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Item No.:
08
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Site:
Potable Water-Deck 2 Laundry
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Violation:
The 10 air gaps for the washing machines were modified and not sufficient. This was corrected.
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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-Starboard Bunker Station
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Violation:
The chain on the screw cap was not fastened to an adjacent bulkhead or surface. This was corrected before the end of the inspection.
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Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
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Item No.:
08
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Site:
Potable Water-Production
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Violation:
The permeate line was striped blue/green/blue directly prior to the chemical injection points. This was 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.
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Item No.:
08
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Site:
Potable Water-Bunkering Hoses
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Violation:
At 8:45 am, the bunker hoses and their couplings were resting on the pier and the ground in a grassy area. Crew reported they were prepared to bunker but were not actively bunkering potable water. When the inspection team returned approximately 3 hours later, bunkering was not taking place, but the hoses had been raised. However, two connections were still resting on the ground.
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Recommendation:
Handle potable water hoses with care to prevent contamination from dragging their ends on the ground, pier, or deck surfaces, or from dropping the hose into contaminated water.
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Item No.:
10
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Site:
Recreational Water Facilities-Record Review
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Violation:
There was no record of disinfection for the swimming pool's hair and lint strainer between September 8 and September 21.
There was no record of cartridge inspections or filter housing disinfection conducted for the whirlpool spa or the interactive swimming pool for the month of September.
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Recommendation:
Inspect cartridge or canister-type filters weekly for whirlpool spas and spa pools. For all other RWFs, inspect cartridge filters every 2 weeks, or in accordance with the manufacturer?s recommendation, whichever is more frequent. Inspect the filters for cracks, breaks, damaged components, and excessive organic accumulation. Change cartridge or canister-type filters based on the inspection results, or as recommended by the manufacturer, whichever is more frequent. Ensure at least one replacement cartridge or canister-type filter is available. Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures. Ensure that if there is not a hair and lint strainer but there is a filter before the pump, this filter must be cleaned, rinsed, and disinfected weekly.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa Record Review
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Violation:
The whirlpool spa was not shock halogenated every 24 hours. From September 10 to September 28, the facility was shock halogenated 7 times. Crew stated they did not know the whirlpool spa needed to be shock halogenated on days when the water was drained. The facility was open almost daily during that period, with a couple days of closures for maintenance.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure heated activity pools, including interactive RWFs, that have features that break the water surface of the RWF or create a mist are shock halogenated as described. This includes activity pools and interactive RWFs that can be heated by the sun and/or exterior temperature.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa
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Violation:
There was no manufacturer's stamp or other documentation for the antientrapment drain cover for the gravity drained whirlpool spa. There was a single drain for the system.
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter. Ensure antientrapment protection equipment (covers, suction fittings, safety vacuum release system, etc.) complies with ASME A112.19.8-2007?or any successor standards?whether the equipment is manufactured or field fabricated.
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Item No.:
12
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Site:
Galley-Dishwash
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Violation:
Three personal-use water bottles were located in the soiled area of the dishwash. Crew indicated they belonged to crew who work in the area. Supervisors indicated they are intended for use in cabins, not workspaces.
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Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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Item No.:
13
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Site:
Food Service General-Monitoring High Risk Food Safety Operations
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Violation:
Supervisors were inadequately monitoring critical and high-risk food processes, permitting unsafe practices to continue in food preparation areas. These examples include:
-Improper warewashing and sanitizing procedures
-Improper food cold holding temperature
-Improper cold holding unit temperature
-Improper cooling
-Improper documentation of cooling
-Improper food storage of ready to eat and raw food items
-Improper use of a handwash sink
-Excessive integrated pest management violations
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (12) Employees are properly trained in food safety as it relates to their assigned duties;
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Item No.:
16
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Site:
Pantry-Deck 7 Aft Butler Pantry
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Violation:
There was no 7-day discard date marking on a container of opened milk stored in the refrigerator. The milk was discarded.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
16
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Site:
Pantry-Deck 7 Aft Butler Pantry
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Violation:
An open container of milk was measured at 46°F by the inspector's thermometer and 48°F by a crew member's thermometer. The milk was discarded.
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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 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-Elevator Corridor
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Violation:
The following potentially hazardous food items in the cooling trolley for the Lido buffet were not cooled properly during the active cooling process:
-Smoked salmon began cooling from 11.3°C (52°F) at 10:35 am. No other temperatures were recorded on the log. At 2:45 pm, the inspector measured the temperature at 9.2°C (48.5°F).
-Beef began cooling at 10:45 am at 10.6°C (51°F). At 2:50 pm, the temperature measured 9°C (48.5°F).
-Cream cheese canapes measured 9.6°C (49°F) at 2:50 pm and began cooling at 11:00 am from 8.4°C (47°F).
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57°C (135°F) to 21°C (70°F) within 2 hours and from 21°C (70°F) to 5°C (41°F) or less within 4 hours. Cool potentially hazardous food within 4 hours to 5°C (41°F) or less if prepared from ingredients at ambient temperature.
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Item No.:
16
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Site:
Galley-Walk-In Refrigerator
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Violation:
Several potentially hazardous food items on temperature control were measured in the temperature danger zone including marinated salad (6.7°C/44°F), two bowls of cut tomatoes (7°C 8°C/45°F), sliced beef (9°C/48°F), sliced salami (8°C/46°F), cut lettuce (8°C/46°F), crayfish (7.8°C/46°F) and potato salad (7.5°C/45°F). All items, except for the potato salad, were on a trolley prepared to go to the Lido for the evening's dinner approximately 4 hours later.
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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 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-Walk-In Refrigerator
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Violation:
Crayfish began cooling on the day of inspection at 9:15 am at 14.5°C (58°F). There was no other temperature recorded on the cooling log. At 2:23pm, the crayfish measured 7.8°C (46°F). The item was located on a trolley destined for the Lido Buffet later that evening.
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Recommendation:
Cool potentially hazardous food within 4 hours to 5°C (41°F) or less if prepared from ingredients at ambient temperature.
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Item No.:
16
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Site:
Galley-Cold Galley
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Violation:
Five raw shell eggs taken from different locations from stacks of approximately 150 eggs all measured 14°C (57°F). A pan containing the yolks and whites from approximately 50 cracked shell eggs also measured approximately 14°C (57°F). Blanched spinach stored in another area of the refrigerator measured 14°C (57°F). A supervisor instructed crew to discard the food items.
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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 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-Pastry
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Violation:
Two hotel pans in the upright refrigerator containing cream products measured 12.5-13°C (55°F). The items were on temperature control.
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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 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
17
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Site:
Galley-Walk-In Refrigerator
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Violation:
Crayfish began cooling on the day of inspection at 9:15 at 14.5°C (58°F). There was no other temperature recorded on the cooling log. At 2:23 pm, the crayfish measured 7.8°C (46°F). The item was located on a trolley destined for the Lido Buffet later that evening.
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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.:
17
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Site:
Galley-Elevator Corridor
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Violation:
Smoked salmon began cooling from 11.3°C (52°F) at 10:35 am. No other temperatures were recorded on the log. At 2:45 pm, the inspector measured the temperature at 9.2°C (48.5°F). Cooling logs recorded beef began cooling at 10:45 am at 10.6°C (51°F). At 2:50 pm, the temperature measured 9°C (48.5°F). The items were stored in the cooling trolley destined for the Lido buffet. In the same trolley, cream cheese canapes measured 9.6°C. They began cooling at 11:00 am from 8.4°C (47°F). While the item was nearing the end of the 4-hour cooling period and had not yet reached 4 hours, it should be noted that the item was warmer than when the cooling period began.
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Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using blast coolers, freezers, or other rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered?or uncovered if protected from overhead contamination?during the cooling period to facilitate heat transfer from the surface of the food. 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.:
17
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Site:
Galley-Cooling Logs
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Violation:
Cooling logs documented several potentially hazardous food items in the cooling process were not monitored within 4 hours from the start of cooling. Examples include:
September 29: Two muesli items and fruit salad began cooling at 2:00 am but were not verified to be less than 5°C (41°F) until 6:10 am
September 28: 'Cocktail', cream cheese, cottage cheese, and sliced tomato began cooling at 1:50 am but were not verified under 5°C (41°F) until 6:00 am
September 27: 'Cocktail', cream cheese, and cottage cheese began cooling at 2:00 am but were not verified under 5°C (41°F) until 6:10 am
September 28: Iceberg and two other items began cooling at 9:20 am but were not verified below 5°C (41°F) until 1:30 pm
September 28: Brie, muenster, and five other items began cooling at 11:10 but were not verified under 5°C (41°F) until 3:20 pm
A similar pattern continued on logs for September 27, 26, 25, 23, 22,17, and 15. Several logs were signed off by a supervisor.
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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.:
17
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Site:
Galley-Blast Chiller Cooling Logs
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Violation:
At 12:30 pm, roast beef was stored in the blast chiller and measured 4.6°C (40°F), but the last temperature recorded on the cooling log was 57°C (135°F) at 7:05 am. The chef determined the item had been forgotten about and would need to be reheated and subsequently cooled. Later during the inspection, the log documented the product cooled to 20°C (68°F) at 9:05 am and 4.5°C (40°F) by 11:00 am.
Additionally, the log was reviewed at 12:30 pm, the record documented carrots began cooling from 45°C (113°F) at 7:15 am but there were no other times or temperatures recorded. Later during the inspection, the record documented the carrots measured 19°C (66°F) at 9:15 am and 4.8°C (41°F) at 11:10 am.
Crew explained that they wrote down the temperatures on scrap paper and filled in the log later. The scrap was not available for review and was not mentioned when the roast beef was first identified at 12:30 pm.
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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.:
18
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Site:
Galley-Elevator Corridor
|
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Violation:
Four trays of smoked salmon and beef canapes (both undercooked products requiring a consumer advisory) were stored above two trays of ready-to-eat desserts such as macarons in the cooling trolley.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
18
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Site:
Galley-Walk-In Refrigerator
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Violation:
Hotel pans containing flounder and scallops were stored below pigeon and chicken. All were raw products. Cold smoked salmon was stored over tomatoes, cold cuts, and salad on a portable rack for the night's buffet. This was corrected. When the inspector re-entered the area later during the inspection, undercooked beef canapes were stored over tomatoes and other ready to eat foods on the same storage rack.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
18
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Site:
Galley-Cold Galley Refrigerator
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Violation:
Diced raw salmon was stored above cooked carrots.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
18
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Site:
Provisions-Deck 2 Meat Thaw
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Violation:
Three containers of ready-to-eat processed meats were stored below 3 containers of raw veal, beef, and lamb. This was corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
18
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Site:
Provisions-Deck 2 Fish Thaw
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Violation:
One container of fish was stored uncovered. This was corrected.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (4) Storing the food in packages, covered containers, or wrappings.
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Item No.:
18
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Site:
Food Service General-Unsafe Food
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Violation:
Several food items located in different refrigeration units in the main galley were measured at unsafe temperatures and/or had undergone an unsafe cooling process:
- Walk-In Refrigerator: Marinated salad (6.7°C/44°F), two bowls of cut tomatoes (7°C-8°C/45°F), sliced beef (9°C/48°F), sliced salami (8°C/46°F), cut lettuce (8°C/46°F), crayfish (7.8°C) and potato salad (7.5°C/45°F).
-Pastry Upright Refrigerator: Two hotel pans of cream products measured 12.5-13°C (55°F).
-Blast Chiller: Roast Beef that was potentially improperly cooled. At 12:30 pm, roast beef was stored in the blast chiller and measured 4.6°C (40°F), but the last temperature recorded on the cooling log was 57°C (135°F) at 7:05 am. The chef determined the item had been forgotten about and would need to be reheated and subsequently cooled. Later during the inspection, the log documented the product cooled to 20°C (68°F) at 9:05 am and 4.5°C (40°F) by 11:00 am. Crew explained that they wrote down the temperatures on scrap paper and filled in the log later. The scrap was not available for review and was not mentioned when the roast beef was first identified at 12:30 pm.
- Cold Galley Undercounter refrigerator: Five eggs taken from different locations from stacks of approximately 150 eggs all measured 14°C (57°F). A pan containing the yolks and whites from approximately 50 cracked shell eggs also measured approximately 14°C (57°F). Blanched spinach stored in another area of the refrigerator measured 14°C (57°F).
-Trolley near food elevator: Smoked salmon, Beef, Cream cheese canapes that were improperly cooled.
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Recommendation:
Discard a food that is unsafe.
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Item No.:
19
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Site:
Dining Room-Main Dining
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|
Violation:
Over 30 cardboard boxes of sealed, emergency rations were stored in the bench seats which were not constructed for food storage (e.g. raw wood construction, gaps, accessible to passengers, etc). It was unknown if there was a routine pest inspection of the area.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Pastry
|
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Violation:
The upright refrigerator?s internal ambient temperature was measured at 13°C (55°F) by the inspector. When the inspector approached the area, the external digital gauge measured 10°C (50°F). Two hotel pans containing cream products measured 12.5 13°C (55°F). The items were on temperature control.
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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. 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-Pastry
|
|
Violation:
The cold basin for ice cream has been out of service since May, awaiting parts.
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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-Cold Galley
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|
Violation:
The undercounter egg refrigerator measured 13°C (55°F) by the inspector while the gauge measured 10-11°C (50-52°F). Raw shell eggs and blanched spinach stored in this refrigerator measured in the temperature danger zone. A supervisor instructed crew to discard the food items.
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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. 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:
Dining Room-Main Dining
|
|
Violation:
Over 30 cardboard boxes of sealed, emergency rations were stored in the bench seats which were not constructed for food storage. It was unknown if there was a routine pest inspection of the area.
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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. 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:
Pantry-Deck 8 Observation Lounge
|
|
Violation:
Excessive condensate collected on the outside of the freezer's glass door due to the installation of this type of unit in a small, warm pantry.
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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.:
21
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Site:
Bar-Pool Bar Ice Cream Machine
|
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Violation:
Cords from the ice cream machine were draped on the counter under the machine, making cleaning difficult. The counter was wet and soiled with greater than a day's accumulation of debris. The area was not open for service.
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|
Recommendation:
Elevate the cords above the counter. 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:
Bar-Pool Bar Cold Sink
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|
Violation:
The cold basin cooling was turned off but the unit was still chilling enough for ice to build up on the side of the basin. It was unclear why the compressor was still running. The basin was not sloped to drain and there was standing water in the unit. Live and dead pests were found in this area. The unit was out of service and a ticket was in place.
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|
Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining. 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-Dishwash
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|
Violation:
The final sanitizing rinse temperature of the rack type conveyor dishwasher did not reach 71°C (160°F) at the utensil surface after several measurements. Maximum temperature registering thermolabel stickers indicated the final rinse spray arm did not reach 82°C (180°F). Excessive water sprayed from the upper final rinse spray arm where it connects to the manifold instead of the nozzles. Additionally, the clean landing was soiled with food debris. The machine was in active use and was taken out of service. By the end of the inspection, the machine was functioning properly.
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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 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-Potwash Operations
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|
Violation:
Potwash operations were chaotic, disorganized, and not in compliance with the VSP operations manual. Crew stated they used the three-compartment sink process for cleaning and sanitizing followed by the front-loading warewash machine. However, wash/rinse/sanitize process was not appropriately followed. Specifically:
-Crew stored soiled items in the pre-wash sink and the wash sink. When crew sprayed soiled items in the wash sink the spray deflected off the soiled items onto surrounding surfaces.
-There was very little water in the wash sink, the water level was lower than the items stacked in the sink, and the water was soiled. The wash compartment did not contain a solution of soap/detergent. Food debris accumulated in the rinse and sanitizing sinks.
-The same crew member who sprayed the soiled items proceeded to (without washing hand or changing gloves) rinse items in the rinse basin, and then dipped the item for only a few seconds in the sanitizing sink.
-The water temperature in the sanitizing compartment of the three-compartment sink measured 76°C (169°F) and the analog gauge measured 72°C (161°F).
-Most items then were washed in the front loading warewash machine; however, at least one item went directly from the sink to the clean rack without being properly sanitized.
-When first used, the front-loading machine was overloaded, which compromised the effectiveness of the spray.
-During the first cycle of the front-loading warewash machine, the utensil surface did not reach 71°C (160°F) during the sanitizing rinse cycle and the final rinse gauge did not reach 82°C (180°F). However, the proper temperatures were achieved during the second cycle.
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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). When used for warewashing, ensure the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment contains a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer?s label instructions. Ensure the wash, rinse, and sanitize solutions are maintained clean. Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
23
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|
Site:
Galley-Potwash
|
|
Violation:
There was very little water in the wash compartment of the three-compartment sink, the water level was lower than the items stacked in the sink, and the water was soiled. Crew sprayed soiled items in the wash sink and the spray deflected off the soiled items into the surrounding area. Several pans, utensils, strainers, and more stored on the clean racks were soiled on the food-contact and nonfood-contact sides.
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|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle. If necessary for effective cleaning, ensure utensils and equipment are preflushed, presoaked, or scrubbed with abrasives. Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary. If washing in sink compartments or a warewashing machine is impractical, ensure washing is done by using alternative manual warewashing equipment in accordance with the following procedures: (1) equipment is disassembled as necessary to allow access of the detergent solution to all parts; (2) equipment components and utensils are scrapped or rough-cleaned to remove food particle accumulation; (3) equipment and utensils are washed.
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Item No.:
24
|
|
Site:
Galley-Potwash
|
|
Violation:
The water temperature in the sanitizing compartment of the three-compartment sink measured 76°C (169°F). Most items then were washed in the front-loading machine; however, at least one item went directly from the sink to the clean rack without being properly sanitized. During the first cycle of the front-loading machine, the utensil surface did not reach 71°C (160°F) during the sanitizing rinse cycle and the final rinse gauge did not reach 82°C (180°F). However, the proper temperatures were achieved during the second cycle.
|
|
Recommendation:
Sanitize food-contact surfaces of equipment and utensils. In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) the temperature of the water is maintained at 77°C (171°F) or above and (2) the food-contact surface is immersed for at least 30 seconds. 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.:
24
|
|
Site:
Galley-Dishwash
|
|
Violation:
The final sanitizing rinse temperature of the rack type conveyor dishwasher did not reach 71°C (160°F) at the utensil surface after several measurements. Maximum temperature registering thermolabel stickers indicated the final rinse spray arm did not reach 82°C (180°F). Excessive water sprayed from the upper final rinse spray arm where it connects to the manifold instead of the nozzles. Additionally, the clean landing was soiled with food debris. The machine was in active use and was taken out of service. By the end of the inspection, the machine was functioning properly.
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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.:
24
|
|
Site:
Galley-Potwash
|
|
Violation:
The temperature of the final sanitizing rinse water in the three-compartment sink measured 73°C (163°F). The analog gauge indicated the temperature was approximately 70°C (158°F). The area was in operation, but no pots were in the sink.
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|
Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) the temperature of the water is maintained at 77°C (171°F) or above and (2) the food-contact surface is immersed for at least 30 seconds.
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Item No.:
26
|
|
Site:
Bar-Deck 8 Observation Lounge
|
|
Violation:
The beer tap was soiled with more than a day's accumulation of thick brown residue.
|
|
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.:
26
|
|
Site:
Bar-Pool Bar
|
|
Violation:
All three waffle irons were soiled with sticky residue which was peeling off the food-contact and nonfood-contact surfaces. The area was not in operation.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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|
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Item No.:
26
|
|
Site:
Galley-Potwash
|
|
Violation:
Several pans, utensils, strainers, and more stored on the clean racks were soiled on the food-contact and nonfood-contact sides. Pans hanging from the clean rack close to the handwash sink were wet with a spray pattern, indicating they were sprayed while on the rack. It was not clear if this was soiled water from the pre-wash spray hose.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Dining Room-Deck 3 Crew Mess
|
|
Violation:
The plastic surrounding the hot chocolate dispenser's nozzle was soiled with greater than one day's worth of accumulation.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 Hot Station
|
|
Violation:
The sides of the tilting kettle and tilting pan were soiled with greater than one day's worth of accumulation.
|
|
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
|
|
Site:
Galley-Deck 3 Bakery/Pastry
|
|
Violation:
The vents on both sides of the oven were heavily soiled with debris.
|
|
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
|
|
Site:
Galley-Tilting Kettles
|
|
Violation:
Excessive condensate collected on the deckhead above the tilting kettles. Several drops impacted the lid of the kettle, but no food was directly impacted.
|
|
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
|
|
Site:
Galley-Vegetable Station
|
|
Violation:
A previously cleaned knife stored in a drawer was soiled with two produce stickers on the handle. Produce is not washed in this area.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Potwash
|
|
Violation:
Several pans, utensils, strainers, and more stored on the clean racks were soiled on the nonfood-contact and food-contact sides. Pans hanging from the clean rack close to the handwash sink were wet with a spray pattern, indicating they were sprayed while on the rack. It was not clear if this was soiled water from the pre-wash spray hose.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Pool Bar
|
|
Violation:
All three waffle irons were soiled with sticky which was peeling off the nonfood-contact and food-contact surfaces. The area was not in operation.
|
|
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
|
|
Site:
Bar-Pool Bar Cold Sink
|
|
Violation:
Standing soiled water and brown debris were on the counter around the back lip of the cold basin. Live and dead flying insects were found in this area.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Pool Bar Ice Cream Machine
|
|
Violation:
The counter under the ice cream machine was wet and soiled with greater than a day's accumulation of debris. The area was not open for service.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Potwash
|
|
Violation:
Debris soiled the bottom of the clean storage racks where clean items were stored.
|
|
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
|
|
Site:
Galley-Show Galley
|
|
Violation:
Greater than a day's amount of grease accumulated on the underside of the deep fat fryer.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Potwash
|
|
Violation:
Debris soiled the bottom of the clean storage racks where clean items were stored. Additionally, a live fly was on one of the clean racks.
|
|
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.
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|
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Item No.:
28
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
Three stacks of cleaned and sanitized dishes and one stack of plates were stored upright and uncovered on the counter.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. 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). Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
29
|
|
Site:
Galley-Specialty Galley
|
|
Violation:
The water temperature of the handwash sink measured 55°C (131°F) and could not be lowered by the user. Two crew members were working in the area.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
29
|
|
Site:
Galley-
|
|
Violation:
A table blocked the handwash sink outside the specialty galley.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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|
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Item No.:
29
|
|
Site:
Galley-Outdoor Grill
|
|
Violation:
The crew filled a cleaning bucket from the handwash sink to clean the deck where the dead bird was found.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Galley-Potwash
|
|
Violation:
A waste bin positioned in front of the handwash sink made it difficult to access the sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Galley-Food Employee Toilet Room
|
|
Violation:
The men's and women's toilet rooms for the crew mess and crew galley employees were not operational.
|
|
Recommendation:
Ensure toilet rooms are provided and conveniently located.
|
|
|
Item No.:
30
|
|
Site:
Galley-Food Employee Toilet Room
|
|
Violation:
The men's and women's toilet rooms for the crew mess and crew galley employees were not operational.
|
|
Recommendation:
Keep toilet fixtures clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
The deckhead hatch above the handwash sink was soiled with a dark, unknown liquid.
|
|
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
|
|
Site:
Galley-Outdoor Grill
|
|
Violation:
The deckhead over the outdoor grill was constructed of painted steel instead of stainless steel. Crew indicated the deckhead was supposed to be corrected during their last dry dock in May but it was not corrected.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
|
|
|
Item No.:
33
|
|
Site:
Galley-Outdoor Grill
|
|
Violation:
The area under the outdoor grill was excessively soiled with water, debris, feathers, a dead bird, and maggots. The area was used the day prior to the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Show Galley Glass Bulkhead
|
|
Violation:
The glass/plexiglass bulkhead was pitted, creating a rough surface. The frame around the bulkhead was painted steel. Additionally, a dead fly and debris accumulated on the frame.
|
|
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. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes.
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|
|
Item No.:
33
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The deck in the technical compartment under the pasta cooker was excessively soiled.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
35
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Soiled water pooled on the deck under the deep fat fryer.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Dishwash
|
|
Violation:
Soiled water from warewashing activities pooled in several areas of the stainless steel deck below warewash machines and the pulper.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Potwash
|
|
Violation:
Excessive soiled water accumulated on the deck from the manual warewashing process.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Deck 8 Observation Lounge
|
|
Violation:
The light intensity between the espresso machine and ice cream machine measured 35-57 lux. It was noted on the 2019 construction inspection report that 110 lux is needed in this area.
|
|
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
|
|
Site:
Galley-Ice Machine
|
|
Violation:
The light intensity in front of the ice machine measured 120 lux.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Tilting Kettles
|
|
Violation:
Excessive condensate collected on the deckhead above the tilting kettles. Several drops impacted the lid of the kettle, but no food was directly impacted. Additionally, excessive condensate collected on the deckhead above the stacked combination ovens adjacent to the kettles. No food was impacted.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. 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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
Excessive steam was emitted from the soiled end of the rack type conveyor dishwash machine and accumulated on the deckhead inside and outside the hood.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. 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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Potwash
|
|
Violation:
Excessive condensate accumulated on the air supply vent above the clean storage.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. 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. Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
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|
|
Item No.:
39
|
|
Site:
Food Service General-Flies
|
|
Violation:
Live flies were found in the following areas: Lido potwash clean storage rack (1), main galley pastry (1), pool bar cold sink (1).
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Outdoor Grill
|
|
Violation:
Maggots infested the decomposing bird under the grill.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Food Service General-Dead Insects
|
|
Violation:
Several dead flying insects were found throughout food areas including: Lido outdoor grill plate holder and plate holder compartment (10), indoor Lido show galley glass bulkhead frame (1), pool drink sink covered basin (6), pool bar cold sink counter (4).
|
|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
|
|
|
Item No.:
40
|
|
Site:
Galley-Outdoor Grill
|
|
Violation:
A dead and decaying bird was under the grill. Maggots infested the decomposing bird.
|
|
Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Rat Guards
|
|
Violation:
There were no rat guards on the mooring lines when the inspectors approached the ship at 8:30 am; the ship docked the day prior to inspection.
|
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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Item No.:
40
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Site:
Integrated Pest Management-IPM Records
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Violation:
Several live and dead insects, a dead bird, and live maggots were found in various food areas onboard the vessel. However, the pest management logs indicated there were no known pest issues on board the vessel.
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Recommendation:
Evaluate the IPM Plan for effectiveness periodically or whenever there is a significant change in the vessel?s operation or structure. Protect entry points where pests may enter the food areas. 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. Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
44
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Site:
Integrated Pest Management-IPM Records
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Violation:
Pest management and monitoring was extremely insufficient and allowed excessive pest entry into food areas. Several live and dead insects, a dead bird, and live maggots were found in various food areas onboard the vessel. However, the pest management logs indicated there were no known pest issues on board the vessel.
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Recommendation:
Ensure the supervisor or person in charge of IPM operations on the vessel demonstrates to the VSP?during inspections and on request?knowledge of IPM operations, and is able to demonstrate this knowledge by compliance with Section 8 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 8 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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Item No.:
44
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Site:
Other-Findings noted on construction inspection
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Violation:
Several findings identified during the 2019 construction inspection were never corrected.
-Deck 8 Observation Lounge: excessive condensate on freezer door
-Deck 8 Observation Lounge: light intensity between the espresso machine and ice machine
-Main Galley Walk In refrigerator temperature stability
-Main Galley Dishwash ventilation to prevent condensate on the deckhead
-Main Galley Dishwash deck drainage to prevent pooling
-Main Galley potwash ventilation to prevent condensate on the deckhead
-Lido indoor show galley glass/plexiglass pitting and rough surfaces
-Lido indoor show galley glass/plexiglass painted steel frame
-Lido outdoor grill show galley glass/plexiglass painted steel frame and painted steel deckhead
-Excessive condensate collected on the deckhead in main galley potwash
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Recommendation:
Recommendations identified during plans reviews, email correspondence, and construction inspections should be implemented and corrected. For issues requiring a longer planning process for corrective action, a plan including a specific timeline for corrections should be communicated with VSP and readily available for review.
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Item No.:
44
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Site:
Recreational Water Facilities-Record Review
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Violation:
Supervisory crew members lacked critical knowledge about the functioning of the whirlpool spa. Specifically:
-Crew stated they did not know the whirlpool spa needed to be shock halogenated on days when the water was drained.
-Crew were not knowledgeable about the antientrapment drain cover for the whirlpool spa. There was no manufacturer's stamp or other documentation for the antientrapment drain cover for the gravity drained whirlpool spa. There was a single drain for the system.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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