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Item No.:
02
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|
Site:
Medical-Gastrointestinal (GI) Illness Logs
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Violation:
The GI Illness Surveillance Log used onboard was missing the data elements for reportable gastrointestinal illness case and passenger meal seating.
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Recommendation:
The gastrointestinal illness surveillance log entry for each passenger or crew member shall contain the following information:
(1) The first date of clinic visit or report to staff of illness; (2) The person's name, age and gender; (3) A designation as passenger or crew member; (4) Crew member position or job on the vessel, if applicable; (5) Cabin number; (6) Meal seating information; (7) Date and time of illness onset; (8) Illness symptoms, including the presence of the following selected signs and symptoms: numbers of episodes each of diarrhea and vomiting per day, bloody stools, fever, recorded temperature, abdominal cramps, headaches and muscle aches; (9) Notation on whether or not a stool specimen was requested and received; (10) Use of antidiarrheal medication; and (11) The presence of underlying medical conditions which may affect interpretation of acute gastrointestinal illness for example diabetic diarrhea, inflammatory bowel disease, gastrectomy or others.
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Item No.:
02
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Site:
Medical-Gastrointestinal (GI) Illness Questionnaire's
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Violation:
The form used at medical for self-administered GI illness case questionnaire's appears to be an old version from the 2000 VSP Operations Manual. The form lacks the place and time elements, the words item eaten/drank, a snack section for each day and activity column for each day.
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|
Recommendation:
Use the example self-administered questionnaire from the 2005 VSP Operations Manual to develop a forms for collecting all of the required information.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control
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|
Violation:
The written list of backflow prevention devices did not include the 3 chemical dispensing machines installed on one housekeeping deck pantry for each deck of the ship. These dispensers had a manufacturer's air gap device installed.
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Recommendation:
Include the 3 chemical dispensing machine air gaps in the written list of backflow prevention devices.
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Item No.:
08
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|
Site:
Potable Water-Cross-Connection Control - D5 Aft Fire Station
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|
Violation:
There was a residential model 7 series backflow prevention device installed on the international shore connection for fire at the deck 5 aft fire station. The preventer was not equipped with an intermediate atmospheric vent.
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Recommendation:
Install a backlfow prevention device with an intermediate atmospheric vent at this location.
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Item No.:
10
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|
Site:
Whirlpool/Spa-Whirlpool Spa and Grand Bath Whirlpool Spas
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|
Violation:
The records for the whirlpool spa and both the men's and women's grand bath whirlpool spas revealed that the set point for water temperature was 40 °C in the main whirlpool and 42 °C in the grand spas. The temperatures recorded were consistently above 42 °C in both and exceeded 43 °C on some days. Although the ship sails outside of the U.S. primarily, there were readings over 40 °C during the few days in the U.S..
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Recommendation:
Ensure that a temperature control mechanism to prevent the temperature from exceeding 40°C (104°F) is provided on whirlpool spas.
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Item No.:
10
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Site:
Whirlpool/Spa-Male and Female Grand Bath Whirlpool Spas
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|
Violation:
The two suction covers in the deck of the male and female grand bath whirlpool spa tubs was a simple metal drain cover, rather than an anti-entrapment type of cover.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
16
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|
Site:
Galley-Crew Galley
|
|
Violation:
Cooked potentially hazardous foods (PHFs) stored inside refrigeration units had the date of preparation rather than the discard date attached to the containers.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 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.:
20
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|
Site:
Galley-Main Galley - Cutting Board Sanitizer
|
|
Violation:
A cutting board found inside this unit was split along the edges, leaving openings where water and food debris could collect, making cleaning difficult. Two other cutting boards were damaged along the edges, making cleaning difficult.
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|
Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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Item No.:
20
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|
Site:
Galley-Main Galley - Clean Storage Area
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|
Violation:
Label remnants were noted on the interior surface of one plastic container, making cleaning difficult.
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|
Recommendation:
Remove label remnants.
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Item No.:
21
|
|
Site:
Galley-Main Dining Room - Waiter Station
|
|
Violation:
The door hinge to one of the undercounter storage cabinets was damaged.
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|
Recommendation:
Repair the damaged door hinge.
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Item No.:
21
|
|
Site:
Pantry-Deck Pantries - General
|
|
Violation:
Most of the deck pantries had difficult to clean gaps between the ice machine and the counter beside it or the dishwash machine and adjacent counter. Additionally, all the pantries had some form of ribbed plastic drain hose or ribbed metal supply pipe which was difficult to clean due to the ribbed construction, and they were installed at a low position in the metal deck sinks beneath the counter where they were subjected to dirty water splash.
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|
Recommendation:
Ensure that 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
|
|
Site:
Bar-Observation Lounge
|
|
Violation:
There was a difficult to clean gap between the front counter refrigerator and ice machine.
|
|
Recommendation:
Ensure that 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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|
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Item No.:
21
|
|
Site:
Bar-Bars General
|
|
Violation:
The ribbed plastic drain for the ice machine or the ribbed/braided steel water supply pipe to the undercounter dishwash machine was set too low into the steel sink beneath the front bar counter in all the bars, making cleaning difficult.
|
|
Recommendation:
Ensure that 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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|
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Item No.:
21
|
|
Site:
Bar-Open Bar
|
|
Violation:
There was a difficult to clean gap between the undercounter ice cream freezer and the beer refrigerator.
|
|
Recommendation:
Ensure that 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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|
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Item No.:
21
|
|
Site:
Bar-Main Lounge
|
|
Violation:
There was a difficult to clean gap between the front bar undercounter refrigerators and the adjacent cabinets on both ends. Additionally, there was a difficult to clean gap between the handwash station sink and the adjacent counter.
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|
Recommendation:
Ensure that 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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|
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Item No.:
22
|
|
Site:
Galley-Main Galley - Dishwash Area
|
|
Violation:
Neither the upper or lower final rinse nozzles on the in-use conveyor dishwasher were spraying water in an fan-like pattern, providing full coverage to the dishes passing through the final rinse cycle. During operation, there were periods where no water was exiting any of the nozzles. There appeared to be a large amount of water exiting from piping under the conveyor belt. The operation of the unit final rinse cycle was very erratic.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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|
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Item No.:
24
|
|
Site:
Galley-Main Galley - Dishwash Area
|
|
Violation:
When the final rinse curtain was removed from the in-use conveyor dishwasher, it was observed that little or no water was spraying from any of the upper or lower final rinse spray nozzles during the final rinse cycle. This continued through three items passing in the final rinse cycle. The ship's engineers were contacted immediately to correct this issue. Since there was no water spraying from the nozzles, proper final rinse temperatures could not be achieved. Initial testing of the conveyor dishwash machine demonstrated a temperature of 69.1 °C (71°C = 160°F) which appeared to be achieved in an earlier compartment of the machine. Since a steady stream of water was not observed in the final rinse cycle, isolation of the final rinse temperature could not be done.
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|
Recommendation:
In a mechanical operation, ensure that 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) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F); or (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
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|
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Item No.:
26
|
|
Site:
Galley-Main Galley - Preparation Counter
|
|
Violation:
Several previously cleaned stainless steel lids were found soiled and stored as clean. Some previously cleaned large plastic bins were found soiled and stored as clean.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Main Galley - Potwash Area (Manual)
|
|
Violation:
Several previously cleaned stainless steel pans were soiled with dried fish scales and other food debris.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Main Galley - Dish-Up Area
|
|
Violation:
Several previously cleaned plates were found soiled with food debris and stored as clean (and ready for service).
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Deck Pantries - General
|
|
Violation:
The ribbed plastic drain pipes and ribbed steel supply pipes located beneath the counters and near wet splash areas in all the deck pantries were soiled with moldy residue and dirt debris.
|
|
Recommendation:
Ensure that 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-Observation Lounge
|
|
Violation:
The side exterior panels of the undercounter refrigerator and adjacent ice machine at the front bar were soiled heavily with dirt residue.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Bars General
|
|
Violation:
The ribbed plastic drain and the ribbed/braided steel supply pipes beneath the counters were heavily soiled and usually setting in standing wastewater at all the front bars.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Main Galley - Preparation Counter
|
|
Violation:
A few large plastic bins were stacked wet, impeding proper air drying.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
30
|
|
Site:
Pantry-Main Dining Room - Back Pantry
|
|
Violation:
The "Wash Hands Often" sign was missing at the handwash station.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
|
|
|
Item No.:
30
|
|
Site:
Galley-Main Galley - Pastry
|
|
Violation:
The "Wash Hands Often" sign was missing at the handwash station.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
|
|
|
Item No.:
30
|
|
Site:
Pantry-Handwash Stations in Deck Pantries
|
|
Violation:
The handwash stations in the deck pantries were not posted with signs stating wash hands often.
|
|
Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley - Reach-in Refrigerator #2
|
|
Violation:
The deck and the base of the bulkhead behind this unit was heavily soiled with dirt and old food debris.
|
|
Recommendation:
Ensure that 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-Main Galley - Hot Galley
|
|
Violation:
Gaps were noted along the deck-bulkhead juncture behind the Nitcho ovens. Some missing deck tiles were also noted in this area. Some sections of the deck beneath this equipment was also rough, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley - Steam Kettle Area
|
|
Violation:
The painted surfaces in the scupper areas were peeling, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley - Dish-Up Area
|
|
Violation:
The scupper surfaces in this area were rough, making cleaning difficult.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Dining Room - Pantry
|
|
Violation:
The deck-cabinet juncture in this area were not coved. This is a new requirement in the 2005 VSP Operations Manual.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Dining Room - Waiter Stations
|
|
Violation:
Some sections of the deck-cabinet junctures at the waiter stations were not coved. This is a new requirement in the 2005 VSP Operations Manual.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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|
|
Item No.:
33
|
|
Site:
Pantry-Main Dining Room - Back Pantry
|
|
Violation:
The deck and lower bulkhead behind the commercial coffee machine was heavily soiled with dirt and debris.
|
|
Recommendation:
Ensure that 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-Crew Galley
|
|
Violation:
Some areas were not coved, especially behind some equipment.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Galley-Crew Galley
|
|
Violation:
The decks and lower bulkhead areas behind the deep fat fryers, the 4-burner range unit and the combination oven were heavily soiled with dirt and old food debris.
|
|
Recommendation:
Ensure that 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-Crew Galley
|
|
Violation:
Peeling sealant was noted at the deck/bulkhead juncture behind the combination oven.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Provisions - Walk-in Refrigerator #2
|
|
Violation:
Peeling sealant was noted on the deckhead in this unit.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Food Service General - Galleys and Provisions Area
|
|
Violation:
The bulkheads throughout were difficult to clean due to deck-mounted reach-in ovens and refrigerators, rice washers and cooking equipment, attached panels, boxes, wiring and piping. Provisions cold rooms had deckhead attached chilled lines which were frosted over with condensate and other difficult to clean material. This is a repeat item from the previous inspection.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck Pantries - General
|
|
Violation:
There was a difficult to clean gap behind counter equipment such as ice machines and undercounter dish machines and the bulkhead behind, making it difficult to access and clean in that area.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-Bars General
|
|
Violation:
The structural steel deck sink beneath the length of the bar front counters were difficult to clean due to a rough paint and corrosion throughout.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-Bars General
|
|
Violation:
The deck was not coved at the back bar counter in any of the bars. In the case of the Top Lounge the linoleum deck covering was split and peeling where it joined the structural steel coaming of the deck sink below the front bar counter.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Bar-Bars General
|
|
Violation:
The deck was not coved at the back bar counter in any of the bars. In the case of the Top Lounge the linoleum deck covering was split and peeling where it joined the structural steel coaming of the deck sink below the front bar counter.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck Pantries - General
|
|
Violation:
The long structural steel coamed deck area beneath the pantry counters were difficult to clean due to heavy corrosion and peeling paint. There was corrosion debris, mold residue and dirt along the sections at the bulkhead in nearly all pantries.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
36
|
|
Site:
Bar-Open Bar
|
|
Violation:
The artificial lights in the deckhead of the back bar counter and directly over the deck in the center of the front bar were not shielded or shatter-resistant bulbs.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Main Dining Room - Back Pantry
|
|
Violation:
Several small crawling, non-winged insects (live) were found on the bulkhead and deck behind the commercial coffee machine.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Integrated Pest Management (IPM) - Training
|
|
Violation:
There was no record that any of the onboard staff who make inspections for pests or who apply pesticides were trained in those areas.
|
|
Recommendation:
Ensure that the training of the pest-control personnel is documented in the Integrated Pest Management Plan.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Integrated Pest Management (IPM) - Records
|
|
Violation:
Staff stated that they do inspect incoming food and supply shipments for the presence of pests, but there was no record of those inspections.
|
|
Recommendation:
Ensure that incoming shipments of food and supplies are routinely inspected for evidence of insects, rodents, and other pests. A record of these inspections shall be maintained onboard the vessel and shall be available for review during inspections.
|
|
