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Item No.:
22
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Site:
Galley-Dishwash
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|
Violation:
Excessive water was dripping from the rack-type conveyor dishwash machine and pooling on deck.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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|
Violation:
Passengers issued anti-diarrheal medication as a prophylaxis were not recorded on the AGE log. However, medical staff had the passenger's information recorded on a separate log.
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Recommendation:
List in the AGE surveillance log: (3) all passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff.
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Item No.:
07
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|
Site:
Potable Water-Distribution System Disinfection
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|
Violation:
The different sections of pipe in the potable water distribution system that were replaced on 9 September 2018, 10 September 2018, 20 September 2018, 8 October 2018, 14 October 2018, and 30 October 2018 were only disinfected with 50 ppm chlorine for 1 hour prior to installation.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Potable Water-Distribution System Disinfection
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|
Violation:
Sections of pipe in the potable water distribution system were replaced on 9 September 2018, 10 September 2018, 20 September 2018, 8 October 2018, 14 October 2018, and 30 October 2018. No free chlorine residual value was recorded prior to installation.
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Recommendation:
Document the free halogen residual level.
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Item No.:
41
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|
Site:
Other-Engine Changing Room
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|
Violation:
The crew toilet room inside the engine changing room did not have a sign advising users to wash their hands, a method for users for users to dry their hands, or a sign advising users to use a paper towel to open the toilet room door upon exiting. The exit door was not hands-free.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands. Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Fecal/Vomit Accident Plan
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|
Violation:
The ship's fecal/vomit accident plan did not state that the pH levels must be maintained at 7.5 or less at 77F (25C) or higher during a response. The ship's plan still stated that the pH levels must be maintained between 7.0 and 7.8 during a response. This is a new requirement in 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.:
08
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|
Site:
Potable Water-Distribution Far Point
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|
Violation:
The drain line on the far point analyzer was below the flood rim of the deck drain. Staff immediately moved the drain line to create an air gap between the deck drain.
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|
Recommendation:
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.:
43
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|
Site:
Ventilation-Deck 5 Fan Room 4
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|
Violation:
The water droplet eliminators inside AC units KL 100, KL 97, and KL 106 were heavily soiled with a significant accumulation of black, brown, and fury-white debris.
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|
Recommendation:
Keep air handling units clean.
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Item No.:
16
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|
Site:
Provisions-Dairy Storeroom
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|
Violation:
Multiple potentially hazardous foods in the dairy storeroom measured internal temperatures in the danger zone above 41F. The inspector used a tip-sensitive thermometer with a margin of error of +/- 0.7F. The inspector and crew measured multiple food items together and measured temperatures within 1F of each other. Foods were pulled from different areas of the refrigerator, and large items were measured in multiple places. All potentially hazardous food in the danger zone was discarded by crew. No loading had occurred on the day of inspection. The following foods were measured in the danger zone and discarded: 1) twelve individual servings of various size yogurt measured 45-47F (there were four trays of twenty-four 150-g containers, twenty boxes of forty-eight 4-oz. containers, and ten boxes of twelve 6-oz. containers of yogurt total); 2) four 32-oz. containers of yogurt measured 46-47F (there were six boxes of six 32-oz. yogurts total); 3) two 1- lb. sticks of butter measured 45-46F (there were four boxes of thirty-six 1- lb. butter sticks total); 4) one 980-ml carton of heavy cream measured 47F (there were six cartons total); 5) one 1-kg of sour cream measured 47F (there were three total); 6) one 350-gram container of whipped cream measured 47F (there were 15 total); 7) one 5-lb. bag of cheddar cheese measured 46F (there were 11 bags total); 8) one block of Edam cheese measured 47F; 9) one 8.57-lb. block of Swiss cheese measured 46F (there were 20 total); 10) four 5-lb. blocks of Monterrey Jack cheese measured 46-47F (there were 23 total); 11) three 12-lb. packages of provolone cheese measured 47F; 12) one 1-kg packages of Danish Feta Cheese measured 47F (there were eight total); and 13) one egg measured 49F (there was 2.5 boxes of 15 dozen eggs total).
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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.:
20
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|
Site:
Provisions-Dairy Storeroom
|
|
Violation:
The dairy storeroom measured approximately 48F by the ambient temperature thermometer by the door. The inspector measured the room at 45F with a tip-sensitive thermometer. Crew stated that they checked the temperature of the cold room earlier in the day and it was below 41F. The inspector asked for the crew to verify the ambient temperature reading of the dairy store that was visible in the engine control room, and asked if there was an alarm. Crew explained that the unit was in defrost mode which caused the temperature to be elevated. Crew explained this happens twice a day for 30-60 minutes each. Multiple potentially hazardous food items in the unit were measured in the danger zone. The inspector told crew to keep the door closed and returned to area after inspecting all other provisions rooms. The unit was then 41F, but many food items were still in the temperature danger zone. At the completion of the inspection of the area, the ambient temperature had risen again to 47F. These food items are noted in the previous violation.
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|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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|
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Item No.:
13
|
|
Site:
Provisions-Dairy Storeroom
|
|
Violation:
The dairy storeroom measured approximately 48F by the ambient temperature thermometer by the door. The inspector measured the room at 45F with a tip-sensitive thermometer. Crew stated that they checked the temperature of the room earlier in the day and it was in the proper range. The inspector asked for the crew to verify the ambient temperature reading of the dairy store that was visible in the engine control room, and asked if there was an alarm. Crew explained that the unit was in defrost mode which caused the temperature to be elevated. Crew explained this happens twice a day for 30-60 minutes each. Multiple potentially hazardous food items in the unit were measured in the danger zone. The inspector told crew to keep the door closed and returned to area after inspecting all other provisions rooms. The unit was then 41F, but many food items were still in the temperature danger zone. At the completion of the inspection of the area, the ambient temperature had risen again to 47F. These food items are noted in the previous violation.
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|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation.
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Item No.:
16
|
|
Site:
Provisions-Smoked Salmon Parasite Destruction Log
|
|
Violation:
The ship's parasite destruction log for four cold smoked salmon products that were frozen onboard showed the smoked salmon products were frozen to -2F instead of -4F. Crew reported this was the ambient temperature of the room and not of the fish product. The ship did not have a parasite destruction letter from the supplier. All four cold smoked salmon products were placed in the freezer on 6 September 2018 and removed individually from the freezer on 22 September, 25 October, 20 November, and 30 November. The cold smoked salmon products were served on 23 September, 27 October, 21 November, and 1 December, respectively.
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|
Recommendation:
Before service in ready-to-eat form, ensure raw, raw-marinated, partially cooked, or marinated-partially cooked fish and fishery products other than molluscan shellfish are frozen throughout to a temperature of -20C (-4F) or below for 168 hours (7 days) in a freezer or to -35C (-31F) or below for 15 hours in a blast chiller.
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|
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Item No.:
26
|
|
Site:
Preparation Room-
|
|
Violation:
A previously cleaned cutting board, stored on a clean rack, was soiled with food debris. It was sent to a soiled area for recleaning.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
20
|
|
Site:
Galley-Blast Chiller
|
|
Violation:
The blast chiller was out of service awaiting a part for maintenance. Crew reported they used the blast chiller in the main galley for cooling.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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|
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Item No.:
28
|
|
Site:
Galley-Potwash
|
|
Violation:
A soiled bin was resting on both the soiled rack and on top of the adjacent combination oven.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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|
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Item No.:
22
|
|
Site:
Galley-Scullery
|
|
Violation:
At least eight final rinse nozzles and one wash nozzle of the in-use hood-type warewash machine were blocked with food debris. The lower wash and final rinse manifolds were excessively loose due to a broken plastic piece. Additionally, when the machine drained, excessive water splashed out of the drain and onto the deck, where it pooled.
|
|
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. 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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|
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Item No.:
35
|
|
Site:
Galley-Scullery
|
|
Violation:
When the machine hood-type warewash machine drained, excessive water splashed out of the drain and onto the deck, where it pooled.
|
|
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.:
34
|
|
Site:
Galley-Scullery
|
|
Violation:
Water was dripping from a pipe behind the undercounter dishwash machine and pooling onto the deck. Additionally, pipes under the prewash sink were dripping water and pooling onto the deck. It was unknown which specific lines the water was dripping from.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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|
|
Item No.:
35
|
|
Site:
Galley-Scullery
|
|
Violation:
Water was dripping from a pipe behind the undercounter dishwash machine and pooling onto the deck. Additionally, pipes under the prewash sink was dripping water and pooling onto the deck. It was unknown which specific lines the water was dripping from.
|
|
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.:
33
|
|
Site:
Galley-Scullery
|
|
Violation:
There was a hole in the bulkhead under the pre-rinse spray hose sink. This exposed the void space behind the bulkhead.
|
|
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.:
22
|
|
Site:
Galley-Terrace
|
|
Violation:
The hood-type warewash machine was leaking water. Excessive water pooled on the deck.
|
|
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.:
35
|
|
Site:
Galley-Terrace
|
|
Violation:
The hood-type warewash machine was leaking water. Excessive water pooled on the deck.
|
|
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.:
39
|
|
Site:
Galley-Grill
|
|
Violation:
There was one fruit fly.
|
|
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.:
28
|
|
Site:
Galley-Grill
|
|
Violation:
A soiled scrubbing pad and soiled wiping cloth were stored in between two combination ovens against the bulkhead.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination. Ensure soiled linens are kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.
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|
|
Item No.:
33
|
|
Site:
Galley-Wine Cellar
|
|
Violation:
The bulkhead hatch adjacent to the handwash sink was not fully closed, which exposed the void space behind the bulkhead. There was difficult-to-clean insulation, spider webs, and standing water on the deck behind this area.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
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Item No.:
35
|
|
Site:
Galley-Bakery
|
|
Violation:
Water from the handwash sink drain was leaking onto the deck. This water was not directed to a scupper.
|
|
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
|
|
Site:
Galley-Potwash
|
|
Violation:
Four wash nozzles of the front loading potwash machine were soiled with food debris. The upper right final rinse and wash spray arms were missing a plastic piece, which made the spray arms loose and not spin properly.
|
|
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. 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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|
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Item No.:
33
|
|
Site:
Galley-Owner's Locker
|
|
Violation:
Soft silicon was used for coving at the juncture of the bulkhead and deck. Coving was missing during the previous inspection. Crew noted they had a plan for proper coving.
|
|
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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|
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Item No.:
20
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
The ambient temperature thermometer of undercounter refrigerator 24 measured 58F behind both doors of the unit. The unit was labeled as a temperature control unit and five containers of potentially hazardous meat and cheese were stored in the refrigerator. The food in four of the containers measured below 41F; however, one container of cheese was measured at 47F. The cheese was discarded. The foods that were at proper temperature were moved to a refrigerator in the proper temperature range.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
|
|
|
Item No.:
16
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
One container of cheese stored in undercounter refrigerator 24 on temperature control was measured at 47F. The cheese was discarded.
|
|
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.
|
|
|
Item No.:
35
|
|
Site:
Galley-Dishwash
|
|
Violation:
Excessive water was dripping from the rack-type conveyor dishwash machine and pooling on deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
33
|
|
Site:
Galley-Dishwash
|
|
Violation:
The grouting was recessed and in disrepair. There was standing water in between the tiles.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The crew and inspector measured the plate surface temperature at the final rinse of the rack-type conveyor dishwash machine with a thermocouple thermometer probe that was sent through the entire machine. Crew had marked their thermocouple cord to know when it was directly under the final rinse spray. When crew indicated the thermocouple was measuring the plate surface at the final rinse, crew and the inspector stopped the machine and verified the thermocouple was at the final rinse. The proper plate surface temperature was reached as measured by the thermocouple. It was noted that the temperature of the water prior to the final rinse was also very high, which would have heated the probe above 160F prior to the final rinse spray. When the curtain was removed in order to observe the spray pattern, no water flowed out of the final rinse spray. There was only an occasional drop of water and small bubbles that appeared. Crew reported to the inspector that plates, bowls, and other dishware had recently been cleaned in the machine. All items that could be identified were placed back in a soiled area.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Dishwash
|
|
Violation:
The crew and inspector measured the plate surface temperature at the final rinse of the rack-type conveyor dishwash machine with a thermocouple thermometer probe that was sent through the entire machine. Crew had marked their thermocouple cord to know when it was directly under the final rinse spray. When crew indicated the thermocouple was measuring the plate surface at the final rinse, crew and the inspector stopped the machine and verified the thermocouple was at the final rinse. The proper plate surface temperature was reached as measured by the thermocouple. It was noted that the temperature of the water prior to the final rinse was also very high, which would have heated the probe above 160F prior to the final rinse spray. When the curtain was removed in order to observe the spray pattern, no water flowed out of the final rinse spray. There was only an occasional drop of water and small bubbles that appeared. Crew reported to the inspector that plates, bowls, and other dishware had recently been cleaned in the machine. All items that could be identified were placed back in a soiled area.
|
|
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.:
36
|
|
Site:
Bar-Fritz
|
|
Violation:
The light intensity on the front and back bar counters could not be raised to at least 220 lux for cleaning. This was written on the previous inspection report. Crew pointed out lighting that had recently been installed to address the issue. The inspector and crew discussed how more improvement in the lighting was necessary.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|