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Item No.:
08
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Site:
Potable Water-Distribution
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Violation:
In the potable water distribution area where separate water lines were directed all over the ship, two meter white plastic pipes were connected to 9 of the lines and then down to a central manifold with a ball valve connector. All of these lines that were connected to the potable water were not striped to indicate such. These were corrected.
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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.:
19
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Site:
Other-Garbage Room
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Violation:
Two bottles of wine were stored improperly in the garbage room on the top of sorted garbage.
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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.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The potable water supply line was striped correctly where it initially entered the area. However the potable water lines were not adequately striped in the rest of the room on such lines as the food mascerator.
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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.:
30
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Site:
Galley-Extension - Buffet Pantry
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Violation:
The soap at the handwash sink was watered down. The inspector compared the source soap to the soap at the station and there was a clear difference in the consistency. The soap was replaced.
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Recommendation:
Do not water down soap. Ensure the concentration of soap is used in accordance with manufacturer.
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Item No.:
08
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Site:
Galley-Dishwash
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Violation:
The backflow prevention device for the prewash spray near the soiled end of the rack-type conveyor dishwash machine was continuously dripping. Crew reported technical staff had already been called. The inspector and crew discussed disinfecting the device for 4 hours with 50 ppm chlorine prior to installation.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The left side of the soiled end of the flight-type conveyor dishwash was soiled with greater than a day's accumulation of debris.
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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-Dishwash
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Violation:
Water was dripping from the far side of the soiled end of the flight-type conveyor dishwash and pooled on the deck below.
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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.
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Item No.:
35
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Site:
Galley-Dishwash
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Violation:
Water was dripping from the side of the soiled end of the flight-type conveyor dishwash and pooled on the deck below.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
The upper arm of the final rinse spray of the rack-type conveyor dishwash did not create an effective fan-like spray pattern. Water was spraying out of the side of the upper spray arm. Crew called technical staff. When the inspector approached the machine, crew reported that the machine had been tested and was ready for use by the dishwashers who were in the area.
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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.:
36
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Site:
Galley-Deck 5 Pig and Anchor
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Violation:
The plastic coating on four of the lights directly over the induction top were peeling. No food was in the area and the area was closed.
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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.:
26
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Site:
Bar-Deck 11 La Cucina
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Violation:
There was a small amount of black debris at the end of the ice dispensing tube in the bin of the counter ice machine. There was very little ice in the bin, but the machine was operating at the time of the inspection. Crew took the machine out of service for cleaning.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Bar-Deck 10 Red Frog
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Violation:
There was a small amount of black debris at the base of the handle of the ice scoop. It was sent to the dishwash.
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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.:
21
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Site:
Bar-Deck 10 Blue Iguana
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Violation:
The decorative cover of the frozen drink machine was chipping and peeling, which made the area difficult to clean. Additionally, black plastic the bottom of the machine was cracking and chipping.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
39
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Site:
Bar-Casino
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Violation:
There was one house fly. The bar was open for 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.:
26
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Site:
Bar-Lobby
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Violation:
There was a small amount of thick, dark debris in the far right beer tap. All others at the bar were clean.
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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.:
21
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Site:
Galley-La Cucina Show Galley
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Violation:
The junctures of the sides of the two induction cook tops and the counter were at a 90 degree angle, which made the area difficult to clean The area was maintained 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.:
16
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Site:
Galley-Deck 3 - Pastry
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Violation:
There was a trolley of Danishes which were not labeled for time control. Staff stated that they were potentially hazardous. The plan stated that the discard time was 0945. The inspector returned to the area and found that some trays of Danishes were labeled for discard at 1045. This was corrected.
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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.:
19
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Site:
Galley-Deck 3 - Pastry
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Violation:
Several trays of Danishes were stored uncovered on trolleys in this area.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
33
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Site:
Galley-Deck 3 - Forward Section of the Wine Cellar
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Violation:
In walk in unit #38, there was an accumulation of water on the deck. Staff responded to clean the 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.:
22
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Site:
Galley-Aft Platewash
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Violation:
Only one final rinse nozzle on the top was working (on the far left),left only one nozzle on the bottom left was spraying. There were no dishes passing through the unit at the time of the inspection but staff were scrubbing dishes preparing to pass them through. The stacks of clean and dry dishes washed before the inspection began, were sent back to be rewashed.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
27
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Site:
Galley-Bakery - Deck Stand Mixer
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Violation:
There was an excess amount of grease and black debris accumulated in and around the space where the arm of the mixer bowl platform moves. Staff responded immediately with the three bucket system to clean the area.
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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.:
30
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Site:
Galley-Deck 3 - Pot Wash Handwash Sink
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Violation:
When the inspector pushed the soap dispenser, no soap dispensed.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Pot Wash
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Violation:
There were two broken tiles at the dirty end of the potwash. There was on an ongoing repair list for tiles that the staff showed the inspector.
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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.
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Item No.:
22
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Site:
Galley-Pot Wash
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Violation:
The prerinse curtains just before the final rinse were curled on one end and were stained with food particles.
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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.:
24
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Site:
Galley-Deck 3 - Pot Wash
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Violation:
The surface temperature for this the final rinse of the potwash machine was measured at 144F, and155F by the staff and 155F and 158F by the inspector. The final rinse manifold temperature was measured at 150F and 175F. The digital display for final rinse read 177F-190F during this time. The machine was in use at the time the inspector entered the area.
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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.:
22
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Site:
Galley-Deck 3 - Potwash
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Violation:
The surface temperature for the final rinse of the potwash machine was measured at 144Fand 155F by the staff and 155F and 158F by the inspector. The final rinse manifold temperature was measured at 150F and 175F. The digital display for final rinse read 177F-190F during this time.
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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.:
21
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Site:
Galley-Deck 3 - Aft - Starboard Side
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Violation:
Four plastic containers which were previously washed had a difficult to clean brand sticker on the front.
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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.:
37
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Site:
Provisions-Dairy Room #22
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Violation:
There was an excess amount of condensation on the bottom of the evaporative condenser which was located to the left of the entrance. Kegs were located below the condenser. This was cleaned and the kegs relocated right away. There was no dripping observed over the kegs.
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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.:
02
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Site:
Medical-Acute Gastroenteritis AGE Logs
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Violation:
The AGE log did not comply with the 2018 VSP Manual. Specifically, the removal of seating designation and addition of the date and time of last symptom columns. Staff stated that this update will occur on 9 November 2018.
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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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