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Item No.:
*
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Site:
Housekeeping-Deck 11 Gastrointestinal Illness Pantry
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Violation:
A 1,000 ppm chlorine disinfection solution was present in a large soaking tub on the dirty landing of the dishwash in the GI Pantry. The procedure required ill passenger cabin tableware to be collected and soaked before washing in the single rack dishwash machine in the pantry. The VSP Operations Manual requires a 50-200 ppm solution for use in galleys and pantries. The guidance being followed could be eliminated easily by issuing only disposable tableware to ill passengers receiving room service.
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Recommendation:
Use only disposable items for passenger room service when the passenger is a confirmed gastrointestinal illness case. Food areas such as pantries should only be sanitized at the 50-200 ppm residual chlorine levels.
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Item No.:
02
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Site:
Medical-
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Violation:
Close contacts for ill crew members are isolated for 24 hours and are contacted before release from isolation. However, there is no documentation that the close contacts are contacted again at 48 hours after the onset of illness for the ill crew member.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms. Document the initial and 48 hour review of contact and cabin mates either in written or electronic form.
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Item No.:
03
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Site:
Potable Water-Potable Water - Production Halogenation
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Violation:
On the following dates and times since the last VSP inspection (18 July 2006) potable water was being produced at less than 2 ppm free chlorine residual:
-30 July - 0400 thru 2400 (1.7-1.9 ppm)
-31 July - 0800 thru 2400 (1.7-1.9 ppm)
-1 August 0800-1200 (1.4-1.9 ppm)
-3 August 1610 = 2.1 ppm and 2000 = 1.4 ppm
-4 August 1600 = 2.1 ppm and 2000 = 1.2 ppm
-6 August 1710 = 1.8 ppm and 2000 = 1.4 ppm
In the above cases there was no corrective action or re-testing noted to ensure at least a 2 ppm residual was achieved during filling of the potable water storage tanks.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter. Ensure staff immediately adjust chlorine dosing to achieve a mathmatical average of at least 2 ppm in each tank being filled. When readings below 2 ppm are noted on any test there should be a corrective action noted and a new test value to ensure the minimum of 2 was achieved.
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Item No.:
08
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Site:
Potable Water-Potable Water - Production Halogenation
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Violation:
A potable water production halogenation record review revealed that on the following dates the initial halogen residuals after potable water production began were not recorded for periods of one hour to 3.5 hours later:
September 14 and 17, October 9,10,18,19, 26, 27, 29, November 3 and 4.
This item was also noted in the two previous VSP Inspections.
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Recommendation:
Potable water production records should clearly indicate a 2 ppm or higher free chlorine residual from the start to finish point of production whenever the water is moving past the chlorine injection point towards a potable water holding tank.
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Item No.:
10
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Site:
Whirlpool/Spa-Whirpool Spas #1 and #3
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Violation:
The water temperature in whirlpool spa #1 was 41 °C/106 °F while open for use. The water temperature in whirlpool spa #3 was 41 °C/105 °F while open for use.
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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.:
12
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Site:
Food Service General-
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Violation:
Staff are using bare hands when preparing ready to eat foods (i.e. carrots, celery). Staff stated the food items are to be cooked.
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Recommendation:
Ensure that food employees do not contact exposed, ready-to-eat food with their bare hands and use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
16
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Site:
Galley-Lido Galley - Hot Galley
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Violation:
One pan of cooked tilapia had an internal temperature of 110 °F in the combination oven. Staff reheated the fish.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Buffet-Officer's Mess
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Violation:
The milk in the WMF machine was measured at 48° F. The temperature inside the unit was at 42° F. Staff stated the milk was placed inside that unit 5 minutes ago. The milk was immediately discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
19
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Site:
Other-Carousel Lounge
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Violation:
A table was set with china, silverware and chafing dishes for a party. There was no sneeze shield provided at the table.
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Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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Item No.:
22
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Site:
Other-Topsider Dishwash
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Violation:
There were dirty pots set on a container directly in front of the final, hot water sanitizing sink.
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Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing. Never stage soiled pots/pans on the clean end of the operation.
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Item No.:
22
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Site:
Galley-Lido Galley - Pot Wash
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Violation:
The hot water sanitizing sink thermometer displayed a 165 °F temperature, while the water temperature measured 184 °F.
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Recommendation:
Ensure that water temperature measuring devices: (1) That are scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to ±1.5°C in the intended range of use. (2) That are scaled only in Fahrenheit are designed to be accurate to ±3°F in the intended range of use.
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Item No.:
22
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Site:
Galley-Starboard Aft Glass Wash Machine
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Violation:
The right final rinse spray nozzle was clogged.
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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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Item No.:
22
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Site:
Galley-Ware Wash
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Violation:
The right final rinse spray nozzle was clogged.
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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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Item No.:
22
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Site:
Other-Pot Wash Room Deck 4
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Violation:
There were 2 spray nozzles missing on the spray arm of the pot wash machine.
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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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Item No.:
24
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Site:
Other-Grill - Potwash
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Violation:
The in-use hot water sanitizing sink had a water temperature of only 160 °F.
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Recommendation:
In a manual operation, ensure that if immersion in hot water is used for sanitizing: (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.:
24
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Site:
Galley-Coffee Station
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Violation:
There was no chlorine noted in the sanitize bucket. This was corrected on site.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Buffet-Officer's Mess
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Violation:
There was no chlorine noted inside the sanitize bucket. This was corrected on site.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Housekeeping-Deck 11 Gastrointestinal Illness Pantry
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Violation:
Two wet wiping cloths were found stored at the pre-wash sink in the GI only pantry between uses.
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Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
27
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Site:
Galley-Room Service Galley
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Violation:
Dried food debris was noted on the non-food contact surface of the meat slicer.
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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.:
28
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Site:
Galley-Clean Storage
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Violation:
There were several plastic plate covers stacked wet, impeding air drying.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
28
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Site:
Galley-
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Violation:
There were several plates and coffee lids stacked wet, impeding air drying.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
30
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Site:
Other-Teppan Yaki
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Violation:
There was no soap at the handwash sink.
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Recommendation:
Ensure that each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Galley-Pastry Service Area
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Violation:
There was an accumulation of mold noted on the deck and in the drain.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Aqua Galley
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Violation:
The profile strip on the deckhead above the flat top stove was loose.
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Recommendation:
Repair the loose profile strip.
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Item No.:
33
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Site:
Food Service General-
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Violation:
There was recessed grout on the decks and gaps and seams along the bulkhead and deckhead, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
34
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Site:
Galley-Soho Galley
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Violation:
The faucet on the preparation sink was leaking.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Other-Sushi Bar
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Violation:
There were missing light shields for the overhead lights at the sushi bar.
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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.
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Item No.:
37
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Site:
Galley-Ware Wash
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Violation:
There was condensate dripping from the deckhead onto the glass wash machine.
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Recommendation:
Ensure that 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.
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Item No.:
40
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Site:
Integrated Pest Management-Integrated Pest Management - Chemical Inventory
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Violation:
The product PT Engage was listed on the pest control chemical inventory and included material data safety sheets. However, there was none of that product used onboard and none has been used for at least 5 years.
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Recommendation:
Ensure that the Integrated Pest Management Plan includes a record of pesticides used. The record shall contain only pesicides currently onboard the vessel and those used in the previous 12 months.
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Item No.:
40
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Site:
Pantry-Topsiders Bar Pantry
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Violation:
The exterior entry door on the port side of the pantry was pinned open throughout the service, allowing access for insects.
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Recommendation:
Ensure that entry points where pests may enter the food areas are protected. Consider effective insect control options such as air curtains or swing doors.
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Item No.:
41
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Site:
Housekeeping-Gastrointestinal Outbreak and Prevention and Response (OPRP)
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Violation:
Although there is an established trigger for beginning a variety of infection control and response activities due to gastrointestinal illness cases, there was only an indication in the hospital and housekeeping portion of the OPRP that disinfection of public spaces was to begin. There was no indication of frequency beyond public toilet disinfection twice daily. There was no indication that public area disinfection was to increase when the gastrointestinal illness rate exceeds 2%.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to <2%.
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