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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
The current version of the medical management data system did not list the date and time the crewmembers last symptoms per section 4.1.2.1.3. Additionally this log was not in the same format as required by annex 13.2.2 of the 2018 VSP Operations Manual. This is a new requirement for the June 2018 VSP Operations Manual.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (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) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? r similar wording. Comments may also be added to the log in this column after the information about underlying illness. 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:
Galley-Hot Galey
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Violation:
The vent on the double check valves on the combination ovens was significantly soiled with food debris. The valve on the right oven was clogged to the point of malfunctioning and dripping water on the deck under the oven.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
A connected potable water hose with a spray nozzle attached was secured on a deckhead beam between two sewage sludge tanks. Staff stated the hose was used for cleaning the tanks. The hose was disconnected.
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Recommendation:
Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required. Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal and Vomit Accident Plan
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Violation:
The plan had not been updated to indicate that a pH of below 7.5 at a temperature of 25C (77F) or above must be maintained. This is a new requirement of the 2018 VSP Operations Manual.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
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Item No.:
17
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Site:
Other-Bridge Beverage Pantry
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Violation:
The time control plan for 'coffee set up in public areas' was not posted. It was loose on the top shelf behind a binder.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Other-Bridge Beverage Pantry
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Violation:
No time control plan was posted in the area for food, but the food transportation logs stored in the area had entries for yogurt, fruit plate, and sandwiches and one of the small refrigerators was labeled 'time control.'
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Galley-Windjammer
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Violation:
There was no time control plan posted for the galley. Inside the galley, time control plans were posted for the service lines.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Buffet-Windjammer Desert Station
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Violation:
The time control under counter refrigerator storing ice cream mix and chocolate milk was not labeled as on time control. This was immediately corrected.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Dining Room-Crew Mess
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Violation:
During lunch 3 bowls of rolls for self-service were placed on 3 different tables with sneeze guards. However the seated dining area was directly behind the tables and the food was not properly protected from behind the tables within 1 meter of seated crew.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Other-Engine Control Room Beverage Station
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Violation:
A soiled spoon wrapped in a paper towel was stored in the upper cabinet next to a box of tea bags. This was removed.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Bar-Crown and Kettle
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Violation:
One bottle of Bloody Mary mix and one bottle of sour mix were stored unprotected without a pour spout. Passengers could sit within one meter of the open bottles. This was immediately corrected.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect condiments from contamination by keeping condiments in: (1) Dispensers designed to provide protection.
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Item No.:
19
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Site:
Other-Engine Control Room Beverage Station
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Violation:
A container of cleaning chemicals for a coffee machine were stored the upper cabinet on top of a box of tea bags. This was removed. There was no coffee machine installed in the area.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Other-Bridge Beverage Pantry
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Violation:
In the cabinet below the handwashing sink, two full refill bottles of hand soap, one spray bottle of glass cleaner, one spray bottle labeled '100 to 200 ppm chlorine,' and a used green scrubbing pad were stored adjacent to a box of pink artificial sweetener packets on the top shelf. On the bottom shelf in the same cabinet, a 1/8 full refill bottle of hand soap, an opened box of powdered laundry detergent, a used green scrubbing pad, and a bucket with a used deck scrubbing pad and packing strap were stored adjacent to a bag of bottled water and case of bottled water.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
21
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Site:
Galley-Deck 4 Bakery
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|
Violation:
A total of 4 screws were missing on the interior door hinge, a non food contact surface, on different levels of the 4 compartment deck oven making the area hard to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 5
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Violation:
The gasket on the combination oven on the right by cooler #4811053143 appeared to be in disrepair causing a constant steam condensate leak onto the deck while the unit was in use.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
24
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Site:
Galley-Windjammer Dishwash
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Violation:
The temperature at the final rinse manifold did not reach the required 180F. The maximum temperature recorded was 165F. The inspector placed an irreversible 180F temperature registering sticker on the final rinse manifold. The indicator did not turn black, indicating the temperature did not reach 180F. The temperature at the plate surface reached above 160F. The inspector returned to the area later in the inspection. The final rinse manifold reached a maximum temperature of 171F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
27
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Site:
Buffet-Windjammer Portside Beverage Station
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Violation:
The counter behind the juice dispenser was soiled with white powder.
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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 5
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Violation:
Water from the deckhead was leaking into the closed cabinet and observed dripping down the front of the shelves. At the time only disposable items were in the cabinet.
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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-Windjammer Line 2
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|
Violation:
There was a white powdery substance on the light cover above the oatmeal and miso soup station. The stations were shut down and the food was discarded.
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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:
Other-Bridge Beverage Pantry
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|
Violation:
A pair of scissors were stored in the same glass as black plastic stirrers. A piece of tape was stuck to one blade of the scissors.
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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.:
29
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Site:
Galley-Giovanni's
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Violation:
The two handwash sinks in Giovanni's had a temperature of above 120F. These sinks could not be adjusted by the user. The area was in operation at the time of the inspection. This was immediately corrected.
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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.:
31
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Site:
Other-Engine Control Room Beverage Station
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|
Violation:
A container of cleaning chemicals for a coffee machine were stored the upper cabinet on top of a box of tea bags. This was removed. There was no coffee machine installed in the area.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
31
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Site:
Other-Bridge Beverage Pantry
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Violation:
In the cabinet below the handwashing sink, two full refill bottles of hand soap, one spray bottle of glass cleaner, one spray bottle labeled '100 to 200 ppm chlorine,' and a used green scrubbing pad were stored adjacent to a box of pink artificial sweetener packets on the top shelf. On the bottom shelf in the same cabinet, a 1/8 full refill bottle of hand soap, an opened box of powdered laundry detergent, a used green scrubbing pad, and a bucket with a used deck scrubbing pad and packing strap were stored adjacent to a bag of bottled water and case of bottled water.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
32
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Site:
Galley-Deck 5
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Violation:
Wet food was leaking from a 5cm crack in the bottom of a discard trashcan inside the galley at a food scraping trashcan creating a puddle on the deck while the inspector was in the galley.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are durable, nonabsorbent, easily cleanable, and leakproof.
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Item No.:
33
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Site:
Galley-Deck 5
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Violation:
Wet food was leaking from a 5cm crack in the bottom of a discard trashcan inside the galley at a food scraping trashcan creating a puddle on the deck while the inspector was in the galley.
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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 5 Dishwash
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Violation:
Water from the handwash station located adjacent to the Staff Mess by the dishwash area was leaking directly onto the deck.
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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 5
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Violation:
Water was pooling on the deck under the leaking combination oven in this area.
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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 5
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Violation:
Water was dripping from the deckhead above the cabinet containing disposable paper towels.
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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-Hot Galey
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Violation:
Water from the clogged check valve was puddling on the deck between the combination ovens during production.
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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:
Buffet-Windjammer Port and Starboard Free Style Machines
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Violation:
The decking under the freestyle machines was soiled with more than one day's worth of accumulation.
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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-Electrical Locker Fire Door 11.6.12
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Violation:
Water had pooled on the deck inside electrical locker 11.6.12.
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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:
Other-Bridge Beverage Pantry
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|
Violation:
There was no coving at the deck/cabinet junctures. Food items such as bottled water, coffee, and tea were stored in this pantry.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
34
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Site:
Galley-Deck 5 Dishwash
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|
Violation:
The pipe for the handwash station that was leaking onto the deck was adjusted over the scupper directing the water into the drain. However the pipe was too short and water from this drain continued to splash on the floor when used.
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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
|
|
Site:
Buffet-Windjammer Line 2
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|
Violation:
The protective coating on the light above the fruit station was peeling.
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|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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|
Site:
Buffet-Windjammer Island Grill
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|
Violation:
The protective light shield above the fruit was cracked.
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|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
|
|
Site:
Galley-Windjammer Hot Galley
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|
Violation:
Condensate had collected on the deckhead above the combination oven. No dripping was observed.
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|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
|
|
Site:
Other-Bridge Beverage Pantry
|
|
Violation:
A pair of scissors were stored in the same glass as black plastic stirrers. A piece of tape was stuck to one blade of the scissors.
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|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
|
|
Site:
Other-Engine Control Room Beverage Station
|
|
Violation:
A container of cleaning chemicals for a coffee machine were stored the upper cabinet on top of a box of tea bags. This was removed. There was no coffee machine installed in the area.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
|
|
Site:
Other-Bridge Beverage Pantry
|
|
Violation:
In the cabinet below the handwashing sink, two full refill bottles of hand soap, one spray bottle of glass cleaner, one spray bottle labeled '100 to 200 ppm chlorine,' and a used green scrubbing pad were stored adjacent to a box of pink artificial sweetener packets on the top shelf. On the bottom shelf in the same cabinet, a 1/8 full refill bottle of hand soap, an opened box of powdered laundry detergent, a used green scrubbing pad, and a bucket with a used deck scrubbing pad and packing strap were stored adjacent to a bag of bottled water and case of bottled water. The cabinet was not labeled for cleaning material storage.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
|
|
Site:
Buffet-Windjammer Portside Beverage Station
|
|
Violation:
There was one fruit fly on the bulkhead in this area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
|
|
Site:
Buffet-Windjammer Muesli Station
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|
Violation:
There was one fruit fly in this area during breakfast service.
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|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
Two fruit flies were observed on the deckhead in this area. No food was 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.:
44
|
|
Site:
Potable Water-Engine Room Salt Storage
|
|
Violation:
The variance for the chlorine generator stated the storage for the bags of salt would be lockable and locked when not in use. The large plastic container used to store salt was not lockable.
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|
Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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