circular area of wear was visible on the deck between the two preparation counters. The material on top of the deck was in disrepair, exposing the concrete below.
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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-Deck 10 Polo Grill
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Violation:
The top of the speaker to the right of the knife locker was soiled to touch and sight. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled black.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 4 Entrance
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Violation:
Drops of water were observed from the bulkhead near the portside entrance to the main galley. Visible water accumulated on the deck below this leak.
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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-Deck 4 Hot Preparation
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Violation:
The top of utility box for the deep fat-fryer fire-suppression system was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a black residue. Corrections started 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:
Galley-Deck 9 Scullery
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|
Violation:
The pipe on the bottom, left-hand side of the hood-type dishwashing machine was leaking. Water was pooled on the deck below this leak. Corrections started 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.:
34
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Site:
Galley-Deck 9 Scullery
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Violation:
The pipe on the bottom, left-hand side of the hood-type dishwashing machine was leaking. Water was pooled on the deck below this leak. Corrections started immediately.
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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-Deck 10 Polo Grill
|
|
Violation:
The light intensity at the pre-wash sink to the left of the dishwashing machine was insufficient. Staff measured the maximum light intensity at 104 lux.
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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.:
36
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Site:
Galley-Deck 4 Dishwashing Area
|
|
Violation:
The light intensity at the corner of the dirty end of the dishwashing area was insufficient. Staff measured the maximum light intensity at 60 lux.
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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.:
39
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Site:
Buffet-Deck 3 Crew Mess
|
|
Violation:
One fruit fly was observed flying in front of the handwash station located to the left of the crew buffet. This area was in service and crew members were present.
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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 9 Polo Grill
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Violation:
A fruit fly was observed flying around the right side of the bar. This area was not in operation.
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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
|
|
Site:
Ventilation-HVAC Inspection and Maintenance Plan
|
|
Violation:
The vessel's plan to inspect and maintain HVAC systems was not specific as to the procedures for cleaning and sanitation of HVAC units in accordance with the manufacturer's recommendations and industry standards. Staff had work orders for filter change, inspections, cleaning and sanitation, but no details of the work done.
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Recommendation:
Ensure vessels have a plan to inspect and maintain HVAC systems in accordance with the manufacturer?s recommendations and industry standards. Maintain the written inspection, cleaning, and maintenance plan for the HVAC system on the vessel and available for review during inspections. Ensure documentation of the inspection, cleaning, and maintenance plan is available for review during inspections.
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