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Item No.:
*
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Site:
Integrated Pest Management-
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Violation:
The passive surveillance log had no inspection record for the week of 10 September 2023 for the 14 traps located in the bar areas.
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Recommendation:
Ensure to follow procedures set forth in the ship's passive monitoring surveillance plan,
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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Report
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Violation:
The 24-hour AGE report for 17 September 2023 listed the current crew and passenger counts, not the total crew and passengers at the beginning of the voyage.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
Ensure the report lists the crew and passenger counts from the beginning of the voyage.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE Surveillance Log did not include passengers and crew who were not a reportable AGE case but were dispensed antidiarrheal medication.
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Recommendation:
List in the AGE surveillance log (1) the name of the vessel, cruise dates, and cruise number; (2) all reportable cases of AGE; and (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.:
08
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Site:
Potable Water-Deck 4 Garbage Room
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Violation:
The washing area's backflow prevention device was soiled with the vents blocked and in disrepair.
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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:
The black permeate water line, behind the chemical containers, was striped blue/green/blue prior to the chlorination point.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Deck 10 Pool Pump Room
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Violation:
Both testable backflow prevention assemblies had an insufficient air gap below the relief vent. The inside diameter of the pipe and the air gap were 1 inch.
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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.:
08
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Site:
Potable Water-Production Log
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Violation:
The production log for 7 September 2023 was inaccurate. The log stated halogen residual and pH were measured at 1300, 1600, and 2100. The analyzer-chart recorder which measured halogen residual stated halogen residual and pH were measured at 1300, 1500, 1800, and 2100. The production log was missing the measurement from 1300 as the recorded 1300 measurement was actually the 1500 measurement and had the incorrect time listed for the 1800 measurement.
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Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
19
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Site:
Buffet-Deck 11 - La Veranda
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Violation:
A basket of bread on the self-service aft counter was not positioned under a sneeze shield. This was corrected.
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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.:
19
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Site:
Buffet-Deck 11 - La Veranda
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Violation:
Multiple bowls with egg toppings were positioned on the worker side of the buffet counter, however, there was no protection and the passengers could stand less than a meter away. The bowls were repositioned further away from where the passengers can stand.
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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:
Galley-Deck 11 - La Veranda
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Violation:
Undercounter refrigerator #163 was maintaining an ambient temperature of 45F when measured with the inspector's infrared thermometers. Internal temperatures of fresh shell eggs measured 45F. No other PHF food items were maintained in this undercounter refrigerator.
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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.:
21
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Site:
Galley-Deck 11 - La Veranda
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Violation:
The doors to undercounter refrigerator #163 were warped preventing the bottom of the door from sealing properly.
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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.:
22
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Site:
Galley-Deck 11 - La Veranda - Glasswash/Dishwash
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Violation:
The data plates for these hood type units (4 total) indicated a final sanitizing rinse pressure of 20 PSI, however, there was no gauge nor did the technicians know how to verify this pressure. It was unclear if the units use only a pumped sanitizing rinse as the data plates now on the units were not the originals that came with the machines. Additionally, the temperature gauges for each of the units were inaccurate by 20 degrees and greater. Also the gauges were difficult to read as condensate had accumulated inside the display.
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Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable. Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines. 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.:
22
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Site:
Galley-Deck 11 - La Veranda - Glasswash
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Violation:
A nozzle on the upper final sanitizing rinse spray arm of the starboard unit was blocked by a red material when examined. The machine was not in use at the time of the finding. The arm was removed and the debris was cleared.
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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.:
22
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Site:
Bar-Deck 6 - Coffee Connection Bar
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Violation:
The undercounter dishwasher was leaking water onto the deck. Staff stated they had issues with the unit leaking and a work order was submitted.
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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.:
22
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Site:
Galley-Deck 5 - Port Dishwash Station
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Violation:
The port side conveyor dishwash machine produced only single streams of water from the top and bottom final sanitizing rinse spray nozzles. The unit was in operation when the observation was made.
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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.:
22
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Site:
Galley-Deck 5 - Potwash
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Violation:
The hood type potwash machine's final sanitizing rinse measured below140F when measured with the inspector's thermocouple cable during the cycle. A second cycle found the same measurements. The wash temperature measured above 160F during these cycles.
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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 5 - Potwash
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Violation:
The hood type potwash machine's final sanitizing rinse measured below140F when measured with the inspector's thermocouple cable during the cycle. A second cycle found the same measurements. The wash temperature measured above 160F during these cycles.
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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.:
26
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Site:
Galley-Deck 5 - Pastry
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Violation:
Rust deposits were on the underside of the large deck mounted mixer's mixing head.
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Recommendation:
Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
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Item No.:
26
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Site:
Galley-Deck 5 - Potwash
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Violation:
Five previously cleaned and sanitized pots and pans had dried food debris and residue on the food contact surface. These items were sent to be re-cleaned.
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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.:
26
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Site:
Buffet-Deck 11 - Pool Grill Coffee Station
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Violation:
The underside of the counter mounted espresso machine's dispensing nozzles were soiled with more than a day's accumulation of old coffee residue.
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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.:
26
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Site:
Buffet-Deck 11 - La Veranda - Starboard Waiter Station
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Violation:
A previously cleaned and sanitized coffee mug on the 'clean' counter had old coffee residue on the lip-contact area. The coffee mug was sent to be recleaned.
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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.:
26
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Site:
Galley-Deck 11 - La Veranda - Ice Machine
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Violation:
Heavy accumulation of grey granular sediment was in the water return bath reservoir of the port side ice machine. Additionally, there was black residue on the internal side of the white plastic deflector ice panel. The residue was removed when the inspector wiped the surface with an alcohol swab. The unit was taken out of service for cleaning.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 5 - Appetizer Preparation
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Violation:
A previously cleaned and sanitized deli slicer had brown dried food residue on the back plate. The residue was removed by an alcohol swab. Additionally, old food residue and water was inside the rubber cover on the back technical part of the unit.
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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.:
26
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Site:
Buffet-Deck 4 - Officer Mess
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Violation:
The underside of the counter mounted espresso machine's dispensing nozzles were soiled with more than a day's accumulation of old coffee residue.
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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.:
27
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Site:
Galley-Deck 5 - Appetizer Preparation
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Violation:
A previously cleaned and sanitized deli slicer had brown dried food residue on the back plate. The residue was removed by an alcohol swab. Additionally, old food residue and water was inside the rubber cover on the back technical part of the unit.
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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 - Hot Galley - Knife Locker
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Violation:
Two knife storage locker compartments were soiled with apparent food debris. Knives were stored in these lockers.
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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:
Galley-Deck 5 - Hot Galley - Knife Locker
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Violation:
Two knife storage locker compartments were soiled with apparent food debris. Knives were stored in these lockers.
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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.:
33
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Site:
Galley-Deck 11 - La Veranda
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Violation:
Water steadily dripped from the fire suppression nozzle near the crushed ice machine and 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:
Bar-Deck 6 - Coffee Connection Bar
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Violation:
The undercounter dishwasher was leaking water 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:
Dining Room-Deck 5 - Compass Rose - Wine Stations
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Violation:
The two wine service stations did not have coving at the counter/deck juncture. According to staff, small food items are placed on these counters and served by the crew.
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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.:
33
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Site:
Galley-Deck 4
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Violation:
Water steadily dripped from the water line of the utility sink near the hot line and pooled on 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:
Food Service General-Decks
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Violation:
Deck tiles were broken and/or deck grouting was missing or recessed in the following areas: Worker side of the La Veranda buffet, Chartreuse waiter station near the galley (missing coving at bulkhead as well) and Chartreuse galley; Main Galley bakery, hot galley, appetizer preparation, and Crew Galley.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 4
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Violation:
Water steadily dripped from the water line of the utility sink near the hot line and pooled on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 11 - La Veranda
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Violation:
Water steadily dripped from the fire suppression nozzle near the crushed ice machine and onto the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
41
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Site:
Housekeeping-HOCL Generated Disinfectant
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Violation:
The pH of the electrolyzed water used as a disinfectant was measured at 7.3. The ship was using a concentration of 100ppm for a contact time of 1 minute to disinfect surfaces. Staff stated they do not monitor the pH nor do they add an acidulant to the brine solution to lower the pH to ensure a greater concentration of HOCL versus the less powerful hypochlorite ion. It was unclear if this concentration and time is effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
Ensure crew are knowledgeable of HOCL generating units.
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Item No.:
41
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Site:
Housekeeping-
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Violation:
There were no cleaning/disinfection records within housekeeping for a crew member who had acute gastroenteritis (AGE) symptom onset on 5 September 2023. Housekeeping received an email from medical that the crew member was in isolation, but it did not say they were an AGE case. The crew member disembarked on 6 September, so the cabin was cleaned afterwards per procedures for disembarkation.
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Recommendation:
Ensure cabins that house passengers or crew with AGE are cleaned and disinfected daily while the occupants are ill.
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Item No.:
44
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Site:
Medical-
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Violation:
The person in charge of medical operations was not aware that the 24-hour acute gastroenteritis (AGE) report required the total crew and passenger to be the count from the beginning of the voyage. In addition, the 24-hour AGE report for 17 September 2023 was called in via phone, but staff did not have the correct email address or phone numbers. When asked for the phone numbers, they provided a document for death and illness reporting. Staff were also not aware that crew and passengers who are dispensed antidiarrheal medicine are to be entered on the AGE surveillance log, even if they do not meet the definition of an AGE case.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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