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Item No.:
01
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Site:
Medical-24 Hour Gastrointestinal Report
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Violation:
For the cruise 3/20-3/31, the 24-hour report had listed 7 reportable cases of gastrointestinal illness. However, the gastrointestinal log listed 5 reportable cases and 2 non-reportable cases of gastrointestinal illness. The 2 non-reportable cases were added to the 5 reportable cases when the 24-hour report was made.
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Recommendation:
Ensure that the master, the medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized gastrointestinal illness report based on the number of reportable cases in the gastrointestinal illness log to the VSP no less than 24 hours, but not more than 36 hours before the vessel's expected arrival at the U.S. port.
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Item No.:
08
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Site:
Potable Water-Salon
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Violation:
The type of backflow prevention devices on the potable water supply lines for the footbath were not known. The invoice stated it was a double spring backflow preventer. It was not possible to verify that this was an approved backflow prevention device.
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Recommendation:
If the approval for this device cannot be verified, replace it with a backflow prevention device that has the appropriate approvals.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The backflow prevention devices for the footbath were not listed.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
12
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Site:
Galley-
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Violation:
A cigarette butt was found in the technical compartment of the bain marie.
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Recommendation:
Ensure that employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
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Item No.:
16
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Site:
Galley-
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Violation:
Two stations for the morning omelet service were not listed on the time as a public health control plan. Per the chef, these stations were on time control.
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Recommendation:
Add these stations to the time control plan.
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Item No.:
16
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Site:
Galley-
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Violation:
The production date for lobster stock was labeled as April 17. The cooling log showed a production date of April 16. This resulted in an incorrect 7-day discard label. The 7-day discard label was corrected.
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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.:
18
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Site:
Galley-
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Violation:
Canadian bacon and raw Murphy's Back Bacon were stored in the same food container. The Canadian bacon was ready-to-eat and the Murphy's Back Bacon was a raw animal food.
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Recommendation:
Ensure that food is protected from cross-contamination by: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables, and cooked ready-to-eat food; so products do not physically touch, and so as to prevent dripping of one product into another.
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Item No.:
18
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Site:
Galley-
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Violation:
A large of pan of salt was used for salting a pan of raw chicken. The individual was placing his hands back and forth, directly in the salt and directly on the raw chicken.
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Recommendation:
To avoid potential cross-contamination, portion the salt or similar spices into a smaller container for preparing raw animal products. Discard any leftover salt/spices after preparation.
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Item No.:
19
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Site:
Bar-Pool Bar
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Violation:
The bottom of the reach-in refrigerator was wet. There were cans of soda and beer stored there.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Galley-
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Violation:
The ice machine scoop was stored on the drip tray at the water pitcher filling station.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
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Item No.:
19
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Site:
Galley-Room Service
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Violation:
There were black filaments/shavings inside the salt grinders. It appeared that this material was from the plastic components of the grinders.
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Recommendation:
Replace the salt grinders.
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Item No.:
19
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Site:
Buffet-
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Violation:
Containers of bread and apples did not have serving utensils available.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Petty Officer
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Violation:
Serving utensils had short handles, resulting in the handles coming into contact with food. Serving utensils were not provided for each item on display.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container. Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar. Use serving utensils with longer handles.
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Item No.:
19
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Site:
Buffet-
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Violation:
There were two trays of food that were not provided with serving utensils.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-
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Violation:
There were a few serving utensils that had short handles, resulting in handles being in contact with the food.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container. Use serving utensils with longer handles.
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Item No.:
19
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Site:
Buffet-
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Violation:
A bowl of cinnamon and brown sugar were not under a sneeze guard.
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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.:
21
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Site:
Buffet-
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Violation:
The edge of the wooden tray rail was rough, and not easily cleanable.
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Recommendation:
Ensure that 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.
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Item No.:
21
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Site:
Preparation Room-
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Violation:
The clear plastic film inside the neutral cabinet was peeling off.
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Recommendation:
Remove the plastic film.
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Item No.:
21
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Site:
Pantry-Decks 6, 8 and 10
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Violation:
There was limited space for cleaning between the refrigerator and the ice machine.
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Recommendation:
Ensure that equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead, if the equipment is exposed to spillage or seepage. Close the gap between using an appropriate profile strip.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
The final rinse thermometer on the flight-type warewashing unit registered 219°F. There was no steam coming from the nozzles.
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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.:
28
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Site:
Galley-
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Violation:
There was a pan of raw whole chickens on the preparation table immediately adjacent to a pan with rolls of plastic wrap and aluminum foil. There was an individual salting the chicken for roasting.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-Dishwash
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Violation:
The clean plate storage trolleys were soiled. Clean plates were stored in these trolleys.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
30
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Site:
Galley-
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Violation:
There was no paper towel waste receptacle for the handwash station across from cold room 26.
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Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Dry Equipment Storage
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Violation:
New cutting boards were stored on the deck, making cleaning of the deck difficult.
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Recommendation:
Store these items off the deck to make cleaning of the deck easier.
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Item No.:
33
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Site:
Buffet-
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Violation:
Broken glass, dust and food debris were observed on the deck under the starboard beverage station.
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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-
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Violation:
The deck behind the pulper and soiled landing for the warewashing area was soiled with grease and food debris.
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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:
Pantry-Deck 8
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Violation:
The deckhead hatches above the cleaning locker and refrigerator were missing.
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Recommendation:
Replace the deckhead hatches.
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Item No.:
33
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Site:
Provisions-Lobby 11
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Violation:
The right entrance door was damaged.
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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-
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Violation:
The deck drain for the glasswash machine was draining slowly.
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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.:
34
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Site:
Galley-
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Violation:
There was a water leak in the technical compartment of the bain marie.
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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.:
37
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Site:
Buffet-Passenger and Crew General
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Violation:
There were a few locations where condensate was collecting on the sneeze shields and shelves above the bain maries. In the crew mess, the water was boiling in the bain marie.
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Recommendation:
Adjust the water temperature of the bains marie, or adjust the ventilation units at these stations to prevent the accumulation of condensate.
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