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Item No.:
05
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Site:
Potable Water-Far Point
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Violation:
The free residual halogen measured by the halogen analyzer was not within 0.2 ppm of the free residual halogen measured by the manual test. The analyzer indicated 1.69 ppm of free chlorine, the staff's test kit indicated 2.24 ppm and the inspector's test kit indicated 2.25 ppm. The staff recalibrated the analyzer.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
06
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Site:
Potable Water-Potable Water Testing
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Violation:
Staff did not have a UV light for analyzing positive coliform results for the presence of E.coli. The inspector explained what the Colisure test required to do in case of positives and staff found a UV light in another department of the ship for his use from now on.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications. Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
08
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Site:
Potable Water-Deck Washing
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Violation:
The deck 7 deck washing connections had non-continuous pressure type backflow prevention devices. However, a hose with spray gun was connected to the starboard connection. These connections need continuous-pressure type backflow prevention devices if hoses with spray guns are connected.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
09
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Site:
Recreational Water Facilities-Counter-current Pool
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Violation:
Bromine was measured at 5.7 ppm, 6.6 ppm, 6.7 ppm, and 6.8 ppm by the crew member and the inspector from samples around the pool. The analyzer was measuring bromine at 3.0 ppm. The facility was open at the time and was closed after the finding.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-Counter-current Pool
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Violation:
Bromine was measured at 5.7 ppm, 6.6 ppm, 6.7 ppm, and 6.8 ppm by the crew member and the inspector from samples around the pool. The analyzer was measuring bromine at 3.0 ppm. The facility was open at the time and was closed after the finding.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
13
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Site:
Galley-Dishwash
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Violation:
The in-use flight-type dishwash machine had an alarm flashing at the time the inspection team arrived to the area. The inspector noticed that all temperatures per the machine's gauge were out of range and asked the person in charge of the area about the alarm. The person in charge stated that the flashing red lights only indicated that the machine was on. The machine was evaluated by the inspector and verified that all temperatures were not met and the machine was taken out of service. Engineering staff explained to the inspector that the machine was last serviced on 3 March and they were waiting for more spare parts.
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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.
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Item No.:
17
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Site:
Galley-In-Room Dining Galley
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Violation:
The cooling log had several records that were incomplete with only starting times and temperatures and no further follow up. Specifically, (1) 26 February: whole eggs at 6:48 / 68°F and pancake mix at 6:12 / 72°F; (2) 24 February: spinach dip at 8:21 / 146°F; (3) 17 February: waffle mix at 7:06 / 68°F and pancake mix at 7:29 / 73°F; (4) 16 February: spinach dip at 17:00 / 143°F; and (5) whole egg at 7:48 / 72°F and waffle mix at 8:02 / 68°F. Staff stated that all those foods were discarded and the reason for the incomplete logs.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
There were no side sneeze shields at the hot and cold stations. The distance between exposed food and where consumers stand is less than 1 meter (40 inches).
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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.:
20
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Site:
Bar-Yatch Club
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Violation:
The food display had several slotted fasteners in the food zone.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Walk-in Refrigerator
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Violation:
The only walk-in refrigerator in the galley was out of service since 17 February.
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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. 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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Item No.:
20
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Site:
Galley-Bakery/Pastry
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Violation:
The dough sheeter and dough roller machines were out of service.
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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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Item No.:
20
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Site:
Galley-Hot Galley
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Violation:
The salamander was out of service.
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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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Item No.:
21
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Site:
Galley-
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Violation:
The technical space of upright refrigerator #25 had a large amount of ice and water that allowed for dripping to the outside. Similar situations created by insulation in bad repair were also observed in the technical spaces of refrigerators #20, #21, #22, and #23.
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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.:
21
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Site:
Galley-
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Violation:
The technical space of refrigerator #1 had a gap around a side panel pipe penetration and insulation in bad repair. The area was also soiled.
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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:
Provisions-Fish Refrigerators #15 and #16
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Violation:
The technical spaces had gaps where pipes penetrated the upper panels.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
The auxiliary rinse temperature at the tank and plate surface of the in-use flight-type dishwash machine was around 140°F. The gauge measured 140°F. The data plate indicated a minimum required auxiliary rinse temperature of 180°F. The machine was not in proper state of repair as all minimum temperatures were not met.
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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. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
23
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Site:
Galley-Dishwash
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Violation:
The wash temperature in the wash tank and plate surface of the in-use flight-type dishwash machine was 138-140°F. The gauge measured 131°F. The data plate indicated a minimum required wash temperature of 160°F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74°C (165°F) for a stationary-rack, single-temperature machine; (2) 66°C (150°F) for a stationary-rack, dual-temperature machine; (3) 71°C (160°F) for a single-tank, conveyor, dual-temperature machine; (4) 66°C (150°F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The final rinse temperature at the plate surface of the in-use flight-type dishwash machine was 141-157°F. The gauge measured 161-171°F at the manifold. The data plate indicated a minimum required final rinse manifold temperature of 180°F. Two thermolabels placed by the inspector on the final rinse manifold also verified that a minimum temperature of 180°F was not achieved.
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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 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
27
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Site:
Bar-Yacht Club
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Violation:
The inside of the food display was soiled with more than a day's accumulation of food debris under the in the bottom panels. 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-
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Violation:
The technical space of refrigerator #1 had a gap around a side panel pipe penetration and insulation in bad repair. The area was also soiled.
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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:
Provisions-General Food Freezer
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Violation:
The plastic curtains were covered in ice.
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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.:
33
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Site:
Pantry-Star Bar
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Violation:
The deck under refrigerator #3 and the bottle storage cabinets was in bad state of repair and soiled. The area was previously cleaned and not in service.
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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. 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-Room Service
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Violation:
Above the ice machine, there was a gap where pipes penetrated the deckhead.
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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.:
36
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Site:
Bar-Yacht Club
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Violation:
The light intensity could not be increased to at least 220 lux for cleaning operations.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Buffet-Crew Mess
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Violation:
The light intensity was less than 110 lux behind the counter-mounted oven at the bread station.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-
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Violation:
The light intensity was less than 220 lux at the preparation counter above refrigerator #2.
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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-Room Service
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Violation:
The light intensity behind the ice machine was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
38
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Site:
Pantry-Deck 6 Housekeeping Pantry
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Violation:
A large brush/broom was stored behind the ice machine.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
40
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Site:
Integrated Pest Management-Training
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Violation:
There was no training documented for the housekeeping person accepting incoming flowers.
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Recommendation:
Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log. Document the training of the pest-control personnel.
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Item No.:
40
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Site:
Integrated Pest Management-Active Monitoring
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Violation:
There were no records documenting IPM verifications for the engine areas for December and for the housekeeping areas for December and January.
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Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
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